Main Dish
Braised Short Rib Ragu
deLorimier Winery
2001 Hwy 128
Geyserville, CA 95441
delorimierwinery.com
- RECIPE YEAR: 2026
- RECIPE BY: Cheryl Rochioli
- YIELD: Serves 4
- PAIRS WELL WITH: 2022 Cabernet Sauvignon, Rockpile Reserve
This is a luxurious and comforting pairing! The rich slow-braised short rib is a beautiful match for our high elevation, bold Rockpile Cabernet Sauvignon.
Ingredients:
- 2.2 pounds Bone-in Beef Short Ribs
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 tablespoons tomato paste
- 1 cup deLorimier Wine
- 1 28 oz can crushed tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- 1 sprig rosemary
- 2 sprigs thyme
- 2 bay leaves
- 16 oz pasta
Recipe Directions:
Preheat the oven to 325°F. Heat the olive oil in a large, heavy-bottomed oven-safe casserole or Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper. Brown the ribs on all sides for 8–10 minutes, until deeply caramelized. Remove the ribs and set aside. Reduce the heat to medium and add the onion, carrots, and celery to the same pan. Cook for 6–8 minutes, until softened and lightly golden. Add the garlic and tomato paste. Cook for 1–2 minutes, stirring, until fragrant and the tomato paste has darkened slightly. Pour in the red wine and simmer for 5 minutes, scraping up the browned bits from the bottom of the pan. Continue until the wine has reduced by about half. Add the crushed tomatoes, brown sugar, red wine vinegar, rosemary, thyme, and bay leaves. Stir well, then return the short ribs to the pan, making sure they're mostly submerged in the sauce. Cover the casserole tightly with its lid and transfer to the oven. Braise for 3–4 hours, or until the beef is completely tender and falls apart easily. Remove the short ribs from the sauce. Shred the meat, discarding the bones and any tough sinew or excess fat. Return the shredded beef to the sauce and stir well. Taste and adjust the salt and pepper. Cook the pasta in a large pot of generously salted boiling water until al dente. Drain, reserving about ½ cup pasta water. Toss the pasta with the hot ragu, adding a splash of pasta water as needed to loosen the sauce. Stir in the Parmesan and toss until the cheese melts into the sauce and the ragu becomes silky. Serve immediately with extra grated Parmesan and freshly ground black pepper.
