Short Rib Ragu - The Number 1 Cold Weather Comfort Meal

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.

Prep all the ingredients including the onion, garlic, carrot, and short ribs.

Season the short ribs with salt and pat them dry before searing.

Heat a Dutch oven over medium heat for about 7 minutes until hot.

Sear the short ribs in the Dutch oven, cooking all sides until browned, about 30 minutes for 12 ribs, without adding olive oil due to the fat from the ribs.

Remove the seared short ribs and reduce the heat to medium-low.

Add chopped onion and carrot to the pot, cooking for about 10 minutes until softened.

Add minced garlic and cook for a few more minutes until fragrant.

Stir in 3 ounces of tomato paste and cook for about 5 minutes until the oil turns red.

Pour in 2 cups of chianti and let it simmer for about a minute without cooking out the wine.

Add the plum tomatoes, the parmigiano reggiano rind, 2 bay leaves, and fresh thyme to the pot.

Cover the pot and place it in the oven at 300 degrees for about 3 hours, turning the ribs after 1 hour to prevent sticking.

After 3 hours, remove the pot from the oven and check the meat for tenderness; it should come off the bone easily.

Remove the short ribs and discard any bones, bay leaves, and thyme stems.

Shred the tender meat and return it to the sauce, stirring to combine.

Taste the sauce and adjust seasoning with kosher salt if needed.

Cook the pasta according to package instructions, adding 2 tablespoons of kosher salt per gallon of water.

Drain the pasta and add it to the ragu, mixing well to combine, adding a bit of pasta water if necessary to help the sauce adhere.

Serve the ragu hot with additional grated cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens