Oven-Braised Red Wine Short Rib Ragu With Rigatoni | Recipe Drop | Food52

Check out Food52’s new series Recipe Drop, where one of our Test Kitchen experts walks us through a brand-new recipe they developed just for Food52. Tune in for exclusive original recipes, from buttery pastries to showstopping roasts.

“This short rib ragu recipe relies heavily on technique and methods rather than precise measurements, and I’ve sprinkled in lots of tips and tricks below to achieve the best possible flavor. Start with high-quality, bone-in short ribs for optimal results. I like to serve this with extra large rigatoni, or paccheri, though any favorite pasta will suffice, and I also recommend making a simple side salad, such as arugula with lemon juice and olive oil, to cut the richness of the ragu.” – Nea Arentzen

GET THE RECIPE:
Oven-Braised Short Rib Ragu With Rigatoni: https://food52.com/recipes/90085-oven-braised-short-rib-ragu

PRODUCTS FEATURED IN THIS VIDEO:
Five Two Kitchen Utensil Collection: https://food52.com/shop/products/11068-food52-kitchen-utensil-collection
Casafina Modern Classic Ceramic Dinnerware:https://food52.com/shop/products/7049-modern-pacifica-dinnerware
Food52 x Staub Round Cocotte: https://food52.com/shop/products/1784-food52-x-staub-round-cocotte
Larch Wood End-Grain Premium One-Hander Cutting Board: https://food52.com/shop/products/11855-larch-wood-end-grain-one-hander-cutting-board
Hestan Provisions OvenBond Stainless-Steel Ovenware: https://food52.com/shop/products/10745-hestan-provisions-ovenbond-stainless-ovenware

MORE FROM FOOD52:
Subscribe here to our YouTube Channel! https://f52.co/2HN7Dp8

GET MORE OF FOOD52 BY CONNECTING BELOW:
Website: https://food52.com
Our Shop: https://food52.com/shop
Facebook: https://www.facebook.com/food52
Instagram: https://www.instagram.com/Food52
Pinterest: https://www.pinterest.com/food52
Twitter: https://twitter.com/Food52
TikTok: https://www.tiktok.com/@food52
Food52 newsletter: https://f52.co/newsletter

