Short Rib Ragu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, slow-cooked ragu made with browned short ribs, tomatoes, red wine, and aromatics. The deeply flavored sauce is served over fettuccine for a comforting Italian-American dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 lbs. bone-in short ribs
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 teaspoon pepper
- 2 teaspoons dried thyme
- 1 teaspoon red pepper flakes
- 2 teaspoons dark brown sugar
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 large white onion (minced)
- 4 cloves garlic (minced)
- ⅓ cup dry red wine
- 2 tablespoons tomato paste
- 1 teaspoon anchovy paste
- 1 tablespoon worcestershire sauce
- 15 oz. can diced tomatoes
- 7-8 sprigs fresh thyme
- 16 oz. pappardelle pasta
At a glance
PER SERVING · TIME 500M
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
- 8h
- Sodium
- 1088mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1057mg
- Calcium
- 80mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1088MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.