Short Rib Ragù

plated meal

We made Jeff Mauro’s short ribs. Instead of making a sandwich like he did, we served ours over egg noodles with a side of broiled asparagus, topped with Parmigiano.  This is a one-pot meal that is super easy and flavorful.

To start, preheat the oven to 300°F and chop 2 yellow onions and 3 carrots. Set this aside with 2 smashed garlic cloves. Next, liberally sprinkle all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add 2tbl vegetable oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side. Once seared, set aside on a plate.

Add the carrots, garlic and onions to the pot with the short rib drippings and season with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add 1tbl tomato paste and cook for 1 minute more. Add 2cups red wine and deglaze the pot, scraping up any developed fond (all the delicious brown bits) from the bottom. Bring the wine to a simmer and season with some salt and pepper. Add 3 thyme sprigs, 1 bay leaf and the short ribs also add any leftover juices from the plate the short ribs were resting on. Cover the pot and transfer to the oven until the meat is fork tender, 2 to 2 1/2 hours. Turn the short ribs one time during the cooking process, after about 1 hour of cooking.

Once the meat is done, take it out of the pot and carefully (it’s hot!) shred it with 2 forks. Return it to the pot with vegetables and sauce, stir to combine. Serve over egg noodles, garnish with freshly chopped flat leaf parsley.

Ingredients
4 bone-in short ribs (about 3 pounds)
Kosher salt and freshly ground black pepper
2tbl vegetable oil
3 carrots, peeled and chopped
2 cloves garlic, smashed
2 yellow onions, roughly chopped
1tbl tomato paste
2cups dry red wine
3 sprigs fresh thyme or freshly dried thyme
1 bay leaf
egg noodles, cook according to package directions
2tbl flat leaf parsley, chopped
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