Description
A hearty and comforting ragu made with tender beef short ribs, perfect for chilly evenings or family gatherings.
Ingredients
- 2 lbs Beef Short Ribs (cut into 2″ cubes)
- 2 tbsp Light Olive Oil (or vegetable/avocado oil)
- 1 tbsp Kosher Salt
- 1 cup White Onion (finely diced)
- 2 stalks Celery (finely diced)
- 1 medium Carrot (finely diced)
- 4 cloves Garlic (minced)
- 2 tbsp Tomato Paste
- 1 cup Red Wine (any dry red wine)
- 2 cups Broth (Beef/Chicken)
- 14 oz Crushed Tomatoes (1 can)
- 1 bundle Herb Bundle (Rosemary, Thyme, Parsley Stems)
- 2 leaves Bay Leaves
- 1 tbsp Sherry or Red Wine Vinegar
- 1 tsp Fresh Cracked Pepper
- 8 oz Pasta (Tagliatelle or Pappardelle) (for serving)
- ¼ cup Chopped Parsley (for garnishing)
- ½ cup Grated Parmigiano Reggiano (for garnishing)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Season the short ribs with kosher salt. Add them to the pot and brown on all sides for about 5-6 minutes.
- Remove the short ribs and set aside. In the same pot, add the diced onion, celery, carrot, and garlic. Sauté until the vegetables soften, about 5 minutes.
- Stir in the tomato paste and red wine. Cook for another 2-3 minutes, scraping up any brown bits from the bottom of the pot.
- Add the broth, crushed tomatoes, herb bundle, bay leaves, sherry or red wine vinegar, and pepper. Bring to a gentle simmer.
- Return the short ribs to the pot. Cover and let it cook on low heat for about 150-180 minutes until the meat is tender.
- Once cooking is complete, remove the herb bundle and bay leaves. Shred the meat with a fork and stir back into the sauce.
Notes
For richer flavor, let the ragu simmer longer. Use a good quality red wine for best results.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian