Short Rib Ragù over Gluten-Free Fettuccine

Braised Short Rib Ragù

Browning the ribs builds the sauce’s savory foundation, while a gentle covered braise converts their connective tissue into gelatin. Reducing the braising liquid separately keeps the finished ragù rich without making it greasy or soupy.

Ingredients

• 3 lb bone-in English-cut beef short ribs
• 2 tsp Diamond Crystal kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 tbsp ghee
• 1 medium yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 stalk celery, finely diced
• 4 cloves garlic, finely chopped
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 cup canned crushed tomatoes
• 2 cups gluten-free low-sodium beef stock, plus more as needed
• 3 sprigs thyme
• 1 bay leaf
• 1–2 tsp red wine vinegar, to taste
• ¼ cup roughly chopped flat-leaf parsley, divided

Instructions

1. Heat the oven to 325°F. Pat the short ribs thoroughly dry and season with the salt and pepper.
2. Heat the ghee in a Dutch oven over medium-high heat. Brown the ribs in batches, about 3–4 minutes on each broad side, until deeply browned. Transfer to a plate.
3. Pour off excess fat, leaving about 1 tablespoon in the pot. Lower the heat to medium, add the onion, carrot, and celery, and cook for 8–10 minutes, stirring, until softened and lightly golden.
4. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 2 minutes, until it darkens slightly and begins to cling to the pot.
5. Add the wine and scrape up the browned bits. Simmer for 4–6 minutes, until reduced by roughly half. Add the tomatoes, stock, thyme, and bay leaf.
6. Return the ribs and their juices to the pot. The liquid should reach about two-thirds of the way up the meat; add a little stock or water if needed. Bring to a gentle simmer, cover tightly, and transfer to the oven.
7. Braise for 3–3½ hours, turning the ribs once, until a fork twists through the meat without resistance and the meat pulls readily from the bones. If still firm, continue in 20-minute increments. Check occasionally that the pot has not dried out.
8. Transfer the ribs to a tray. Remove the herb stems and bay leaf, then skim excess fat from the braising liquid. Pull the meat into coarse strands, discarding the bones, cartilage, and large pieces of unrendered fat.
9. Simmer the sauce uncovered over medium-low heat for 10–20 minutes, until glossy and thick enough to coat a spoon. Return the meat and gently simmer for 5 minutes; it should remain generously sauced rather than dry.
10. Stir in 1 teaspoon vinegar and half the parsley. Taste and adjust the salt, pepper, and remaining vinegar. Reserve the remaining parsley for plating.

Notes

• The ragù improves overnight. Chill it promptly in shallow containers, then lift off the solidified fat before reheating.
• If the sauce becomes too concentrated or salty, loosen it with water rather than more stock.

Gluten-Free Fettuccine

Wide noodles support the substantial shredded beef. Finishing them briefly in the ragù with a splash of cooking water helps the sauce cling without overworking delicate gluten-free pasta.

Ingredients

• 12 oz dried gluten-free fettuccine
• to taste kosher salt for the cooking water
• 1 tbsp unsalted butter

Instructions

1. Bring a large pot of water to a boil and salt it moderately. Cook the fettuccine according to the package directions, stirring gently during the first few minutes to separate the strands.
2. Begin tasting 2 minutes before the stated cooking time. When the noodles are just shy of tender, reserve 1 cup of cooking water and drain without rinsing.
3. Place about two-thirds of the hot ragù in a wide pan over low heat. Add the noodles and ¼ cup cooking water, then gently fold together for 30–60 seconds, until the noodles are tender and coated. Add more water a splash at a time if needed.
4. Remove from the heat and fold in the butter. Serve immediately with the remaining ragù spooned over the top.

Notes

• Gluten-free pasta brands vary widely; use texture rather than the clock as the final guide, and avoid prolonged simmering in the sauce.

Overall Timing / Workflow

Complete the long braise before cooking the pasta so the noodles can go directly from the pot to the table.

Instructions

1. 0:00 — Heat the oven, prepare the vegetables, and season the ribs.
2. 0:15 — Brown the ribs, cook the soffritto, and build the braising liquid.
3. 0:45 — Put the covered pot in the oven and braise until the beef yields easily to a fork.
4. During the final 30 minutes of braising, set out serving bowls, chop the parsley, and put the pasta water on to heat.
5. Once the meat is tender, shred it, skim and reduce the sauce, and return the beef to the pot. Keep the finished ragù at a bare simmer.
6. Cook the fettuccine only when the ragù is ready. Finish the noodles in the sauce and plate immediately.

Notes

• For a make-ahead dinner, prepare the ragù a day ahead and allow 20–30 minutes to reheat it gently before cooking the pasta.

Plating

A shallow bowl shows the broad ribbons while holding a generous mound of ragù. Fresh parsley provides a clean contrast to the long-cooked beef.

Instructions

1. Divide the dressed fettuccine among four warm, shallow bowls, leaving some broad ribbons visible around the edges.
2. Spoon the reserved ragù over the center of each portion.
3. Scatter with the reserved parsley and serve hot.

Leftover Path

Keeping extra ragù separate preserves its versatility and prevents gluten-free noodles from absorbing all the sauce during storage.

Instructions

1. Refrigerate leftovers within 2 hours in shallow, airtight containers. Store unused ragù separately from pasta when possible.
2. Keep refrigerated for up to 3–4 days, or freeze the ragù for up to 3 months.
3. Reheat ragù gently with a splash of water or stock until it reaches 165°F. Serve over freshly cooked fettuccine.
4. For already-dressed pasta, reheat covered over low heat with a splash of water, folding gently just until hot to limit breakage.