How to Make the ULTIMATE Short Rib Ragu (Fall Off The Bone Tender!)

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs provide a leaner option, while beef chuck is more economical.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol, while cooking wine is less expensive.

Blend the soprito ingredients: celery, carrot, and onion with a drop of water until smooth.

Heat a Dutch oven on medium heat and add 3/4 teaspoon of extra virgin olive oil.

Generously season the beef short ribs with salt on both sides.

Sear the short ribs in the Dutch oven for a few minutes on each side until browned.

Remove the short ribs from the Dutch oven and set aside, ensuring some redness is still visible.

Add the blended soprito to the Dutch oven, along with a little water, and cook for about 5 minutes on medium-low heat.

Blend the Italian peeled tomatoes to make a sauce, known as pata.

After 5 minutes, return the short ribs to the Dutch oven.

Pour in 1 standard glass of red wine and turn the meat to coat it in the soprito.

Allow the wine to evaporate without covering the pot, which should take about 5 minutes.

Prepare a bundle of fresh herbs (oregano and thyme) tied with twine to add flavor to the sauce.

Once the wine has evaporated, turn the meat again and add the blended tomato sauce to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens