Short Rib Ragu (Edit recipe)

121 recipes
|
154 followers

Short rib ragu might just be one of my all time favourite things to eat and cook! I know, I know! I say that about everything. But this time I really mean it! It’s easy, insanely delicious and tastes even better the next day! Try serving it with zucchini noodles or cauliflower purée and sautéed greens.

Share

Save

Original Recipe

PREP TIME

15 minutes

COOK TIME

2 hours and 30 minutes

INGREDIENTS

11

Serves: 8

Ingredients

2-3 lb Beef Short Ribs, boneless or bone-in
1 Onion, medium-sized, diced
3 pieces Celery, diced (3 stalks)
2 Carrots, diced
1 head Garlic, left whole, smashed
48 oz Tomato Passata (Uncooked Tomato Puree), (2 24-oz jars)
2 Bay Leaf
6-7 sprigs Thyme, fresh
Salt and Pepper, to taste
1 bunch Basil, Fresh, roughly torn (a handful)
1 Tbsp Avocado Oil

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat Dutch oven over med-high heat for 5 minutes.
Meanwhile, pat short ribs very dry with paper towel. Season all sides with kosher salt.
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.
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.
Add garlic, cook an additional 60 seconds.
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.
Transfer meat to a bowl and shred with two forks. Discard thyme stems and bay leaves.
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.
Serve overtop of cauliflower purée, mashed potatoes, or zucchini noodles.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	435
Fat:	24 g
Carbohydrates:	24 g
Protein:	28 g
Cholesterol:	80 g
Sodium:	8 mg
Fiber:	5 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.