Description
Hearty short rib rag with orange-parsley gremolata combines rich braised meat and zesty herb topping. Slow-cooked beef melts tenderly over silky pasta, offering diners a comforting Mediterranean-inspired meal you’ll savor with each magnificent bite.
Ingredients
Scale
- 3 lbs (pounds) meaty bone-in beef short ribs (3- to 4-inch pieces)
- 2 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp fennel seeds
- 1 tsp ground allspice
- 1 tbsp habanero hot sauce (such as Siete)
- 4 large garlic cloves
- 2 tbsps canola oil
- 1 cup dry red wine
- 1 cup water
- 1 (28 oz) can whole peeled plum tomatoes with juices
- 1 medium yellow onion, chopped (about 2 cups)
- 10 (6-inch) oregano sprigs
- 1 tsp grated orange zest
- 2 tbsps fresh orange juice (from 1 orange)
- ½ cup finely chopped fresh flat-leaf parsley
- 1 (16 oz) package pappardelle pasta
Instructions
- Preparation: Preheat oven to 325°F and ready a spacious Dutch oven for the culinary transformation.
- Searing: Generously season beef, then caramelize in hot canola oil to lock in rich, deep flavors, creating a robust exterior.
- Aromatic Base: In the same pan, sauté onions and garlic until they release their fragrant essence, building a complex flavor foundation.
- Liquid Composition: Crush tomatoes directly into the pot, adding red wine and water to create a luxurious sauce base, bringing the mixture to a gentle boil.
- Braising Process: Submerge browned beef into the sauce, cover the Dutch oven, and transfer to the preheated oven for 2.5 to 3 hours until meat becomes meltingly tender.
- Gremolata Preparation: While meat transforms, craft a vibrant garnish by combining minced garlic, chopped parsley, and orange zest to add a bright, fresh dimension.
- Finishing Touches: Remove bones and herbs, shred meat within the rich sauce, then enhance with fresh orange juice to introduce a citrusy brightness.
- Serving: Cook pappardelle to al dente perfection, plate pasta, ladle the succulent ragù overtop, and crown with the zesty gremolata for a complete, aromatic dish.
Notes
- Meat Selection: Choose well-marbled beef short ribs or chuck roast for maximum tenderness and rich flavor development.
- Browning Technique: Ensure meat is patted dry before searing to achieve a deep golden-brown crust that locks in juices and creates complex flavor layers.
- Low and Slow Cooking: Extended oven braising at low temperature transforms tough meat into melt-in-your-mouth texture, breaking down connective tissues gradually.
- Gremolata Magic: Prepare gremolata just before serving to maintain fresh, vibrant herb flavors that cut through the ragù’s richness and provide bright citrusy contrast.
- Prep Time: 15 minutes
- Cook Time: 2.5 to 3 hours
- Category: Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 579
- Sugar: 3 g
- Sodium: 704 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 79 mg