If I were to sum up Chloe-Charlotte Crampton’s approach to cooking in one word, I would choose: intentional. Her Short Rib Ragu is no exception, an elegantly crafted recipe that prepares you for an intimate meal. We recently stopped by Chloe’s home in Los Angeles for a comforting fall meal. Well, after we finished filming, we ate this delicious short rib ragu.
Short ribs are a highly marbled meat that is especially suited to dinner party menus because of its affordability. Slow-cooked short ribs create a rich sauce that gets rave reviews. Just like Chloe, serve it over pasta with fresh vegetables.
Why you’ll love this short rib ragu recipe
This Short Rib Ragu is the ultimate comforting dish made with tender short ribs simmered in a tomato and red wine sauce. Aromatic vegetables, Worcestershire, thyme, and Parmesan rind add rich, layered flavor. Cooking the ribs slowly and at a low temperature will make them fall-in-tender. Simply shred the ribs and add them back to the sauce. Serve over pappardelle and enjoy a restaurant-quality meal in the comfort of your own home. Trust me, this is a great dish to enjoy throughout the season.
explanation
The coziest, most comforting dinner party food. It couldn’t be simpler.
- 1 whole sweet onion, finely chopped
- 1 large carrot (or two small), finely chopped
- 2 celery sticks, finely chopped
- 4 garlic cloves (crushed)
- 1.5 cup A hearty red wine (Cabernet, Merlot, etc.)
- 1.5 cup beef soup
- 2 tablespoons Worcestershire sauce
- 8–10 short ribs
- 2 tablespoons butter (or vegan butter)
- 3 tablespoons olive oil
- 4 tablespoons tomato paste
- 4 sprig of thyme
- 2 bay leaf
- 2 400–grams 1 canned or large Mutti or San Marzano tomato (peeled and crushed by hand or crushed)
- 1 Parmesan cheese rind (optional)
- 1 teaspoon red chili flakes
- 1 teaspoon black pepper
- 2 teaspoons salt
- Add more parmesan cheese on top
- Remove the short ribs from the refrigerator and let them come to room temperature for 10 to 20 minutes. Season generously with salt/pepper and a dash of Worcestershire sauce.
- In a large Dutch oven or skillet with olive oil, sear the short ribs over high heat until golden brown on both sides (about 2 minutes per side). If using a slow cooker, remove the short ribs from the skillet, place on a plate, and add the sauce ingredients to the slow cooker.
- If you’re using a Dutch oven like I am, remove the short ribs and add the butter along with the prepared onions, garlic, celery, and carrots. Add salt, pepper, and red pepper flakes, then stir-fry the vegetables to sweat. *
- Next, add some red wine to deglaze the skillet and scrape up all the brown bits from the short ribs with a wooden spoon. It’s very flavorful. Once the wine is bubbly, add 1/2 can of tomato paste. Stir for at least a minute to remove any bitterness from the paste, then add the beef broth, followed by a can of hand-crushed San Marzano tomatoes. Stir to combine. Add the thyme sprigs and bay leaves, return the short ribs to the pan with the Parmesan rind, and cover.
- Place the entire pot, covered, in a 325°F oven and bake for 3 to 3.5 hours, until the short ribs are falling apart. At this point, take out the short ribs, cut them into strips, remove any excess fat along with the bones, and toss them. Return the shredded meat to the pot and mix with the sauce. **
- Turn on the stove to medium-high heat and let the sauce reduce by about half, which usually takes another 15 to 20 minutes. It takes enough time to cook pappardelle pasta, whip up an easy arugula side salad, and warm up some crusty bread. Vino. Remember to taste the salt and add a little more if needed.
Precautions
*If using a slow cooker, add all ingredients and cook on low heat for 8 hours.
**The best way to shred these is with a KitchenAid mixer with a paddle attachment. Fastest shredding technology ever. thank you later
Source: Camille Styles – camillestyles.com
