Braised Short Rib Ragu Recipe

Prepare and Season

Pat short ribs dry with paper towels. Season all sides generously with kosher salt and black pepper. Lightly dredge each piece in the tablespoon of flour, shaking off excess.

Brown Short Ribs

Preheat oven to 325°F (160°C). In a large dutch oven or heavy ovenproof pot set over medium-high heat, add 2 tablespoons olive oil and 1 tablespoon butter. When shimmering, add short ribs in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate.

Sauté Mirepoix

Reduce heat to medium. Add remaining 1 tablespoon olive oil if pan is dry. Add diced onion, carrots and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze & Build Sauce

Stir in tomato paste and cook 2 minutes to caramelize. Add dried oregano, bay leaves and thyme sprigs. Pour in 2 cups red wine, scraping up browned bits from the bottom of the pot. Simmer until wine reduces by about half, 6–8 minutes.

Braise

Return short ribs to the pot and add beef stock and crushed tomatoes. The liquid should come about halfway up the ribs; add a touch more stock or water if needed. Bring to a gentle simmer on the stovetop, then cover and transfer to the oven. Braise 2.5–3 hours, or until meat is fork-tender and falling off the bone.

Shred Meat

Remove pot from oven. Transfer short ribs to a cutting board and let cool slightly. Skim surface fat from the braising liquid. Remove bones and shred meat with two forks. Strain braising liquid through a fine-mesh sieve into a saucepan, pressing solids to extract flavor. Reserve solids if desired for extra texture.

Place the strained braising liquid saucepan over medium-high heat. Add 1 cup red wine (or use leftover braising wine) and 1/2 cup reduced beef stock. Add minced shallot and chopped thyme. Bring to a simmer and reduce gently until slightly syrupy and about 1 cup remains (10–15 minutes). Taste and season with 1/2 teaspoon salt. Off the heat, whisk in 2 tablespoons cold butter, one small piece at a time, to slightly thicken and gloss the jus. Keep warm.

While jus reduces, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add sliced wild mushrooms in a single layer (work in batches to avoid steaming) and let them brown undisturbed for 2–3 minutes. Stir and continue to cook until golden, about 4–5 minutes total. Add sliced garlic and minced shallot, cook 30–45 seconds, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in chopped parsley and remove from heat.

Bring a large pot of salted water to a rolling boil. Cook pappardelle according to package instructions until al dente (typically 6–8 minutes). Reserve 1 cup of the pasta cooking water and drain the pasta.

Return strained braising liquid (about 1 cup reserved from earlier) to a wide sauté pan over medium heat. If it’s thicker than desired, add some reserved pasta water to loosen to a saucy consistency. Add shredded short rib meat and gently warm, tossing to coat in the sauce. Fold in the sautéed mushrooms.

Add drained pappardelle to the pan with the ragu. Toss gently to combine, adding small splashes of reserved pasta water as needed to emulsify and coat the noodles. Stir in fresh mozzarella so it softens and becomes stringy but not fully melted. Drizzle 1 teaspoon extra-virgin olive oil and season with 1/4 teaspoon freshly ground black pepper.

Plate the pasta, spoon several tablespoons of the warm red wine jus over and around the ragu for concentrated flavor. Finish with a generous sprinkle of shaved Romano blend.

Preheat broiler to high. Brush focaccia slices with 2 tablespoons olive oil on both sides. Place on a baking sheet and broil 1–2 minutes per side until golden and crisp—watch closely to avoid burning. Rub the top of each hot toasted slice with the cut half garlic clove, then sprinkle lightly with coarse sea salt.

Serve one or two pieces of toasted focaccia alongside each plated pasta for scooping the ragu and soaking up jus.