Short Rib Ragu

Short rib ragu is incredibly decadent and yet super easy to make. The recipe has just a bit of prep time, and then the sauce comes together untouched over the next three and half hours. I’m not an instant pot kind of gal, but you can certainly cut that time down if needed by utilizing an instant pot or crockpot. The ragu freezes beautifully so feel free to make a big batch and reserve some for another day. Short rib ragu tastes wonderful served over pasta, creamy polenta or mashed potatoes. Personally, my favorite way is over pasta, either pappardelle or a larger pasta like paccheri (as pictured.). You can use bone in short ribs, but I prefer boneless for this particular dish. Don’t forget to top with a bit of grated Romano or parmesan for that salty kick with each bite. FYI, this recipe can be made a day ahead of time and refrigerated.

Serves 4-6.

Ingredients:

3 1/2 pounds boneless beef short ribs

3 cups dry red wine

3 large carrots, diced

2 celery stalks, chopped

1 cup mushrooms, chopped (I like baby bellas or cremini)

1 shallot, finely chopped

1 yellow onion, roughly chopped

3 cloves of garlic, chopped

2 sprigs fresh thyme

2 sprigs fresh parsley

1 bay leaf

Flour for dredging

Olive Oil

4 cups beef stock

1 28 oz. can of crushed tomatoes

1 tablespoon of tomato paste

salt & pepper

Pre-heat oven time 350.

In a large Dutch oven, heat a bit of olive oil over medium/high heat.

While it’s heating season the short ribs with salt and pepper and dredge in the flour.

Once the oil is hot, place the short ribs in the pan to sear. After a few minute turn the ribs over to sear on the other side. Remove the short ribs and set aside.

Add in the onions and shallots and reduce heat to medium. Sauté for two minutes.

Add the carrots, celery and mushrooms (hello umami!). Sauté for two minutes.

Then, add the garlic and sauté for one minute.

Add the tomato paste and stir to incorporate.

Add the wine and deglaze the pot, scraping up any bits of browned pieces from the short ribs. Simmer for a minute or so.

While simmering tie your fresh herbs into a bouquet garni with kitchen twine.

Next, add the crushed tomatoes and beef stock. Bring to a low boil.

Add your bouquet garni, bay leaf and bit of salt and pepper.

Place the short ribs back into the Dutch oven, turn off the heat and cover, and transfer to the oven to cook for three and half hours.

Once cooked, remove the short ribs from the sauce, and gently break apart with a fork. Don’t shred it, just allow pieces to break apart.

Transfer meat back into the sauce (heat it needed) and serve over pasta, polenta or mashed potatoes.

Top with grated Romano or parmesan cheese and enjoy hot!