Short Rib Ragu

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add olive oil to a pot and brown short ribs over medium-high heat

Step 2

Remove short ribs and reduce heat to medium-low. Add vegetables to pot with 1 tsp salt and ground pepper. Sauté for 15-20 minutes

Step 3

Preheat oven to 275 degrees

Step 4

Add garlic and cook 1 minute, stirring constantly. Add tomato paste and stir to coat vegetables. Cook for 2-3 minutes.

Step 5

Deglaze the pot with wine, scraping browned bits from bottom of pan. Cook for 3-5 minutes until wine is mostly cooked off

Step 6

Tie the herbs together using kitchen twine then add to the pot with the bay leaves & parmesan rind. Add the crushed tomatoes, beef stock, and browned short ribs from Step 1. Stir to combine. Bring the mixture to a boil. Load into oven uncovered & cook, stirring occasionally, for 3 hours, or until the short ribs are fall-apart tender. If the ragu begins to reduce too much add a splash of water

Step 7

Remove the short ribs and shred. Remove herbs, bay leaves, and parmesan rind. Return shredded short ribs to pot

Step 8

Stir in heavy cream and parmesan cheese

Step 9

Serve over pasta