Short Rib Ragu Recipe

Rating 5.0
| 0
This braised short rib ragu is the perfect pair for any pasta or just as a prime polenta topper. This recipe features an effortless braising method that yields succulent, finger-licking sauce every time.
Dinner
Italian
13
ingredients
12
steps
200
minutes
Chef Eliza is known for keeping spirits high and creating memorable culinary experiences with dishes that offer an element of surprise and comfort. After completing an internship with the Rachael Ray show in college, Chef Eliza fell in love with food. She moved to New York and began culinary school, which led her to own and operate her own catering company in Chicago, and now rise to the elite role of executive chef in San Francisco.

Ingredients

Servings:
8
3 tblsp
olive oil
3 lb
beef or pork short ribs
salt and pepper, to taste
1
large onion, diced
1
large carrot, diced
1
large celery stalk, diced
2 tblsp
granulated sugar
2
rosemary sprigs
2
thyme sprigs
1
bay leaf
1/2 cup(s)
red wine
1 cup(s)
tomato puree
1/2 cup(s)
water

Directions 12 steps | 200 Minutes

Step 1

Preheat the oven to 325°F. Pat the short ribs dry thoroughly with a paper towel. Season both sides of the short ribs generously with salt and pepper. Pat dry again. (See notes 1.)

Step 2

In a large rondeau or a large heavy-bottomed pan over medium-high heat, heat the oil until extremely hot and shimmering. Sear the short ribs on one side until a browned crust forms, about 4 minutes. Flip and sear the second side until caramelized. It should easily let go of the pan. Once caramelized, remove the ribs and set them aside in a deep-sided roasting pan or baking dish.

Step 3

In the same heavy-bottomed pan, add the diced onion, carrot and celery into the hot oil. Sauté until all the vegetables are softened, about 6 minutes.

Step 4

Add the sugar and cook 1 minute more.

Step 5

Add the herbs and bay leaf.

Step 6

Deglaze the pan with the wine. Cook for 2 minutes until the mixture is slightly reduced.

Step 7

Stir in the tomato puree and water. Bring the mixture to a boil. 

Step 8

Pour the mixture over the reserved short ribs in the roasting pan. Cover and tightly seal the pan with aluminum foil.

Step 9

Place the sealed pan in the oven and braise for 2 to 2 ½ hours. After 2 hours of braising, check to see if the meat will easily shred with a fork. If it does not, return to the oven for another 30 minutes, checking every 15 minutes. Once done, remove from the oven and allow to cool in its braising liquid. 

Step 10

Remove the short ribs from the pan. Use an immersion blender or a blender to puree the remaining liquid into a sauce. 

Step 11

Shred the short rib meat, discarding the bones. Mix the shredded meat with the sauce. Reheat and serve as a sauce for pasta, or a topping for polenta.

Step 12

Serve immediately. Enjoy!


Notes:

  1. Ensuring your protein is well dried before searing allows a beautiful crust to form and adds extra caramelized flavor to your dish.

Nutrition Per Serving
View All
CALORIES
756
FAT
66.9 g
PROTEIN
25.5 g
CARBS
9.6 g

FOOD FOR THOUGHT?

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