Short Rib Ragù with Banza Gemelli

Red-Wine Short Rib Ragù

Thorough browning and a gentle braise build a deeply savory sauce without needing much tomato. Keeping some larger pieces of beef gives the finished pasta the substantial texture of a short rib ragù.

Ingredients

• 2 lb boneless beef short ribs, cut into roughly 3-inch pieces
• 1½ 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
• 3 cloves garlic, finely chopped
• 2 tbsp tomato paste
• 1 cup dry red wine
• ½ cup crushed canned tomatoes
• 1½–2 cups unsalted gluten-free beef stock
• 2 sprigs thyme
• 1 small sprig rosemary
• 1 bay leaf
• 1–2 tsp red wine vinegar, to taste

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 snug Dutch oven over medium-high heat. Sear the beef in two batches, about 3–4 minutes per broad side, until deeply browned. Transfer to a plate.
3. Pour off excess rendered 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 30 seconds. Stir in the tomato paste and cook for 2–3 minutes, until it darkens to brick red.
5. Add the wine, scraping up the browned bits. Simmer for 5–7 minutes, until reduced by about half.
6. Add the crushed tomatoes, 1½ cups stock, thyme, rosemary, and bay leaf. Return the beef and its juices to the pot. The liquid should reach halfway to two-thirds up the meat; add the remaining stock if needed.
7. Bring to a gentle simmer, cover tightly, and braise in the oven for 2½–3 hours, turning the beef once. Begin checking at 2½ hours: a fork should twist easily in the meat with almost no resistance. Continue in 20-minute increments if still firm.
8. Lift out the beef and discard the herb stems and bay leaf. Skim excess surface fat from the braising liquid. Pull the meat into coarse strands and bite-size pieces, removing any tough connective tissue.
9. Simmer the sauce uncovered for 10–20 minutes, until concentrated but still loose enough to coat pasta. Return the beef and warm gently. Add 1 teaspoon vinegar, taste, and adjust with more vinegar, salt, or pepper as needed.

Notes

• The finished ragù should be glossy and spoonable, not greasy or reduced to a dry paste. Loosen with stock or pasta water if necessary.
• For easier defatting and deeper flavor, braise a day ahead, refrigerate promptly, and lift off the solidified fat before reheating.

Banza Gemelli with Parsley

Gemelli's twists catch the shredded beef and concentrated sauce. A brief finish in the ragù coats the pasta without overworking the more delicate chickpea noodles.

Ingredients

• 12 oz Banza gluten-free chickpea gemelli
• to taste kosher salt for the pasta water
• ¼ cup roughly chopped flat-leaf parsley, divided
• prepared short rib ragù from the preceding component

Instructions

1. Bring a large pot of water to a boil and salt it moderately. Have the ragù hot in a wide pan before cooking the pasta.
2. Add the gemelli and stir gently to separate it. Maintain a controlled boil, skim foam if needed, and begin tasting 2 minutes before the package's suggested cooking time.
3. When the pasta is just shy of your preferred tenderness, reserve 1 cup cooking water and drain. Do not rinse when serving hot.
4. Add the gemelli to the ragù with ¼ cup reserved cooking water. Fold gently over medium-low heat for 30–60 seconds, adding more water a splash at a time until the sauce coats the twists without pooling.
5. Fold in most of the parsley, reserving the rest for serving. Taste for seasoning and serve immediately.

Notes

• Chickpea pasta can soften quickly; finish it briefly in the sauce rather than simmering it for several minutes.
• If the cooking water is very thick or foamy, use hot water or unsalted stock to loosen the sauce instead.

Overall Timing / Workflow

The braise can be completed well ahead, while the pasta needs only a short last-minute finish. Cooking the gemelli only after the sauce is ready protects its texture.

Instructions

1. 0:00 — Heat the oven, prepare the vegetables, and season the beef.
2. 0:15 — Sear the short ribs, cook the soffritto, and build the braising liquid.
3. 0:45 — Cover and transfer to the oven. Check tenderness after 2½ hours of braising.
4. Once tender — Shred the beef, skim and reduce the sauce, then return the meat to the pot.
5. Final 15 minutes — Boil the pasta water and chop the parsley. Cook the gemelli, finish briefly in the hot ragù, and serve.

Notes

• If making ahead, allow additional time to reheat the refrigerated ragù gently before starting the pasta.

Plating

Shallow bowls hold the sauce close to the pasta, while a few larger pieces of beef on top make the slow-braised texture visible.

Instructions

1. Divide the sauced gemelli among four warmed shallow bowls.
2. Distribute the larger pieces of short rib over the top and spoon over any sauce left in the pan.
3. Scatter with the reserved parsley and serve hot.

Leftover Path

The ragù reheats well and freezes readily, but keeping uncooked pasta separate preserves the best texture for another meal.

Instructions

1. Refrigerate leftovers in shallow airtight containers within 2 hours. Store ragù and pasta separately when possible and use within 3–4 days.
2. Freeze ragù without pasta for up to 3 months; thaw overnight in the refrigerator.
3. Reheat ragù gently with a splash of water or stock until it reaches 165°F. Cook fresh gemelli for the best result.
4. For already mixed pasta, reheat covered over low heat with a little water, folding as little as possible, until hot throughout and reaching 165°F.