Short rib ragú

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Pre-heat oven to 325 2. Salt and pepper short ribs on all sides 3. Heat olive oil in a Dutch oven on the stove top 4. Brown the short ribs on ALL sides 5. Set short ribs aside. Sauté bacon just until fat is rendered. Do not crisp the bacon. 6. Add in-diced onion, celery, , and carrots. Sauté on low for at least 20min. 7. Add garlic and sauté 1 min more 8. Mix in tomato paste 9. Add red wine and simmer for a couple of minutes. 10. Add in the crushed tomato and stir 11. Add in the Parmesan rind, rosemary, thyme, bay leaves, and brown sugar. 12. Bring to a boil for just a moment. 13. Add the short ribs back in, cover, place in oven on a lower rack and cook for 3 hours undisturbed. 14. Remove short ribs and shred, removing bones and any excess fat 15. Return meat back into sauce and add 1/3 cup milk. 16. Serve over a nice thick pasta garnished with fresh Parmesan. 17. Send me a thank you note.