From Scratch Short Rib Ragu

Braised short ribs is one of my favorite winter meals. While it cooks all afternoon the house smells amazing and of course it's quite tasty. There are several ways to make short ribs and this recipe is for a ragu. This meal is a commitment to active cooking, but worth every minute!


Ingredients:

Short ribs
Oil
Salt
Beef stock
Coffee
Tomatoes, diced
Homemade pasta
Parmesan cheese

Directions:

Heat oven to 250 degrees.

Using a french or dutch oven coat bottom with oil over medium heat. Lightly salt short ribs then brown on top and bottom. Add beef stock and coffee and bring liquid to level of short rib, but do not submerge. Cover and cook for four hours.

Meanwhile make your homemade pasta and hang to dry. I used the Pasta Bible and made garlic spaghetti noodles.

After four hours remove from oven and place short ribs on cutting board. Shred short rib meat and discard bones and tissue. Pour liquid into a fat separator or clear bowl. You want to use as much liquid as possible for your sauce and throw out the fat. Return meat and liquid then add diced tomatoes. Bring sauce to simmer. Cook your pasta to your preference and grate Parmesan cheese. Plate your pasta, top with ragu meat sauce, and sprinkle with cheese.