Short Rib Ragu - GUEST BLOG

 From the TODAY Show by Chef Laura Vitale we decided this would be our Christmas Night Dinner ! Yum! Kevin was the guest chef on this because I was under the weather!

CHEF NOTES:

This recipe feels really special and it’s a great way to elevate a standard meat sauce. I love serving this around the holiday season paired with a green salad with shaved apple and fennel, plenty of crusty bread and good red wine. It's the perfect special occasion meal that really doesn’t take much effort. 

SWAP OPTION: 

Instead of short ribs, try chuck roast, which is less expensive and can be cooked the same way. 

TECHNIQUE TIP: 

If time allows, make this ragu the day before you need to serve it. The fat will solidify, making it really easy to spoon off. Plus, the flavor will get even better. When ready to serve, remove the ragu from the refrigerator, scoop off and discard fat. Bring the ragu to a simmer in a pot on the stove and simmer gently to reheat. 

SPECIAL KITCHEN EQUIPMENT REQUIRED: A heavy-duty Dutch oven is preferred. 

COOK TIME: 4 hrs PREP TIME: 15 mins SERVINGS: 6-8 

3 tablespoons olive oil 

kosher salt, to taste 

ground black pepper, to taste 

1½ pounds bone-in short ribs(about 4-5) 

2 large carrots, peeled and finely diced 

3 stalks celery, finely diced 

1 yellow onion, finely diced 

4 cloves garlic, finely chopped 

1/4 cup tomato paste 

1½ cups beef broth 

1¾ cups red wine

3 fresh thyme sprigs 

1 sprig fresh rosemary 

5-6 fresh basil leaves, plus more for garnish 

cooked pasta, for serving 

1 cup grated Parmesan cheese, plus more for garnish 

1. In a Dutch oven set over medium-high heat, add the olive oil. Meanwhile, season the short ribs evenly with salt and pepper. Place the short ribs in the Dutch oven, working in batches to avoid overcrowding, and sear all sides until deeply browned, 8 to 10 minutes. Transfer to a plate and set aside. 

2. Discard all but 3 tablespoons of rendered fat in the Dutch oven. Add the carrots, celery and onion and sauté for 7 to 10 minutes, or until the vegetables have cooked down and begin to develop some color. Add the garlic and cook for 30 seconds. 

3. Stir in the tomato paste, then add the broth, wine, thyme, rosemary and basil. Nestle the short ribs in the braising liquid and bring to a boil, about 5 minutes. Reduce the heat to low, cover and cook 3 to 3½ hours or until the meat falls off the bone and shreds easily. Transfer the short ribs to a bowl, allow them to cool, then shred and discard all the fat and bones. 

4. Discard the layer of fat off the top of the braising liquid. Place half the sauce in a blender and blend until smooth. Pour the blended sauce and shredded beef in the Dutch oven. Adjust seasoning to taste. Simmer on low heat while you cook the pasta. 

5. Cook the pasta a couple minutes shy of al dente. Reserve about one cup of the starchy pasta water right before draining, then drain. Add the pasta to the sauce along with the water and Parmesan cheese. Cook for 2-3 minutes. Stir in some fresh basil and serve.