
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.
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
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First, salt and pepper the short ribs.
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In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside.
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In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent.
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Add the red wine, cook until some of the alcohol has burned off.
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Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
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Return the browned short ribs, bring to a boil.
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Cover and lower heat to a simmer. Simmer for 3 hours or until the meat is very tender.
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Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.
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Return to the pot. Give it a stir so all the meat is coated in the sauce.
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Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley. Enjoy!
Nutrition
- Calories: 1361.14kcal
- Fat: 114.94g
- Saturated Fat: 48.19g
- Trans Fat: 0.02g
- Monounsaturated Fat: 52.66g
- Polyunsaturated Fat: 5.52g
- Carbohydrates: 18.45g
- Fiber: 4.39g
- Sugar: 8.03g
- Protein: 47.98g
- Cholesterol: 229.82mg
- Sodium: 1613.33mg
- Calcium: 108.23mg
- Potassium: 1572.51mg
- Iron: 6.80mg
- Vitamin A: 265.23µg
- Vitamin C: 34.38mg
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