@chef_boydbrownthe3rd: Braised to perfection and packed with flavor, this Short Rib Ragu is what cozy dreams are made of. 🍝 Perfect over pappardelle and topped with parmesan and fresh basil—it’s the ultimate comfort food. Who’s saving this recipe for their next dinner night? Ingredients: 6-8 beef short ribs (10-14 oz each) Salt and pepper,to taste 2 tbsp extra virgin olive oil 1 medium white onion,finely diced 2 carrots,finely diced 2 celery ribs,finely diced 10 garlic cloves,minced 2 1/2 cups dry red wine (e.g.,cabernet sauvignon or merlot) 32 oz beef broth 2 tsp beef bouillon paste 1 can (28 oz) peeled whole tomatoes (crush them) 2 tbsp tomato paste 1 tsp kosher salt (to taste) 1 tsp black pepper 3-4 sprigs fresh thyme 1 tsp dried basil 1 tsp dried oregano 3 bay leaves 1 parmesan cheese rind (optional) Parmesan cheese,for garnish 1 lb pappardelle pasta Fresh diced basil for garnish Method: Season short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high, and sear the ribs until browned on all sides. Set them aside. In the same pot, sauté onion, carrots, celery, and garlic for 3-5 minutes. Deglaze with red wine, scraping up browned bits, and cook for 3 minutes. Add beef broth, bouillon, crushed tomatoes, tomato paste, cheese rind (optional), salt, pepper, oregano, basil, bay leaves, and thyme. Place the ribs back in, bring to a boil, then simmer covered on low for 2 ½ - 3 hours. Discard bay leaves, thyme, and cheese rind. Remove ribs, shred the meat, and return it to the pot. Simmer uncovered for 30-45 minutes to thicken. For a thicker sauce, mix ½ tsp cornstarch with a little sauce, then stir it back in. Cook pasta in salted water until just shy of al dente, then toss directly into the ragu. Simmer together for 5 minutes. Serve topped with parmesan and fresh basil. #beef #shortribs #pasta #food #foodies #instafood #cooking #Recipe #foodtiktok

Boyd Brown III

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Monday 09 December 2024 23:32:45 GMT