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