Short Rib Ragu
Serves 1
Directions
- 1Season short ribs with salt and pepper.
- 2In a Dutch oven, brown short ribs aggressively on all sides, then remove.
- 3Dump in and stir in your veggies for a couple minutes and add the garlic and incorporate.
- 4Pour in your red wine and drink the rest before the wife gets home.
- 5Pour in some beef broth and add a teaspoon of beef base.
- 6Use quality canned tomatoes. Smash them down then add them into the pot along with your tomato paste, Parmesan cheese rind, dried basil, oregano, salt and pepper to taste.
- 7Add a couple bay leaves then add the short ribs back into the pot and top it with a bunch of thyme.
- 8About two and a half hours later you'll have the best short ribs on the planet.
- 9Remove the bones and shred the meat. Add it back into the pot.
- 10Give it a good mix.
- 11Add your al dente pasta back into the pot with the shredded short rib.
- 12Gently toss it and serve it up.
Ingredients
- short ribs
- salt
- pepper
- carrots
- onion
- garlic
- red wine
- beef broth
- teaspoon beef base
- canned tomatoes
- tomato paste
- Parmesan cheese rind
- dried basil
- oregano
- salt
- pepper
- bay leaves
- thyme
- al dente pasta
Equipment
wooden spoonDutch oventongsbowlspoon
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