Short Rib Ragu A Family Recipe! | Chef Jean-Pierre

By Chef Jean-Pierre · 180 min

Ingredients

Instructions

1. Preheat the oven to 190°C (375°F).
2. Season the short ribs with salt and pepper and dust them with seasoned flour.
3. Slowly render the bacon in a large oven-proof pot over low heat, without burning it.
4. In a frying pan over medium heat, sear the short ribs in olive oil until well browned on all sides.
5. In the pot with the bacon fat, cook the diced onion until caramelised, then add the garlic and cook for 1-2 minutes until fragrant.
6. Deglaze with the red wine and add the carrots and celery, reducing the wine by half.
7. Add the hand-crushed tomatoes and thyme. Return the short ribs to the pot and add enough beef stock to almost cover them.
8. Bring to a simmer, cover with a lid and bake for about 2.5 to 3 hours, until the meat falls off the bone.
9. Cook the pasta in boiling water according to the package instructions.
10. Remove the pot from the oven and skim off excess fat. Remove bones and cartilage from the ribs, shred the meat and stir it back into the sauce.
11. Toss the drained pasta with the ragu until well coated. Serve hot, topped with chopped parsley and grated Parmesan.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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