This recipe guides you through making a rich and flavorful short rib ragu, featuring tender braised short ribs in a hearty tomato and red wine sauce, perfect for serving over pasta.
Pre heat your oven to 325f. Season your short ribs on both sides with salt and pepper. Next, lay down a piece of butcher's twine on your cutting board. Add your bay leaf and thyme and tie it up. Place a Dutch oven over medium high heat. Once hot, add oil and sear your short ribs in batches for 2 minutes per side. Set aside for later. In the same pot, saute your carrot, onion and celery until softened about 3-4 minutes. Then add your garlic and herb bouquet and let cook until fragrant. Then add your red wine and reduce for 2 minutes. Next, add your beef stock and tomatoes and bring to a boil. Then add your seared short ribs, cover and place in your pre-heated oven for 4 hours. Take the short ribs out of the pot. Let cool for 10 minutes and then shred into fine pieces. Return the pot to the stove and let reduce for 30 minutes or until thickened. Then add your shredded meat to the pot and stir to combine. Taste and adjust for seasoning. In a pan, over medium heat, add a spoonful of your Ragu and a serving of cooked fettuccine and a splash of pasta water. Toss until your pasta is coated with the sauce. Serve with fresh basil and enjoy!
