Short Rib Ragu over Ricotta Cavatelli

Short rib ragu over ricotta cavatelli

For your gravy: you can use your favorite homemade recipe, if you don’t have one you can use jarred sauce - one I found that tastes pretty authentic is RAO’s. You’ll want your gravy to be cooking separately for however long it takes while your short rib slowly cooks in the oven.

For pasta this is preference. I think what works best for this ragu is pappardelle, rigatoni, Campanelle or my favorite ricotta cavatelli which I find in the frozen section.

For your garnishes:

Mascarpone

Shredded Parmesan

Fresh basil

Red pepper flakes

Salt & pepper

Preheat oven to 315

In a cast iron sear 4 pieces of short rib on high - browning all 4 sides

In your baking dish add 1 32 oz can of San Marzano crushed tomatoes

Add around your short rib 1/2 small onion sliced in thick chunks

3 chopped garlic cloves

Season:

1 tsp onion powder

1 tsp garlic powder

1/2 tsp red pepper flake

1/2 tsp salt

1/2 tsp pepper

Add 2/3 cup of chicken stock or beef stock

Add 1/4 cup of red wine

Cover with two layers of foil

Cook for 1 1/2 hours

After 1 1/2 hours take out and flip over your short rib, recover with two layers of foil and cook another 1 1/2 hours ; for the last half hour cook uncovered

Once short ribs are cooked remove and let cool

Cut off fat and discard

Chop up short rib (will probably fall off) the bone

Add your chopped up short rib to your tomato sauce on the stove top and let simmer on very low, uncovered or partially covered about 1 hour stirring occasionally

To serve:

Add pasta of your choice to dish - I like to use ricotta cavatelli

Scoop short rib ragu over top

Add a dollop of mascarpone on the top

Sprinkle with shredded Parmesan & freshly chopped basil

Season with a little salt, pepper & red pepper flakes

Enjoy! :)