Short Rib Ragu - Whole30, Paleo

Name: Short Rib Ragu - Whole30, Paleo
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2-3 lbs beef short rib (boneless or bone-in); 1 medium-sized onion (diced); 3 celery stalks (diced); 2 carrots (diced); 1 head garlic cloves ( smashed, left whole); 2 24-oz jars tomato passata; 2 bay leaves; 6-7 sprigs fresh thyme; kosher salt and black pepper to taste; 1 handful fresh basil leaves (roughly torn); 1 tbsp avocado oil

9 steps

Prep:15minCook:2h 30min

~Stovetop Method~This Short Rib Ragu is Whole30, Paleo, gluten-free & every bit as flavourful as traditional versions. Try serving it with zucchini noodles or cauliflower purée and sautéed greens.

Updated at: Thu, 17 Aug 2023 13:15:46 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories301.1 kcal (15%)

Total Fat22.4 g (32%)

Carbs11.9 g (5%)

Sugars1.4 g (2%)

Protein11.5 g (23%)

Sodium167.9 mg (8%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 lbsbeef short rib

1 headgarlic cloves

smashed, left whole

2 x 24 oztomato passata

jars

2bay leaves

6 sprigsfresh thyme

1 handfulfresh basil leaves

roughly torn

1 Tbspavocado oil

Instructions

Step 1

Preheat Dutch oven over med-high heat for 5 minutes.

Step 2

Meanwhile, pat short ribs very dry with paper towel. Season all sides with kosher salt.

Step 3

Add avocado oil to preheated Dutch oven, raise heat to high and brown all sides of the short rib. Transfer browned meat to bowl and set aside.

Step 4

Add onion, celery and carrot - season with a pinch of kosher salt. Sautée vegetables until softened (approximately 10-12 minutes). Be sure to scrape all the brown bits off the bottom of the pot.

Step 5

Add garlic, cook an additional 60 seconds.

Step 6

Return browned meat to pot, add tomato passata, thyme, and bay leaves. Season with freshly-cracked black pepper, stir to combine, bring sauce to a simmer, reduce heat to low, cover with a lid and cook 2.5-3 hours or until meat is fall-apart tender.

Step 7

Transfer meat to a bowl and shred with two forks. Discard thyme stems and bay leaves.

Step 8

Return shredded meat to pot, add torn basil leaves and stir to combine. Taste for seasoning and adjust salt and pepper as required. Note: If ragu has reduced too much, simply add a little bit of stock to reconstitute.

Step 9

Serve overtop of cauliflower purée, mashed potatoes, or zucchini noodles.

View on cookprimalgourmet.com

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