Get this recipe for short rib ragù that’s perfect for special occasions

short ribs

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Beef chuck is more affordable and still provides great flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness and acidity without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino offers a similar flavor at a lower price.

Season the short ribs on all sides.

Heat a pan until hot and add the short ribs to sear them until deeply golden brown on all sides.

Remove the short ribs from the pan and leave the drippings behind.

Add chopped celery, carrots, and onions to the pan to develop flavor, cooking them down until softened.

Add garlic toward the end of cooking the vegetables to prevent burning.

Stir in a little tomato paste and red wine into the vegetable mixture.

Nestle the seared short ribs back into the pan with the vegetables.

Add stock and fresh herbs to the pan.

Cover the pan and let the mixture simmer for up to three hours.

After simmering, remove the short ribs from the sauce and shred the beef, discarding large pieces of fat.

Purée the sauce to achieve a smooth consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens