- 2 lbs short ribs
- 1.5 tbsp olive oil
- 2 large carrots, peeled and diced
- 1/2 large yellow onion diced
- 1 stalk of celery diced
- 4 cloves garlic, finely chopped
- 3 oz tomato paste
- 1/2 cup dry red wine
- 1 sprig of fresh rosemary
- 2 sprigs of fresh sage leaves
- 6 sprigs of fresh thyme
- 1 bay leaf
- 8 oz crushed tomatoes
- 1 cup of beef stock
- salt and pepper to taste
Short Rib Ragu Pasta
- 12 oz pasta
- 1/4 cup heavy cream
- 1/4 grated parmesan
Add olive oil to a large, heavy bottom pot over medium-high heat. Season the short ribs with salt and cracked black pepper. Once the pan is hot, sear the short ribs until you get a nice brown crust. About 3-4 minutes per side.
Remove the short ribs from the pot and set aside. You’ll want to drain all but 1 tablespoon of the fat/oil left in the pot. In the same pot add carrots, onions and celery. Season with a dash of salt and pepper. Cook for about 15-20 minutes or until the mixture is deeply brown. Make sure to stir occasionally. Then add the garlic and cook for another 1-2 minutes. Add the tomato paste and stir to coat the mixture in the pot. Cook for 2 t0 3 minutes. Pour in the red wine to deglaze. Use a wooden spoon to scrape up any brown bits that formed at the bottom of the pot. Reduce down until the wine is almost completely absorbed, about 3-4 minutes. Then add in the herbs, crushed tomatoes and beef broth.
Give that a stir and add in the short ribs. Bring the mixture to a boil. Reduce the heat to low. Cover and simmer for 2.5-3 hours (stir occasionally) or until the short ribs are fall-apart tender. If the ragu becomes too thick, add more water/broth.
Carefully transfer the short ribs to a plate. Using tongs or a couple of forks, shred the short ribs into bite size pieces. Discard the bones. You can now remove and discard the spent herbs – bay leaf, rosemary and thyme stems. Return the shredded short ribs back to the pot and stir.
Short Rib Ragu Pasta
Bring a large pot of water to a boil. Add pasta and cook accordingly. We tried this wagyu ragu with gnocchi and campanelle pasta. Save 1 cup of the pasta water and drain the pasta. While the pasta is cooking, add about 2 cups of the wagyu ragu into a skillet and bring up to a simmer. Stir in the heavy cream and parmesan cheese. Continue to simmer over low heat. Once the pasta is done, add to the skillet with the meat sauce. Toss to coat. Add in pasta water to loosen up the pasta as needed. Cook for 1-2 minutes to allow the pasta and sauce to unite together.
Top with additional parmesan cheese and enjoy.