How to Make the ULTIMATE Short Rib Ragu (Fall Off The Bone Tender!)

By Vincenzo's Plate · 300 min

Ingredients

Instructions

1. Break the carrot and celery into pieces. Blend them with the onion and a splash of water to a smooth, thick paste with no chunks. Set aside.
2. Heat 3–4 tablespoons of EVOO in a Dutch oven over medium heat. Salt both sides of the short ribs. When the pot is hot, sear the ribs on each side until well browned. Remove and set aside.
3. Lower the heat to medium-low. Add the vegetable paste to the same pot and deglaze. Rinse the blender with a tiny splash of water and add it to the pot. Stir and cook for about 5 minutes.
4. Meanwhile, blend the peeled tomatoes for about 10 seconds until smooth.
5. Return the ribs to the pot and turn them to coat well in the vegetable mixture.
6. Add 1 standard glass of dry red wine and cook for about 5 minutes, moving the meat and scraping the bottom of the pan until the alcohol evaporates.
7. Meanwhile, tie the thyme and oregano together with kitchen string.
8. Turn the ribs over and pour in the blended tomatoes. Move the meat so the sauce reaches the bottom. Season with salt and pepper and submerge the herb bundle. Add a sprig of rosemary if you have it.
9. Cover and simmer slowly for 3 hours, opening the lid every 30–45 minutes to turn the ribs.
10. After 3 hours, remove the herbs. The meat should be soft and pulling away from the bone. Discard the bones and scrape the bottom of the pot while stirring the sauce.
11. Turn off the heat. Shred the meat with two forks, or mash some with a potato masher, leaving a few larger pieces.
12. Bring a large pot of water to the boil and add 1 tablespoon of sea salt. Cook fresh pasta for about 2 minutes, or dry pasta until al dente per packet instructions.
13. Warm the planned amount of sauce in a large frying pan. Break down any large pieces of meat. Skim off fat if preferred.
14. Transfer the drained pasta straight into the pan with a little pasta water. Keep 1 cup of pasta water aside to loosen the sauce if needed. Toss gently with tongs until evenly coated.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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