Name: Braised Short Rib Ragu Recipe
Prep time: 10 min
Cook time: 3 h 15 min
Yield: 6
Ingredients: 4 lb short rib; salt and pepper; 2 tbsp oil; 1½ cups onion; 1 cup Carrot; 1 cup celery; 2 cups red wine; 2 tbsp garlic; 2 sprigs fresh rosemary; 2 tbsp tomato paste; 2 cups beef broth; 28 oz tomato; 1 dried bay leaf; Fresh Parsley; pecorino romano

Braised Short Rib Ragu Recipe

How To Make Braised Short Rib Ragu

With sour undertones from tomato paste, this short rib ragu is full of delicious flavors from beef broth, red wine, and veggies for a tender and juicy dish.

Preparation: 10 minutes

Cooking: 3 hours 15 minutes

Total: 3 hours 25 minutes

Serves:

Ingredients

4lbshort rib
salt and pepper,to taste
2tbspoil
1½cupsonion,chopped
1cupcarrot,chopped
1cupcelery,chopped
2cupsred wine
2tbspgarlic,chopped
2sprigsfresh rosemary
2tbsptomato paste
2cupsbeef broth
28oztomato,1can
1dried bay leaf
fresh parsley,for garnish
pecorino romano,grated, for garnish

Instructions

First, salt and pepper the short ribs.
In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside.
In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent.
Add the red wine, cook until some of the alcohol has burned off.
Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
Return the browned short ribs, bring to a boil.
Cover and lower heat to a simmer. Simmer for 3 hours or until the meat is very tender.
Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.
Return to the pot. Give it a stir so all the meat is coated in the sauce.
Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley. Enjoy!