Beef Short Ribs Ragu, with Kale

Beef Short Ribs Ragu, with Kale

Ingredients
  

  • 5 lbs Beef short ribs. Bone in
  • Salt & pepper
  • Olive oil
  • 1 cup of each
  • Mirepoix (equal parts, Onion, Carrots and Celery)
  • 1 tbsp Minced garlic
  • 1 cup Red Wine
  • **Optional: 1 tsp crushed red pepper
  • 3 cups Beef or Chicken stock
  • 2 Lg Cans Quality plum tomatoes crushed
  • 1 Sm Can Quality tomato paste
  • 2 cups Chopped kale (remove stem first before chopping leafy greens)
  • Salt & pepper
  • 1 (or 2) Packages ofFettuccini
  • Shaved Parmesan for garnish

Instructions
 

  • Preheat oven to 350˚
  • Over medium high heat, in a large dutch oven place olive oil
  • Season meat generously with salt and pepper and place into dutch oven to brown. Caramelizing the meat adds a ton of flavor so please don’t skip this step.
  • Do not over crowd the pan, please do the browning in stages to maintain the heat
  • Reserve browned meat separately and add the mirepoix to the dutch oven to sauté. Ideally, we are looking for a light caramelization. Near the end of this stage add in the minced garlic being careful not to overcook.
  • Add crushed tomatoes to the dutch oven with the vegetables
  • Add in the tomato paste and allow to cook for a few minutes to marry the ingredients together
  • At this point add in the red wine, the stock and return the meat to the pot to cook. Bring everything to a simmer (light boil)
  • Place into the preheated oven to cook for 3hours.
  • Each hour remove from oven and stir so any meat on the top will not burn
  • Once cooked. Allow to cool slightly so the rib bones can be removed. Please take the time to shred the meat
  • Strain out the vegetables and add to the reserved shredded meat. At this point I would recommend removing as much grease from the remaining sauce. As it will detract from the taste, use a fat separator or spoon. I realize this seems like one step too many but the final product makes it worthwhile
  • Add all ingredients together to complete the RAGU
  • Please cook the chopped kale over medium high heat to wilt. Season with salt and pepper
  • Cook pasta as package dictates
  • Combine ingredients to finish your dish and top with shaved parmesan

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