Pasta With Short Rib Ragu Recipes

Steps:

• Generously sprinkle the beef and pork with salt and pepper.
• Heat the oil in a large heavy-bottomed pot with a lid or a Dutch oven over medium-high heat until shimmering but not smoking. Working in 2 batches if necessary to prevent overcrowding, add the meat to the pot in one layer and cook, without stirring, until dark brown, about 5 minutes. Flip the meat and brown the other side, about 5 minutes more. Transfer to a plate and discard all but 1 tablespoon fat from the pot.
• Return the pot to the heat and add the garlic. Cook, stirring constantly, until starting to brown slightly, about 1 minute. Add the carrots and onion and cook, stirring often, until softened and golden, about 10 minutes. Stir in the tomato powder and Italian seasoning to coat the vegetables. Stir in the wine and bring to a boil; boil until the sauce is reduced by half, about 5 minutes. Return the meat to the pot and add 2 cups water. Return to a boil, cover, reduce to a low simmer and cook until the meat is tender and easily separates from the bone, about 2 hours.
• Transfer the meat to a cutting board and remove and discard the bones. Roughly chop the meat. Skim the ragu of excess fat. Return the meat to the pot and keep warm over low heat.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1 cup of the pasta water, then drain.
• Add the pasta to the pot with the ragu and toss to coat. Stir in the parsley, Parmesan and butter. Add some of the pasta water, 1/4 cup at a time, to thin the sauce to the desired consistency. Serve with extra Parmesan on the side.

Steps:

• Preheat oven to 325 degrees. Season short ribs with salt and pepper. Heat oil in a large pot over medium-high. When it shimmers, add ribs in a single layer and cook, flipping once, until browned, 6 to 8 minutes. (Brown in two batches, if necessary.)
• Transfer short ribs to a plate; discard all but 2 tablespoons fat from pot. Add onion, carrots, celery, garlic, and rosemary and cook, stirring occasionally, until vegetables are golden in places, 5 to 7 minutes. Stir in cinnamon.
• Add wine and boil, scraping up browned bits from bottom of pot, until mostly evaporated. Stir in tomatoes and broth. Return ribs and any accumulated juices to pot; bring to a boil. Partially cover, transfer to oven, and roast until meat is fork-tender, 2 1/2 to 3 hours. (Ragu can be refrigerated up to 3 days or frozen up to 4 months.)
• On a lightly floured surface, cut pasta dough in half. Roll one piece out to an approximately 4-by-12-inch rectangle (keeping other half wrapped); brush top with oil. Starting from one short end, cut into scant 1/4-inch-wide strips.
• On a clean surface (preferably a wooden board), roll each strip out to an 18-to-22-inch-long strand with flattened palms (pasta should resemble bucatini or extra-thick spaghetti). Transfer to a rimmed baking sheet dusted with flour (preferably semolina). Repeat with remaining dough.
• Cook pasta in a large pot of generously salted boiling water until al dente, 4 to 5 minutes. Reserve 1 cup pasta water; drain. Return ragu pot to medium-low heat; remove and discard rosemary. Using two forks, shred meat into bite-size pieces. Add pasta and 1/2 cup pasta water to ragu, tossing to combine.
• Cook, gently tossing a few more times, and adding more pasta water a little at a time if necessary, until sauce clings evenly to pasta, 2 to 3 minutes. Transfer pasta to bowls and garnish with parsley, cheese, and a drizzle of oil before serving.

Steps:

• 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.

Steps:

• Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.
• Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
• Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.
• Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
• Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
• Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.
• Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
• Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.
• Add salt and pepper to taste. Simmer for 15 minutes over low heat.
• Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.
• Enjoy!

Steps:

• In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.