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simplywanderfull

Fall-Apart Braised Beef Short Rib Ragu (Easy Italian Comfort Food)

This rich, oven-braised beef ragu is the ultimate comfort dish—simple to prepare, yet packed with deep, slow-developed flavor. Using hearty cuts like short ribs or chuck, the oven does most of the work, transforming the meat into tender, fall-apart perfection.
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Servings: 6 people
Ingredients Method

Ingredients
  

  • 2-1/2 lb. Beef Chuck Roast Cut into 2 inch thick by 3 inch length large pieces
  • 1/2 cup brown sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon ground fennel
  • 2 tsp. Granulated garlic
  • 2 tsp. Onion powder
  • 1/2 teaspoon ground allspice
  • Freshly ground black pepper
  • 2 large yellow onions thinly sliced
  • 1 head garlic peeled and cloves smashed
  • 2 tablespoons olive oil
  • 2 cups low-sodium beef broth Better Than Bouillon
  • 1 can San Marzano Whole Tomatoes crushed by hand
  • 1 can tomato paste
  • Salt & pepper
  • 1 box rigatoni pasta
  • Honey goat cheese for garnish
  • Parmesan cheese

Method
 

  1. To a bowl, add the brown sugar, salt, garlic powder, onion powder, ground fennel, allspice and some black pepper and mix to combine.
  2. Rub the short ribs with the mixture and set aside.
  3. Preheat the oven to 475 degrees F.
  4. Add the onions and garlic to a medium roasting pan or braiser. Sprinkle with salt & pepper and drizzle with the olive oil. Toss to coat in the oil.
  5. Place the short ribs on top of the onions and  garlic.
  6. Bake until the top of the  meat begins to brown, about 20 minutes.
  7. Reduce the heat to 325 degrees. Add the  beef broth (it should reach halfway up the ribs; add more broth or water if necessary). Cover the pan with a lid and bake until the meat is tender and easy comes off the bone with a fork, an additional 2 hours.
  8. Remove the beef short ribs and wrap them with tin foil to rest.
  9. Add the remaining liquid into a saucepan and blend the liquid into a gravy. It will be thick and absolutely delicious.
  10. Add the crushed tomatoes, tomato paste and bay leaf.
  11. Using 2 forks, shred your beef and then add it to your simmering sauce on the stove top.
  12. Simmer fior at least 1 hour and maybe more if you have time.
  13. Adjust seasoning if needed with salt & pepper
  14. Boil up your rigatoni
  15. Mix your sauce with the pasta
  16. Plate and garnish with honey goat cheese and parmesan cheese