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Slowly Braised Short Rib Ragu: A Rich and Comforting Delight

Slowly Braised Short Rib Ragu
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A delicious and comforting dish perfect for any occasion.

Ingredients

Scale
  • 3 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 28 ounces canned crushed tomatoes
  • 2 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. In a large oven-safe pot, heat olive oil over medium-high heat.
  3. Season the short ribs with salt and pepper, and sear them in the pot until browned on all sides. Remove from pot and set aside.
  4. Add onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes until softened.
  5. Pour in the red wine, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes.
  6. Add the crushed tomatoes, beef broth, bay leaves, and thyme. Stir well.
  7. Return the short ribs to the pot, ensuring they are submerged in the sauce.
  8. Cover the pot and transfer it to the preheated oven. Braise for 3 hours, or until the meat is tender.
  9. Remove from oven, take out short ribs and shred the meat, discarding bones. Return shredded meat to the sauce.
  10. Serve over pasta or polenta, garnished with fresh parsley.

Notes

  • For a richer flavor, allow the ragu to sit overnight in the fridge before serving.
  • This dish pairs wonderfully with a glass of red wine.

Nutrition

Keywords: Slowly Braised Short Rib Ragu, comfort food, Italian recipe

Find it online: https://www.bakeorshake.com/slowly-braised-short-rib-ragu/