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By Royale Eats
Braised Short Rib Ragu
9 steps
Prep:30minCook:3h
This Braised Short Rib Ragu is an amazing dish to serve on any occasion. The Short Rib Ragu is full of flavor and is sure to provide comfort and satisfaction.
Updated at: Thu, 17 Aug 2023 12:03:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
39
High
Nutrition per serving
Calories1153 kcal (58%)
Total Fat71.5 g (102%)
Carbs79.3 g (30%)
Sugars13.6 g (15%)
Protein37.9 g (76%)
Sodium899.6 mg (45%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
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4 poundsbeef short ribs
English cut
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Kosher Salt
to season short ribs
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Black Pepper
to season short ribs
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3 tablespoonsolive oil
divided
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1yellow onion
large, diced
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3carrots
large, peeled & diced
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1celery stalk
diced
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1 TeaspoonKosher Salt
to season vegetables
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1 TeaspoonBlack Pepper
to season vegetables
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6garlic cloves
minced
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6 ouncestomato paste
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1 CupDry Red Wine
I used Cabernet Sauvignon
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14 ouncescrushed tomatoes
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2 cupslow-sodium beef broth
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0.75 ounceFresh Poultry Herb Blend
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2bay leaves
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1 PoundPappardelle
or pasta of choice
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½ cupsheavy cream
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½ cupparmesan cheese
Instructions
Step 1
Preheat the oven to 325F.
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Step 2
Clean and pat dry Short Ribs. Lightly season Short Ribs on all sides with Kosher Salt & Black Pepper and press lightly onto Short Ribs.
Step 3
In a dutch oven pot on medium heat, add in 2 tablespoons of Olive Oil. Add in Short Ribs and cook for about 3 minutes each side or until browned. Then, remove from the pot & set aside.
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Step 4
In the same pot, add in onion, carrots, celery, and 1 tablespoon Olive Oil. Season with 1 Teaspoon Salt & Black Pepper. Stir occasionally and cook for about 10-15 minutes. Add in Garlic, mix in and cook for about 1 minute. Add in Tomato Paste, mix in and cook for about 2 minutes.
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Step 5
Pour in Red Wine to deglaze the pot. Continuously stir for about 3-4 minutes or until wine is absorbed. Look for the ingredients to slightly thicken. Scrape bits from the bottom of the pot while stirring.
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Step 6
Add in Beef Broth & Crushed Tomatoes, mix in well and bring to a simmer. Add in Poultry Herb & Bay Leaves; you can tie them together with twine or place all together to the side of the pot (they will be removed after cooking). Add in Short Ribs and cover. Bake for 2 ½ - 3 hours or until Short Ribs are tender (can easily fall apart).
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Step 7
While Ragu is baking, we can cook the pasta. Cook Pasta according to packaging. I recommend boiling a 1/2 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt + 2 Tablespoons Olive Oil or 4 Quarts of Chicken Broth and boil until Al-Dente (about 8-10 minutes).
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Step 8
Once Short Ribs are done baking, remove Short Ribs and the Herbs & Bay Leaves from the pot. Mix in Heavy Cream and Parmesan Cheese into the pot. Shred Short Ribs with a fork, then add back into the pot and mix in well. Combine Short Rib Ragu with cooked pasta and let rest for a couple minutes for Ragu and Pasta to adhere together.
Step 9
Can add in additional Parmesan Cheese as desired and garnish with Italian Parsley (optional).
Notes
6 liked
2 disliked
Delicious
Makes leftovers
Special occasion
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