Soy Galbi Ragu Pappardelle
Quick answer
- Total time
- 115 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 12
About this dish
Soy galbi ragu pappardelle starts with short rib seared hard on both sides, then braised low and slow with aromatics, red wine, and soy sauce for ninety minutes until the meat pulls apart into thick shreds.
Read more
The extended braise renders out the collagen in the short rib, building a sauce with a genuinely silky, gelatinous body that clings to wide pappardelle ribbons. A soffritto of onion, carrot, and celery forms the sweet foundation; canned whole tomatoes and tomato paste add body and acidity. Soy sauce replaces plain salt and contributes fermented depth that sets this apart from standard Bolognese - the difference is noticeable. Red wine adds tannin and fruit complexity. Grated Parmigiano-Reggiano finishes the bowl. Most of the ninety-minute cook time is hands-off braising.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 500g beef short rib meat into 3cm pieces.
Finely dice 1 onion, 80g carrot, and 80g celery.
- 2Control
Heat 2 tablespoons olive oil in a heavy pot over high heat.
Sear the beef on all sides until deeply browned. Remove and set aside.
- 3Heat
In the same pot cook the diced vegetables for 8 minutes to develop sweetness.
Add 1 tablespoon tomato paste and cook for 1 more minute.
- 4Control
Add 150ml red wine and scrape up the browned bits from the bottom.
Reduce by half, then return the beef and add 400g whole tomatoes crushed by hand.
- 5Control
Add 2 tablespoons soy sauce and 1 bay leaf.
Cover and simmer over very low heat for at least 60 minutes until the meat is very tender.
- 6Season
Use a spoon to break the meat apart along the grain.
Adjust the sauce consistency with a little water if needed and season with salt.
- 7Finish
Cook 320g pappardelle in salted water until al dente.
Toss with the ragu and finish with 40g grated Parmigiano.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Short rib braised for ninety minutes in soy and wine melts into a gelatinous ragu sauce.
- Finish cue
- Cover and simmer over very low heat for at least 60 minutes until the meat is very tender.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
115min, 12 ingredients
Category median
35min, 9 ingredients
Based on 109 recipes
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