Short Rib Ragu

Ingredients

• 1 1/2 tablespoons avocado oil
• 5 short ribs
• 1/2 heaping cup carrots, (finely diced)
• 1 rib celery, (finely diced)
• 1 medium yellow onion, (finely diced)
• 7 large garlic cloves, (minced)
• 1 1/2 teaspoons dried oregano
• 2 1/2 tablespoons tomato paste
• 2 cups red wine, (pinot noir )
• 2 1/4 cups beef broth, (plus 1 cup extra)
• 1 28 ounce can crushed tomatoes
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 sprigs rosemary, (3-inches long)
• 1 large parmesan rind
• 3 tablespooons heavy cream
• 4 nests pappardelle
• Kosher salt
• Freshly cracked black pepper

Instructions

1. 1

   Start by preheating the oven to 300°F and heat dutch oven over high heat.

2. 2

   Pat down short ribs with paper towel to remove extra moisture. Generously season short ribs with kosher salt and freshly cracked black pepper.

3. 3

   Over medium-high heat, add avocado oil to dutch oven and slowly add short ribs. Sear on all sides until deeply and evenly brown. Remove from dutch oven and place on a plate.

4. 4

   Remove all but 3 tablespoons of fat from dutch oven and add onions, carrots and celery. Cook for 4 minutes over medium heat, then add garlic and oregano, careful to not brown mixture and continue to cook for another 3 minutes. Season with kosher salt and freshly cracked pepper. Cook for an additional 6 minutes, careful not to brown the vegetables, rather cook vegetables over medium low heat until they are translucent, soft, and fragrant.

5. 5

   Add tomato paste and press into vegetables using the back of spoon or cooking utensil. Cook for two minutes.

6. 6

   Add red wine and cook over medium-heat until slightly reduced, 4-5 minutes.

7. 7

   Add beef broth, crushed tomatoes, thyme, rosemary, parmesan rind, bay leaves and stir. Nestle short ribs back into dutch oven. Cover with lid.

8. 8

   Cook for 1 hour at the 300°F mark. Then increase oven temperature to 350°F. After the 2 hour and 30 minutes mark, check short ribs for tenderness. Once meat easily shreds with a fork, remove from oven. Oven time typically takes 2 hours 45 minutes to 3 hours. Once cooked, discard bones, thyme, rosemary, parmesan rind, and bay leaves.

9. 9

   Place short ribs on a plate and shred with two forks. Return shredded meat to the dutch oven and add heavy cream. Over medium heat, slightly reduce the mixture about 5-10 minutes. If too thick, add more beef broth. Season to taste with salt and pepper, if necessary.

10. 10

    If serving with pappardelle, cook pasta in salted water according to package instructions. Drain and plate pasta, then top with ragu. Serve garnished with italian parsley and greshly grated parmesan.