Short Rib Ragu

This cozy pasta feels like being in your favorite Italian restaurant on a chilly night - enjoying a great bottle of red and big bowl of pasta over candlelight. Pour yourself a glass, make this dish, and wrap yourself up on the couch... you'll be just as satisfied.

YIELDS: 4 servings TIME: 4 HOURS

INGREDIENTS:

• 1-1.5 lbs short ribs (4 ribs)

• 1 tbsp olive oil

• 2 carrots diced

• 2 celery stalks diced

• ½ onion diced

• 2 tbsp tomato paste

• 1 16 oz can of whole, peeled tomatoes

• 1 can of tomato sauce

• ½ bottle of dry red wine

• 2 tbsp Worcestershire sauce 

• 1 32 oz carton beef stock

• 1 garlic head (halved)

• Twigs of fresh basil, thyme, and rosemary

• Salt & Pepper to taste

• Freshly grated parmesan for garnish.

INSTRUCTIONS:

1. Pre-heat oven to 325 degrees. 

2. In large stock pot or dutch oven over medium heat, add olive oil and sear all sides of short ribs. Remove and set aside. 

3. Add carrots, celery, and onion to pot. Cook until onions are translucent. 

4. Season with salt & pepper generously. 

5. Add tomato paste and mix until vegetables are fully coated.

6. Add whole, peeled tomatoes and crush with wooden spoon. 

7. Pour in tomato sauce, ½ bottle of wine, Worcestershire sauce, and ½ carton of beef stock. 

8. Bring to a boil and then reduce to simmer. Add ½ garlic head, basil, thyme, rosemary twigs, and salt & pepper. 

9. Return short ribs to the pot. 

10. Cover with lid and place in oven for 2 hours. 

11. After 2 hours, pour remaining beef stock in and cook for 2 additional hours or until short ribs are tender. Remove short ribs gently and shred. Return shredded ribs without bones to the sauce and mix. 

12. Add in pasta of choice and serve with grated parmesan. Ziti was used for the purpose of this recipe.

*My favorite bottle of wine to enjoy with this dish is 7 Sicilians. A inexpensive yet completely delightful and comforting table wine. Find it at your local Trader Joe's!