As a beef lover I have always been intrigued with short ribs, but have never cooked with them. My husband feels that ribs should be pork. So I thought if I removed the meat from the bone he would overlook that it really was short ribs. Ended up creating a fabulous sauce we will be making again.
Short Rib Ragu
- 4 beef short ribs
- 2 tbsp olive oil
- salt and pepper to taste
- 2 cloves of garlic, finely minced
- 1 medium onion, diced
- 1 cup red wine
- 1 can of tomato paste
- 1 28-oz can crushed tomatoes
- 6 leaves fresh basil, chopped
- 1 sprig fresh parsley, chopped
- 2 sprigs fresh oregano
- 1 piece of bread
- 1/2 + cup water
- 1 lb. pasta of choice
- Preheat oven to 275 degrees
- Heat oil over medium-high heat in a dutch oven or heavy oven proof pot. Brown the short ribs on all sides then rest on a plate.
- Carefully pour excess oil into a heat resistant measuring cup to be used for the remaining sautéing steps. You will have leftovers.
- Saute garlic and onion for 2 minutes, then add tomato paste, crushed tomatoes, wine, basil, parsley, oregano and any meat juice that has collected on the plate. Stir to combine.
- Add the ribs to the sauce and rotate until all sides have been covered with sauce. Submerge the meat as much as possible. Cover the pot and cook for 4 hours.
- Remove the ribs to cool, then create a well in the center of this thick sauce to accommodate the piece of bread. Let the oil collect in the well and then place the bread in it to soak up the oil. Flip the bread to soak as much up as possible.
- Add the water to thin the sauce to the desired consistency.
- Pull beef of the bone and discard the fat. Break up into large chunks and mix back into the sauce.
- Serve hot over cooked pasta.