News and updates available here.   Flood, drought, and other emergency planning resources for producers are available here.

SHORT RIB RAGU WITH PARPADELLE

3 hours 45 minutes
Servings: 4
Prep: 45 minutes
Cook: 3 hours

Ingredients

  • 1 kg Beef Short Ribs, bone in
  • 1 Tbsp (15 mL) Canola Oil
  • ½ Cup (125 mL)  Carrots, diced
  • ½ Cup (125 mL) Celery, diced
  • 1 Cup (250 mL) Onion, diced
  • 1 Tbsp (15 mL) Garlic, finely chopped
  • 3 Tbsp (45 mL) Tomato Paste
  • 1 Can (796 mL) Whole Tomatoes, canned
  • 1 Cup (250 mL) Red Wine (or Beef Stock)
  • 2  Bay Leaves
  • 3 sprigs Thyme, fresh
  • 1 Tbsp (15 mL) Worcestershire Sauce
  • 1 tsp (5 mL) Oregano, dried flakes
  • 2 tsp (10 mL) Dijon Mustard
  • 1½ tsp (7.5 mL) Anchovy Paste
  • ¼ tsp (1.25 mL) Red Chili Flakes
  • Kosher Salt
  • Black Pepper, ground

To Serve:

  • 1 lb (450 g) Rigatoni or Pappardelle Pasta, cooked and drained
  • To Garnish Basil Pesto, jarred
  • To Garnish Parmigiano Reggiano Cheese, fresh grated

Method

  1. Set oven to 300°F. Lightly pat dry short ribs with a paper towel. Generously season all sides of the short ribs.
  2. In a large dutch oven over medium high heat, add 1 Tbsp of canola oil. Once the oil is hot and shimmering, sear short ribs on all sides. Remove short ribs from pan and set aside.
  3. Carefully, drain all but 1Tbsp of rendered fat from pot. Add carrots, celery, onions. Cook for about 5 minutes until lightly softened. Add garlic and tomato paste and continue to cook for another 2 minutes. Season with Salt and Pepper.
  4. Deglaze pan with red wine and reduce by half.
  5. Add all remaining ingredients and bring to a simmer. Stir to incorporate.
  6. Nestle seared short ribs into braising liquid, cover and put in oven for 3 hours until the bones slide out and ribs are fall apart tender.
  7. Remove short ribs from braising liquid and set aside to cool. Remove bay leaves and any thyme stems and discard.
  8. Add remaining braising liquid to a blender, or using a hand blender, blend until completely smooth, then add sauce back to pot.
  9. Using your hands or fork, remove bones and excess fat from short ribs. Shred meat and add to pot with sauce. Adjust seasoning to taste.
  10. Add cooked pasta to pot with sauce and bring to a low simmer, tossing to evenly coat.
  11. Serve with a few dollops of your favourite basil pesto and some freshly grated parmigiano cheese.

Curated by Chef Anna Borys for Season 34 of Great Tastes of Manitoba.