Main Dish
Short Rib Ragu with Penne
Family Wineries
4791 Dry Creek Rd, Bldg 11
Healdsburg, CA 95448
familywineriesdrycreek.com
- RECIPE YEAR: 2017
- RECIPE BY: John Harasty, Haydon Street Inn
- YIELD: Serves 4
- PAIRS WELL WITH: Lago di Merlo Vineyards
The Italian heritage wine Barbera from Italy's Piedmonte region is paired with a classic Italian dish from the Merlo Family Cookbook.
Ingredients:
- 1 large yellow onion
- 2 carrots
- 2 celery stalks
- 2 pounds beef short ribs
- Salt and freshly ground black pepper, to taste
- 1 bay leaf
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried thyme
- 1/2 cup Barbera
- 1 teaspoon all-purpose flour
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 4 cups beef stock, reduced to 2 cups
- 1 pound penne pasta
- 1/3 cup grated Pecorino Romano or Parmesan cheese
- 1 tablespoon chopped fresh flat-leaf parsley (optional)
Directions:
Preheat the oven to 325°F. Roughly chop the onion, carrots and celery, then transfer them to a food processor and pulse until finely chopped. Heat a Dutch oven or other ovenproof pot over medium-high heat. Season the short ribs with salt and black pepper, add to the pot and brown on all sides. Transfer the short ribs to a plate. Add the onion, carrots, celery, bay leaf, red pepper flakes, thyme and a pinch each of salt and pepper to the pot. Cook, stirring occasionally, until softened, about 15 minutes. Add the wine, stirring to scrape up any browned bits. Stir in the flour, tomato paste and garlic. Return the short ribs to the pot and add the stock. Cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours. Transfer the short ribs to a cutting board. When cool enough to handle, using 2 forks, shred the meat into bite-size pieces. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and set aside. Meanwhile, remove the bay leaf from the short rib pot. Transfer the cooking liquid to a blender or food processor and puree until smooth. If the sauce is too thin, simmer it on the stovetop until reduced to the desired consistency. If it is too thick, add a little bit of water. Toss the pasta with the short rib sauce and add the shredded meat. Sprinkle with the cheese and parsley. Enjoy!
