I made Ryan short rib ragu for our first Valentine’s Day. It was my first time making it, and I didn’t read the directions all the way through before starting. I looked at the ingredient list and most of what I had to do, but I missed the part where you let the short ribs braise for hours. I learned about that part when it was already about 6:30 PM. Poor Ryan had to wait until late that night for dinner, but the outcome was totally worth it!
This short rib ragu is very similar to the recipe that Giada De Laurentiis’s, but I have changed and edited some parts of the sauce, and I don’t always pair it with tagliatelle, like she does. I usually like pairing short rib ragu with a homemade fettuccine, or a shorter noodle with open crevices like Casarecce, Gemelli, Orecchiette, or Campanelle, (Barilla’s Collezione Casarecce is my fav!) Those shorter noodles with ruffles and cracks really hold the sauce well!
A rich and hearty sauce made with shredded, fall off the bone short ribs that have braised in wine and tomatoes. Inspired by Giada De Laurentiis.
- 3 lbs bone-in short ribs
- salt and pepper
- all-purpose flour for dredging
- 1 medium onion, roughly chopped
- 1 large carrot, roughly chopped
- 1/2 cup fresh parsley leaves
- 1/2 head garlic, peeled
- 1 14 oz can whole plum tomatoes
- 1 T tomato paste
- 1 t fresh rosemary leaves
- 1 t dried thyme
- 1/2 t dried oregano
- 1/4 c extra virgin olive oil
- 2 oz chopped pancetta
- 1 c red wine
- 3 c low sodium beef broth
- 1 bay leaf
- 1 lb pasta*
Season short ribs with salt and pepper. Dredge in flour and shake off any excess flour. Set aside.
Place onion, carrot, parsley, and garlic in a food processor or blender. Blend until finely minced. Add the tomatoes with the juice from the can, tomato paste, rosemary, thyme, oregano, and 1/2 t salt and blend until pureed and completely combined.
Heat olive oil in a large dutch oven over medium heat. Add the pancetta and cook until golden brown. Remove the pancetta with a slotted spoon and drain on a plate lined with paper towel.
Raise the heat to medium-high, and add the short ribs to the pot. Brown the short ribs on all sides. Once the ribs are all browned, pour in the wine. Then, carefully add the pancetta and mixture from the food processor. Stir in the beef broth and bay leaf, and bring pot to a boil.
Reduce heat to low, and cover while the pot simmers for 1 hour 30 minutes. Remove lid and simmer for another 1 hour 15 minutes.
Remove the short ribs from the pot and turn off the heat. Shred the meat and discard the bones. The short ribs should be falling off the bones and fork tender. If it is not shredding easily, simmer in the pot for another 15-30 minutes.
Add the shredded short ribs back to the pot, (heat still turned off,) and discard the bones.
*Pair this ragu with my recipe for fresh pasta. If you choose a boxed pasta (you've been slaving over braised short ribs for hours, it is totally ok!) my favorite is Barilla.