Beef Short Rib Ragu

Instructions

1. Prepare the short ribs
   Season the short ribs generously with salt and pepper on all sides. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Working in batches if necessary, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared ribs to a plate and set aside.
2. Create the soffritto
   In the same pot, reduce heat to medium and add the diced onion, carrot, and celery. Cook until softened and starting to caramelize, about 8-10 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
3. Build the sauce base
   Add the tomato paste to the vegetables and cook for 2-3 minutes, stirring constantly, until it darkens slightly. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer until the wine is reduced by half, about 5 minutes.
4. Slow cook the ragu
   Return the seared short ribs to the pot. Add the crushed tomatoes, bay leaves, rosemary, thyme, and beef broth. Season with salt and pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 3 hours, or until the meat is very tender and falling off the bone, stirring occasionally.
5. Shred the meat
   Remove the short ribs from the sauce and set aside until cool enough to handle. Discard the bones and any large pieces of fat. Using two forks or your hands, shred the meat into bite-sized pieces. Remove and discard the bay leaves, rosemary, and thyme stems from the sauce.
6. Finish the ragu
   Return the shredded meat to the sauce and simmer uncovered for an additional 15-20 minutes, allowing the sauce to thicken and the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
7. Serve
   Serve the ragu over your pasta of choice, such as pappardelle, tagliatelle, or rigatoni. Top with freshly grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil if desired.