Braised Beef Ragu

Slow-braised boneless beef ribs with tomatoes and pappardelle.

Ingredients

• 1 lb Pappardelle
• 2-2½ lbs Boneless Beef Rib
• 2 pts Cherry Tomatoes
• 6 Garlic Cloves Minced
• ½ Medium-Sized Yellow Onion Diced
• 8-10 Fresh Basil Leaves
• 1½ tsp Dried Oregano
• ¼ cup Tomato Paste
• 1½ cups Beef Broth
• 3 cups Red Wine
• Freshly Grated Parmesan Cheese
• Extra Virgin Olive Oil
• Kosher Salt
• Coarse Ground Black Pepper

Method

1. PREPARE BEEF: Remove the beef from the refrigerator 30 minutes prior to cooking. Trim the excess fat and silver skin. Cut beef into smaller pieces. Drizzle extra virgin olive oil on the beef and rub in with your hands. Season all sides of each piece with salt and pepper.
2. HEAT THE PAN: Place a large braising pan or Dutch oven on medium-high heat. When heated, add 2 Tbsp extra virgin olive oil.
3. SEAR: Sear the beef for a few minutes on each side until all sides are browned. Remove from the pan and set aside. Add additional oil if needed.
4. BUILD AROMATICS: Add the onions. Stir and cook until they start to caramelize. Add the garlic and cook until fragrant. Add the cherry tomatoes and season with salt, pepper and dried oregano. Cook for a few minutes while stirring frequently.
5. ADD WINE: Add the red wine and allow it to boil for a few minutes.
6. ADD BROTH AND TOMATO PASTE: Whisk the beef broth and tomato paste together until combined. Add to the sauce and stir together.
7. ADD BEEF: Adjust the heat to low/medium-low until you can maintain a very gentle simmer. Add the seared beef to the sauce along with any juice that escaped while resting the meat.
8. BRAISE: Cook the beef for about 3-4 hours or until pull-apart tender. Cover the pan for most of the braising step while monitoring the sauce to be sure it doesn’t boil or simmer too rapidly. You can cook the beef uncovered in the last hour. Be sure to stir every 15 minutes or so.
9. SHRED: When the beef is tender, pull apart with your hands or two forks. Adjust the heat to its lowest setting.
10. BOIL WATER: Place a large pasta pot of salted water on high heat.
11. COOK PASTA: Cook the pasta according to the package’s instructions for al dente. Transfer the pasta to the beef sauce using tongs. Do not drain in a colander.
12. TOSS: Add some pasta water to the sauce. Cook on low heat, stirring constantly, for 1 minute to thicken and incorporate all ingredients.
13. SERVE: Top with pieces of basil and Parmesan cheese.