Ragout Short Rib Pasta
Ragout Short Rib Pasta
Ingredients
For the Braised Short Ribs
- 3 pounds bone-in beef short ribs
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Ragout Sauce
- 1 tablespoon olive oil, as needed
- 2 shallots, large, finely chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 24 ounces jarred pasta sauce
- 1 teaspoon dried oregano
- 1/2 cup fresh basil, chopped, plus 3 sprigs with stems
- 1/2 teaspoon kosher salt, plus more to taste
- 2 tablespoons Boursin cheese, garlic & fine herbs flavor, crumbled
- 3 fresh thyme sprigs
For Serving
- 1 pound spaghetti
- 1/4 cup fresh basil, chopped, for garnish
- 1/2 cup Parmesan cheese, freshly grated, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the beef short ribs dry with paper towels. Season them generously on all sides with 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat a large Dutch oven or oven-safe pot over medium-high heat. Add a splash of olive oil if the short ribs are lean; otherwise, the fat rendered from the ribs should be sufficient. Sear the short ribs in batches, if necessary, until deeply browned on all sides, about 3-4 minutes per side. Remove the seared short ribs from the pot and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium. If needed, add 1 tablespoon of olive oil to the pot. Add the chopped shallots and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 4
Pour in the dry red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Stir in the beef broth, jarred pasta sauce, dried oregano, and the 1/2 cup of chopped fresh basil (including the stems). Add 1/2 teaspoon of kosher salt. Bring the sauce to a gentle simmer for about 3 minutes. Taste and adjust seasoning with additional salt if needed. Stir in the crumbled Boursin cheese and add the fresh thyme sprigs.
⏱️ 10 min
- 5
Return the seared short ribs to the pot, nestling them into the sauce. Ensure they are mostly submerged. Bring the sauce back to a gentle simmer, then cover the pot tightly with a lid. Transfer the Dutch oven to the preheated oven and braise for 3 1/2 hours, or until the meat is incredibly tender and easily falls off the bone.
⏱️ 210 min•🌡️ 325 - 6
Carefully remove the pot from the oven. Transfer the short ribs to a cutting board or shallow dish. Once cool enough to handle, shred the meat from the bones using two forks, discarding the bones and any excess fat. Return the shredded meat to the sauce in the pot. Remove and discard the thyme sprigs and basil stems.
⏱️ 15 min
- 7
While the short ribs are cooling, cook the spaghetti according to package directions until al dente. Drain the spaghetti, reserving about 1 cup of pasta water.
⏱️ 10 min
- 8
Add the cooked spaghetti directly into the pot with the short rib ragout. Toss well to combine, adding a splash of reserved pasta water if the sauce seems too thick. Serve the pasta immediately, topped with a piece of the tender short rib, garnished with fresh chopped basil and freshly grated Parmesan cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ragout Short Rib Pasta
Ingredients
For the Braised Short Ribs
- 3 pounds bone-in beef short ribs
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Ragout Sauce
- 1 tablespoon olive oil, as needed
- 2 shallots, large, finely chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 24 ounces jarred pasta sauce
- 1 teaspoon dried oregano
- 1/2 cup fresh basil, chopped, plus 3 sprigs with stems
- 1/2 teaspoon kosher salt, plus more to taste
- 2 tablespoons Boursin cheese, garlic & fine herbs flavor, crumbled
- 3 fresh thyme sprigs
For Serving
- 1 pound spaghetti
- 1/4 cup fresh basil, chopped, for garnish
- 1/2 cup Parmesan cheese, freshly grated, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the beef short ribs dry with paper towels. Season them generously on all sides with 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat a large Dutch oven or oven-safe pot over medium-high heat. Add a splash of olive oil if the short ribs are lean; otherwise, the fat rendered from the ribs should be sufficient. Sear the short ribs in batches, if necessary, until deeply browned on all sides, about 3-4 minutes per side. Remove the seared short ribs from the pot and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. If needed, add 1 tablespoon of olive oil to the pot. Add the chopped shallots and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 4
Pour in the dry red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Stir in the beef broth, jarred pasta sauce, dried oregano, and the 1/2 cup of chopped fresh basil (including the stems). Add 1/2 teaspoon of kosher salt. Bring the sauce to a gentle simmer for about 3 minutes. Taste and adjust seasoning with additional salt if needed. Stir in the crumbled Boursin cheese and add the fresh thyme sprigs.
⏱️ 10 min - 5
Return the seared short ribs to the pot, nestling them into the sauce. Ensure they are mostly submerged. Bring the sauce back to a gentle simmer, then cover the pot tightly with a lid. Transfer the Dutch oven to the preheated oven and braise for 3 1/2 hours, or until the meat is incredibly tender and easily falls off the bone.
⏱️ 210 min•🌡️ 325 - 6
Carefully remove the pot from the oven. Transfer the short ribs to a cutting board or shallow dish. Once cool enough to handle, shred the meat from the bones using two forks, discarding the bones and any excess fat. Return the shredded meat to the sauce in the pot. Remove and discard the thyme sprigs and basil stems.
⏱️ 15 min - 7
While the short ribs are cooling, cook the spaghetti according to package directions until al dente. Drain the spaghetti, reserving about 1 cup of pasta water.
⏱️ 10 min - 8
Add the cooked spaghetti directly into the pot with the short rib ragout. Toss well to combine, adding a splash of reserved pasta water if the sauce seems too thick. Serve the pasta immediately, topped with a piece of the tender short rib, garnished with fresh chopped basil and freshly grated Parmesan cheese.
⏱️ 5 min