Cooking Steps

• Season the beef short ribs generously with kosher salt. In a hot Dutch oven or braiser, warm the light olive oil and sear the ribs until they’re beautifully browned—about 3-4 minutes on each side. Remove and set aside.
• In the same pot, add the diced onion, celery, carrot, and minced garlic. Sauté until softened, around 5-7 minutes, allowing fragrant aromas to fill your kitchen.
• Stir in the tomato paste along with a pinch of salt and fresh cracked pepper. Cook for 2-3 minutes to enhance the flavors and let it caramelize slightly.
• Pour in the red wine, and with a wooden spoon, scrape up those lovely browned bits from the bottom of the pot.
• Return the seared short ribs to the pot. Add the broth and crushed tomatoes, stirring to combine all ingredients beautifully.
• Toss in the herb bundle and bay leaves. Cover the pot partially and reduce the heat, letting it simmer on low for 2 to 2.5 hours, until the meat is fork-tender.
• After simmering, remove the herb bundle. Adjust seasoning with more salt and pepper, and stir in a splash of sherry or red wine vinegar.
• Toss your luscious ragù with cooked tagliatelle or pappardelle, and garnish with chopped parsley and freshly grated Parmigiano Reggiano.