Pici With Short Rib Ragu Recipes

PICI WITH SHORT-RIB RAGU

Steps:

• Preheat oven to 325 degrees. Season short ribs with salt and pepper. Heat oil in a large pot over medium-high. When it shimmers, add ribs in a single layer and cook, flipping once, until browned, 6 to 8 minutes. (Brown in two batches, if necessary.)
• Transfer short ribs to a plate; discard all but 2 tablespoons fat from pot. Add onion, carrots, celery, garlic, and rosemary and cook, stirring occasionally, until vegetables are golden in places, 5 to 7 minutes. Stir in cinnamon.
• Add wine and boil, scraping up browned bits from bottom of pot, until mostly evaporated. Stir in tomatoes and broth. Return ribs and any accumulated juices to pot; bring to a boil. Partially cover, transfer to oven, and roast until meat is fork-tender, 2 1/2 to 3 hours. (Ragu can be refrigerated up to 3 days or frozen up to 4 months.)
• On a lightly floured surface, cut pasta dough in half. Roll one piece out to an approximately 4-by-12-inch rectangle (keeping other half wrapped); brush top with oil. Starting from one short end, cut into scant 1/4-inch-wide strips.
• On a clean surface (preferably a wooden board), roll each strip out to an 18-to-22-inch-long strand with flattened palms (pasta should resemble bucatini or extra-thick spaghetti). Transfer to a rimmed baking sheet dusted with flour (preferably semolina). Repeat with remaining dough.
• Cook pasta in a large pot of generously salted boiling water until al dente, 4 to 5 minutes. Reserve 1 cup pasta water; drain. Return ragu pot to medium-low heat; remove and discard rosemary. Using two forks, shred meat into bite-size pieces. Add pasta and 1/2 cup pasta water to ragu, tossing to combine.
• Cook, gently tossing a few more times, and adding more pasta water a little at a time if necessary, until sauce clings evenly to pasta, 2 to 3 minutes. Transfer pasta to bowls and garnish with parsley, cheese, and a drizzle of oil before serving.

SHORT RIB RAGù RECIPE BY TASTY

Steps:

• Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.
• Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
• Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.
• Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
• Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
• Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.
• Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
• Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.
• Add salt and pepper to taste. Simmer for 15 minutes over low heat.
• Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.
• Enjoy!