Braised short rib ragu

Step 1

First, salt and pepper your short ribs.

Step 2

In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside.

Step 3

In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent.

Step 4

Add the red wine, cook until some of the alcohol has burned off.

Step 5

Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.

Step 6

Return the browned short ribs, bring to a boil.

Step 7

Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.

Step 8

Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.

Step 9

Return to the pot. Give it a stir so all the meat is coated in the sauce.

Step 10

NOTE: Keep warm until ready to serve.

Step 11

Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley.

Step 12

Enjoy!