Short Rib Ragu

Ingredients:

2 lbs bone-in beef short ribs

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 carrots, chopped

2 celery stalks, chopped

2 cups beef broth

1 can (14 oz) crushed tomatoes

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Pasta of your choice (pappardelle recommended)

Directions:

Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.

In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.

Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, beef broth, oregano, and thyme. Bring the mixture to a simmer.

Return the short ribs to the pot, ensuring they are submerged in the sauce. Cover and simmer on low heat for 3-4 hours, or until the beef is tender and falling off the bone.

Remove the short ribs from the pot, shred the meat with two forks, and discard the bones. Return the shredded beef to the pot and stir to combine with the sauce.

Serve the beef ragu over your favorite pasta, garnished with fresh parsley.

Prep Time: 20 minutes | Cooking Time: 3-4 hours | Total Time: 4 hours 20 minutes

Kcal: 550 kcal | Servings: 4 servings