The Short Rib Ragu My Family is Addicted to

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.

Turn the heat onto low medium, closer to medium.

Add 4 oz of small diced pancetta to a made in stainless clad six quart Rondo pan and cook for 6-8 minutes until crispy and fat is rendered.

Pat 3 lbs of beef short ribs dry using a paper towel on all sides.

Season the short ribs with coarse salt and fresh cracked black pepper on all sides.

Transfer the crispy pancetta to a slotted spoon and set aside.

Turn the heat up to medium and add the seasoned short ribs fat cap side down to the pan.

Sear the short ribs for 3-4 minutes per side until completely golden brown on all sides.

Set the short ribs aside on a plate after searing.

Add the diced onion to the pan, season with coarse salt, and cook over medium heat while frequently stirring for 5 minutes until light brown.

Peel and small dice 3 medium-sized carrots and 3 ribs of celery.

Smash 4-6 garlic cloves.

Bundle 2-4 sprigs of fresh rosemary, 2-4 sprigs of fresh flat leaf Italian parsley, 2-4 sprigs of fresh thyme, and 2 bay leaves together with butcher twine.

Add the diced carrots and celery to the pan with the onions, season with coarse salt, and sweat the vegetables with the lid on for 10-12 minutes.

Remove the lid and stir in the smashed garlic cloves, cooking for 30-45 seconds until fragrant.

Add 2 tbsp of tomato paste to the pan and cook for 2-3 minutes until rust color develops.

Pour in 2 cups of dry red wine and cook for 5-7 minutes while frequently stirring to reduce by half.

Add 28 oz of tomato puree to the pan, rinsing the container with about a cup of water and adding it back.

Add back the crispy pancetta and 3 cups of beef stock to the pan.

Add the bundle of herbs and season with coarse salt and fresh cracked black pepper, stirring to combine.

Add the short ribs back to the pan along with any juices from the plate, ensuring they are not completely submerged.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens