Short Rib Ragu
Hello, my loves! For my first recipe of 2021, I am sharing a very special one ✨ If you follow me on Instagram, you have watched me perfect this recipe, and serve it several times. It is my Short Rib Ragu recipe - PERFECT for the cold weather and so delicious!! Short ribs bring so much flavor to this red sauce, and it's savory, a little spicy, and VERY delicious. Check it out, below!
Ingredients
2lb of short ribs - I get mine from Whole Foods
1 medium onion, small CHOPPED
1 whole carrot, grated
1 stalk of celery, small chopped
3/4 cup of mushrooms, chopped
6 cloves of garlic, finely chopped
2 bay leaves
2 teaspoons dried oregano
2teaspoons dried rosemary
Red Pepper Flakes to taste (I use around 1 TABLESPOON)
4 Sprigs of fresh thyme
2 tablespoons of tomato PASTE
1 cup red wine
1 cup beef broth
3 cans of diced tomatoes
1 can tomato sauce
2 teaspoons of sugar
Grated parmesan cheese for garnish
Salt and pepper to taste
Season short ribs with salt, pepper and garlic powder(optional.) Completely coat the outside of each rib with seasoning, but don't cake it on. Let them marinate over night in the fridge.
When you are ready to cook, preheat the oven to 325°F. Begin your prep by chopping your onion, grating your carrots, chopping your celery and mushrooms, and finely chopping your garlic.
Heat a few tablespoons of oil in a dutch oven or large pot over medium heat. I use sunflower or olive oil. When the oil is hot, add your ribs and brown the outside of the short ribs in the pot - 3 - 4 minutes per side. Remove the shortibs and put to the side.
In the same oil, saute the onion, celery, carrot and mushroom, stirring frequently until they begin to brown. About 5 minutes.
Add the garlic, 2 bay leaves, dried oregano, dried rosemary, red pepper flakes and 4 sprigs of fresh thyme. Continue sauteeing for 2 minutes - season the mixture with salt and pepper. Add 2 tablespoons of tomato paste to the pan, and brown the paste in the center of the pan for a few minutes. Once the paste starts to darken, mix in with the rest of the vegetable mixture.
Add 1 cup of red wine and 1 cup of beef broth to the pot. Scrape the bottom of the pot to loosen the brown bits at the bottom of the pan. Bring the liquid/veggie mixture to a boil.
Add all 3 cans of tomatoes and the jar of tomato sauce. Season to taste with salt and pepper (keep in mind the vegetable mixture and ribs have already been seasoned - don't add too much salt!) Add 2 tsp of sugar and stir. Bring to a slow boil. Taste your sauce now, and add anything else that you feel it needs!
Add the short ribs back to the pot and submerge in the sauce. Place the lid on the pot and put in the oven. Cook for 3 hours.
After 3 hours, remove the pot from the oven. Remove the short ribs from the pot and take all of the meat off of the bone. It should fall right off. Shred or chop the meat, return it to the pot with the sauce, and stir. Skim any extra fat off of the top of the sauce.
Serve your short rib ragu on top of warm polenta or pasta, and top with grated parmesan cheese.
Bon Ap! Try this recipe and let me know how it turns out! On a cold, winter day, nothing beats a bowl of this✨