Short Rib Ragout Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Season the beef short ribs with salt and black pepper. Heat olive oil in a large pot over medium-high heat and sear the short ribs on all sides until browned. Remove the ribs and set aside.

2. 2

   Cook the Mirepoix

   In the same pot, add diced carrots, celery, and onion. Sauté for about 5-7 minutes until softened. Add minced garlic and cook for an additional minute.

3. 3

   Deglaze and Simmer

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes. Add in beef broth, tomato paste, bay leaves, and thyme, then return the short ribs to the pot.

4. 4

   Braise the Ribs

   Cover the pot and reduce the heat to low. Let it braise for about 2-3 hours, or until the ribs are tender and easily pull apart with a fork.

5. 5

   Cook the Pasta

   About 15 minutes before the ribs are done, cook the spaghetti pasta according to package instructions. Drain and set aside.

6. 6

   Combine and Serve

   Once the short ribs are tender, remove them from the pot and shred the meat. Discard the bay leaves. Return the shredded meat to the pot, stir to combine with the sauce, and adjust seasoning if necessary. Serve over spaghetti pasta and top with grated Parmesan cheese.