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Sunday Supper: Short Rib Ragu with Pappardelle

Dutch oven filled with Short Rib Ragu

Sundays are the days I take time time with what I cook and I really enjoy it.  Sometimes it a family favorite and othertimes it's something new.  This past weekend I was craving short ribs and went on a search for a good recipe.  I found this one from Bobby Flay.  I made some tweaks here and there. I didn't have the port so I substituted it for a bit more red wine. The short ribs were so tender and the flavor was amazing.  The only thing I would change in the future would be the pasta choice.  I would substitute the Pappardelle for a thicker pasta like a Bucatini. I've added links (these are unpaid links) at the bottom the page to some of my favorite cooking tools that I used to make this recipe. 


Short Rib Ragu with Pappardelle

Adapted from Bobby Flay's recipe

4 servings . Prep: 30mins . Cook: 3hr 30min


2 tablespoons vegetable oil
2-3 pounds  boneless short ribs
Salt and freshly ground pepper
1 dried bay leaf
1 sprig fresh rosemary
5 sprigs fresh thyme
4 small carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 medium shallots, diced
1 tablespoon all-purpose flour
2 tablespoons tomato paste
2 1/2 cups red wine, such as cabernet
 6 large garlic cloves separated and peeled
3 1/2 cups beef stock
1 pound pappardelle or other long, flat pasta ( I would change this to a thicker pasta in the future. Like a Bucatini.)
Grated Pecorino Romano, for garnish
1. Heat oven to 325 degrees F.
2. Place a Dutch oven over medium heat. Add oil, and heat. Season short ribs generously with salt and pepper. Working in batches, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from Dutch oven, and transfer to a large plate. Set aside.
3. Add carrots, celery, onion, and shallots to oil in the Dutch oven, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
4. Add flour and tomato paste to the Dutch oven, and stir to combine. Add wine; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the Dutch oven is clean. Simmer until the liquid is reduced by half. Add garlic, beef stock, rosemary, thyme and bay leaf.
5. Return browned ribs to the Dutch oven. Bring the liquid to a simmer over medium-high heat. Cover, and place it in the oven. Cook for about 3 hours or until ribs are very tender.
6. Remove the cooked ribs from the Dutch oven. Set the Dutch oven on the stove top over medium heat, and simmer to thicken sauce just slightly. Shred the meat into small pieces. Degrease the sauce and discard the rosemary stem, thyme stems and bay leaf. Return shredded meat to Dutch oven, and simmer to reduce the sauce by half.
7. Fill a large pot with water and add a couple tablespoons of salt. Set over high heat, and bring to a boil. Stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu. Serve with freshly grated Percorino Romano.
Favorite Cooking Tools Used for This Recipe
Staub 5qt. Dutch Oven in Graphite (link) Currently on sale.
Hearth and Hand Pot Holder Set (link) the blue is sold out but this color is pretty too


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