Short Rib Ragu

I’ve been wanting to make this for a while now, and this is my first attempt! I think it came out pretty well. It’s the perfect Sunday night comfort food meal. I paired this with mashed potatoes, but I think it would go brilliantly with pasta! Make sure you have a whole lazy day to make this, because you definitely need a few good solid hours plus some prep work. 😀

Ingredients:

-2-3 lbs. short ribs, patted dry and well seasoned on both sides with salt and pepper

-2 tbsp. olive oil

-3 carrots, diced

-2 stalks of celery, diced

-1 onion, diced

-3 cloves of garlic, diced

-2 tbsp. tomato paste

-1 tbsp. flour

-1 large can of whole plum tomatoes, with juice

-1 c. red wine

-1-1.5 c. water

-parsley

-additional salt and pepper as needed

Let’s get cookin’!

  • Preheat oven to 350 degreesº
  • In a large dutch oven heat the olive oil over medium high heat. Add the short ribs and brown on all side.
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An early Christmas gift from my mom 🙂

 

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  • Reduce the heat to medium and add the carrots, celery, and onion. Cook for about 8-10 minutes until the vegetables have softened. Add in the garlic and cook for another couple of minutes.

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  • Stir in the tomato paste until all of the veggies are coated.

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  • Sprinkle in the flour and stir to coat all of the vegetables. Cook for another few minutes.

 

  • Pour in the wine and increase the heat until the pot begins to simmer. Scrape the bottom with a wooden spoon to get all of the browned bits.

 

  • Next, add the tomatoes, along with the juice from the can.

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  •  Pour in a cup or so of water and stir. If it looks pretty liquidy then don’t add too much water!

 

  •  Add the short ribs to the pot. Be sure they are completely covered by the liquid. If needed, add more water to ensure they are covered.

 

  • Add salt and pepper and some dried parsley to the pot and stir. Bring the pot to a strong simmer (increase the heat if needed) and cover.

 

  •  Remove from the heat and transfer it to the oven.

 

  • Let it simmer in the oven for 2-3 hours, or until the beef is tender. For me, I checked it at about 2 hours, and then put it in for another 20-30 minutes after that.

 

  • Remove the pot from the oven. Take out the short ribs from the pot and set aside.

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  • Using a mesh strainer, strain the liquid into a large bowl. Press on the solids to extract all of the liquid before discarding them.

 

  • Shred the short ribs.

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  • Add the shredded short ribs, the sauce, and the bones to the large pot. Simmer for about 20-30 minutes, or until the sauce thickens a bit.

 

  • In the meantime, make the potatoes, or pasta. Whichever you like!

 

  • Remove the bones from the sauce, season with a little more salt & pepper, and serve over mashed potatoes or pasta. Enjoy!! 😀

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K bye!!!! :-*

 

 

 

 

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