Short Rib Ragu

Written By Claire Bateson

While this dish is labor intensive, it is rich, filling and a wonderful dish even picky eaters can enjoy!

Lucy approved!

Ingredients:

  • 6lbs Beef Short Ribs

  • 3 Carrots

  • 3 Celery Ribs

  • 1 Red Onion

  • 3 Garlic Cloves

  • 1 TBSP Tomato Paste

  • 1 TBSP Flour (I used Gluten Free but any kind is fine)

  • 32 oz Tomatoes (I used frozen from the garden, you can just use a large can with juice)

  • 2 cups Beef Broth

  • 2 cups Water

Instructions:

  1. Preheat oven to 350

  2. In a large pot heat a tbsp of olive oil to high heat and sear all sides possible of short ribs and set aside

  3. Chop carrots, celery and onion and add to the same pot as before and cook on medium until tender, roughly 10 minuets

  4. Add garlic and cook for another 5 minuets before adding 1 TBSP tomato paste then cook for an additional 5, coating all the vegetables in the tomato paste

  5. Add 1 TBSP flour and stir to coat

  6. Add broth to deglaze the pot and let thicken, then add tomatoes an bring to a simmer.

  7. Add two cups of water and bring back to a simmer

  8. Add short ribs and make sure they are submerged!

  9. Place pot directly into the oven and bake for 2.5 hours

  10. Make sure the meat is fork tender and remove it from the pot

  11. Strain out the vegetable bits and return the sauce to the pot and reduce for 30-40 minuets

  12. While sauce is reducing, shred the beef

  13. Once the sauce is reduced add the shredded or chunked beef back in and enjoy!

We had ours with peas and mashed potatoes!

Step 2: Before

Step 2: After

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Claire Bateson