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Home / Food and Wine Pairings / Braised short rib ragu

Braised short rib ragu

Judith Papesh
Wine Pairings:   Red Blend

, 

Pair fatty ribs with wines that are full-bodied and spicy

 

Savvy match: Braised short rib ragu features the luxurious results of slow cooking fatty short ribs with tomato to create a satisfying sauce. More beefy than tomato-y, try a Grenache or  GSM (Grenache, Syrah, Mourvèdre) whose spicy flavors will complement the rich flavors from the short ribs without overwhelming the subtle flavors developed by braising.

I first tried this recipe upon arriving home from Italy to a broken thermostat and a cold house. I thought it was the perfect opportunity to try a dish that needs a long time in the oven. Hearty and comforting, braised short rib ragu is thoroughly enjoyable with the heat on too.

Ingredients

  • 4 pounds beef short ribs
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 3 cloves garlic, coarsely chopped
  • 1 cup canned crushed tomatoes
  • 1 cup dry red wine
  • 3 tablespoons Dijon mustard
  • 1 dried bay leaf
  • 1 teaspoon fresh rosemary
  • 2 teaspoons fresh thyme
  • 2 ½ cups beef stock (canned or homemade)
  • 1 pound pasta (use a thicker, flat noodle like tagliatelle or a shape like penne)
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup chopped fresh parsley
  • Kosher salt
  • Freshly ground black pepper

Steps

1.

Preheat the oven to 350 degrees F and generously season the ribs with salt and pepper on all sides.

2.

In a large heavy pot or Dutch oven, heat the olive oil over medium heat.  Add the ribs and be sure to brown on all the sides. Work in batches to prevent crowding in the pot.  As they are browned, remove the ribs to a platter.

3.

Add the onion and garlic to the pot, and cook for 2 minutes, stirring as needed. Add the tomatoes, wine and mustard and bring to a boil, scraping up any brown bits.  Return the ribs to the pan with the beef stock and add the rosemary, thyme and bay leaf.  Cover the pot and cook in the oven for about  2 ½ to 3 hours or until the meat is tender and separates from the bones.

4.

Remove the ribs to a clean platter and leave the liquid in the pot. Using a fork remove the meat from the bones then shred the meat into smaller pieces.

5.

Remove excess fat from the surface of the cooking liquid with a spoon or fat separating beaker.  Be sure to remove any bones that might remain as well as the bay leaf.  Transfer the cooking liquid into a blender and blend until the liquid is smooth.  Return the liquid to the cooking pot on the stove top and add the shredded beef . Season with salt and pepper and keep warm over low heat while you cook the pasta.

6.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente , stirring occasionally,  8 to 10 minutes.  Drain the pasta and divide to individual bowls.

7.

Ladle the ragu over the pasta in the bowls and sprinkle with parsley and parmesan cheese.

Chef Image

About Judith Papesh

Retired Winemaker, Winemaking Consultant, and Washington State Licensed Geologist. Bourgogne Master Level Certification, French, Italian, and Spanish Wine Scholar Certifications

In the first class to complete Washington State University (WSU) Extension Enology Certification, Judith opened her winery, crafting wines that garnered local and international acclaim before turning her attention to studying and educating about the world's wines. "Winemaking is very much an art as well as a science; it is a consuming passion that drives you during the day, keeps you up at night, and when the wine is right, simply leaves you breathless."

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