Description
Experience the ultimate comfort with this slowly braised beef short rib ragu, an Italian-inspired masterpiece perfect for chilly evenings. By simmering bone-in beef short ribs for hours in a rich, aromatic tomato base until the meat tenderly shreds, you create a luxurious sauce that coats wide noodles beautifully. This labor of love is ideal for feeding a crowd, offering a deep, savory flavor that feels like a warm hug on a plate. It is a sophisticated, rustic dish that relies on patience and high-quality ingredients for a truly memorable meal.
Ingredients
4 pounds English cut beef short ribs
3 tablespoons extra virgin olive oil, divided
3 large carrots, peeled and finely diced
1 large yellow onion, finely diced
1 stalk celery, finely diced
8 cloves garlic, finely chopped
6 ounces tomato paste
1 cup non-alcoholic red wine alternative
1 package fresh poultry herb blend (rosemary, sage, and thyme)
2 bay leaves
28 ounces crushed tomatoes
2 cups beef broth
Salt and black pepper to taste
Instructions
Preheat your oven to 325°F (165°C).
Season the short ribs generously with salt and pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and sear the ribs until browned on all sides; remove and set aside.
In the same pot, add the remaining oil, carrots, onion, and celery, sautéing until softened.
Stir in the garlic and tomato paste, cooking for 2 minutes until fragrant.
Deglaze the pan with the non-alcoholic wine alternative, scraping up any browned bits from the bottom.
Return the ribs to the pot, then add the crushed tomatoes, beef broth, herbs, and bay leaves.
Cover the pot and braise in the oven for 3 to 4 hours, or until the meat is fork-tender.
Remove the ribs, discard the bones, shred the meat, and return it to the sauce, discarding the bay leaves and herb stems.
Serve hot over pappardelle, polenta, or potatoes.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. The flavor often improves after a day in the fridge.
Nutrition
- Serving Size: 1.5 cups
- Calories: 680
- Sugar: 8g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 16g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 52g
- Cholesterol: 165mg