Short Rib Ragu

So I went to Chicago a few months ago in the fall and had some of the best dang short rib ragu EVER - Quartino's if you're wondering! ;) Whenever I travel I always like to come home and recreate dishes I loved while away - so the inspo for this one is coming from that!

This recipe is quite literally the opposite of all my simple recipes - it's def easy but not as quick as finishing a sauce in the time that your pasta is done boiling! It's a labor of love for sure and worth every second. 

The recipe video that I posted to instagram is a doubled version. The finished sauce freezes really well and since it's so much work, I love to freeze half of it to have on demand for another time without having to simmer for 4 hours!

Recipe as is (4 short ribs) makes enough for 6 servings. The recipe doubled (8 short ribs) makes enough for 12 servings.

HERE ARE MY TIPS:
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• Be sure to pat your short ribs completely dry before coating in salt and pepper and searing in the oil. Dry short ribs sear the best and it helps to build that deep flavor!
• I suggest throwing your onion, celery and carrot into a food processor so that the texture of those aromatics aren't too bulky in the sauce - it's worth it.
• The recipe says to simmer for 3.5-4 hours so plan ahead and do the prep work early in the day if you want this for dinner on the same day! The short ribs should be falling apart and off the bone when they are ready.
• Scoop some of the excess oil off the top of the pot once it's done simmering.
• If you notice the sauce isn't as thick as you would like, you can let it simmer on medium heat for 10-15 minutes with the lid off. Some of the liquid will evaporate and things will thicken up!

What you need:

• 4 short ribs + salt/pepper
• 2 tbsp olive oil
• 1/2 cup finely diced carrots
• 1/2 cup finely diced celery 
• 1/3 cup finely diced onion
• 4 minced garlic cloves
• 2 bay leaves
• 2 tbsp tomato paste
• 1 cup red wine
• 1 cup beef broth
• 1 28 oz can crushed or whole peeled tomatoes + the juice
• 1 lb pasta of choice (pappardelle or rigatoni are my faves for this one)
• Parsley and parm or pecorino romano cheese for topping

What to do:

1. Heat the olive oil in a large dutch oven (that has a lid.)
2. Pat the short ribs with a paper towel until extremely dry. Season heavily with salt and pepper. Sear the short ribs until the sides are brown (about 8-10 minutes on each side.) Set the short ribs aside until they're ready to go back into the recipe!
3. There should be a good amount of fat from the short ribs and oil in the bottom of your dutch oven pan - this is GOOD. Add the carrots, celery and onion and bay leaves. Cook for about 10 minutes until wilted and soft. Add the garlic and cook for another minute or two until fragrant. 
4. Add the tomato paste to the veggies and cook for 5-6 minutes until it thickens and turns dark brick red in color.
5. Add the wine and bring to a boil. Next, add the beef broth and tomatoes. 
6. Nestle the seared short ribs into the sauce, making sure that they are mostly covered. It's OKAY if some pieces are sticking out a little. Bring the sauce to a boil and then reduce the heat setting on the stove to simmer.
7. Cover with a lid and cook for 3 1/2 - 4 hours. The short ribs will be falling off the bone and super tender when they're done.
   
8. Discard the bones and if there's a lot of oil sitting on top, you can use a spoon to scoop it out of the pot. Use forks to separate any meat that might not have fallen apart before serving the sauce over your pasta of choice!