Slow-Cooked Short Rib Ragu Recipe – Rich, Tender & Flavorful – Sharp Blades

Ingredients

• 2 lbs (900g) bone-in beef short ribs (trimmed of excess fat)
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup (240ml) dry red wine (like Cabernet or Chianti)
• 2 cups (480ml) beef stock (low-sodium preferred)
• 1 can (14oz/400g) crushed tomatoes
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 tbsp olive oil
• Salt & black pepper to taste
• 1 tsp sugar (optional, to balance acidity)