Short Rib Ragù with Orange-Parsley Gremolata

5.0
(2)

This ragù stands apart from most with the addition of fennel seeds, ground allspice, and habanero hot sauce. Like most great braises, it tastes even better after a day or two in the fridge, making it a great do-ahead dish for entertaining. Be sure to look for meaty short ribs; they can sometimes be skimpy, consisting of mostly bones. The ragù is topped with gremolata for a bright, fresh finish. Traditional gremolata is made with parsley, garlic, and lemon zest, but here the lemon is swapped out with orange zest, a nice match for the fennel and habanero in the ragù.

Short Rib Ragu
Photo: Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
Active Time:
30 mins
Total Time:
3 hrs
Servings:
4

Ingredients

  • 4 large garlic cloves, divided

  • 3 pounds 3- to 4-inch meaty bone-in beef short ribs

  • 2 teaspoons kosher salt

  • ½ teaspoon black pepper

  • 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 juice (from 1 orange), divided

  • 1 (16-ounce) package pappardelle pasta

  • ½ cup finely chopped fresh flat-leaf parsley

Directions

  1. 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. 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.

  2. 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.

  3. 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.

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