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Short Rib Ragu in a bowl with pappardelle.
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Short Rib Ragu

A recipe for Short Rib Ragu inspired by our time in Hershey, Pennsylvania! These cocoa-braised short ribs are slowly simmered in a seasoned red wine tomato sauce until tender.
Course Main
Cuisine Italian-American
Keyword beef, chocolate, cocoa, Italian-American, meat, ragu, sauce, short rib, tomato
Prep Time 15 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 15 minutes
Servings 6 Servings

Ingredients

  • 2 pounds (907 grams) boneless short ribs
  • salt and freshly ground black pepper
  • 2 tablespoons (30 milliliters) olive oil
  • 2 medium carrots peeled and finely chopped
  • 1 medium onion peeled and finely chopped
  • 1 celery rib finely chopped
  • 2 cloves garlic peeled and minced
  • 2 tablespoons (30 milliliters) tomato paste
  • 1 cup (240 milliliters) dry red wine
  • 2 cups (470 milliliters) beef stock
  • 24 ounces (710 milliliters) tomato passata pureed, strained tomatoes
  • 3 tablespoons (22 grams) unsweetened cocoa powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2-1 teaspoon Ancho chili powder
  • 2 bay leaves

For Serving:

  • freshly grated Parmesan
  • grated dark chocolate

Instructions

  • Pat the boneless short ribs dry with a paper towel and season each side generously with salt and pepper.
  • Drizzle the olive oil into a large pot and place over medium high heat.
  • Once heated, add the boneless short ribs and sear on each side until deeply golden.
  • Remove the short ribs to a plate and set aside.
  • Reduce heat to medium low and add the carrots, onion, and celery to the pot.
  • Cook, stirring occasionally, until softened.
  • Add the garlic and cook just until fragrant, 30 seconds to 1 minute.
  • Stir in the tomato paste until evenly coated and it starts to darken.
  • Slowly pour in the red wine and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Simmer until the red wine reduces by half.
  • Pour in the beef stock, then the tomato passata. Season with the cocoa powder, thyme, oregano, Ancho chili, bay leaves, and additional salt (I usually add about a teaspoon), and pepper (about 1/4 teaspoon).
  • Bring the mixture to a simmer, then reduce heat to low and cover. Cook, stirring occasionally and skimming off any fat that rises to the top, for 3 hours, until the beef is tender and easily able to be shredded with a fork.
  • Uncover the pot and carefully use two forks to shred the beef into smaller, bite size pieces. If your pot is ceramic or susceptible to scratching, remove the beef to a rimmed plate or pan, shred, then place back in the pot.
  • Increase heat to medium low and simmer for another 30 minutes to thicken, stirring occasionally. Adjust seasonings to taste, adding more salt and pepper if needed.
  • Serve warm with desired base such as pasta or polenta and with a fresh grating of Parmesan and chocolate over the top.