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Short Rib Ragusa Bolognese Recipe

Ingredients

How to make it

  • Salt and pepper the ribs and rub in the salt and pepper.
  • Heat the oil in the dutch oven.
  • Sear as many sides as possible.
  • Set the seared ribs aside.
  • Add the mushroom to the oil first and allow to cook about 5 minutes on medium high stirring often scrape the bottom of the pot to pick up any of the scrapings of the ribs.
  • Add the carrots allow to cook a few minutes. Add the celery onion and cracked garlic if used mix well and allow to cook stirring occasionally. Add dash of red pepper flakes When the onion start to become translucent add the salt and peppers mix well. After 3 to 4 minutes add the minced garlic wait until you begin to smell the aroma of the garlic then de-glaze with the wine.
  • When the wine cooks off and becomes thicker add the tomato past and mix well allow the paste to incorporate and heat up then add the broth.
  • Bring the broth to a simmer and add the tomatoes.Taste for salt and pepper adjust according to taste.
  • Bring the tomato to a boil and lower to simmer add the ribs with any of the juices at the bottom of the plate mix well bring back to a simmer. Cover the dutch oven put into a pre-heated 325 to 350 degree oven on the bottom rack. set a timer for 1 hour.
  • After one hour stir and put back for another hour.
  • After the second hour remove the dutch oven. If the meat of the rib is staring to detach from the bone it is done.
  • Remove the the ribs from the pot and cover the pot. and allow the ribs to rest for 15 minutes.
  • Remove the meat from the bone and shred the meat with 2 forks return the shredded meat to the pot.
  • Strain the pasta about a minute before it is done.
  • Ladle some ragusa into the pot on medium heat used for boiling the pasta then return the pasta to the pot and mix well.
  • Put into your serving plate and top with some more ragusa.
  • Serve with grated cheese and parsley

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The Cook

BuonAppetito Queens, New York

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