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Braised Short Rib Ragu Recipe

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This recipe for Braised Short Rib Ragu is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 Cup Extra Virgin Olive Oil (Really just enough to coat the bottom of your pan and to sear the ribs)
4-6 lb short ribs
3 Carrots, diced
2 Stalks Celery, diced
1 Medium Onion, diced
2 Medium Shallots, diced
1 TBSP All-Purpose Flour
1 6 oz Can of Tomato Paste
3 Cups Chianti
3 Cups Beef Broth
Half a Head of Garlic, peeled
1 Dried Bay Leaf
4 Sprigs Rosemary
4 Sprigs Thyme
4 Sprigs Parsley
1 lb extra wide Pappardelle noodles
Salt and Pepper
Parmigiano-Reggiano
Directions:
Directions:
1. Preheat the oven to 325°F
2. Heat oil until it is almost smoking in a heavy bottom, oven safe pot that has a lid (e.g. Dutch Oven).
3. Salt and pepper the short ribs and sear the short ribs all on sides. Place seared short ribs to the side.
4. Saute the onion, shallots, carrots, and celery in the same pot.
5. Add the wine and simmer until the liquid is reduce by half.
6. Add the garlic, beef stock, and a bouquet garni (parsley, rosemary, thyme, and bay leaf).
7. Add the ribs to the pot, cover, and place in the oven for 3 hours.
8. Remove short ribs from the sauce and shred the meat.
9. Remove the bouquet garni and throw away.
10. Blend the sauce with immersion blender
11. Add the meat back into the sauce.
12. Boil the pasta and drain.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3.5 hours
Personal Notes:
Personal Notes:
I had this dish at Eataly in Chicago last summer. It was served with an extra wide pappardelle noodle and was probably the most delicious thing I've ever eaten. It is a dish that feeds the soul and one that is sure to become a family favorite.

 

 

 

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