Short Rib Ragu At Home

short ribs

🥗Healthier: chicken thighs

💰Cheaper: ground beef

Chicken thighs are lower in fat and ground beef is more economical.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option and grana padano is a less expensive cheese.

Char the grape tomatoes using a blowtorch or broiler until the skins are blistered, then set aside.

Finely dice 3-4 large carrots into small pieces, similar to a brunoise.

Finely dice 4 ribs of celery into small pieces.

Finely dice 1 large onion, making close incisions and then cutting evenly across.

Smash and finely chop 3 cloves of garlic.

Heat 2-3 tablespoons of vegetable oil in a large pot over medium-high heat until hot.

Season 2-3 lbs of short ribs generously with kosher salt and black pepper on all sides.

Sear the short ribs in batches in the hot pot for about 2 minutes per side until browned, then remove and set aside.

Reduce heat to medium and add the diced onion, carrot, celery, and garlic to the pot, seasoning with salt.

Sauté the vegetables for about 2 minutes until softened.

Add 2 tablespoons of tomato paste and 2 tablespoons of harissa to the pot, stirring to combine and caramelize for about 2 minutes.

Add the charred grape tomatoes to the pot, lightly crushing them with your hands as you add them.

Increase heat to high and pour in 2 cups of dry red wine, stirring to combine and bringing it to a boil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens