For those obsessed with being home and all things cozy, this recipe is for you. Beef short ribs are best slow cooked because it allows all of the gelatinous fat to slowly melt off and tenderize the meat until it falls off the bone. Once the ribs are falling apart, usually after about an hour, the beef can be easily shredded. (Your house will smell amazing and you might mentally feel transported to an Italian palazzo as you’re shredding the beef.)
Creating a thick and flavorful tomato sauce using San Marzano tomatoes creates a ragu that is rich, less acidic, and slightly sweeter than when using other species of tomatoes. The versatility of this particular ragu is especially helpful if you want to switch it up during the week, enjoying it with a rustic, creamy polenta one day (as seen here), then adding it to al dente pappardelle the next. This beef short rib ragu freezes well in portion-size zip-top bags or airtight containers, making large batches ideal for quick weekday lunches. Simply allow it to defrost in the refrigerator overnight and heat up in a microwave or stove top when ready to enjoy the following day. Mix with your cooked carb of choice and add parmesan.
Make staying home and cooking your own meals an event in itself. Pair this with red wine or a fancy NA bev and some music (a good movie is highly suggested, but optional). Have fun and enjoy!
Slow-Cooked Beef Short Rib Ragu
Yields 4 – 6 servings
Ingredients:
2 lbs bone-in beef short ribs
Salt & pepper, to taste
All purpose flour, for dredging
3 tbsp extra virgin olive oil
1/2 yellow onion, small dice
5 cloves of garlic, minced
2 celery stalks, small dice
2 carrots, small dice
2 bay leaves
1 sprig of rosemary
2 – 3 sprigs of thyme
2 tbsp tomato paste
42.5 oz (or 1 – 28 oz & 1 – 14.5 oz cans) of San Marzano whole tomatoes
1 cup red wine, like nebbiolo
Parmesan, as garnish
Instructions:
In a deep set braiser or skillet, heat the extra virgin olive oil. Season the beef short ribs generously with salt & pepper. Dredge in the all-purpose flour, tapping off excess flour.
Sear all sides of the short ribs on medium high heat until evenly browned, approximately five minutes per side. Remove and set aside.
Add the onions, garlic, celery, and carrots. Saute until the onions are translucent and veggies are aromatic, approximately 10 minutes. Add the bay leaves, rosemary and thyme and mix with the other veggies.
In a small hot spot (make space for it, if necessary), add the tomato paste. Allow it to cook, moving it around slightly in the spot, until it turns into a rusty color, then stir in with the soffritto (onions, garlic, carrots, celery) until everything is evenly coated with the tomato paste. Cook for a few more minutes.
Turn the heat off for safety reasons (red wine is flammable). Add the red wine to deglaze the soffritto and release the fond (the brown bits at the bottom of the skillet which has all the flavor). Turn the heat back on to medium or medium high and reduce the red wine for approximately five to eight minutes, stirring occasionally.
Add the beef short ribs and snuggle them in with the veggies. Add the San Marzano tomatoes and mix thoroughly. If using whole tomatoes, keep intact until much later in the cooking process. They will naturally fall apart and break up when stirring. When the tomatoes begin to bubble, which usually happens immediately, turn the heat down to medium low and cover. Cook for about five minutes covered and then stir evenly and make sure the short ribs are submerged in the tomato sauce.
Turn heat to low. Allow the short ribs to braise in the tomato sauce for 1 1/2 hours, stirring occasionally.
When the short ribs are tender — they should be falling off the bone — remove them from the sauce and set aside to cool gently. Remove the bay leaves, rosemary and thyme. Taste the sauce and adjust the flavor with salt & pepper.
When the short ribs are cool enough to handle, remove and discard the bones, cartilage and/or any tough bits. Shred the remaining meat with your hands and add back to the tomato sauce. Reheat the sauce, taste and adjust the sauce with salt and pepper, if necessary. Enjoy with rustic, creamy polenta or al dente pappardelle!