Grilled and Braised Short Rib Ragu
Directions
- 1Remove any silver skin and extra fat from the beef short ribs.
- 2Hit the short ribs with olive oil and steak seasoning, ensuring all sides are covered.
- 3Fire up the kettle grill to nice and hot.
- 4Drop the short ribs over high direct heat and sear on each side to create a flavor crust.
- 5Once seared, pull the short ribs off and set them aside.
- 6Dice one yellow onion.
- 7Cut up a couple of carrots and a couple stalks of celery.
- 8Add the diced onion, carrots, and celery to a Yeti wrench pan with a little bit more olive oil and steak seasoning.
- 9Place the pan on the grill and sauté until the vegetables are nice and fragrant.
- 10Add some garlic and tomato paste to the vegetables and mix.
- 11Pour in beef broth, red wine, diced fire roasted tomatoes, and the rind from some Parmigiano Reggiano.
- 12Drop the seared beef ribs into the pan with the vegetables and liquid.
- 13Cover and cook until the ribs are fork tender, which took about three hours.
- 14Remove the bones from the ribs; the meat will fall apart on its own.
- 15Mix everything together in the pan.
- 16Add your favorite pasta to the ragu and mix one more time.
- 17Plate the ragu and finish it off with some freshly grated parmesan and fresh parsley.
Ingredients
- 2 beef short ribs
- olive oil
- steak seasoning
- 1 yellow onion
- 2 carrots
- 2 celery stalks
- garlic
- tomato paste
- beef broth
- red wine
- diced fire roasted tomatoes
- 1 Parmigiano Reggiano rind
- favorite pasta
- freshly grated parmesan
- fresh parsley
Equipment
kettle grillYeti wrench pan
Tips
- Remove any silver skin and extra fat from the short ribs.
- Sear the short ribs over high direct heat to create a flavor crust.
- Cook until the short ribs are fork tender.
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