As the seasons change, our palates crave dishes that bring warmth and comfort, yet we still yearn for that hint of freshness to remind us of the spring that’s just around the corner. This short rib ragù paired with a vibrant orange-parsley gremolata beautifully marries the heartiness of a winter meal with the bright, fresh flavors of spring, making it the perfect dish for those transitional months.
The Magic Behind The Recipe
This dish centers around meaty bone-in beef short ribs, slow-cooked to perfection, practically melting off the bone. The ragù, with its deep flavors enhanced by red wine, habanero hot sauce, and a hint of allspice, serves as a rich, indulgent sauce for the pappardelle pasta. However, the real star that brings this dish into the realm of unforgettable is the orange-parsley gremolata – a simple, yet profound addition that adds a burst of freshness and zest to each bite.
Ingredients
For the ragù:
- 4 large garlic cloves, divided
- 3 pounds meaty bone-in beef short ribs (3- to 4-inch pieces)
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons canola oil
- 1 medium yellow onion, chopped (about 2 cups)
- 1 (28-ounce) can whole peeled plum tomatoes with juices
- 1 cup dry red wine
- 1 cup water
- 10 (6-inch) oregano sprigs
- 1 tablespoon fennel seeds
- 1 tablespoon habanero hot sauce (such as Siete)
- 1 teaspoon ground allspice
- 1 teaspoon grated orange zest, plus 2 tablespoons fresh orange juice (from 1 orange), divided
For the gremolata:
- 1/2 cup finely chopped fresh flat-leaf parsley
Additional:
- 1 (16-ounce) package pappardelle pasta
Preparation Steps
- Begin with the Beef: Preheat your oven to 325°F. Smash 3 of the garlic cloves and set them aside. Season the beef with salt and pepper, then brown in a large Dutch oven with canola oil. This step is crucial for locking in flavor.
- Create the Sauce: After removing the beef, use the same pot to cook the onion and smashed garlic until fragrant. Crush the tomatoes directly into the pot, then add the wine, water, and seasoning. The mixture should be brought to a boil before the beef is reintroduced.
- Slow Cook to Perfection: Cover the pot and place it in the oven. The beef will cook slowly, absorbing all the wonderful flavors, for about 2.5 to 3 hours. This slow cooking process is key to achieving that fall-off-the-bone tenderness.
- Prepare the Gremolata: While the ragù is in the oven, mix the remaining garlic with chopped parsley and orange zest. This gremolata will be the finishing touch that adds a fresh, zesty flavor to the dish.
- The Final Assembly: Once the beef is tender, remove the bones and oregano sprigs. Shred the beef in the pot and stir in the orange juice. Cook the pappardelle pasta according to the package instructions, then serve with the ragù and sprinkle the gremolata over the top.
Serving Suggestion
This dish serves four, making it perfect for a cozy family dinner or a special occasion. Pair it with a glass of robust red wine that complements the rich flavors of the ragù. The brightness of the orange-parsley gremolata will shine through with each bite, offering a delightful contrast to the savory depth of the sauce and the tender beef.
Conclusion
This short rib ragù with orange-parsley gremolata is more than just a meal; it’s an experience. It’s a celebration of flavors, textures, and the sheer joy of sharing good food with loved ones. So, embrace the art of slow cooking and let this dish transport you and your guests to a place of culinary delight. Enjoy the process, savor the aromas, and prepare for a feast that will be remembered long after the last bite is gone.
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Short Rib Ragù with Orange-Parsley Gremolata
- Total Time: 3 hours and 30 minutes
- Yield: 4 1x
Description
Imagine a dish where every bite is a symphony of flavors – the Short Rib Ragù with Orange-Parsley Gremolata is just that. Crafted with love, this dish marries the deep, rich flavors of braised short ribs with the bright, refreshing notes of orange and parsley gremolata. It’s a culinary masterpiece that balances warmth and zest, perfect for any gathering or a cozy night in.
Ingredients
4 large garlic cloves, divided
3 pounds meaty bone-in beef short ribs (3- to 4-inch pieces)
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons canola oil
1 medium yellow onion, chopped (about 2 cups)
1 (28-ounce) can whole peeled plum tomatoes with juices
1 cup dry red wine
1 cup water
10 (6-inch) oregano sprigs
1 tablespoon fennel seeds
1 tablespoon habanero hot sauce (such as Siete)
1 teaspoon ground allspice
1 teaspoon grated orange zest, plus 2 tablespoons fresh orange juice (from 1 orange), divided
1 (16-ounce) package pappardelle pasta
1/2 cup finely chopped fresh flat-leaf parsley
Instructions
Preheat oven to 325°F. Smash 3 garlic cloves with the flat side of a chef’s knife; set aside. Season beef with salt and pepper.
Heat oil in a large Dutch oven over medium-high. Brown beef on all sides, about 12 to 15 minutes. Transfer to a plate. Keep 2 tablespoons drippings in the pot.
Add onion and smashed garlic; cook until fragrant. Crush tomatoes into the pot, then add wine, water, oregano, fennel seeds, hot sauce, and allspice. Combine and bring to a boil.
Nestle beef back into the pot. Cover and bake until meat falls off the bone, about 2 hours and 30 minutes to 3 hours.
Remove bones and oregano sprigs. Shred beef in the pot, stir in orange juice.
Cook pasta, mix remaining garlic, parsley, and orange zest for gremolata. Serve pasta with ragù and gremolata on top.
Prep Time: | Cooking Time: | Total Time: | Servings: 4
- Prep Time: 30 minutes
- Cook Time: 3 hours