Short Rib Ragu

Save this recipe for your next cozy night in: Short Rib Ragu by @kristenhushen. 🍝
Round Dutch Oven in Artichaut: bit.ly/3oNdTHm
Ingredients (4-5 servings):
Avocado oil (or any high heat neutral oil)
2.5-3 lb. bone-in short ribs
3 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, chopped
1 head of garlic, smashed
2 Tbsp tomato paste
1/2 Tbsp chopped Calabrian chilis
1 Tbsp roasted garlic better than bouillon (optional)
2 cups dry red wine
2 cups beef broth, plus more if needed
2 sprigs rosemary
10 sprigs thyme
2 bay leaves
1 Parmesan cheese rind
1 Tbsp red wine vinegar
2 Tbsp butter
1 lb. pasta of choice (Paccheri Rigati shown here)
Grated Parmesan
Salt and freshly ground black pepper
Instructions:
1. Preheat oven to 275F.
2. Add a generous amount of salt and pepper to all sides of your room temp, dried short ribs. Add 2 Tbsp neutral oil to a Dutch oven on medium-high heat. Sear short ribs on all sides. Work in batches if needed. Remove short ribs and set aside.
3. Add carrots, celery, onion, and garlic cloves to pot and sauté about 5 min or until starting to soften. Add tomato paste and sauté until it starts to turn a brick red color (about 2-3 min). Add roasted garlic better than bouillon and Calabrian chilis. Stir to incorporate.
4. Add red wine and deglaze the bottom of the pan scraping up all of the brown bits. Let reduce by about 1/2-2/3.
5. Add beef broth. Add short ribs back to the pan and then add rosemary, thyme, bay leaves, and Parmesan cheese rind. You want the short ribs to be mostly covered so add more beef broth if necessary. Bring to a boil, then cover. Transfer to oven for 4 hours.
6. Once meat is falling off of the bone, remove short ribs from the pot. Discard the bones and shred the meat. Strain the liquid and discard the solids. Add liquid back to the pot and let reduce by half. Once reduced, taste for seasoning. Add butter to make it nice and silky and a splash of red wine vinegar for some acidity. Add short ribs back to the sauce. Add 1 minute short of al dente pasta with a little pasta water and stir vigorously until pasta is fully cooked and coated in the sauce.
7. To serve, add a drizzle of olive oil, some grated parm or Locatelli, and a sprinkle of pepper.

[@OnenessVoices]

Always perfect!

[@zacconemanagement2141]

Made this today ~ delicious!❤

[@zacconemanagement2141]

Hungry! 🍷❤️

[@theresachen168]

Yummy 😋

[@neeshespieces]

A braiser would have been a better option

[@nykka3]

The volume of the ragu prior to going in the oven might be too much for the more shallow braised imo.