The fall has finally hit the Midwest, and that means it’s time to start thinking about making some of my favorite dishes. One of those dishes is short rib ragu. I know there’s a rule that says you can’t have short ribs any time other than winter, and that’s a rule I can easily break, since I can make short ribs year-round. The short rib ragu recipe comes from Bon Appétit, and I tweaked it just a bit – I used a simple tomato sauce instead of the tomato paste, and I softened up the short ribs so that the meat fell apart when I was chopping them. For the pasta, I used pappardelle the first time I made the recipe, but since I’ve been
Life at the campsite is busy, so I don’t have time to cook everyday. Recently, I tried this short rib ragu recipe for my dinner. Here’s a bit of a guide to help you make this dish for yourself.
Short Rib Ragu and Pappardelle. I’ve been making this dish for years, and although I have varied it slightly over the years, I really like it. It’s simple, it’s tasty, it’s a bit naughty, and you can get it on the table in under an hour. There are lots of short rib recipes on the web, but not all of them are as good as this one.
Short ribs have quickly become one of my favorite proteins, but I only prepare them on weekends when I have the time. They’re tasty and deliciously fall-off-the-bone tender. Short ribs are a family favorite whenever I prepare a dish using them. This recipe for Short Rib Ragu with Pappardelle is the ideal comfort meal for a Sunday dinner.
Short ribs are a kind of meat.
Short ribs are a beef cut. They come from a different part of the rib bone than barbecue ribs and need a different cooking technique. Short ribs are sliced in flanken cuts, which run across the bone, or english cuts, which run parallel to the bone. The English method is used in this recipe for Short Rib Ragu with Pappardelle because it optimizes the quantity of meat in each cut. Hawaiian bbq, Korean bbq, and Jewish recipes often include Flanken style short ribs.
Short ribs: How to Cook Them
Short ribs contain a lot of connective tissue and are fatty. This means they take a long time to cook and need low and slow cooking for the finest results. For this recipe, I used a dutch oven and baked them in the oven. This dish, on the other hand, might work nicely in a slow cooker. Because short ribs have a lot of fat, it’s almost difficult to overcook them. As a result, think of this as a “set it and forget it” recipe.
What exactly is a ragu?
A ragu is an Italian-style sauce made with meat and tomatoes with a mirepoix. Ragus are typically made with ground beef, although other meats, like as short rib, are just as tasty. Ragu is delicious with pasta or even polenta. Another family favorite is this Sausage Ragu with Polenta dish, which is just as wonderful!
turn it into a dinner
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Pappardelle and Short Rib Ragu
Michelle Boulé is a French actress.
This recipe for Short Rib Ragu with Pappardelle will make a meal you’ll be pleased to serve. This is comfort cuisine at its finest.
5 out of 1 vote
Recipes to Pin
30 minute prep time
3 hour 45 minutes to cook
4 hours 15 minutes total time
1258 kcal (calories)
Dutch Oven Lodge
Spoon Made of Wood
StandardMetric in the United States
- 2 tbsp Extra Virgin Olive Oil
- English Style Short Ribs, 4 Pounds
- 1 leaf of bay
- 2 Rosemary sprigs
- Thyme, 5 sprigs
- 2 parsley sprigs
- 4 Diced Carrots
- 1 Diced Onion
- 2 celery stalks, diced
- 1 tablespoon flour
- Tomato Paste, 2 tbsp
- 2 CUP DRY RED WINE
- 4 Garlic Cloves, Smashed
- 12 CUP BEEF STOCK 3 12 CUP BEEF STOCK
- Pappardelle (1 pound)
In a large dutch oven, heat the olive oil over medium-high heat. Season short ribs with salt and pepper to taste. Brown short ribs on both sides in batches. Remove and put aside once browned.
Season the carrots, celery, and onion with salt and pepper in the dutch oven. Cook, stirring occasionally, until the onions are transparent and the carrots have softened.
Cook for several minutes, until the flour and tomato paste are a rich crimson color.
Scrape off any burnt pieces from the bottom of the pan with red wine. Bring to a low simmer and cook until the liquid has been reduced by half. In a bouquet garni, combine the garlic, beef broth, and herbs.
Replace the meat ribs in the dutch oven. Cook for 3 hours or until ribs are cooked in the oven at 350 degrees.
Take the ribs out of the liquid. Remove the bones from the meat and shred it.
Reduce the braising liquid in the dutch oven to a simmer on the stovetop to thicken the sauce. Remove the bouquet garni and degrease the sauce. Return the shredded meat to the sauce and reduce by half.
Cook the pasta as directed on the box. Drain the pasta and toss it into the sauce. Toss to evenly coat. Enjoy with a sprinkling of parmesan cheese on top!
Calories consumed: 1258kcal 100g carbohydrate 85 g protein 46 g fat 17g Saturated Fat 291 milligrams of cholesterol 783mg sodium 2380mg potassium 7 g of fiber 9 g sugar 10574IU Vitamin A 12 milligrams of vitamin C 140 mg calcium 11mg iron
Pappardelle and Short Rib Ragu are the main ingredients in this dish.
The word “gourmet” makes me feel like I’m taking a stab in the dark. It’s a feeling I get when I first read the word ‘gourmet’ and I have to look it up. But, I guess if I was living in Italy, I would be in big trouble if I was trying to eat what I was used to in order to save a little money. That’s where a good butcher comes in. He’s the one who can make a meal of short ribs and still taste good.. Read more about short rib ragu pressure cooker and let us know what you think.
Frequently Asked Questions
How many calories are in a ragu short rib?
A ragu short rib contains about 6 calories.
What to pair with short ribs?
Short ribs are a dish that is typically paired with mashed potatoes and gravy.
Can I freeze short rib ragu?
Yes, you can freeze short rib ragu.
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