The Short Rib Ragu My Family is Addicted to

By Chef Billy Parisi · 240 min

Ingredients

Instructions

1. Cook the diced pancetta in a large Dutch oven over low to medium heat until the fat renders out. Set the crispy pieces aside.
2. Pat the short ribs dry, season all sides with salt and pepper, then place them fat-side down in the pot. Brown well on all sides over medium heat, about 3–4 minutes per side. Set aside.
3. Add the onion with a little salt and cook 5 minutes, until it starts to brown. Lower the heat to low and cook 10 minutes more, stirring occasionally.
4. Add the carrots and celery, cover, and sweat over low heat for 10 minutes.
5. Add the garlic and cook 30–45 seconds, just until fragrant.
6. Stir in the tomato paste and cook 2–3 minutes, until it turns a rust colour.
7. Deglaze with the red wine and cook over medium heat for 5–7 minutes to reduce it.
8. Stir in the tomato puree, beef stock, herbs, the reserved pancetta, salt and pepper. Return the short ribs to the pot, cover, and cook over low heat for 2½–3 hours, until the beef is fork-tender.
9. Remove the herb sprigs and bones. Break up the beef in the sauce with two forks or a large spoon. Garnish with minced parsley if desired.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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GarlicOnionTomatoCarrotCeleryTomato pasteBeef ribPancetta