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Wine-Braised Short Ribs, Meet Our Friend Pasta
Method
Steps
- For this ragu, we're using bone-in, English-style short ribs. Salt the ribs generously, coating them with about 1 teaspoon of salt per pound of meat. Hit them with a little cracked black pepper as well. Using a thin layer of neutral oil in your Dutch oven, sear the ribs on each side. We're just looking for browning on the exterior here. You don't have to cook them all the way through.
- Now it's time to build flavor for your braise. Remove the short ribs from the Dutch oven, keeping the juices and smaller brown bits inside. Chop garlic, carrots, and onions and cook them in the juice left in the Dutch oven. While those are sizzling away, open some canned tomatoes and crush them with your hands, which will result in a perfect texture and consistency (no big chunks). Yeah, it's a little messier, but it's worth it. Get a couple dabs of tomato paste into the veggie mix and stir until it starts to caramelize, turning brick red.
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- Pour a half bottle of dry red wine into the Dutch oven. The other half bottle can remain there or find its way into a glass. Combine the canned tomatoes, the short ribs (with the bone side up), and all the pan sauce back into the pot, adding a little bit of water or beef stock to help with the braising. Stick the Dutch oven into a 350°F degree oven for 2½ to 3 hours.
- After the ribs have gotten tender, remove them from the Dutch oven and strain the juices into a pot. While shredding the ribs with a fork and dumping them back into the braising liquid, boil a pot of salted water for pasta. We like a wide noodle like pappardelle or fettuccine.
- When your noodles are nice and al dente, remove them from the water and place directly into the pot, tossing to coat in the sauce and meat. Now you just have to plate and garnish with a bunch of Parmesan, and you're good to go until everyone realizes there's no more pasta left.
Originally published at bonappetit.com. Reproduced for personal collection.
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