Ragù di costine di manzo con pasta ed erbe aromatiche

Ingredienti

• 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
• 2 tablespoon Light olive oil – or use vegetable or avocado oil
• Kosher salt, to taste
• 1 cup White onion – Finely diced
• 1/2 cup Celery – Finely diced
• 1/2 cup Carrot – Finely diced
• 4 Garlic cloves – Finely minced
• 2 tablespoon Tomato paste
• 1 cup Red wine
• 1 cup Broth – Beef or chicken
• 1 3/4 cup Crushed tomatoes – 14oz can
• Herb Bundle – Rosemary, thyme, parsley stems
• 2 Bay leaves
• 2 tablespoon Sherry or red wine vinegar
• Fresh cracked pepper, to taste
• 1 lb Pasta – Tagliatelle or pappardelle
• Chopped parsley, for garnish
• Grated Parmigiano Reggiano, for garnish

Preparazione

1. 1

   Prepare the Short Ribs: Pat the short rib cubes dry with paper towels and season generously with kosher salt.

2. 2

   Sear the Meat: Heat the light olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the short ribs in batches to avoid overcrowding and sear until browned on all sides, about 3-4 minutes per batch. Remove the browned meat and set aside.

3. 3

   Sauté the Vegetables: In the same pot, reduce heat to medium. Add the finely diced white onion, celery, and carrot. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

4. 4

   Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 2-3 minutes to deepen its flavor. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.

5. 5

   Add Liquids and Herbs: Return the short ribs to the pot. Add the broth, crushed tomatoes, herb bundle (rosemary, thyme, parsley stems), and bay leaves. Stir well to combine.

6. 6

   Simmer the Ragu: Bring the mixture to a gentle simmer. Cover the pot partially and cook on low heat for 2.5 to 3 hours, or until the meat is tender and falls apart easily. Stir occasionally and check liquid levels, adding a splash of broth or water if needed.

7. 7

   Finish the Sauce: Remove the herb bundle and bay leaves. Stir in the sherry or red wine vinegar. Adjust seasoning with kosher salt and fresh cracked pepper to taste.

8. 8

   Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the tagliatelle or pappardelle according to package instructions until al dente. Drain well.

9. 9

   Serve: Toss the cooked pasta with a generous amount of the short rib ragu. Plate and garnish with chopped parsley and grated Parmigiano Reggiano.