Short Rib Ragout With Egg Pasta Recipes

SHORT RIB RAGù RECIPE BY TASTY

Steps:

• Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.
• Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
• Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.
• Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
• Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
• Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.
• Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
• Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.
• Add salt and pepper to taste. Simmer for 15 minutes over low heat.
• Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.
• Enjoy!

SHORT RIB RAGOUT WITH EGG PASTA

Steps:

• To make the sauce, season the short ribs with salt and black pepper. Heat a large Dutch oven or pressure cooker over medium heat. Add the oil and brown the short ribs on all sides. Transfer the meat to a plate and set aside. Add the onion and carrot to the pan and sauté for 5 minutes. Pour in the crushed tomatoes, red wine, beef stock, balsamic vinegar, basil, oregano, sugar and bay leaf. Bring this to a simmer. Return the browned short ribs to the pot, submerging them in the liquid. Reduce the heat and simmer on the stovetop for 3 to 4 hours. Or, pressure cook on high for 55 minutes, releasing the pressure naturally at the end of cooking.
• Remove the grease from the top of sauce with a ladle. Transfer the short ribs to a cutting board. Continue to simmer the sauce in the Dutch oven on the stovetop or pressure cooker using the BROWN button. Let the sauce reduce until it thickens slightly - about 20 minutes. Shred the short ribs with 2 forks and return the shredded meat to the sauce. Season with salt and pepper and stir in the fresh chopped parsley.
• To make the pasta, place the semolina, all-purpose flour, and salt into the kneading chamber of the pasta machine. Turn the power on and press the "Knead" button. Allow the flour to mix for five seconds and then pour in the eggs. Let the dough knead and come together in the chamber.
• When the dough has finished kneading, remove the dough from the pasta machine and cover it with plastic wrap. Make a second batch of pasta.
• When you are ready to make the pasta, attach the wide flat noodle mold onto the extrusion rod. Place the dough in the extrusion box and push it down with the spanner. Press the "Extrusion" button. As the pasta is extruded, sprinkle it with a little flour and toss to coat to prevent it from sticking together.
• To cook the pasta, bring a pot of salted water to a boil. Reduce the heat and simmer pasta in a slow boil for 2 to 3 minutes. (A full boil will break the pasta apart.) Drain the pasta and top with the short rib ragout.

PASTA WITH SHORT RIB RAGU

Steps:

• Generously sprinkle the beef and pork with salt and pepper.
• Heat the oil in a large heavy-bottomed pot with a lid or a Dutch oven over medium-high heat until shimmering but not smoking. Working in 2 batches if necessary to prevent overcrowding, add the meat to the pot in one layer and cook, without stirring, until dark brown, about 5 minutes. Flip the meat and brown the other side, about 5 minutes more. Transfer to a plate and discard all but 1 tablespoon fat from the pot.
• Return the pot to the heat and add the garlic. Cook, stirring constantly, until starting to brown slightly, about 1 minute. Add the carrots and onion and cook, stirring often, until softened and golden, about 10 minutes. Stir in the tomato powder and Italian seasoning to coat the vegetables. Stir in the wine and bring to a boil; boil until the sauce is reduced by half, about 5 minutes. Return the meat to the pot and add 2 cups water. Return to a boil, cover, reduce to a low simmer and cook until the meat is tender and easily separates from the bone, about 2 hours.
• Transfer the meat to a cutting board and remove and discard the bones. Roughly chop the meat. Skim the ragu of excess fat. Return the meat to the pot and keep warm over low heat.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1 cup of the pasta water, then drain.
• Add the pasta to the pot with the ragu and toss to coat. Stir in the parsley, Parmesan and butter. Add some of the pasta water, 1/4 cup at a time, to thin the sauce to the desired consistency. Serve with extra Parmesan on the side.

SHORT RIB RAGU WITH PAPPARDELLE AND PECORINO ROMANO

Steps:

• Heat oven to 325 degrees F.
• Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
• Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside.
• Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
• Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.
• Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
• Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.
• Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.

BRAISED SHORT RIB RAGU RECIPE BY TASTY

Steps:

• First, salt and pepper your short ribs.
• In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside.
• In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent.
• Add the red wine, cook until some of the alcohol has burned off.
• Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
• Return the browned short ribs, bring to a boil.
• Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
• Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.
• Return to the pot. Give it a stir so all the meat is coated in the sauce.
• NOTE: Keep warm until ready to serve.
• Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley.
• Enjoy!