Braised Short Rib Ragu with White Truffle Sauce
Rated 3.6 stars by 39 users
Ingredients
- 4 lbs beef short ribs
- Salt and pepper, to taste
-
2 tablespoons Rao's Homemade Limited Reserve Extra-Virgin Olive Oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 cup red wine
-
1 jar, 19 oz Rao’s Homemade Limited Reserve White Truffle Marinara Sauce
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
-
1 package Rao’s Homemade Rigatoni Pasta
- Grated Parmesan cheese, for serving
- Chopped fresh parsley, for garnish
Directions
Prepare Rao’s Homemade Rigatoni Pasta according to the package and set aside.
- Preheat your oven to 325°F (160°C).
- Season the short ribs generously with salt and pepper.
- Heat Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the short ribs on all sides, working in batches if necessary to avoid overcrowding the pot. Remove the browned short ribs from the pot and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine cook for a few minutes until it reduces slightly.
- Stir in the Rao’s Homemade Limited Reserve White Truffle Marinara Sauce, beef broth, bay leaves, thyme, oregano, and red pepper flakes (if using). Return the browned short ribs to the pot, nestling them into the sauce.
- Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
- Braise the short ribs in the oven for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
- Once the short ribs are done, carefully remove them from the pot and shred the meat, discarding any excess fat or bones. Return the shredded meat to the pot and stir it into the sauce.
- Serve the braised short rib ragu over cooked pasta, garnished with grated Parmesan cheese and chopped fresh parsley.
