Short Rib Ragu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, fall-apart short ribs braised for hours in a rich, aromatic tomato and wine sauce infused with herbs. Deep, complex, and luxuriously savory. Serve over pasta, potatoes, or polenta for a show-stopping dinner.
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Nutrition & ingredients
Ingredients
serves 6- 3-4 lbs bone in short rib
- 2 teaspoons kosher salt ((for seasoning meat))
- ¼ teaspoon freshly-cracked black pepper ((for seasoning meat))
- 1 Tablespoon olive or avocado cooking oil
- 1 cup yellow onion (diced)
- ¾ cup carrot (chopped (usually about 2 carrots))
- 2 Tablespoons garlic (minced)
- 3 Tablespoons tomato paste
- 1 Tablespoon granulated sugar
- ½ cup dry red wine
- 28 oz whole peeled tomatoes
- 2 teaspoons dried basil
- ½ teaspoon dried oregano
- 1 teaspoon dried thyme or 1 bunch fresh thyme
- 1 teaspoon table salt
- ¼ teaspoon black pepper
- 2 cups beef broth
- 2 dried bay leaves
- Parmesan rind ((optional, but adds great depth of flavor))
- 12 oz pasta ((I recommend a broad noodle like pappardelle))
At a glance
PER SERVING · TIME 215M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 3h
- Sodium
- 1680mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1381mg
- Calcium
- 67mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 1680MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.