Gluten Free Short Rib Ragù with Penne Recipe
Ragú is not just a brand. It’s a real Italian dish – a meat-based sauce served with pasta. The sauce is made with meat and vegetables and is almost more of a meat stew than a tomato sauce. This Gluten Free Short Rib Ragù with Penne recipe is one of my family’s favorite Italian dishes and is one I’m sure your family will love, too.
Because I love trivia and fun facts, here’s a bit more about the history of ragù. It dates back to the 18th century and was commonly served on special occasions or Sundays within the wealthier classes of Italy. It wasn’t until the industrial revolution when pasta became easier and more affordable to make, that the less wealthy classes began to eat it.
These days, regular pasta is pretty inexpensive, although gluten free pasta can be a little pricier. This is why I like to stick to the brands that I know I like, rather than spending money on a brand that I end up being disappointed in due to the taste or texture of the pasta. My go-to? Sam Mills. Their gluten free corn and rice pasta has the same texture of regular pasta and tastes great. It holds together well and doesn’t disintegrate in sauce like some of the flops I experienced years ago.
- 3 ½ - 4 pounds bone-in beef short ribs
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 4 ounces Spanish chorizo casings removed and diced
- 1 medium white or yellow onion diced
- 2 large carrots peeled and diced
- 4 cloves garlic minced – divided
- 2 tablespoons tomato paste
- ½ cup red wine
- 2 ½ cups gluten free beef broth divided
- 1 (15-ounce) can diced tomatoes, undrained
- 2 bay leaves
- 1 (12-ounce) box Sam Mills gluten free corn and rice penne
- ½ cup Italian parsley chopped
- Zest of 1 lemon finely grated
- 1/3 cup grated or shaved Parmesan cheese
Preheat the oven to 350 degrees.
Season the short ribs generously with salt and pepper on all sides.
Heat the vegetable oil in a Dutch oven or large covered casserole dish over medium-high heat. Working in batches, brown the short ribs on all sides. Remove from the pot and transfer to a bowl or plate.
Add the chorizo, onion, and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add 3 garlic cloves and cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring, for another 1-2 minutes. Add the wine and cook until reduced by half. Add the ribs back to the pot. Pour in 2 cups beef broth and add the canned tomatoes and bay leaves. Bring to a simmer, cover the pot, and transfer to the oven. Cook until the meat is very tender, about 3 hours.
Remove the pot from the oven and as soon as the meat is cool enough to handle, remove the meat from the bones. Discard the bones, any large pieces of fat, and the bay leaves. Let cool, then refrigerate, covered, overnight or for up to 2 days.
Before serving, remove the pot from the oven and skim off any fat that has hardened on top. Place on the stove over medium heat, add the remaining ½ cup beef broth, and bring to a simmer over medium heat.
Bring a large pot of salted water to a boil and cook the penne according to the package directions. Drain.
Combine the remaining 1 minced clove of garlic with the parsley, lemon zest, and cheese.
Stir the drained pasta into the sauce and serve with the parsley mixture on top.
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