TCC Short Rib Ragu with Penne
TCC Short Rib Ragu with Penne
Indulge in the deep, savory flavors of our short rib ragu with penne—comfort food elevated to new heights. Perfectly braised short ribs simmered slowly until tender, infused with rich herbs and spices, with a sauce that’s as hearty as it is luxurious. Each bite of melt-in-your-mouth beef pairs beautifully with al dente penne, soaking up every bit of that irresistible ragu.
SHOP SHORT RIBS FOR RECIPE
Ingredients
2 lbs TCC short ribs
- 2 T oil
- 1 diced yellow onion
- 2 diced peeled carrots
- 1 diced celery stalk
- 4 cloves chopped garlic
- 1 6 oz can tomato paste
- 1 C dry red wine
- 1 14 oz can diced tomatoes
- 1 sprig thyme
- 1 bay leaf
- 3 C beef broth
Directions
Heat oil in a Dutch oven over medium high heat
Season all sides of short ribs with salt and pepper and sear on all sides
When short ribs are golden brown remove from pan
Add onions, carrots, and celery to pan
Cook for 20 minutes or so stirring often to develop some good color and carmelize the vegetables. This will build a richer flavor for the final dish
Add garlic and cook about a minute until fragrant
Stir in the tomato paste and cook for 2-3 minutes
Deglaze the pan with red wine
Add the short ribs back to the pan and cover with beef broth
Place lid on Dutch oven and cook in oven at 325 degrees F for 2-2.5 hours until tender
Shred meat in pan with the thick sauce and remove the bones
Boil pasta according to instructions and add it to the pot of ragu. If it’s too thick add a small amount of the pasta water
Sprinkle with Parmesan cheese and enjoy