Short Rib Ragù with Orange-Parsley Gremolata

★★★☆☆
Serves: 4 Origin: Contemporary

Ingredients

  • Ragù
  • 4 large garlic cloves, divided4 large garlic cloves, divided
  • 3 pounds 3- to 4-inch meaty bone-in beef short ribs1.36 kg 3- to 4-inch meaty bone-in beef short ribs
  • 2 teaspoons kosher salt10 ml kosher salt
  • 1/2 teaspoon black pepper2 ml black pepper
  • 2 tablespoons canola oil30 ml canola oil
  • 1 medium yellow onion, chopped (about 2 cups)1 medium yellow onion, chopped (about 2 cups)
  • 1 (28-ounce) can whole peeled plum tomatoes with juices1 (28-ounce) can whole peeled plum tomatoes with juices
  • 1 cup dry red wine240 ml dry red wine
  • 1 cup water240 ml water
  • 10 (6-inch) oregano sprigs10 (6-inch) oregano sprigs
  • 1 tablespoon fennel seeds15 ml fennel seeds
  • 1 tablespoon habanero hot sauce (such as Siete)15 ml habanero hot sauce (such as Siete)
  • 1 teaspoon ground allspice5 ml ground allspice
  • 1 teaspoon grated orange zest, plus 2 tablespoons fresh juice (from 1 orange), divided5 ml grated orange zest, plus 2 tablespoons fresh juice (from 1 orange), divided
  • Pasta and Gremolata
  • 1 (16-ounce) package pappardelle pasta1 (16-ounce) package pappardelle pasta
  • 1/2 cup finely chopped fresh flat-leaf parsley120 ml finely chopped fresh flat-leaf parsley

Instructions

  1. Step 1
  2. Preheat oven to 325°F. Using flat side of a chef's knife, smash 3 of the garlic cloves; set aside. Sprinkle beef evenly with salt and black pepper. Heat oil in a large Dutch oven over medium-high. Add beef; cook, turning occasionally, until deeply browned on all sides, 12 to 15 minutes. Transfer beef to a plate. Reserve 2 tablespoons drippings in Dutch oven.
  3. Add onion and smashed garlic to Dutch oven; cook over medium-high, stirring constantly, until fragrant, about 1 minute. Add tomatoes with juices, crushing tomatoes with your hands as you add them. Add wine, water, oregano, fennel seeds, hot sauce, and allspice; stir to combine. Nestle beef into sauce. Bring to a boil over high. Remove from heat and cover.
  4. Step 2
  5. Transfer Dutch oven to preheated oven. Bake until meat is falling off the bone, 2 hours, 30 minutes to 3 hours. Remove from oven. Remove and discard bones and oregano sprigs. Skim fat from surface. Using 2 forks, shred beef in Dutch oven. Stir orange juice into ragù. The ragù can be cooled, covered, and refrigerated for up to 2 days. Reheat before continuing.
  6. Step 3
  7. Cook pasta according to package directions; drain. While pasta cooks, finely grate remaining garlic clove. Stir together grated garlic, parsley, and orange zest in a small bowl for the gremolata. Divide cooked pasta evenly among 4 bowls. Top pasta evenly with ragù and gremolata.
Ragù tastes even better after a day or two in the fridge, making it a great do-ahead dish for entertaining. Look for meaty short ribs; they can sometimes be skimpy, consisting of mostly bones.
Wine Pairing: Medium Red — Chianti — bright acidity and savory fruit for an Italian main.
Source: Anna Theoktisto, Food & Wine
wine-unreviewed