Short Rib Ragu Pasta

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Season the short ribs generously on all sides with salt and pepper.
   ▶ ≈0:00
2. 2
   Heat olive oil in a Dutch oven over medium-high heat. Place short ribs fat side down and sear until deeply browned on all sides, about 2-3 minutes per side. Remove and set aside.
   ▶ ≈1:42
3. 3
   Finely dice the onion, carrots, and celery. Finely chop the garlic.
   ▶ ≈2:23
4. 4
   In the same pot, add the diced vegetables and sauté for 7-8 minutes over medium heat until softened and lightly caramelized at the edges.
   ▶ ≈3:34
5. 5
   Add the minced garlic and cook for about 30 seconds to remove the raw garlic flavor. Stir in the tomato paste until well combined.
   ▶ ≈4:22
6. 6
   Pour in the red wine and beef stock. Add the thyme and rosemary sprigs. Nestle the short ribs back into the liquid.
   ▶ ≈5:03
7. 7
   Cover the pot and braise on low heat for approximately 3 to 3.5 hours until the meat is extremely tender and falling apart.
   ▶ ≈5:30
8. 8
   Remove the short ribs and let cool. Shred the meat and discard the bones and excess fat. Fish out the herb stems.
   ▶ ≈5:52
9. 9
   Skim off the layer of fat that has risen to the top of the sauce.
   ▶ ≈6:15
10. 10
    Transfer about half of the braising liquid and vegetables to a blender and puree until smooth. Return the pureed sauce to the pot.
    ▶ ≈6:36
11. 11
    Return the shredded meat to the pot. Heat on low and let the sauce reduce and thicken, stirring gently to combine.
    ▶ ≈7:05
12. 12
    In a separate pot, bring salted water to a boil and cook the pasta until al dente. Reserve some pasta water before draining.
    ▶ ≈7:51
13. 13
    Add the drained pasta to the ragu. Splash in some reserved pasta water and sprinkle with grated Parmesan cheese. Gently toss everything together.
    ▶ ≈8:50
14. 14
    Plate the pasta and garnish with fresh basil and parsley. Drizzle with good quality extra virgin olive oil and serve hot.
    ▶ ≈9:34