Slowly braising short ribs with dry red wine, simple vegetables and tomato turns a typically tougher, less heroic cut of meat into a flavourful, tender ragu. Toss with pappardelle or rigatoni (try these tips to make perfectly cooked pasta) or pour over gnocchi or soft polenta for a cozy, comforting meal.
What’s braising?
Braising is a combination-cooking method that uses dry heat followed by liquid heat.
What’s the difference between braising and stewing?
Essentially, braising involves cooking large cuts of meat partially covered in liquid , stewing refers to cooking smaller pieces of meat entirely covered in liquid.
Braised Short Rib Ragu
Slowly braising short ribs with red wine, simple vegetables and tomato makes a flavourful, tender ragu.
Ingredients
- 2 tbsp olive oil
- 3 lb bone-in beef short ribs
- pinch each salt and freshly ground black pepper plus more for seasoning
- 1 large carrot finely diced
- 1 onion finely diced
- 1 rib celery finely diced
- 3 cloves garlic chopped
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 cup dry red wine
- 1 400mL can San Marzano whole tomatoes
- 2 cups good-quality beef stock
- 1 tbsp dried porcini mushrooms optional
- 2 bay leaves
- 2 sprigs thyme
- 1 sprig rosemary
- pasta of your choice
- freshly shaved Parmesan optional
Instructions
- In large Dutch oven, heat olive oil over medium heat. Season short ribs with generous pinches of salt and pepper; in batches, brown ribs, flipping occasionally, about 3 minutes per side. Transfer ribs to a plate.
- Add carrot, onion, celery and garlic and cook, stirring occasionally, until golden, 15 to 20 minutes. Add tomato paste and flour and cook, stirring, for 2 minutes. Stir in wine. Cook, scraping up browned bits from bottom, until wine is almost completely absorbed into the vegetables, 3 to 4 minutes.
- Add tomatoes and beef stock, breaking up tomatoes with a wooden spoon. Crumble in porcini mushrooms (if using); nestle in short ribs, bay leaves, thyme and rosemary. Bring to a boil over medium-high; reduce heat to low and simmer, covered, until ribs are tender, 2 to 2½ hours.
- Remove herb stem and bay leaves. Remove ribs to cutting board and cut into bite-sized pieces, discarding bones. Return ribs to the pot and simmer, uncovered, until tender and saucy, 20 to 30 minutes.
- Cook pasta according to package directions. Toss pasta with short-rib mixture. Divide among plates and top with shaved Parmesan (if using).
