Braised Short Rib Ragu

A Texas summer usually reaches into the far corners of October, but this year, September rolled in and dragged Fall with it. Ok, so it’s still a balmy 93 degrees, but trust me, when you’ve been battling triple digits for so long you start to think the air is supposed to feel like flannel, anything is an improvement.

My point is, the mercury has dropped, clouds have rolled in and it’s time to move on from ceviches, sorbets, watermelon and burgers; it’s time to braise. Give a quick, crisping sear to your meat of choice, submerge it in a cauldron of juices and let it go, low and slow until it unfailingly morphs into a fall-off-the-bone, throw-away-your-knife, why-don’t-we-make-this-everyday sort of meal. Truly no cooking method has ever epitomized a season like braising does Fall.

To appease the gods of two dueling seasons, I decided to make a hearty braise with the last of summer’s produce. I raided the farmers market for sweet heirloom tomatoes, plush basil and local, grass fed beef short ribs. To make it a meal, I purchased a pound of fresh blue corn-coriander fettuccini. The results were hearty, but fresh- a perfect transitional combination.

Braised Short Rib, Tomato and Basil Ragu

Makes 4 Large Servings

3 T olive oil

2 ½ pounds short ribs

Salt

Pepper

¼ c flour

1 white onion, chopped

½ c parsley leaves

2 cloves garlic

1 (14-oz) can San Marzano tomatoes

1 ½ c mixed heirloom tomatoes, cut in half if small or chopped if large

2 ½ c beef broth

¾ c red wine

Lemon juice

1 pound fresh or dry fettuccini

½ bunch basil, torn

½ c Parmesan

Place the olive oil in a large heavy soup pot over medium heat. Season the short ribs with salt and pepper and dredge in the flour. Brown the short ribs in the oil on all sides.

Meanwhile, combine the onion, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Add the heirloom tomatoes, beef broth and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half. Remove the meat and the bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with salt, pepper and lemon juice to taste.

Bring a large pot of salted water to boil over high heat. Add the pasta and cook until tender but still firm to the bite. Drain the pasta. Add the pasta to the braising pot and stir to combine.

Transfer to serving bowls and sprinkle with torn basil and grated Parmesan cheese.