Braised Short Rib Ragu Recipe Recipes Net

Ingredients

4lbshort rib

salt and pepper,to taste

2tbspoil

1½cupsonion,chopped

1cupcarrot,chopped

1cupcelery,chopped

2cupsred wine

2tbspgarlic,chopped

2sprigsfresh rosemary

2tbsptomato paste

2cupsbeef broth

28oztomato,1can

1dried bay leaf

fresh parsley,for garnish

pecorino romano,grated, for garnish

First, salt and pepper the 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, and celery. Cook until onions are translucent.

Add the red wine, cook until some of the alcohol has burned off.

Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.

Return the browned short ribs, bring to a boil.

Cover and lower heat to a simmer. Simmer for 3 hours or until the meat is very tender.

Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.

Return to the pot. Give it a stir so all the meat is coated in the sauce.

Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley. Enjoy!