Mohamed Shili This delicious short rib ragu by Bobby Flay is a hearty, comforting dish that’s perfect for cozy nights. With tender, melt-in-your-mouth beef and a rich, flavorful sauce, it’s surprisingly simple to make. Serve it over pappardelle or any pasta you have on hand for an impressive, satisfying meal.
Recipe Ingredients :
- 2 tablespoons vegetable oil
- 3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs
- Salt and freshly ground pepper
- 1 dried bay leaf
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 2 sprigs fresh flat-leaf parsley
- 4 small carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 2 medium shallots, diced
- 1 tablespoon all-purpose flour
- 2 tablespoons tomato paste
- 1/2 cup ruby port
- 2 cups red wine, such as cabernet
- 1/2 head garlic, cloves separated and peeled
- 3 1/2 cups homemade beef stock
- 1 pound pappardelle or other long, flat pasta
- Chopped parsley
- Grated Pecorino Romano, for garnish
How To Make Short Rib Ragu?
- Preheat the oven: Set the oven to 160°C / 325°F.
- Brown the ribs: Place a large Dutch oven or casserole over medium heat, add the oil, and heat until nearly smoking. Season ribs generously with salt and pepper, then brown in batches. Set aside.
- Prepare the bouquet garni: Place the bay leaf, rosemary, thyme, and parsley in a square of cheesecloth. Gather the edges and tie with kitchen string; set aside.
- Sauté the vegetables: Add carrots, celery, onion, and shallots to the pot. Cook over medium heat, stirring occasionally, until softened and golden, about 10 minutes.
- Deglaze the pot: Sprinkle in flour and add tomato paste, stirring to combine. Pour in the ruby port, scraping up any browned bits from the pot’s bottom. Add red wine and simmer until reduced by half.
- Add garlic, stock, and bouquet garni: Stir in garlic, beef stock, and the bouquet garni. Return the browned ribs to the pot, bringing the mixture to a simmer.
- Slow-cook in the oven: Cover the pot and place it in the oven for 3 hours, or until ribs are very tender.
- Shred the meat and reduce the sauce: Remove the pot from the oven. Take out the ribs and, once cool enough, shred the meat from the bones. Discard the bouquet garni. Return shredded meat to the sauce and simmer over medium heat to reduce the sauce by about half.
- Cook the pasta: In a large pot, bring salted water to a boil. Add pappardelle and cook until al dente. Drain and set aside.
- Serve: Toss the pasta with the short rib ragu. Garnish with chopped parsley and grated Pecorino Romano. Enjoy your hearty, rich ragu!
Recipe Tips :
- Brown the Ribs Well: Make sure to brown the ribs thoroughly on all sides; this adds deep flavor to the sauce, so don’t rush this step.
- Use Fresh Herbs for Bouquet Garni: Fresh rosemary, thyme, and parsley will bring out the best flavors. If possible, avoid dried herbs as they won’t give the same aromatic quality.
- Reduce the Sauce Properly: After shredding the meat, let the sauce simmer until it thickens. This concentrates the flavors and gives a rich, velvety texture.
- Cook the Pasta Al Dente: Slightly undercook the pasta so it absorbs the sauce when mixed, making the dish even more flavorful.
- Degrease the Sauce: After cooking, skim off any excess fat from the sauce. This will keep the dish from feeling too heavy and allows the flavors to shine through.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Short Rib Ragu cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the Short Rib Ragu to cool to room temperature, then transfer it to a freezer-safe container. Freeze for up to 3 months.
- Reheat: Place the ragu in a microwave-safe container, cover loosely, and heat on medium power in 1-2 minute intervals, stirring between each interval until hot
Nutrition Facts
Serving Size: 1 serving (618g)
- Calories: 950 kcal
- Total Fat: 26.1 g
- Saturated Fat: 9.5 g
- Cholesterol: 376 mg
- Sodium: 924 mg
- Potassium: 2,483 mg
- Total Carbohydrate: 47.2 g
- Dietary Fiber: 4.8 g
- Sugars: 12.9 g
- Protein: 101.7 g
Check out More Recipes:
Bobby Flay Short Rib Ragu
Description
This delicious short rib ragu by Bobby Flay is a hearty, comforting dish that’s perfect for cozy nights. With tender, melt-in-your-mouth beef and a rich, flavorful sauce, it’s surprisingly simple to make. Serve it over pappardelle or any pasta you have on hand for an impressive, satisfying meal.
Ingredients
Instructions
- Preheat the oven: Set the oven to 160°C / 325°F.
- Brown the ribs: Place a large Dutch oven or casserole over medium heat, add the oil, and heat until nearly smoking. Season ribs generously with salt and pepper, then brown in batches. Set aside.
- Prepare the bouquet garni: Place the bay leaf, rosemary, thyme, and parsley in a square of cheesecloth. Gather the edges and tie with kitchen string; set aside.
- Sauté the vegetables: Add carrots, celery, onion, and shallots to the pot. Cook over medium heat, stirring occasionally, until softened and golden, about 10 minutes.
- Deglaze the pot: Sprinkle in flour and add tomato paste, stirring to combine. Pour in the ruby port, scraping up any browned bits from the pot’s bottom. Add red wine and simmer until reduced by half.
- Add garlic, stock, and bouquet garni: Stir in garlic, beef stock, and the bouquet garni. Return the browned ribs to the pot, bringing the mixture to a simmer.
- Slow-cook in the oven: Cover the pot and place it in the oven for 3 hours, or until ribs are very tender.
- Shred the meat and reduce the sauce: Remove the pot from the oven. Take out the ribs and, once cool enough, shred the meat from the bones. Discard the bouquet garni. Return shredded meat to the sauce and simmer over medium heat to reduce the sauce by about half.
- Cook the pasta: In a large pot, bring salted water to a boil. Add pappardelle and cook until al dente. Drain and set aside.
- Serve: Toss the pasta with the short rib ragu. Garnish with chopped parsley and grated Pecorino Romano. Enjoy your hearty, rich ragu!
Notes
- Brown the Ribs Well: Make sure to brown the ribs thoroughly on all sides; this adds deep flavor to the sauce, so don’t rush this step.
- Use Fresh Herbs for Bouquet Garni: Fresh rosemary, thyme, and parsley will bring out the best flavors. If possible, avoid dried herbs as they won’t give the same aromatic quality.
- Reduce the Sauce Properly: After shredding the meat, let the sauce simmer until it thickens. This concentrates the flavors and gives a rich, velvety texture.
- Cook the Pasta Al Dente: Slightly undercook the pasta so it absorbs the sauce when mixed, making the dish even more flavorful.
- Degrease the Sauce: After cooking, skim off any excess fat from the sauce. This will keep the dish from feeling too heavy and allows the flavors to shine through.
Bobby Flay Short Rib Ragu