If I had to choose one word to describe Chloe-Charlotte Crampton’s approach to cooking, I would choose: intentional. Her rib ragu is no exception. An elegantly crafted recipe to set the stage for an intimate meal. We recently stopped by Chloe’s Los Angeles home for a cozy fall meal. Yes. After filming, we had this delicious rib ragu.
Ribs are a highly marbled meat and inexpensive, making them an especially good choice for dinner party menus. Slow-cooked ribs create a rich sauce that makes for a meal that will be raved about. Serve it over pasta with some fresh veggies like Chloe did.
Why You’ll Love This Short Ribs Ragu Recipe
This rib ragout combines tender ribs with a slow-simmered tomato and red wine sauce for the ultimate comfort food. Aromatic greens, Worcestershire, thyme and parmesan rind add rich, layered flavor. Cooking the ribs low and slow makes them tender. Just shred the ribs and mix them back into the sauce. Enjoy a cozy, restaurant-quality meal at home. Trust us. This is the perfect dish to enjoy all year round.
explanation
The coziest, most comfortable dinner party dish, it couldn’t be easier.
- 1 Whole sweet onion, finely chopped
- 1 large carrot (or two small) finely chopped
- 2 chopped celery sticks
- 4 garlic clove, crushed
- 1.5 cup Generous red wine (Cabernet, Merlot, etc.)
- 1.5 cup beef broth
- 2 tablespoons Worcestershire Sauce
- 8–10 short ribs
- 2 tablespoons Butter (or vegan butter)
- 3 tablespoons olive oil
- 4 tablespoons tomato paste
- 4 thyme
- 2 bay leaves
- 2 400–gram 1 can or large Mutti or San Marzano tomatoes (whole peeled and crushed or mashed by hand)
- 1 Parmesan rind (optional)
- 1 teaspoon red pepper flakes
- 1 teaspoon pepper
- 2 teaspoons salt
- Add more Parmesan cheese on top
- Take the ribs out of the refrigerator and leave them at room temperature for 10 to 20 minutes. Season generously with salt/pepper and a little Worcestershire sauce.
- Heat the olive oil in a large Dutch oven or skillet and sear the short ribs until golden brown on both sides (about 2 minutes per side). If using a slow cooker, remove ribs from skillet, place on a plate, and add sauce ingredients to slow cooker.
- If you use a Dutch oven like me, take the short ribs and add them to the butter along with the reserved onions, garlic, celery, and carrots. Add salt, pepper, and red pepper powder, toss the vegetables, and sweat it out.*
- Next, deglaze the pan with the red wine and scrape up any browned bits from the short ribs with a wooden spoon. They have so many flavors. When the wine starts to bubble, add 1/2 can of tomato paste. Stir for at least a minute to remove any bitterness from the paste before adding the beef broth, then add the can of San Marzano tomatoes, crushed by hand. Stir to combine. Add the thyme sprigs and bay leaves, then return the short ribs to the pan with the Parmesan rind and lid.
- Place the entire pot in the oven, covered, at 325F for 3-3.5 hours, until the short ribs fall apart. At that point, remove the short ribs, finely chop them, remove any excess fat along with the bones, and discard them. Return the shredded meat to the pot and mix with the sauce.**
- Place the stove on medium/high and reduce the sauce by almost half. This usually takes 15-20 minutes longer. This will give you enough time to cook the pappardelle pasta, warm up the crusty bread, and make a quick arugula side salad. vino. Don’t forget to taste test the salt and add a little more if necessary.
memo
*If using a slow cooker, add all ingredients and cook over low heat for 8 hours.
**The best way to shred this is with a kitchen aid mixer with a paddle attachment. The fastest shredding technology. thank me later
