SLOWLY BRAISED

SHORT RIB RAGU

WHY YOU'll LOVE IT

Fantastic recipe! Perfect for a special occasion; luxurious yet comforting.

- Meredith, PWWB Reader

OLIVE OIL

ENGLISH CUT BEEF SHORT RIBS

CARROTS, CELERY, & ONION

GARLIC

TOMATO PASTE

RED WINE

FRESH ROSEMARY, SAGE, & THYME

CRUSHED TOMATOES

YOUR PASTA OF CHOICE

HEAVY CREAM & PARMESAN CHEESE

LOW-SODIUM BEEF BROTH

PARMESAN RIND (OPTIONAL)

Brown the SHORT RIBS.

Season & cook short ribs in a Dutch oven until nicely browned. Remove & set aside.

1

2

Add onion, celery, and carrots to the same pot used to brown meat & cook until softened & deeply browned. Add garlic & tomato paste then stir until coated.

COOK AROMATICS.

Increase to medium-high heat & deglaze with red wine. Scrape the bottom of the pot for browned bits with a wooden spoon & cook until wine is almost all absorbed.

3

DEGLAZE & COMBINE.

Add in herbs, bay leaf, tomatoes, parmesan rind, & beef stock. Cover & simmer on stovetop until short ribs are fall-apart tender for 2 1/2-3 hours. Remove short ribs & shred.

4

BRAISE.

Return shredded short ribs to pot with ragu. Discard spent herbs. Simmer sauce & stir in heavy cream & parmesan. Add al dente pasta & toss to coat.

5

FINISH THE SAUCE.