Braised Short Rib Ragu

Slow-braised short ribs with tomato, cream and pasta.

Ingredients

• 5–6 lbs Beef Bone-in Short Ribs
• 2 Yellow Onions, diced
• 10–12 Garlic Cloves, peeled
• 4 Sprigs Fresh Rosemary, minced (about 2 Tbsp)
• 2 (28 oz) Cans Tomatoes (1 Crushed, 1 Purée)
• 4 oz Tomato Paste
• 1 pt Cherry Tomatoes, halved
• 1½ cups Red Wine, divided
• 1½ lbs Pasta
• 1 cup Heavy Cream
• 4 Tbsp Extra Virgin Olive Oil, divided
• Kosher Salt and Black Pepper, to taste

Method

1. PREPARE: Remove short ribs from the refrigerator 30 minutes before cooking. Preheat the oven to 300°F.
2. SEASON: Season ribs generously with salt and pepper.
3. COOK THE ONIONS: In a deep braising pan over medium-high heat, add 2 Tbsps olive oil. Cook onions until lightly caramelized. Add garlic and cook for 1 minute.
4. ADD TOMATOES: Stir in rosemary and cherry tomatoes. Cook for 2–3 minutes. Add tomato paste and cook until darkened.
5. BUILD THE SAUCE: Add 1 cup red wine and reduce by half. Stir in crushed tomatoes and tomato purée, rinsing each can with ¼ cup water. Bring to a simmer, then reduce heat to low.
6. SEAR THE RIBS: In a separate pan, heat remaining olive oil and sear short ribs in batches until well browned. Transfer to sauce.
7. DEGLAZE: Remove grease from the searing pan and deglaze with remaining ½ cup red wine, scraping up browned bits, and add to sauce.
8. BRAISE: Cover and bake for 5 hours, flipping ribs every hour.
9. SHRED AND FINISH: Remove bones, shred beef into sauce, and stir in heavy cream and hold on low heat. Season to taste.
10. COOK THE PASTA: Cook pasta in salted water until just shy of al dente. Add to sauce and cook together for 2–3 additional minutes.