Braised Short Rib Ragu

3h
Serves 1
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Directions

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