Tuesday, April 20, 2021

Short Rib Ragu


Short Rib Ragu

The prime rib is braised until deliciously tender, then mixed with tomato, wine and herbs to create this incredible sauce.


  • 1/2 cup diced carrots
  • 2 teaspoons of salt
  • 3 lbs of short ribs with bone
  • 1 cup diced onion
  • 3 garlic cloves, minced
  • 1/2 cup diced celery
  • 2 cups of red wine
  • 2 tablespoons of tomato paste
  • 2 cups low sodium beef broth
  • 1 teaspoon of pepper
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of flour
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • 3 balls of burrata


Dutch oven


First, preheat the oven to 350 degrees F. Generously salt and pepper the short ribs on all sides.

Then, in a large casserole dish over medium-high heat, add olive oil.

Brown the short ribs on top and bottom (only two sides) for 5 minutes. Do this in batches if your jar cannot comfortably hold all 3 pounds at a time.

Remove the meat from the pan and set it aside on a clean plate. Reduce the heat to medium. Add the diced onion, carrots and celery. Cook 8 to 10 minutes or until starting to soften.

Add the tomato paste and garlic to the pot and stir to combine. Cook for 3 minutes. Stir in the flour and cook for 1 minute, stirring often to avoid scorching.

Stir in 2 cups of red wine. Cook for 5 minutes until the sauce begins to thicken.

Stir in the beef broth, bay leaves, whole thyme sprigs. Add the golden short ribs to the pot and bring to a boil.

Cover the pan and put in the oven at 350 F for 2 hours.

When the time is up, carefully remove the pan from the oven and remove the lid (it will be HOT! Use an oven mitt!) Remove the thyme springs and bay leaves. Using two forks, shred the short ribs and stir them into the sauce.

Serve over pasta, with 1/2 scoop of burrata on top.

Happy Cooking Time.