Description
Savor the rich, comforting flavors of this short rib ragu, a slow-cooked masterpiece that’s perfect for family dinners and special gatherings.
Ingredients
Scale
- 2 lbs short ribs
- 2 tbsp extra virgin olive oil
- 1 large sweet onion, diced
- 4 cloves garlic, minced
- 28 oz canned whole peeled tomatoes
- 2 cups beef broth
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium-high heat. Season short ribs with salt and pepper, then sear until browned on all sides.
- Add diced onion and minced garlic to the pot, cooking until translucent (about 5 minutes).
- Pour in canned tomatoes (crushed) with their juices and add beef broth. Stir to combine.
- Toss in thyme and bay leaves, cover the pot, and let simmer on low for 2-3 hours until meat is fork-tender.
- Remove any bones and shred the meat into bite-sized pieces. Stir to coat everything in the sauce.
- Serve over creamy polenta or pasta, garnished with fresh herbs if desired.
Notes
- For added depth of flavor, consider sautéing carrots or mushrooms along with onions.
- A sprinkle of fresh basil before serving enhances freshness.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow-Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg