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Braised Beef Short Rib Ragu with Paccheri Rigati Pasta on a decorative plate

Braised Short Rib Ragu with Paccheri Rigati

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Prep Time 1 hour
Cook Time 3 hours 30 minutes
Yield 10 Servings
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Ingredients

  • 5 lbs Beef Short Ribs
  • 2 large Onions
  • 1 head Garlic
  • 1 head Celery, only tender stalks
  • 2 large Carrots
  • 3 tbsp Tomato Paste
  • 1 L Beef Stock
  • 56 oz Whole San Marzano Tomatoes, approx. 2 cans
  • 3 tbsp Worcestershire
  • 1 herb bunch - Basil, Thyme, Parsley
  • Parmesan
  • Salt
  • Pepper
  • splash Apple Cider Vinegar
  • 500 g Mezzi Paccheri Rigati | Nº 152, 1 bag
  • 250 ml Red Wine, Barolo

Instructions

Prepare the vegetables and tomatoes

  • Begin by finely mincing the onion, carrots, and celery. You can use a food processor to make this step quicker and more uniform.
    2 large Onions
    1 head Celery
    2 large Carrots
  • Grate the garlic using a micro-plane so it blends smoothly into the sauce.
    1 head Garlic
  • Crush the tomatoes gently by hand in a bowl and remove any tough stems.
    56 oz Whole San Marzano Tomatoes

Sear the short ribs

  • Season the short ribs generously with salt and pepper. Heat a Dutch oven over medium-high heat and sear the ribs in batches. Avoid overcrowding the pan so each piece gets a deep, golden crust.
    5 lbs Beef Short Ribs
  • Once seared, transfer the ribs to a plate and pour the rendered fat into a glass measuring cup. You will use some of this flavorful fat later.

Build the flavor base

  • In the same Dutch oven, sauté the onion with a pinch of salt until soft and translucent.
    2 large Onions
  • Add the carrots and celery along with a spoonful of the reserved fat to help them cook down.
    2 large Carrots
    1 head Celery
  • Stir occasionally until the vegetables are fragrant and tender. Add the tomato paste and stir to incorporate.
    3 tbsp Tomato Paste
  • Add the grated garlic and cook for another minute until it loses its raw edge.
    1 head Garlic

Deglaze and layer the sauce

  • Add the crushed tomatoes, beef stock, red wine, Worcestershire sauce, and a splash of apple cider vinegar.
    1 L Beef Stock
    3 tbsp Worcestershire
    250 ml Red Wine
    splash Apple Cider Vinegar
  • Nestle the herb bundle into the sauce so it infuses as it simmers.
    1 herb bunch - Basil, Thyme, Parsley

Braise the short ribs

  • Return the seared ribs to the pot, making sure they are mostly submerged. Cover with the lid and let the sauce gently simmer for one hour, stirring occasionally.
  • Then remove the lid and continue simmering for another two hours so the sauce can reduce and deepen in flavor.

Shred and refine

  • Carefully remove the ribs and discard the bones, any large pieces of unrendered fat, and tough tendons.
  • Shred the meat with two forks and return it to the pot. Let the sauce simmer uncovered for another hour.
  • If it becomes too thick, add a splash of water or beef stock to loosen it.

Finish and serve

  • About twenty minutes before you are ready to eat, bring a large pot of salted water to a boil and cook your pasta until al dente.
    500 g Mezzi Paccheri Rigati | Nº 152
  • Taste the ragu and adjust with salt and pepper as needed.
    Salt
    Pepper
  • Serve the sauce generously over pasta and finish with freshly grated Parmesan and a sprinkle of chopped parsley.
    Parmesan