Slow-Cooked Short Rib Ragu Recipe – Rich, Tender & Flavorful
Savour this Short Rib Ragu, which has been slow-cooked to enhance its flavour. Ideal with polenta or pasta! pro advice, a detailed guide, and dietary statistics
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Paper towel
- Plate
- Serving bowl
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
- 1 tsp sugar (optional, to balance acidity)
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