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Darby's Daily Balance

Braised Beef Ragu

braised beef ragu with short ribs, vegetables, wine, herbs, and cream, served with pasta.

Ingredients

  • 2 pounds short ribs
  • 3 tablespoons butter
  • 3 carrots, diced
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • 8 cloves garlic, minced
  • 6 ounces tomato paste
  • 1 cup dry red wine
  • 2 sprigs fresh rosemary
  • 2-3 sprigs fresh sage leaves
  • 2-3 sprigs fresh thyme
  • 2 bay leaves
  • 14 ounces crushed tomatoes
  • 3 tbsp red pepper flakes (optional for spicy)
  • 2 cups beef bone broth
  • salt and pepper
  • 1 lb rigatoni or pasta of choice
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan

Method

  1. 1

    Brown the short ribs in butter on each side for 4 minutes and set aside.

  2. 2

    Add sofritto - carrots, onion, and celery, and let cook 20 minutes.

  3. 3

    Scrape away the browning and add in garlic and cook 2 minutes.

  4. 4

    Add in paste and mix together.

  5. 5

    Deglaze by adding in your wine stir occasionally until wine is absorbed - a few minutes.

  6. 6

    Toss in rosemary, thyme, sage & bay leaves.

  7. 7

    Add in crushed tomatoes, red pepper flakes, and broth.

  8. 8

    Return the short ribs to the mixture. Cover and simmer for 3 hours.

  9. 9

    Remove ribs and pull meat off bones and return meat to mixture.

  10. 10

    Stir in Parmesan, heavy cream, and pasta.

  11. 11

    Top with fresh Parmesan and basil and enjoy!