Recipe courtesy of Bobby Flay
Short Rib Ragu with Pappardelle and Pecorino Romano
- Total: 4 hr 15 min
- Prep: 30 min
- Cook: 3 hr 45 min
- Yield: 4 servings
Share This Recipe
- Total: 4 hr 15 min
- Prep: 30 min
- Cook: 3 hr 45 min
- Yield: 4 servings
Ingredients
Directions
- Heat oven to 325 degrees F.
- Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
- Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside.
- Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
- Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.
- Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
- Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.
- Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.
Looking for Something Else?
67 Reviews
Sort by
- Most recent
- Oldest
- Most voted
- Ratings
monmist627 days ago
This is a great dish,I followed all of the directions but not the ruby port.I replaced that with extra red wine.So two and a half cups of dry red wine.My family enjoyed this so much.I have made it three times since January.
Michael F.10 days ago
First time I made this was my daughter’s suggestion. Omg this is soooooo good. I got the short ribs from an old school butcher shop. A bit pricey but we’ll worth it. I normally cook a bolognese that I thought was to die for. But this is on another level. Only suggestion I would make is to add a can of San Marzano tomatoes with a 1/2 hour left to cook to make it a little more saucy.
AnonymousFebruary 22, 2022
first time I made short ribs...I am 75 y.o. so have had enough time to make them but they are pretty pricey here. anyway..bought these on sale. I looked at several recipes and nobody's recipe seemed durable. well....it was more than durable! it was absolutely luscious. my husband complimented me with just about every bite. I definitely will make this again!
Susie C.February 13, 2022
DAVID F.February 5, 2022
AnonymousJanuary 15, 2022
spekarthyDecember 11, 2021
Eric HarbachDecember 10, 2021
AnonymousNovember 10, 2021
Just so so so yummy!! Totally worth the chopping/prepping time.
FoodieMamaApril 2, 2021
First time I tried making short ribs (normally not such a big fan of this meat) and oh my gosh this was the most amazing dish ever!!! Changed my mind about short ribs. It really isn’t hard to put together and the flavor profile knocks your socks off!!! This is one of my favorite dishes that is a forever keeper!!!
