BEEF SHORT RIB RAGU! #soulfoodsunday

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is typically less expensive.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine can provide flavor without alcohol, while beef broth is a budget-friendly option.

Dry brine the short ribs with salt and pepper and let them sit in the fridge overnight.

Heat 1 tablespoon of olive oil in a Dutch oven over medium heat (about 6 on the dial).

Brown the short ribs in batches, meat side down, until all sides are seared, about 3-4 minutes per side.

Remove the short ribs and set aside once browned.

Add 1/2 cup diced onions, 1/2 cup diced carrots, and 1/4 cup minced red pepper to the pot; sauté until softened.

Add diced pancetta to the pot and cook until the flavor is extracted, but not crispy.

Stir in 3-4 minced garlic cloves and cook until fragrant.

Add 2 cups of Chianti and scrape up any browned bits from the bottom of the pot.

Add 2 bay leaves and 1 bunch of thyme to the pot.

Return the short ribs to the pot and bring to a simmer.

Cover and braise in the oven at 325°F for 2.5-3 hours until the meat is tender.

Remove the short ribs and shred the meat, discarding bones and excess fat.

Return the shredded meat to the sauce, stirring to combine.

Cook pasta according to package instructions; drain and toss with the ragu.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens