Beef Short Rib Ragu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A deeply savory slow-braised beef short rib sauce simmered with tomatoes, red wine, and herbs until the meat is fall-apart tender. The silky sauce is rich and comforting, ideal for special occasions served over pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (28 fluid ounce) can whole tomatoes (with juices) (see note)
- 3.5-4 pounds beef short ribs (bone-in)
- 1 teaspoon salt (divided, see note)
- Pepper (to taste)
- 1 tablespoon olive oil
- 1 large carrot (peeled & chopped finely)
- 1 medium onion (chopped)
- 6 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup beef broth
- 1 tablespoon finely chopped fresh rosemary
- 1/2 teaspoon dried oregano
- 3 sprigs fresh thyme
- 1/2 cup heavy/whipping cream (optional)
- For serving: cooked pasta (try pappardelle), freshly grated parmesan cheese, chopped parsley (optional, to taste)
At a glance
PER SERVING · TIME 220M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3h 20m
- Sodium
- 1493mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1117mg
- Calcium
- 172mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1493MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.