30 Sep Beef Rib Ragu
Ok, so I know I have not posted in a while but September has been a craaazy month! School started up again for my son and this year for me too! So things have been hectic around here.
That said I made this pasta sauce the other night when my parents were in town and we all agreed that it was pretty darn good.
So without further ado I give you Beef Rib Ragu.
Whenever my dad comes to town I try to make really “manly” meals that I know he will love. This always includes some type of meat as the main course. So for the first night he was here I braised some beef short ribs in wine and stock and herbs and aromatics. Basically you get about 5lbs of beef short ribs, brown them, remove from the pan and throw in some onions, carrots and celery and saute those aromatics then return the ribs to the pan along with some tomato paste, garlic, S&P, herbs and some good quality red wine and beef stock. Cover the ribs and cook in a 350 degree oven for about 3 hours. You will have happy meat lovers. For the best recipe ever go here.
The ribs were delicious but we had quite a bit of leftovers so I used the meat and juices to make a pasta sauce. It was amazing! Here is what I did:
1 140z can of whole, peeled San Marzano Tomatoes
3-4 cloves of garlic, sliced thinly
pinch of sugar
1/2 cup of Cabernet Sauvignon or other dry red wine
1 TBS butter
1 Tbs Olive oil
Meat from braised beef short ribs ( about 2.5 lbs)
Heat your olive oil in a pan over medium heat and add garlic cloves. Meanwhile use your hands to crush up your tomatoes. When your garlic is just beginning to brown pour in your tomatoes with their juices and bring to a boil. Add all other ingredients and turn down heat and simmer while you are boiling water for your pasta. I used Farro pasta because I love the nuttiness of it and it’s what I had, but egg noodles or spaghetti would be just fine here too.
Drain noodles, add to the sauce plan and serve up big plates of comfort topped with a generous grating of good parmesan cheese.
This post is for Margaret:-)