Dutch Oven Short Rib Ragu

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Get ready to impress with this Short Rib Ragu. It's made with beef short ribs that are pan seared and then simmered in a rich and savory tomato sauce until they are tender enough to fall off the bone.

Although this short rib ragu has a long simmer time, this recipe only requires about 25 minutes of hands-on time.

INGREDIENTS

– Beef Short Ribs – Kosher Salt – Black Pepper – Olive Oil – Yellow Onion

In a large Dutch oven or pot, heat the 2 tablespoons of olive oil on medium-high heat. Pat the short ribs dry with paper towels and season generously with Kosher salt and black pepper on all sides.

1

Once the oil is hot, add the short ribs and cook for about 3 minutes per side, until browned. Transfer them to a plate and set them aside.

2

Carefully drain all but about 1-2 tablespoons of drippings from the pot.

3

Add the onion, carrots, and celery to the pot and stir until slightly softened, about 5 minutes. Add the garlic to the pot and cook for 2 minutes while stirring.

4

Next, add in the tomato paste and allow this to brown for about 3 minutes. Deglaze the pan with the red wine and carefully scrape up any browned bits from the bottom of the pot.

5

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