Скачать или смотреть Short Rib Ragu Recipe 🔥🤤

Ingredients:
6-8 beef short ribs (10-14 oz each)
Salt and pepper,to taste
2 tbsp extra virgin olive oil
1 medium white onion,finely diced
2 carrots,finely diced
2 celery ribs,finely diced
10 garlic cloves,minced
2 1/2 cups dry red wine (e.g.,cabernet sauvignon or merlot)
32 oz beef broth
2 tsp beef bouillon paste
1 can (28 oz) peeled whole tomatoes (crush them)
2 tbsp tomato paste
1 tsp kosher salt (to taste)
1 tsp black pepper
3-4 sprigs fresh thyme
1 tsp dried basil
1 tsp dried oregano
3 bay leaves
1 parmesan cheese rind (optional)
Parmesan cheese,for garnish
1 lb pappardelle pasta
Fresh diced basil for garnish

Method:
Season short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high, and sear the ribs until browned on all sides. Set them aside. In the same pot, sauté onion, carrots, celery, and garlic for 3-5 minutes. Deglaze with red wine, scraping up browned bits, and cook for 3 minutes.

Add beef broth, bouillon, crushed tomatoes, tomato paste, cheese rind (optional), salt, pepper, oregano, basil, bay leaves, and thyme. Place the ribs back in, bring to a boil, then simmer covered on low for 2 ½ - 3 hours.

Discard bay leaves, thyme, and cheese rind. Remove ribs, shred the meat, and return it to the pot. Simmer uncovered for 30-45 minutes to thicken. For a thicker sauce, mix ½ tsp cornstarch with a little sauce, then stir it back in.

Cook pasta in salted water until just shy of al dente, then toss directly into the ragu. Simmer together for 5 minutes. Serve topped with parmesan and fresh basil.