Ingredients
F
For the Protein:
l
4–5 lb bone in beef short ribs
k
2 ½ tsp kosher salt
c
1 ½ tsp coarse black pepper
s
1 tsp smoked paprika
o
½ tsp onion powder
g
½ tsp garlic powder
f
1 tbsp flour
F
For the Ragù Base:
O
Olive oil
p
4 oz pancetta, finely diced
l
1 large onion, finely diced
l
1 large carrot, finely diced
r
1 rib celery, finely diced
g
6 cloves garlic, minced
t
3 tbsp tomato paste
F
For the Herbs & Aromatics:
s
4 –5 sprigs fresh thyme
s
1 small sprig fresh rosemary
p
4 –6 parsley stems
b
1 bay leaf
P
1 Parmesan rind
F
For the Liquids:
b
1 ½ cups bold dry red wine
b
1 ½ cups beef stock
o
1 (28 oz) can crushed tomatoes or passata
F
For the Finish:
P
Pappardelle or rigatoni
R
Reserved pasta water
u
2 tbsp unsalted butter
F
Fresh parsley or basil
G
Grated Parmigiano Reggiano
Directions
1
Pat short ribs dry and season on all sides with salt, pepper, smoked paprika, onion powder, garlic powder, and flour.
l
4–5 lb bone in beef short ribs
k
2 ½ tsp kosher salt
c
1 ½ tsp coarse black pepper
s
1 tsp smoked paprika
o
½ tsp onion powder
g
½ tsp garlic powder
f
1 tbsp flour
2
Heat a heavy Dutch oven over medium-high heat with olive oil. Sear short ribs in batches until deeply browned on all sides. Remove and set aside.
O
Olive oil
3
Lower heat to medium. Add pancetta and cook until fat renders and edges are lightly crisp.
p
4 oz pancetta, finely diced
4
Add onion, carrot, and celery with a pinch of salt. Cook slowly until softened and lightly caramelized.
l
1 large onion, finely diced
l
1 large carrot, finely diced
r
1 rib celery, finely diced
5
Add garlic and cook until fragrant. Stir in tomato paste and cook until it darkens and sticks to the pot.
g
6 cloves garlic, minced
t
3 tbsp tomato paste
6
Deglaze with red wine, scraping all fond from the bottom. Reduce by about half.
b
1 ½ cups bold dry red wine
7
Add crushed tomatoes, beef stock, bay leaf, bouquet garni, and Parmesan rind. Stir and nestle short ribs back into the sauce.
o
1 (28 oz) can crushed tomatoes or passata
b
1 ½ cups beef stock
b
1 bay leaf
s
4 –5 sprigs fresh thyme
s
1 small sprig fresh rosemary
p
4 –6 parsley stems
P
1 Parmesan rind
8
Cover and braise at 300°F for 3–3½ hours until fork-tender.
9
Remove short ribs. Discard bones and excess fat, shred meat, and return it to the pot. Simmer uncovered 20–30 minutes until thick, glossy, and rich. Remove bouquet garni, bay leaf, and Parmesan rind.
10
Boil pasta in heavily salted water. Reserve pasta water.
P
Pappardelle or rigatoni
R
Reserved pasta water
11
Add pasta to the ragù with a splash of pasta water and butter. Toss until silky and fully coated.
u
2 tbsp unsalted butter
12
Finish with fresh herbs and grated Parmigiano-Reggiano.
F
Fresh parsley or basil
G
Grated Parmigiano Reggiano
