Braised Short Rib Ragu – Beef Ragu Recipe – Short Ribs Recipe (VIDEO)
This Braised Short Rib Ragu was one of those recipes that was even better than I expected. If you like pasta dishes, I highly recommend this.
4 lbs of short ribs (I used 5 pounds)
salt and pepper (to taste) I used Cooking with Kade Season all
2 Tbsp. of oil
1 medium chopped onion
4 medium sliced carrots
3 sliced celery stalks
8 sliced cremini mushrooms
2 cups of red wine
3 chopped garlic cloves
2 Tbsp. Oregano
4 Tbsp chopped basil
2 Tbsp. of tomato paste
2 cups of beef broth
28 oz can of tomatoes
2 dried bay leaves
2 Tbsp flat leaf parsley added with vegetables
parsley for garnish
Parmesan cheese of your liking to top
Serve with Pasta or mashed potatoes
Directions:
Season your short ribs. In a large, heavy bottomed pot, brown the short ribs in oil. Remove and set aside. In the same pot, add the chopped onions, carrots, parsley and celery. Cook until onions are translucent. Add the red wine, cook until some of the alcohol has burned off. Add the garlic, oregano, basil, tomato paste, beef broth, canned tomatoes and bay leaves. Return the browned short ribs, bring to a boil, or braise in oven at 375 degrees as I did. Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
Transfer the meat to a separate bowl, remove the bones, fat, membrane and pull apart the meat, return to the pot. Give it a stir so all the meat is coated in the sauce. Keep warm until ready to serve.
Serve with pasta or over mashed potatoes.