Serves 4 to 6
Author note: Short ribs, while tender and delicious, are incredibly fatty. Expect to remove a generous amount of fat throughout the cooking process. If this step is skipped, the ragu will be overwhelmed with short rib fat and it will significantly affect the outcome. If the sauce looks dry after combining the shredded meat and sauce, add additional water and warm through. This recipe can be made up to three days in advance.
Ingredients
5 carrots, peeled
2 small onions
2 celery stalks
2 tsp kosher salt, divided
1 tsp black pepper
3 lbs bone-in short ribs
1 tsp extra-virgin olive oil
4 ounces pancetta
1 28-ounce can whole tomatoes
1 tablespoon tomato paste
2 cups water
bundle of fresh thyme, tied
2 fresh bay leaves, torn in half
cooked pasta or polenta
Instructions
Heat the oven to 350 degrees.
In a food processor, blitz the carrots, onions and celery until smooth. Evenly season the short ribs with 1 teaspoon kosher salt and the black pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs for a total of 6 minutes.
Remove the short ribs. Discard all the fat. Reduce the heat to medium. Add the pancetta and cook for 3 to 4 minutes. Add the pureed vegetables, increase the heat to medium-high and stir well to combine. Cook for 10 minutes.
Add the tomatoes and tomato paste. Using a wooden spoon, crush the tomatoes once in the pan. Bring to a simmer for 10 minutes. Add 1 1/2 cups of Chianti, 2 cups of water, thyme, bay leaf and remaining 1 teaspoon kosher salt. Stir and bring to a simmer.
Place the short ribs into the sauce. Place into the oven to braise for 2 hours, or until the short ribs are tender.
Remove the short ribs and skim the surface of the ragu to remove fat. Place the short ribs onto a cutting board. Cut or shred the short ribs. Place the short ribs back into the sauce and stir to combine.
Serve the ragu with your pasta or polenta. Top with grated parmesan.
