Thursday, March 17, 2016

Slow Cooked Short Rib Ragu over Risotto

My friend Stephanie was craving risotto so I pulled out a pot and got to work. The thing I love about risotto is how lovely of a dish it is without a ton of effort. It feels classy. It feels like a date night meal, but honestly it's something you can make on a Wednesday night.


The ragu is a little less weeknight friendly. I got around this by throwing everything in the crock pot after the third step and cooking the short ribs on low while I was at work. Then I followed the recipe from there. It worked well and filled the house with the best kind of smell.

Would I make this again? So to be completely honest, short rib isn't my favorite cut of meat. But I would definitely make this ragu with a different piece of meat. I'd also love to just add some roasted mushrooms to the ragu and enjoy a hearty meatless dish as well.

Slow Cooked Short Rib Ragu

I used this risotto recipe and just omitted the onions and chicken.


3-4 pounds short ribs, patted dry and well seasoned on both sides with salt and pepper
2 tablespoons vegetable oil
3 carrots, diced
2 stalks of celery, diced
1 onion, diced
3 cloves of garlic, minced
2 tablespoons tomato paste
1 tablespoon flour
1 28 ounce can whole San Marzano plum tomatoes, including juice
2 cups red wine
2 cups water
6 sprigs fresh parsley
salt & pepper


Preheat oven to 350 degrees

1. In a large dutch oven or stock pot heat the vegetable oil over medium high heat. Add the short ribs and brown on all sides until the outside is nicely caramelized. I had to do this in 3 batches so the pan wouldn't be too crowded. Once browned, remove the ribs from the pot and set aside.

2. Reduce the heat to medium and add the diced carrots, celery, and onion. Cook for about ten minutes until the vegetables have softened. Add in the garlic and cook for another couple of minutes. Stir in the tomato paste until all of the veggies are coated. Sprinkle in the flour and stir to coat all of the vegetables. Continue to cook the mixture for another few minutes.

3. Pour in the wine and increase the heat until the pot begins to simmer. Deglaze the pot by scraping the bottom with the spatula to pull up all of the browned bits. Next, add the tomatoes, first squishing each with your hands, and all of the juice from the can. Pour in 2 cups of water and stir. Then add the short ribs back to the pot. Be sure they are completely covered by the liquid. If needed, add more water to ensure they are covered. Toss in the parsley (no need to chop it) and give it all a big stir. Bring the pot to a strong simmer (increase the heat if needed) and then cover it, remove it from the heat and transfer it to the preheated oven. Let it simmer in the oven for 2-3 hours, or until the beef is fork tender. For me it took about 2½ hours - start checking yours at the 2 hour mark.

4. Once the beef is fork tender, remove the pot from the oven. Remove the short ribs from the pot and set aside. Using a fine mesh strainer, carefully strain the liquid into a large sauce pot. Press on the solids to extract all of the liquid before discarding them. Shred the short ribs before adding them to the sauce.

5. Bring the sauce to a simmer over medium high heat. You want the sauce to thicken and reduce, which will take at least 30 minutes or so. While the sauce is reducing periodically skim the surface to remove the fat.

Serve the ragu on top of mashed potatoes or risotto.


Source: Girl Gone Gourmet