Braised Short Rib Ragu
Directions
- 1Salt the short ribs.
- 2Pepper the short ribs.
- 3Place a pot on a hot plate and add oil.
- 4Brown the short ribs in the pot with oil.
- 5Remove the browned short ribs and set aside.
- 6Add chopped onions, carrots, and celery to the same pot and cook until onions are translucent.
- 7Add red wine to the pot and cook until some of the alcohol has burned off.
- 8Add garlic to the pot.
- 9Add rosemary to the pot.
- 10Add tomato paste to the pot.
- 11Add beef broth to the pot.
- 12Add canned tomatoes to the pot.
- 13Stir the ingredients in the pot.
- 14Add a bay leaf to the pot.
- 15Salt the mixture.
- 16Pepper the mixture.
- 17Stir the ingredients in the pot.
- 18Return the browned short ribs to the pot and bring to a boil.
- 19Cover the pot and lower the heat to a simmer.
- 20Simmer for three hours until the meat is very tender.
- 21Transfer the meat to a separate bowl.
- 22Remove the bones and pull apart the meat using two forks.
- 23Return the pulled meat to the pot.
- 24Stir so all the meat is coated in the sauce.
- 25Serve the braised short rib ragu over mashed potatoes.
- 26Garnish with grated Pecorino Romano and parsley.
- 27Serve the braised short rib ragu with pasta.
- 28Garnish with grated Pecorino Romano and parsley.
Ingredients
- 4 lbs short ribs
- salt
- pepper
- 2 Tbsp. oil
- 1.5 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cups red wine
- 2 Tbsp. chopped garlic
- 2 sprigs fresh rosemary
- 2 Tbsp. tomato paste
- 2 cups beef broth
- 28 oz canned tomatoes
- 1 dried bay leaf
- parsley
- grated Pecorino Romano
Equipment
large, heavy bottomed pottongswooden spoonbowlforksplatespoon
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