How to Make the Best Beef Short Rib Ragu

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.

Season the short ribs with sea salt.

Preheat a 26 centimeter 5.3 Le Creuset Dutch oven.

Sear the short ribs in the Dutch oven until they have a nice golden crust.

Remove the short ribs from the pot.

Add chopped onion, carrot, celery, and garlic to the pot; sauté for about 10 minutes.

Deglaze the pot with 1 cup of red wine, scraping up the browned bits from the bottom.

Add 1 liter of homemade tomato sauce and 1 liter of homemade beef stock to the pot.

Add the short ribs back into the pot and bring to a boil.

Reduce to a low simmer and add a bouquet garni of rosemary and sage, along with a piece of parmesan rind.

Cook for about 2 hours, then uncover and let it reduce for an additional 30 minutes.

Shred the meat off the rib bones once tender and return it to the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens