Are you tired of making the same old meals for dinner night after night? Spice up your weeknights by learning how to make a rich and succulent beef short rib ragu, perfect for a cozy night in. This article is your go-to guide to creating a fantastic Italian-inspired meal that will impress your family and friends. Learn how to properly cook the beef ribs to create an authentic deep flavor and how to utilize the deep beefy flavors to create a delectable ragu sauce. Get ready to take your cooking skills to the next level with this delicious beef short rib ragu recipe!
Ingredients
2 lbs boneless beef short ribs, trimmed of fat
28 oz can of San Marzano tomatoes, drained and diced
1 onion, diced
2 cloves of garlic, minced
1/2 cup dry red wine
1 1/2 cups beef broth
1 tbsp olive oil
1 tbsp tomato paste
1/2 tsp oregano
salt and pepper
Method
Preheat oven to 350 degrees.
Heat olive oil in a dutch oven over medium heat.
Add the onion and saute until softened, about 5 minutes.
Add the garlic and saute an additional minute.
Add the tomato paste and oregano and saute for 3-4 minutes until mixture becomes a dark red.
Add the wine and increase heat to medium-high.
Bring contents to a simmer and reduce wine almost completely.
Add the tomatoes with their juices and the beef broth and bring to a simmer.
Season beef short ribs with salt and pepper and add to the pot.
Cover the dutch oven and transfer to oven on the middle rack.
Cook beef for 2 to 2 1/2 hours until very tender.
Transfer beef to a cutting board using a slotted spoon.
Shred beef and return to the dutch oven.
Serve over pasta or polenta.
