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This short rib ragu is sensational! This is definitely one of the best things I’ve ever made. Short rib is a great cut of meat that has a deep flavor, and is extremely versatile. Granted, it can still be a challenge to find it in your standard or local grocery store. This is where a farmers market is put to great use! You can always find these types of cuts (and more) at your local farmers market. Once you cook with short rib you will find yourself looking for recipes you can tweak to add it in somehow – lol.

This slow cooked ragu sauce can be paired with anything. One of my favorite pastas to use is pappardelle pasta, so that is what I chose to pair it with. You can also pair it with cheesy grits or cauliflower puree for an healthier paleo option.
This hearty and delicious sauce just gets better the longer it cooks! Making the perfect ragu requires a long cooking time and simple ingredients. In this recipe there is red wine, fresh thyme, sage and lots of basil. I also throw in a couple parmesan rinds to give it an intense cheese flavor. Parmesan rinds are my secret weapon! I usually buy a nice chunk of cheese and shred it as needed, and the rinds are just the outside of the whole block of cheese. It will melt right in and lend a rich creaminess to your ragu. At the end of the day, the short rib is the star of this dish. It literally falls apart in the sauce, guaranteeing a rich and delicious ragu. This recipe is a must for a lazy and satisfying Sunday afternoon. Enjoy and drop a comment, let me know what you think once you give it a try. This will immediately become your comfort food go to, every Sunday!

Enjoy!

 

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Short Rib Ragu

Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 8
Author: Kingcooks

Ingredients

  • 3-4 lbs bone in short rib
  • 2 strips of bacon chopped
  • 28 oz can of marinara sauce
  • 2 cups red wine
  • 1 medium onion chopped
  • 5 cloves of garlic crushed
  • 2 tbsp white vinegar
  • ½ tbsp paprika
  • ½ tbsp onion powder
  • ½ tbsp red pepper flake
  • 1 tbsp thyme
  • 2 tbsp fresh chopped basil
  • 1 tbsp fresh chopped sage
  • 1 tbsp salt & pepper
  • Parmesan cheese rind optional
  • 2 tbsp olive oil plus more for cooking

Instructions

  • In a large bowl combine: short ribs, paprika, onion powder, salt, pepper, olive oil, and white vinegar. Mix thoroughly and set aside.
  • In a deep cast iron Dutch oven, cook bacon over medium high heat until crispy. Remove bacon and set aside.
  • Working in batches, sear all sides of your short ribs about 3-4 mins per side. Remove and set aside once browned.
  • In the same pot, add the onions and crushed garlic, and sauté for 5-6 mins or until the onions start to turn translucent. Add a tbsp. of olive oil if needed during this step.
  • Add in 2 cups of red wine and cook for another 5-6 mins. This step will cook out the alcohol, but it will leave behind intense flavor.
  • Once the red wine is reduced by half, add in whole can of marinara sauce. Stir and let come to a simmer.
  • Add back in the cooked bacon and the seared short rib, and bring to a boil.
  • Add chopped basil, sage, thyme, parmesan cheese rind (optional), and red pepper flakes. Stir, cover, and reduce heat to low. Cook for 3 hours.
  • Once cooking time is reached, remove short ribs and discard of all bones. Shred meat into small pieces using a fork. Skim as much fat from your ragu as possible during this step. Return the shredded short rib to the sauce. Cover and cook for an additional hour.
  • After 1 hour, stir and add salt and pepper to taste.
  • Pair with your favorite pasta, grits or cauliflower puree as a base.