Beef Short Rib Ragu

Trim and Season: Trim any excess fat and silverskin from the ribs. Leave the silverskin on the bone side to keep the meat from falling off during smoking. Season generously with salt and black pepper.

Smoking the Ribs: Set up your smoker (Big Pig) to a gentle heat of 105°C (225°F). Smoke the ribs for 2 hours until they take on a good amount of smoke.

Heat the Dutch Oven: While the ribs are smoking, heat your Dutch oven on the Big Pig. Once the ribs are smoked, cut them into individual bones. Add olive oil to the hot Dutch oven and brown the ribs in batches for about 3 minutes per side. Set aside.

Cook the Vegetables: In the same Dutch oven, add the finely chopped carrots, onion, and celery. Cook for about 20 minutes, stirring occasionally, until deeply browned. Add the garlic and tomato paste, cooking for another 2-3 minutes.

Deglaze: Pour in the red wine, stirring constantly to deglaze the pot and scrape up any browned bits from the bottom. Cook for about 3-4 minutes.

Combine Ingredients: Add the browned ribs back into the pot along with the bay leaves, rosemary, sage, thyme, chopped tomatoes, and beef stock. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 3 hours, until the ribs are fall-apart tender (around 95°C or 200°F).

Shred the Meat: Remove the ribs and herbs from the pot. Shred the meat and discard the bones. Return the shredded meat to the pot, stirring to combine. Skim off any excess fat from the top of the ragu if necessary.

Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Adjust the consistency with reserved pasta water if needed.

Boil the Pasta: Cook your pasta according to package instructions. Drain, reserving some of the starchy pasta water.

Combine and Serve: Add the cooked pasta to the ragu, tossing to coat well. Portion into bowls and garnish with grated Parmesan, basil, and parsley.