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Slowly Braised Short Rib Ragu: A Cozy Indulgence at Home

Slowly Braised Short Rib Ragu
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A rich and flavorful dish that brings warmth and comfort to your dining table.

Ingredients

Scale
  • 2 pounds short ribs
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can diced tomatoes
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper and brown them on all sides.
  3. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
  4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  5. Add the beef broth, diced tomatoes, tomato paste, bay leaves, and thyme. Return the short ribs to the pot.
  6. Cover and transfer to the oven. Braise for about 3 hours, or until the meat is fork-tender.
  7. Remove the pot from the oven and let it rest for a few minutes before serving.

Notes

  • Serve over pasta or polenta for a hearty meal.
  • Garnish with fresh parsley for added flavor.

Nutrition

Keywords: Slowly Braised Short Rib Ragu, Cozy Indulgence, Comfort Food

Find it online: https://www.yumandbye.com/slowly-braised-short-rib-ragu/