Beef Short Rib Ragu with Pappardelle

Ingredients

Here are the following ingredients:

Short Rib Ragu

• 8 lb (3.5 kg) Chuck Short Rib, about 2-inch (5 cm) thick
• 2 tbsp (30 mL) kosher salt
• 4 tsp (20 mL) freshly ground black pepper
• ⅓ cup (75 mL) canola oil
• 8 oz (250 g) finely chopped carrot, about 2 cups (500 mL)
• 8 oz (250 g) finely chopped celery, about 2 cups (500 mL)
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• ¼ cup (60 mL) minced garlic
• ¼ cup (60 mL) finely chopped fresh rosemary
• 2 tbsp (30 mL) finely chopped fresh thyme
• 1 tsp (5 mL) hot pepper flakes
• ½ cup (125 mL) tomato paste
• 4 cups (1 L) red wine
• 8 cups (2 L) beef stock (no salt added)
• 4 cups (1 L) canned diced tomatoes
• 4 cups (1 L) passata
• 4 bay leaves
• 1 Parmesan cheese rind (4 inch/10 cm)

Celery Leaf Gremolata

• 3 oz (90 g) finely chopped celery leaves, about 2 cups (500 mL)
• 4 oz (125 g) finely chopped fresh parsley, about 2 cups (500 mL)
• ¼ cup (60 mL) lemon zest
• 1 tsp (5 mL) kosher salt
• 4 cloves garlic
• ½ cup (125 mL) olive oil

Service

• 4 lb (2 kg) pappardelle, blanched
• 7 oz (200 g) grated Parmesan cheese, about 2 cups (500 mL)
• Freshly cracked black pepper

Preparation

1. Short Rib Ragu: Season short ribs with salt and pepper. Heat oil in large stock pot set over medium heat. Sear ribs on all sides until evenly browned. Transfer to deep, full-size hotel pan or roasting pan; set aside.
2. In the same pot, add carrots, celery, onion, garlic, rosemary, thyme and hot pepper flakes. Cook until softened. Stir in tomato paste; cook for 2 to 3 minutes or until deep red. Deglaze with wine; simmer until almost evaporated.
3. Add beef stock, diced tomatoes, passata, bay leaves and parmesan rind; bring to a boil. Carefully pour over short ribs; cover tightly.
4. Cook, in conventional oven at 325°F (160°C), for 3 to 4 hours or until beef is very tender. Transfer short ribs to baking sheet or hotel pan; cool. Remove bones and shred meat.
5. Remove and discard bay leaves and Parmesan rind from braising liquid. Carefully transfer braising liquid to stock pot; bring to a boil. Skim excess fat from braising liquid and discard. 6. Simmer for 30 to 45 minutes or until thickened.
6. Stir shredded beef into sauce. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.
7. Celery Leaf Gremolata: Toss celery leaves with parsley leaves, lemon zest and salt. Mince garlic with a rasp. Whisk oil with minced garlic and drizzle over herb mixture; toss gently to coat evenly. Cover and refrigerate for up to 4 hours before service.

Service

1. Add 1 cup (250 mL) Short Rib Ragu to skillet; bring to a boil. Add splash of water or beef stock to loosen, if needed. Add 1½ cups (375 mL) blanched pappardelle.
2. Cook, tossing often, until heated through and sauce clings to pasta.
3. Plate pappardelle and top with 2 tbsp (30 mL) EACH Celery Leaf Gremolata and Parmesan cheese. Sprinkle with freshly cracked black pepper.  

Beef Cuts