This ragu is on f i r e!
Slow braised short rib ragu. What is better than short rib really?! This one pot of goodness is almost too easy to justify how delicious it is.
You can use an instapot, pressure cooker or be old school like me and allow the aromas of red wine, braised beef, crushed tomatoes and herbs fill the house up in a Dutch oven.
I use my braising time to make fresh Trofie pasta but you can opt to buy store bought although I highly recommend making your own. Any pasta will do although try and choose one that will hold the ragu when you take a bite.
Drown it back with a big glass of red wine by the fire (am I giving you the Fall feels?!) and you have yourselves Autumn bliss.
Check out the recipe below!
Preheat oven to 350 degrees F.
Pat short rib dry and season heavily with salt and pepper.
In a small to medium sized dutch oven or equivalent, on medium high heat, add 2 tablespoons of vegetable oil and brown each side of short ribs. Remove short ribs from heat and set aside.
Reduce heat to medium.
Drizzle 1 tablespoon of oil and add onion and smashed garlic. Saute until onion is translucent in color. Add red wine and allow to cook for approximately 5-10 minutes. Place short rib back into the pot. Add just enough of the crushed tomatoes to just cover the tops of the short rib. Add thyme, and bay leafs.
Cover with lid and cook for approximately 3- 3 1/2 hours or until meat falls apart.
Once cooked, remove bones, herbs and shred meat into sauce.
Boil a pot of salted water. Cook pasta until al dente. Transfer cooked noodles into ragu adding 3/4 cup of the pasta water. Mix well.
Serve immediately topped with grated Parmesan and burrata.
Notes – I tend to use anywhere from 3/4 to a full bottle of wine in my short rib. Allowing it to reduce for about 10-15 minutes then just adding enough crushed tomato to cover the tops of the short rib. This all depends on the size of your short rib and the size of your pot.