Description
Unleash culinary bliss with this short rib ragu Discover rich flavors and easy techniques to elevate your next family dinner 152 chars
2–3 lbs of bone-in short ribs
Salt and pepper to taste
2 tablespoons of olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves of fresh garlic, minced
1 can (14 oz) of crushed tomatoes
1 cup of red wine, dry variety like Chianti
2 cups of beef broth
2–3 sprigs of fresh thyme or 1 teaspoon dried thyme
1 bay leaf
Fresh parsley for serving (optional)
Pat the short ribs dry with paper towels and season generously with salt and pepper.
In a large pot, heat the olive oil over medium-high heat and brown the ribs on all sides.
Remove the ribs and set aside, then sauté onions, carrots, and celery in the same pot.
Add garlic and sauté until fragrant.
Pour in the crushed tomatoes and deglaze with red wine, stirring to combine.
Return the short ribs, add beef broth, thyme, and bay leaf; bring to a simmer.
Cover and cook on low heat for 2-3 hours.
Shred the meat, discarding bones and fat, then stir back into the sauce.
Taste and adjust seasoning; let sit for 10 minutes before serving.
Notes
A rich and comforting Short Rib Ragu that is perfect for crisp autumn nights, made with love and delicious ingredients that create a heartfelt dish.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 8 servings
- Calories: 450
- Sugar: 6g
- Fat: 22g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
Keywords: short rib ragu, Italian recipe, hearty dinner, comfort food
