Short Rib Ragu

Short ribs are one of the most versatile cuts of beef. They can be seared, glazed, braised, roasted, grilled, the list goes on and on. There are two reasons for this versatility: first, short ribs have lots of delicious beefy fat, and fat means flavor. Second, short ribs have a really fine texture, so when you braise them they get very tender and melt in your mouth. This is all a long way of saying short ribs are the best. The best way to let their bold, savory flavor shine is in a simple ragu sauce made with carrots, onions, some demi-glace or beef stock and whichever red wine you’ve chosen to open this evening. We used pappardelle pasta that came pre-folded into a nest shape so it fits well in the starch pan, but you can use any pasta you like.