Easy Short Rib Ragu
This is my version of short rib ragu, simplified so that even beginner chefs can enjoy the rich flavors without feeling intimidated in the kitchen!
Ingredients
- 2 lbs short ribs bone in
- 5 cloves garlic minced
- 1 medium onion diced
- 2 cans San Marzano tomatoes blended
- 1 tbsp olive oil
- 2 tbsp sugar
- 1/4 cup basil cut into ribbons
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Generously season your short ribs with salt and pepper and set aside. Let your short ribs sit at room temperature for at least thirty minutes.
- Heat the bottom of a Dutch oven or heavy pot to medium heat. Add olive oil.
- Add short ribs. Cook on each side for 1-2 minutes until all sides are browned and remove from pot.
- Add onions. Sauté until onions are translucent. Add garlic and cook for an additional 1-2 minutes, stirring so that the garlic doesn't burn.
- Add blended cans of tomatoes, sugar, salt, pepper, and basil. Add short ribs back in.
- Bring sauce to a boil and then reduce to a simmer. Cook for approximately two hours, or until meat is fork tender.
- Remove short ribs from the sauce and shred the meat. Return shredded meat back to the sauce.
- Remove from heat and serve over pasta.
Notes
I kept the spices very basic for the purpose of this recipe, but please feel free to adjust as needed to accommodate your palate.