If I had to choose one word to describe Chloe-Charlotte Crampton’s approach to cooking, I would choose the word “deliberate.” 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 comfort dish made with tender short ribs slow-cooked 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 makes them fall-in-tender. Just shred the ribs and mix them back into the sauce. Serve over pappardelle and enjoy a cozy restaurant-quality meal at home. Trust me, this is a great dish to enjoy throughout the season.
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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 laurel 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 Add salt and 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 pan 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 the can of San Marzano tomatoes, crushed by hand. 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, remove the short ribs, cut into strips, remove excess fat along with the bones, and toss them. Return the shredded meat to the pot and stir into the sauce. ** Turn the stove to medium/high heat and wait until the sauce has reduced by about half. This usually takes an additional 15-20 minutes. Make pappardelle pasta, enjoy some vino and warm up some crusty bread while making an easy arugula side salad. 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