[Music]
looks good the best thing about the Ragu
Sauce not the pasta is that it’s even
better the next day which means more
Ragu for me tomorrow and you might be
wondering is she going to add garlic
well no ooh that one is really nice hey
everyone it’s Nia with the food 52 tus
kitchen and today we’re making a short
rib Ragu it’s super easy it doesn’t
require a whole lot of ingredients it’s
an amazing Makey head recipe it’s also
great for serving a crowd if you’re
having a party it’s just one of my
favorites and yeah let’s begin um okay
so I have here my bone in short ribs
this is about 2 lb um you could use 3 lb
you could use a pound and a half it
really is kind of like up to you and how
many people you’re going to serve this
recipe with all the other ingredients
that I have it’s pretty lenient so it
doesn’t have to be super specific which
I really like so sometimes I make this
with 3 lbs today I’m making it with two
turn
on this
to medium high I’m also using this heavy
bottom soap coet it’s really important
that use a heavy bottom pan because it’s
going to be cooking for about 3 hours so
you want to make sure that none of the
food on the bottom is going to burn and
then you also want to make sure to have
a solid lid to kind of keep the moisture
locked in so I’m preheating that a
little bit now going to add about 2
tbspoon of olive oil and so now I’m
going to make sure to get salt on all
this sides of the shore rib okay so I
actually forgot to Pat the meat dry
which is the first step so I know I
already salted one side but I just flip
them over and I’m patting the other side
dry patting it dry is important because
you’re trying to remove as much moisture
as possible from the meat before
Browning them um the less moisture
that’s on the meat when you start
Browning the less time it’s going to
take for the actual Browning to take
place and what the salt does is it draws
out more moisture which then kind of
becomes this salty brine which is also
then going to get reabsorbed by the meat
and is going to help to tenderize the
meat during the cooking process just do
like a generous pinch on all sides you
can also add a little bit of pepper this
is the stone Pepper Mill by hulc it’s
really really nice and it comes out from
the sides here which is cool and on the
bottom you can adjust the size of the
pepper so now that this is kind of
Smokey I am going to start to sear these
probably in batches so I’m going to do
half of these
and I’m going to do them kind of like
fatty side down if you don’t want to use
shb you could use pork you could use ve
lamb it’s really up to you this recipe
works great either way so these are
going to se here for about four to 5
minutes until they’re super nice and
golden brown on the bottom and then
we’re going to flip them over and repeat
it on the second side you want to make
sure not to touch it while you’re doing
this because that can kind of interrupt
the Browning process and they’ll also
release from the bottom of the pan as
soon as they’re done I also choose to
use bone in because the bone helps to
add a lot of flavor and tenderize the
meat so you can see there’s also a lot
of fat around the bone which kind of
acts as like an insulator for the meat
and the bone also has bone marrow in it
which is going to kind of seep out of
the bone and also add like kind of a
sweet and Umami flavor which is really
nice ooh that’s looking nice so you can
see here there’s some nice Browning
going on which is the myard reaction and
the my reaction is when it’s a chemical
reaction between the amino acids and
reducing sugars and that’s going to
cause the really nice brownie that you
see and that’s the same for like any
type of brown food so even like on
cookies with like sugar and butter and
um burgers and yeah and that’s going to
create really nice flavor that we’re
going to then scrape up into the sauce
ooh that one is really nice they’re
obviously not going to be cooked at all
in the middle but that’s what we’re
putting them in the oven for so it’s
going to cook for like 3 hours okay so
my second batch of meat is finally done
cooking they look really really nice you
can see there’s a decent amount of fat
left in the pot and that’s all the fat
that’s been rendered from the bones we
want to leave that in there because fat
equals
flavor I’m going to turn this down to
low heat actually so I’m going to set
these aside now I’m going to make our
suro so this is two cups red
onion one cup of celery one cup of
chopped carrots think low and slow when
you’re cooking this so it’s going to
cook for about 10 to 15 minutes until
almost translucent and super soft and
really aromatic and you might be
wondering is she going to add garlic
well no I’m not because traditionally in
Italy a bolones doesn’t have garlic I
don’t really know if that’s the same for
Ragu but that’s kind of what I went with
when I was developing this recipe if you
want to use garlic you can this would be
the stuff to add it so the main
difference between a SFO and a Mira is
that a mea is traditionally used in a
lot of French cooking SFO is for
Cuisines like Italian and Spanish m is
made out of the three main ingredients
so onion celery and carrots and the Sao
is made out of three but you can also
use other vegetables like red peppers or
things like that even though this still
only uses three ingredients we’re
calling it a safo because this is an
Italian Dish okay these are looking
super nice now I’m going to add 1 can 6
oz of tomato paste I’m going to use this
really cool little spatula um if you
didn’t know I actually just learned this
recently that this little divot in it is
for cans so it’s to get that like extra
little stuff around the edges which is
really handy so I’m going to sauté this
until it’s nice and brick red and what
this does is it kind of reduces the
acidity in the tomato and it makes it a
little bit more caramelized and sweet
and it’s really good so I’m going to
sauté this for just a minute or two I
really like using tomato paste because
it’s such a concentrated tomato flavor
okay this is looking pretty good it’s
also kind of starting to stick a little
bit to the bottom of the pan which means
that some of the moisture is starting to
disappear now I’m going to De glaze with
some red wine you could really in theory
de glaze with anything it could be broth
it could be water it could be wine love
using red wine for this so this is about
a
cup this is going to cook just for a
minute until some of that strong alcohol
flavor has disappeared I did a study
