Short Rib Ragu Recipe

Directions

1. 1

   Prepare the Short Ribs

   Season the short ribs with salt and black pepper. In a large pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove from the pot and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add diced onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.

3. 3

   Deglaze the Pot

   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 3 minutes.

4. 4

   Add Broth and Tomatoes

   Return the short ribs to the pot, then add beef broth, crushed tomatoes, bay leaves, salt, and pepper. Bring to a boil, then reduce to low heat and simmer for 2-3 hours, until the meat is tender.

5. 5

   Cook the Pasta

   About 15 minutes before the ragu is done, cook the capellini pasta according to package instructions. Drain and set aside.

6. 6

   Make the Lemon Caper Butter Sauce

   In a small saucepan, melt the butter over low heat. Stir in lemon juice and capers, cooking for another 2 minutes.

7. 7

   Combine and Serve

   Remove the short ribs from the pot, shred the meat, and discard bones. Add the shredded meat back to the sauce. Stir in fresh spinach until wilted. Serve over capellini, drizzled with the lemon caper butter sauce and topped with grated Parmesan cheese.