Braised Beef Short Rib Ragu Pasta
Braised Beef Short Rib Ragu Pasta
4 hours 30 minutes total
Beef short rib is braised in a Dutch oven for hours with delicious vegetables and topped with al dente fettucine pasta.
Braised Beef Short Rib Ragu Pasta Developed by Tamara Byerly @tammy_blackmedia
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Ingredients
Serves 6
1 | Box Barilla® Fettuccine pasta |
3 | Pounds beef short ribs, patted dry |
2 | Tablespoons kosher salt |
5 | Tablespoons avocado oil, divided |
4 | Ounces pancetta, diced |
2 | Carrots, chopped |
1 | Medium onion, chopped |
3 | Stalks celery, chopped |
1 | Tin (1.6 ounces) anchovy filets in olive oil for dish, and 1 additional tin for garnish (recommend 2-3 filets per serving) |
1 | Teaspoon red chili flakes and a bit extra saved to garnish |
1 | Tablespoon tomato paste |
4 | Cloves garlic, chopped |
2 | Cups Chianti wine (or other dry red wine, such as Merlot or Cabernet Sauvignon) |
1 | Can (28 ounces) San Marzano peeled tomatoes with liquid |
2 | Bay leaves |
10 | Sprigs fresh thyme, leaves only |
1 | Teaspoon sugar |
1 | Teaspoon beef bouillon |
To taste | Salt and pepper |
For garnish | Freshly grated Parmigiano-Reggiano cheese |
For garnish | Italian Parsley, chopped |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat the oven to 300°F (149°C).
Step 2
Season the short ribs evenly with kosher salt.
Step 3
In a large Dutch oven, heat 3 tablespoons of avocado oil over medium heat. Cook the pancetta over low heat until fully cooked; remove and set aside.
Step 4
Add the remaining 2 tablespoons of avocado oil to the pot. Raise the heat to high, and sear the short ribs on all sides, making sure not to overcrowd the pan. Remove the browned short ribs; set aside.
Step 5
Reduce the heat to medium-low; add chopped carrots, onion, and celery to the pot. Sauté the vegetables until they begin to soften. Add anchovy filets and red chili flakes; mix well.
Step 6
Stir in the tomato paste and continue to cook until the vegetables are soft. Add chopped garlic; cook until fragrant.
Step 7
Return the cooked pancetta to the pot. Pour in the red wine; increase the heat to medium. Scrape any flavorful bits from the bottom of the pan with a wooden or silicone spoon.
Step 8
Add the San Marzano tomatoes with their liquid, bay leaves, thyme leaves, sugar, and beef bouillon. Crush tomatoes and stir.
Step 9
Cover the Dutch oven and place it in the preheated oven. Allow it to braise for.
Step 10
Remove the bay leaves and skim any excess fat from the surface. Take out the short ribs; shred meat and return to the pot. Season with salt and pepper to taste.
Step 11
In a large pot of salted boiling water, cook the Barilla® Fettuccine according to the package directions. Reserve 1 cup of pasta water before draining the pasta.
Step 12
Add the pasta to the sauce; gently mix. If the sauce is too dry, slowly incorporate pasta water until sauce is glossy.
Step 13
Garnish the dish with chili flakes, Parmigiano-Reggiano cheese, and chopped parsley.
Step 14
[Optional] Garnish each dish with two to three additional anchovy filets.
Fettuccine
In Italy, the first pasta shapes were made by hand with simple tools. Fettuccine are made from flat sheets of pasta cut into ribbon-shaped strands (known as "fettucce").
Barilla® Fettuccine is made with non-GMO ingredients. For more information, please read our position.
- Shape Gluten Free Fettuccine
- Cook time 12–13 mins
- Pack size 16 oz.
- Range Classic Blue Box