Short Ribs cooked in Barolo wine is a delicious version of a ragu. You can make the Short Rib a few days before you serve. This recipe serves 4 with room for leftovers!
Barolo Short Rib Ragu
- 8 Beef Short Ribs
- 2 tablespoons of Kosher Salt
- 1/4 cup of Olive Oil
- 1 medium Onion, cut into large pieces
- 1 Carrot, peeled and cut into large pieces
- 1 Celery Rib, cut into large pieces
- 3 thinly sliced Garlic Cloves
- 1 tablespoon tomato paste
- 1 bottle Barolo Red Wine
- 1 14 ounce can Peeled Plum Tomatoes
- 4 cups of Chicken Stock
- 10 fresh Thyme Sprigs
- 10 fresh Oregano Sprigs
- 1 long Rosemary Sprig
- 1/2 ounce dried Shitake Mushrooms
Salt the short ribs on all sides, cover in a baking dish and refrigerate for an hour.
Take the short ribs out the fridge. Heat 2 tablespoons of olive oil in a pressure cooker pot over medium-high. Place the short ribs in the pot and sear on all sides until the meat is deep brown. Remove the ribs to a baking pan.
Reduce the heat to medium, add 2 more tablespoons of olive oil. Add the onion, carrot, and celery. Saute these vegetables for 10 minutes. Add the garlic and cook for 1 minute. Create a bare spot in the middle of the vegetables and add the tomato paste. Cook for 1 minute stirring constantly.
Add the wine, increase the heat to high and boil this for 20 minutes, until it is thick and jammy. Add the tomatoes and their juice and saute for another 2 minutes.
Return the short ribs bone side down to the pan.
Nestle the thyme, oregano, and rosemary in the liquid around the meat.
Add the shitake mushrooms to the pot. Add the chicken stock and put the top on the pressure cooker. Cook for around 35 minutes.
The short ribs will be falling off the bones. Remove the ribs from the pot and let cool. Pick the meat off the connective tissue. This will make it easier to eat. Find the mushrooms and chop them into the small pieces. Put the ribs and mushrooms back in the pot and mash everything down with a potato masher. You can reserve the short rib mixture for up to five days now.
Finishing and Serving the Pasta
- 3/4 cups of Chicken Stock
- 3 teaspoons Unsalted Butter
- 12 ounces Garganelli
- 3 tablespoons Parmasean Cheese
- 3 tablespoons Pecorino Cheese
- Fresh Basil
- Kosher Salt
To finish and serve the pasta fill a large pot with water, add salt, and bring to a boil. While the water is cooking combine the ragu, chicken stock, and butter in a large saute pan over medium heat. Add the garganelli to the boiling water. Cook until al dente. When straining reserve 1 cup of the pasta water. add the pasta to the pan with ragu and stir for 1 minute. Add pasta water as needed. Turn off heat and add parmasean and pecorino.
Tear fresh basil and top the pasta with basil, parmasean, and pecorino.