Short Rib Ragu

Recipes

Yesterday, I made a delicious short rib ragu for our dear friends, from Nyack, New York. We travel to one another’s home at least once a year. This is an extraordinary couple whom I’ve known since I was eighteen years old!

I nannied Katie & Ed’s three beautiful babies throughout my college years. After transferring from a local college to Nyack College, in New York, I was somewhat homesick and anxious about paying for college. (My parents put me through private high school, and since I had a scholarship to a state college, it was my decision to make this move and trust God in helping me pay for it!) Fortunately, within two weeks, I found a posting for a position as a nanny at a nearby home, right along the Hudson River. It was one of the greatest things that has ever happened to me!

Let’s just say, Katie and I had one another at HELLO. In a short amount of time, I felt more like family than “the nanny”. I love how Katie gave me full reign of her kitchen, as my duties included preparing two dinners each week. In fact, I owe much of my culinary talent to her.

Today, we both feel that we are soul mates and thank God that he brought us together, as we have enriched one another’s life. Katie and her husband Ed helped me pay my way through college by offering me such an extraordinary opportunity. We have so much love and respect for one another, and today, Scott and I both enjoy any amount of time we may have with Katie & Ed. 

I wanted to make something special for their visit, and so I prepared this delicious recipe that we all enjoyed very much. It goes great with a good red wine, italian bread, and very VERY special people to share it with. Enjoy!

Short Rib Ragu

Yield: 4-6

Ingredients

  • 3-4 lbs Beef Short Ribs
  • Extra Virgin Olive Oil
  • Kosher Salt
  • Ground Black Pepper
  • 1 Large Yellow Onion - Chopped
  • 2-3 Carrots - Chopped
  • 2-3 Celery - Chopped
  • 3 Cloves Garlic - Chopped
  • 1 T flour
  • 4 T Tomato Paste
  • 2 Cups Dry Red Wine (Cabernet or Bordeaux)
  • 3 Cups beef stock
  • Large Can of diced tomatoes (15oz)
  • 3-5 sprigs fresh thyme
  • 2 sprigs of fresh rosemary
  • 2 dried bay leaves
  • Flat Leaf Parsley

Instructions

  1. Preheat oven to 325 degrees F.
  2. Season Ribs with Salt and Pepper.
  3. Add Olive Oil to coat bottom of a Dutch Oven over a Medium High Flame.
  4. Sear Ribs for approximately 3 minutes on each side.
  5. Remove with tongs and set aside until all ribs are seared.
  6. Add more oil to the pan. Saute’ Onion, Carrot, and Celery over a Medium High Flame for about 5 minutes.
  7. Add Garlic (chopped in smaller pieces) and continue stirring for 1-2 minutes.
  8. Add Flour and Tomato Paste. Stir together.
  9. After a few minutes deglaze pan with wine. Cook a few more minutes.
  10. Pour in half of the can of tomatoes and Beef Stock.
  11. Add herbs to a cheese cloth, tie together, and place in the pot.
  12. Gently arrange ribs back into the Dutch Oven.
  13. Transfer to your oven & Cook for 2-3 hours.
  14. Remove the ribs (they may be falling apart) and discard bones and extra fatty pieces. Shred the meat into pieces and return to pan. (You may need to skim oil from the top beforehand.)
  15. Add remainder of diced tomatoes and simmer on the stove top for an additional 30 minutes before serving.
  16. Season with salt, pepper.
  17. Serve over pappardelle pasta or something similar.
  18. Don't forget the pecorino romano! Fresh parsley (optional)
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Rachel Scheyer

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