Description
Hearty short rib ragu simmers with rich, tender meat infused with Mediterranean flavors. Orange-parsley gremolata adds a zesty, fresh finish that elevates this classic Italian comfort dish you’ll crave again and again.
Ingredients
Scale
Meat:
- 3 pounds meaty bone-in beef short ribs (3- to 4-inch pieces)
Seasoning and Spices:
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fennel seeds
- 1 teaspoon ground allspice
- 4 large garlic cloves, divided
- 1 tablespoon habanero hot sauce (such as Siete)
Liquids and Aromatics:
- 2 tablespoons canola oil
- 1 cup dry red wine
- 1 cup water
- 1 (28-ounce) can whole peeled plum tomatoes with juices
- 1 medium yellow onion, chopped (about 2 cups)
- 10 (6-inch) oregano sprigs
- 1 teaspoon grated orange zest
- 2 tablespoons fresh orange juice (from 1 orange)
Gremolata:
- ½ cup finely chopped fresh flat-leaf parsley
Additional:
- 1 (16-ounce) package pappardelle pasta
Instructions
- Preheat the oven to moderate temperature of 325°F, preparing a spacious Dutch oven for the culinary journey ahead.
- Generously season the beef with salt and pepper, then meticulously brown the meat in hot canola oil, ensuring a deep caramelized exterior that seals in robust flavors.
- Remove the seared beef from the pot, then sauté finely chopped onions and crushed garlic in the same pan until they release their aromatic essence.
- Crush whole tomatoes directly into the pot, introducing red wine and water to create a rich, complex liquid base. Allow the mixture to reach a gentle boil.
- Carefully reintroduce the browned beef into the sauce, ensuring each piece is submerged in the flavorful liquid.
- Cover the Dutch oven and transfer to the preheated oven, allowing the ragù to simmer and transform for approximately 2.5 to 3 hours until the meat becomes exceptionally tender.
- During the cooking process, craft the vibrant gremolata by combining finely minced garlic, freshly chopped parsley, and fragrant orange zest.
- Once the beef reaches peak tenderness, extract the bones and oregano sprigs, then delicately shred the meat within the rich sauce.
- Incorporate fresh orange juice into the ragù, adding a bright, citrusy note to the deep, savory flavors.
- Cook pappardelle pasta according to package instructions until perfectly al dente.
- Plate the pasta, generously ladle the succulent ragù overtop, and finish with a sprinkle of zesty orange-parsley gremolata.
Notes
- Culinary adventure begins with selecting premium short ribs, ensuring marbling and rich meat quality for maximum flavor development.
- Browning meat creates complex caramelized notes, transforming simple ingredients into a deeply satisfying dining experience that feels like a warm embrace.
- Slow-cooking technique allows tough meat fibers to break down gradually, releasing incredible depth while infusing sauce with robust, comforting characteristics that elevate humble ingredients into restaurant-worthy perfection.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg