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This short rib ragu recipe relies heavily on technique and methods rather than precise measurements, and I've sprinkled in lots of tips and tricks below to achieve the best possible flavor. Start with high-quality, bone-in short ribs for optimal results. I like to serve this with extra large rigatoni, or paccheri, though any favorite pasta will suffice, and I also recommend making a simple side salad, such as arugula with lemon juice and olive oil, to cut the richness of the ragu.
• When preparing the sofrito, add a pinch of salt to aid in sweating the onions, but refrain from adding more salt as you build the sauce—the salt from the meat will season the ragu as it braises. • If you must, use boneless instead of bone-in. However, keep in mind that bones keep the meat nice and juicy, and the bone marrow also adds umami and sweetness. Bone-in also tends to have more fat, and while you can cut it off, I’d recommend removing it after cooking. Fat insulates meat and keeps it moist and tender while cooking, and also, fat=flavor.
• To make ahead, make the ragu sauce according to the directions, then allow it to cool completely and transfer it to sealable containers. Refrigerate for up to 2 to 3 days, or freeze for up to 2 months.Preheat the oven to 300ºF/148ºC. Pat the short ribs dry and generously season them with salt and pepper . Heat the olive oil in a large Dutch oven over medium-high heat. In batches, sear the short ribs until browned on all sides, about 3 to 4 minutes per side.
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