Short Rib Ragu A Family Recipe! | Chef Jean-Pierre

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.

Dust the short ribs in flour and season with salt and pepper.

Sauté half a pound of bacon in a large pot until the fat renders.

Remove the bacon and set aside, leaving the fat in the pot.

Caramelize a chopped onion in the pot until browned.

Add chopped carrots and celery to the pot and sauté until softened.

Add chopped garlic to the pot and sauté until fragrant.

Add fresh thyme (about 1.5 tablespoons) to the pot.

Pour in a whole bottle of red wine and reduce by half, scraping the bottom of the pot.

Once the wine is reduced, add the can of peeled tomatoes and crush them in the pot.

Add the short ribs back into the pot along with beef stock, ensuring everything is submerged.

Cover the pot and transfer to a preheated oven at 375°F, cooking for about 2.5 hours until the meat is tender and falls off the bone.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens