Short Ribs Ragu

Short Ribs Ragu is the most wonderful, hearty tasting recipe from my dear friend Regina. She’s an amazing cook and baker and I love her recipes and it’s a privilege to share them on my blog.

 

 

This delicious full of rich flavors ribs recipe is surprisingly a simple recipe. Regina is a beef lover and her husband is a pork lover. She made these ribs for him and he loved them as much as she did. Her whole family did as well. Now I have made this for my family and it sure was a huge hit. It’s requested for any party or gathering. It’s an easy recipe too. You’ll love the sauce it makes!

 

Short Ribs Ragu

 

Ingredients:

• 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

 

Directions:

1. Preheat oven to 275 degrees
2. 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.
3. Carefully pour excess oil into a heat resistant measuring cup to be used for the remaining sautéing steps.  You will have leftovers.
4. 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.
5. 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.
6. 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.
7. Add the water to thin the sauce to the desired consistency.
8. Pull beef off the bone and discard the fat  Break up into large chunks and mix back into the sauce. (For an appetizer, leave on the bone and serve alone with the reserved sauce on the side for dipping)
9. Serve over pasta for a main dish meal or as an appetizer. Enjoy!