Description
A comforting and hearty slow-cooked ragù, perfect for family dinners, featuring tender short ribs simmered with vegetables and herbs.
Ingredients
- 2 lbs short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Pasta or polenta (for serving)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Season short ribs with salt and pepper, then brown on all sides. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in garlic and cook for 1 more minute.
- Add the diced tomatoes and red wine, scraping up any browned bits from the bottom.
- Return the short ribs to the pot and add beef broth and bay leaves.
- Bring to a simmer, then cover and reduce heat to low. Cook for about 180 minutes, or until the meat is tender.
- Remove short ribs, shred the meat, and return it to the sauce, discarding bones and excess fat.
- Serve over cooked pasta or polenta, garnished with chopped parsley.
Notes
Use a good quality red wine for the best flavor. Sauté the vegetables well to enhance their sweetness and flavor. If the sauce is too thick, add a little more beef broth or water.