Short Rib Ragu

Serves: 5-6

Prep Time: 30 min

Cook Time: ~3 hours total

This delicious short rib ragu only takes 3 hours, and will impress all your meat eating friends.

Ingredients

2 lb bone-in beef short rib, cut into 2-inch pieces

1-2 tbs olive oil

1 cup yellow onion, diced

1.5 cup carrot, diced

2-3 cloves garlic, minced

2 heaping tbs tomato paste

2 cups red wine

2 tsp of chili flakes, optional

28 oz crushed tomato (1 large can)

1 cup beef stock

1 tbs dijon mustard

2 bay leaves

6 sprigs fresh thyme

1 cup water, as needed

Thick-cut fresh pasta, 5 servings

Fresh parsley, finely chopped, for garnish

Grated parmesan cheese, for garnish

Salt & pepper, to season the meat, and to add for seasoning as you go

Instructions

1. Pat dry the ribs, and season all sides with salt & pepper.

2. Add 1-2 tbs of oil into a large pot on high heat and sear each side to a deep brown, total around 7-10 minutes. Remove from the pan and set aside for later.

3. Keep the rendered fat in the pot and use it to cook the onions, carrot, and garlic over medium heat for 5-10 min. Season with a pinch of salt & pepper.

4. Throw in the tomato paste and cook for an additional 1-2 min until darker in color, making sure to mix well.

5. Pour in the wine, scrape the sides/bottom of the pan and cook for another 15 minutes.

6. Add crushed tomatoes, mustard, bay leaves, thyme, and stock. Stir well to combine.

7. Add in the meat, making sure that the meat is fully submerged in the liquids. Once the sauce starts to boil, reduce the heat to low and cover. Cook for 2 hours, making sure to stir occasionally.

8. Add in 1 cup of water, more if needed, as it cooks down and to thin it out if it gets too thick. Using a small metal spoon, skim the extra fat off the top.

9. The meat should be ready once it easily comes off the bone. Remove all the bones, bay leaves and thyme stems.

10. Using a fork, shred the meat, and return to the pot. If your meat is really fat heavy, you can cut off parts of the really fatty meat.

11. Taste for seasoning and check for thickness, add water as needed, and cook for another 15 minutes over low heat.

12. While that’s finishing up, cook your pasta.

13. Plate, garnish, and enjoy!