Beef Short Ribs Ragu, with Kale

Beef Short Ribs Ragu, with Kale


  • 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


  1. Preheat oven to 350˚

  2. Over medium high heat, in a large dutch oven place olive oil

  3. 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.

  4. Do not over crowd the pan, please do the browning in stages to maintain the heat
  5. 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.

  6. Add crushed tomatoes to the dutch oven with the vegetables

  7. Add in the tomato paste and allow to cook for a few minutes to marry the ingredients together

  8. 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)

  9. Place into the preheated oven to cook for 3hours.

  10. Each hour remove from oven and stir so any meat on the top will not burn

  11. Once cooked. Allow to cool slightly so the rib bones can be removed. Please take the time to shred the meat

  12. 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

  13. Add all ingredients together to complete the RAGU

  14. Please cook the chopped kale over medium high heat to wilt. Season with salt and pepper

  15. Cook pasta as package dictates

  16. Combine ingredients to finish your dish and top with shaved parmesan

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