Slow-Braised Chipotle Short Rib Ragu Pasta

For the short ribs:

• 2 lbs bone-in beef short ribs
• Salt and pepper, to taste
• 1 tbsp neutral oil
• ½ medium yellow onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, finely chopped
• 1–2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp dried oregano
• 1 tbsp tomato paste
• ½ cup dry red wine
• 1 15 oz can crushed tomatoes
• 2 cups tomato sauce
• 3½ cups beef broth
• 1 bay leaf

For serving:

• ½ lb pappardelle or tagliatelle pasta
• Finely ground cotija cheese, for topping
• Chopped fresh cilantro, for garnish

• Pat the short ribs dry with paper towels and season them generously with salt and pepper on all sides. Dry, well-seasoned meat sears better and yields a richer braising liquid.
• Heat the neutral oil in a large Dutch oven or heavy pot over medium-high heat. When hot, add the short ribs and brown them deeply on all sides, about 3–4 minutes per side. Work in batches if needed so the pot doesn’t overcrowd. Transfer the browned ribs to a plate.
• Reduce heat to medium. Add the diced onion, finely chopped jalapeño and minced garlic to the pot and sauté until softened, about 3–4 minutes. Stir frequently so the garlic doesn’t burn.
• Stir in the minced chipotle pepper(s), 1 tablespoon of adobo sauce, smoked paprika, ground cumin, dried oregano and tomato paste. Cook for 1–2 minutes until the spices are fragrant and the tomato paste darkens slightly.
• Pour in the dry red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by about half, roughly 3–4 minutes.
• Add the crushed tomatoes, tomato sauce, beef broth and bay leaf. Return the seared short ribs and any accumulated juices to the pot, ensuring the meat is mostly submerged in the sauce.
• Cover and simmer gently over low heat for 2–3 hours, or until the short ribs are fall-off-the-bone tender. Check occasionally and skim any excess fat from the surface if desired.
• Carefully remove the short ribs from the pot and set them on a cutting board. Discard the bones and shred the meat with two forks, trimming away large pieces of fat. Return the shredded beef to the sauce and stir to combine. Taste and adjust seasoning with salt and pepper as needed.
• Meanwhile, cook the pasta in a large pot of generously salted boiling water until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining.
• Toss the drained pasta with the short rib ragu, adding reserved pasta water a little at a time to achieve a silky, clingy sauce that coats the noodles.
• Serve the pasta in bowls and finish each portion with crumbled cotija cheese and chopped fresh cilantro. Optionally add a small pat of butter to each serving for extra richness. Enjoy warm.

Notes