
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
There’s something supremely satisfying about combining random ingredients in a large pot on your stove, and coming back and hour or two later to find they have morphed and mingled into something glorious. Such is the case with Red Wine Ragu.
Ragu, essentially a meat sauce, is an easy stovetop braise that can be used for a variety of end purposes. You can eat it alone as a stew with some crusty bread, toss with pasta, use as a lasagna layer, spoon over soft grits… I’m sure there’s many more, I’m just making myself too hungry! You may want to double the batch for this recipe so you can freeze half and use it for one of these moreish alternate purposes.
In this case, the rich tomato base of the ragu is lent a bonus depth of flavor by the addition of a hearty red wine. I prefer to use Shiraz or Cab Sav, something with serious guts. This is no time to pretend that Pinot Noir is gonna stand up to the beefy flavors. As for the meat – boneless beef short rib proves the perfect protein partner. Sorry about all those p’s, but it’s true. Once tender, short rib shreds easily into delicate beefy strands that stick to the pappardelle pasta better than clumps of ground beef. If you can’t find boneless beef short ribs, you can use the bone in kind (they may take a little longer to soften) or substitute with 2 inch strips of chuck roast.
Want to request a recipe?
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas.
Thinly slicing the meat is the key to these tender flavor packed sandwiches.