The short rib bones add incredible flavor to the ragout as the meat breaks down.
1 tablespoon olive oil
4 (6-ounce) bone-in short ribs, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups finely chopped onion
3/4 cup finely chopped carrot
1/2 cup finely chopped celery
8 garlic cloves, minced
2 cups water
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 (28-ounce) can unsalted whole tomatoes
12 ounces uncooked pappardelle or whole-wheat fettuccine
How to Make It
Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Sprinkle ribs with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add ribs to pan; cook 10 minutes, turning to brown on all sides. Place ribs on a plate. Add onion, carrot, celery, and garlic to pan; cook 5 minutes, stirring occasionally. Add 2 cups water, tomato paste, basil, oregano, and tomatoes to pan, gently breaking up tomatoes with a spoon. Return ribs to pan. Cover, reduce heat, and simmer 3 1/2 hours or until beef is very tender.
Place ribs on a plate; remove and discard bones. Shred beef with 2 forks. Stir beef, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into tomato mixture; keep warm.
Cook pasta according to package directions, omitting salt and fat. Serve beef mixture over pasta.
This was an easy dinner for a Sunday, and it was delicious. I started the ribs in the morning so I made sure I had time for the braise, it did take all 3 1/2 hours to get the ribs tender. Although it was delicious as written in the recipe, I think next time I will substitute beef stock and wine for some of the water. I think that would deepen the flavor, but will make this again, as it was popular in our house tonight.
Glad I read the other reviews since instead of water I used half beef stock and half wine. After I removed the short ribs, I used my immersion blender to make the sauce smooth and thick. It was really, really good. And it made a lot - maybe not 8 servings but plenty to feed 6 people. Served over pappardelle and with a green salad.
This was listed as a recipe for 8. I bought a package of 4 bone-in short ribs that weighed about 1 1/2#. No way was that enough to serve 8 after shredding and adding to the ragout. I made the whole recipe but added 3 tablespoons of tomato paste and upped the basil and oregano to 3/4 teaspoon because reviews said it was a little bland. After 3 1/2 hours I removed the short ribs and shredded, then let the ragout boil down. I should only have added 1 cup of broth (for the water) as it was too runny. I added the beef to about the ragout and that was great for 4 servings, AND, the flavor was great as well.
We tried this tonight for New Year's dinner. The recipe was prepared as is with no changes and it was one of the best pasta dishes we have ever made. Although it requires a long cooking time, putting it together is easy-perfect for a winter weekend dinner for family and/or guests.
This was surprisingly delicious, especially after having read the reviews. I didn't change a thing, and this is hands down the best pasta dish I have ever tasted. Great for a Saturday or Sunday afternoon.
This was restaurant quality, but we really had to season it up after tasting it as it cooked (and reading other reviews). We added more paste, granulated garlic and powdered onion, TB of balsamic, TB of sugar, teaspoon of Worcestershire and more salt and pepper. Will make again but try 1 C broth and 1C red wine instead of the water, maybe then won't need all the other spices. I also used an immersion blender on it as I didn't like the chunks of tomato.
The meat was nice and tender but the dish was lacking in flavor. I will give it another shot but will substitute beef broth for the water, maybe add a splash of soy sauce & worcestershire. Only a 3 star as written.
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