abroad program in Italy when I was in
college and I ate so much Ragu and bnes
it was the best thing and yeah it was
just amazing so now whenever I cook any
Italian Dish I always reminds me of that
so now we’re going to keep building our
sauce so I have two cups of beef broth
um you could use bullon so you would use
two teaspoons of bullon and two cups of
water instead give that a little stir so
now I’m going to add the meat so just
snuggle it into the sauce and you can
see here the
fat and the meat has already started to
separate from the bone which is kind of
cool so now I’m also going to add sage
and I also have fresh Rosemary and also
parmesan rind you don’t have to add
parmesan ride but I feel like it adds a
really nice flavor um and you could also
experiment with any types of herbs so
you could add parsley oregano you could
add bay leaves would be good um I really
like this recipe because it’s very like
method-based so it doesn’t have to be
super specific you should feel free to
experiment and use ingredients that are
accessible to you I have also preheated
the oven to 300° F now it’s time to put
this in the oven and I actually prefer
to use kitchen towel over like oven
mitts for some reason these are by time
and Sage they’re 100% cotton they’re
really cute it comes in three different
ones I love them they’re the perfect
size and so this is now going to cook
for about 3
hours one thing that I like to do at
around the hour and a half Mark is to
just open the lid make sure that there’s
still enough liquid in there and if you
need more liquid you can add a little
broth or just some water and then pop it
right back in so the Ragu is almost done
I also have some water boiling because
we’re going to boil some pasta I choose
to use these I’m not going to even try
to pronounce that but they’re really big
reton pretty much um I really love these
because they trap the sauce on the
inside and it’s really great you could
use the wide Talia to pasta or really
any pasta that you want so I’m going to
take the r you out of the oven M smells
so
good it’s bold cooking like a tomato Bay
sauce in a white
pot she looks
good she smells good
too you can tell too that the meat is
done
because I just so easily pulled this
bone right out discard all the bones and
then also
the
herbs if you have a little extra herbs
that like you can’t get out that’s
totally fine like some Rosemary pieces
I’m going to put my discard Bowl right
here and now I’m going to transfer out
all the meat into another bowl and I’m
going to shred it in
here and this is when you kind of notice
all the really fatty parts that sit
around the bone those I’m definitely
going to remove I love Ragu I especially
love this recipe because it’s so easy it
really doesn’t require that many
ingredients not a ton of technique like
it’s really hard to mess up and it’s
perfect for like a Sunday when you don’t
really feel like doing a lot of cooking
you can just pop it in the oven and let
it sit for a while now it’s time to
shred I would recommend letting this
cool for a few minutes because it is
really really hot um especially if you
want to shred it with your hands I like
to use gloves for this part so actually
we’re going to pause there I’m going to
boil a pasta because water is boiling so
cook your pasta per the directions on
the box but drain it about 2 minutes or
a minute before it gets to Al Dente
because it’s going to continue cooking a
little bit in the sauce okay so now I’m
just going to start shredding I
personally like to shred it into pretty
small pieces you can leave bigger chunks
if you want these are the really really
thick pieces of weird fat that you want
to remove but they do hold on to meat
really well so make sure sure you get
that
off no meat to waste you can be like a
stickler and remove all the fat I like
to like leave whatever is in in like big
chunks in honestly
just grab a piece and then pull with
other fork okay now I’m going to add the
shredded meat back in to the sauce and
mix it
together yum we got the all the pieces
of carrot celery once it’s in the pot
too you could use the back of a spoon to
make the pieces even smaller if you want
so as you might have noticed we didn’t
really salt a ton throughout the
majority of the salt really came just
from the beginning so now would be a
good time to taste the sauce and add
more salt and pepper um if you think it
needs
it it’s really good I am going to add a
little bit more
salt just like a generous pinch
we have also salted the pasta water so
there’s also going to be some salt from
that as well little bit of freshly
ground black
pepper I’m really excited for this
because this means that I don’t have to
make dinner tonight and that’s always a
good thing so now we’re just waiting on
the pasta and then we’re going to add
the pasta to the Ragu okay so before I
pour the pasta out I’m going to reserve
about 3/4 of a cup I usually don’t end
up using all of it but it’s nice to have
extra
It’s always important to have a higher
ratio of sauce than pasta I think I mean
I feel like most people would think but
especially with the Ragu cuz you really
want it to be like super Saucy
and nobody likes a dry
pasta this is also a really great make
aead recipe because you could make the
Ragu and throw it in the freezer um and
then whenever you’re feeling like having
Ragu for dinner you could just boil some
pasta and
thaw the sauce and then you have
yourself a instant
regu and go in with some
Parmesan I feel like any Italian type of
pasta or any pasta at all for that
matter is not complete without some
grated Parmesan on top I like to finish
off this Ru with a little bit of fresh
parley there we have it super super easy
short
with big
ratoni so excited to dig in I did make
it now but one thing that I actually
really love to serve on the side is like
a fresh arugula salad with arugula some
shaved Parmesan olive oil a little bit
of lemon juice and salt and pepper super
easy and I find it just cuts the
richness of this dish which is which is
a really nice touch and also again super
easy to throw together okay it’s just me
tasting
today but I’m not mad about it
just as good as the last 10 times I made
it no but I actually really really like
this recipe super easy I love the reton
I love how soft the carrots are and the
meat is so tender so flavorful um and
the parmesan is just the cherry on top
obviously thank you for watching recipe
drop please let me know if you triy this
recipe I hope you enjoy it like comment
and subscribe and I’ll see you in the
next video by