Braised Short Rib Ragu

This dutch oven braised short rib is so good and packed full of protein and veggies. I like to start this cooking and then head to the gym and then it's ready when I'm back home in time for dinner.

Prep Time: 15 Minutes | Cook Time: 3.5 - 4 Hours

Ingredients

• 4 lbs bone in beef short ribs

• 3 tbsp olive oil

• 3 large carrots, peeled and diced

• 1 large yellow onion, finely diced

• 2 stalks celery, finely diced

• 8 cloves garlic, finely chopped or grated

• 6 ounces tomato paste

• 1 cup dry red wine

• 1 .75 ounce package fresh “poultry herb blend” (or 4 sprigs fresh rosemary, 4 sprigs sage, 12 sprigs thyme) – tied together with twine

• 2 bay leaves

• 1 parmesan rind (optional)

• 14 ounces crushed tomatoes

• 2 cups low-sodium beef broth/stock or water

• Kosher salt and black pepper, to season

• 24 ounces pasta of choice

• ½ cup heavy cream

• 1 cup grated parmesan

Directions

1. Pat short ribs dry, generously salt and pepper

2. Add olive oil to large heavy bottomed pot, such as a dutch oven, over medium-high heat

3. Once the oil is simmering hot, add in your season short ribs (working in batches to not over crowd your pan).  Cook for 3-4 minutes per side, until nicely browned/seared

4. Once short ribs are browned remove to another plate and set aside.  Drain off all but about 2 tablespoons of drippings

5. Return pot to medium heat

6. Add the carrots, onion and celery to the same pot, season with salt and pepper.  Stir to combine and cook.  Stir until the celery is deeply browned (15 minutes)

7. Add the garlic to the pot, stirring constantly until fragrant (1-2 minutes)

8. Add the tomato paste, stirring to coat (2-3 minutes until browned)

9. Increase heat to medium-high, pour red wine into the pot.  Cook for 3-4 minutes, stirring continuously, until the wine is almost completely absorbed into the sofrito

10. Take your tied herbs and add to the post with the bay leaves and parmesan rind.

11. Add crushed tomatoes, beef broth & browned short ribs.  Stir to combine.

12. Bring to a boil, reduce heat to a low, cover and simmer for 2 ½ to 3 hours (or until the ribs are “fall apart tender”).

13. If you lose too much liquid, add a splash more water

14. At this point, begin cooking your pasta to package instructions

15. Transfer your ribs to a plate or cutting board, and shred using two forks.

16. Discard your herbs, bay leaves and parmesan from the pot.

17. Add shredded short ribs back to the post

18. Bring the braised short rib ragu up to a simmer and stir in heavy cream and parmesan.  Continue to simmer over low heat, stirring occasionally.

19. Add your cooked pasta to the post, tossing to coat.  The ragu should evenly coat the pasta.

20. You can add some pasta water if the ragu needs to “loosen up” or you more parmesan if needs to “tighten up”

21. Cook over medium heat for 1-2 minutes, allowing the pasta to absorb some of the ragu Serve and Enjoy!