Beef Short Rib Ragu Recipe

Ingredients:

• 1 kilogram beef short ribs
• Salt and pepper
• 3-4 tablespoons olive oil
• 1 onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1/4 teaspoon salt
• 5 cloves garlic, minced
• 140 grams tomato paste
• 2 teaspoons curry paste
• 1 cup red wine
• 1 can (400 grams) crushed tomatoes
• 2 cups beef stock or water
• 1 bunch fresh thyme and rosemary, tied with kitchen twine
• 1 cup freshly grated Parmesan cheese
• 1/2 cup heavy cream
• 500 grams pasta
• Fresh parsley, chopped

Instructions:

1. Season beef: Season beef short ribs with salt and pepper.
2. Brown beef: Heat olive oil in a Dutch oven over medium-high heat. Brown beef on all sides. Remove beef from pot and set aside.
3. Make soffritto: Add diced onion, carrots, celery, and a pinch of salt to the pot. Cook until softened and caramelized. Add garlic and cook for 2-3 minutes.
4. Add tomato paste and curry paste: Stir in tomato paste and curry paste. Cook for 2 minutes.
5. Deglaze: Add red wine and deglaze the pot.
6. Add sauce and beef: Add crushed tomatoes, beef stock or water, and browned beef short ribs. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until beef is tender.
7. Add herbs: Add tied bunch of thyme and rosemary to the sauce.
8. Cook pasta: Cook pasta al dente, reserving 1 cup pasta water.
9. Combine: Add cooked pasta and reserved pasta water to the pot. Toss to coat.
10. Finish: Stir in Parmesan cheese and heavy cream. Season with salt and pepper.

Optional additions:

• For extra flavor: Add a tablespoon of Worcestershire sauce or red wine to the sauce.
• For a smoky flavor: Add a teaspoon of smoked paprika to the spice blend.
• For a tangy kick: Add a tablespoon of lemon juice or orange zest to the sauce.
• For additional vegetables: Add mushrooms, onions, or bell peppers to the soffritto.

Enjoy your delicious and flavorful Beef Short Rib Ragu!