Rosemary Short Rib Ragù

[upbeat music]

Hey guys, it's Carla from Bon Appetit

and today I'm going to be making a rosemary

short rib ragu with rigatoni.

It's important to salt these thoroughly

before I brown them.

Regular cracked brown pepper.

A couple tablespoons of extra virgin olive oil.

[air whooshing] [clock ticking]

I have to be patient now and let the oil get hot.

This is not my strong suit.

I'm really just gonna let time and temperature

and the natural qualities of the cut of beef

that I've used do all the work.

[food sizzling]

All right, so it's gonna be about 10 or 15 minutes

before the meat is browned and while it's going

I'm gonna turn it on all sides.

While that's happening I'm gonna get going on my sofrito.

You can make sofritos a lot of different ways.

The one that I'm gonna do today

is sort of like a white sofrito.

We have head of fennel, three stalks of celery,

and I always put garlic in my sofritos.

So the other thing that's happening the longer the ribs

are in the pain is that the fat that's in the short ribs

themselves in that little fat cap on top

is now starting to melt and render

into the bottom of the pan.

We've got our fennel, celery, garlic,

and I'm just gonna give this a good chop chop.

[machine whirring]

So this is finely chopped without going so far

that I'm worried about anything liquefying.

One of the things I love about braising

is that it is a long cooking process

but your front loading all of the active time

to the very beginning of the process.

So I'm doing my browning, I'm making my sofrito,

I'm doing all of my busy work at the very beginning

of the cook time.

All right so the color

that I'm looking for is richly mahogany brown.

[air whooshing] [clock ticking]

I'm not the most patient person so I have to kind

of be calm and like let this process happen,

knowing that the payoff is coming.

All right, so these are looking really good.

I'm gonna get them out of the pan now.

[food sizzling]

The sofrito is gonna cook in the pan

for 10 to 12 minutes.

Two sprigs of rosemary.

I'm gonna deglaze with half a cup of white wine.

The next thing I'm gonna put into the pan

is gonna be this Vero Gusto Marinara.

I really like the idea of using a jarred

sauce for this dish.

What's in here already has all of those long-cooked flavors.

This sauce has already simmered

and reduced and taken on really delicious flavor

and by adding that to something and cooking it all together

again I'm kind of doubling down

on all of those long-cooked, comforting flavors.

Everything is combined, it's already starting to come

back up to a simmer which is great.

Now I'm gonna nestle the browned short ribs

back into the pan.

300 is a great braising temperature.

It's hot enough to keep this at a very low simmer.

All right, so now the best part of this recipe

is the two hours of inactive time.

[clock ticking]

While the short ribs are in the oven now

and I can do whatever

I want [laughs]. [bell dinging]

And these look perfect.

They can hang out for a minute

and I'll get the pasta going so everything is done

at the exact same time.

I'm using rigatoni, a nice beefy shape with texture.

Some of the sauce is gonna end up going inside

the tubes which I really love.

These have cooled down a little bit

so I can actually touch them now

and I'm just gonna use the knife to shred

the meat off of the bone. [light thudding]

This is the time when usually my family members

will magically appear back in the kitchen

to take what we call Scooby snacks

off of the cutting board. [thudding]

I'm gonna get the beef back into the sauce.

[upbeat music]

This'll be the perfect amount of ragu for a pound

and a half of pasta.

So all this needs now is just a little bit

of parmigiano-reggiano and we always pass

crushed red chili flake at the table

so everybody can add what they like.

One thing I really like is how velvety

and homogenized and delicious and luscious

the sauce is but you get a really nice bite

from the pasta and you just get a little bit of a bite

form the pieces of the meat which have their own texture

and integrity to them.

It's delicious.