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.
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!
- 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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