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Created and Photographed by: Sabrina Russo
Heat a large pot over medium high-heat. Pat short ribs dry and season with salt and pepper. Add oil to the pan, followed by the meat. Sear ribs about 3-5 minutes per side. Transfer to a plate.
Reduce heat to medium and add remaining oil. Add onion and sauté for 5 minutes. Add the celery and carrots and cook 5 minutes. Add garlic and sauté about 30 seconds. Stir in tomato paste.
Cook tomato paste for 5-6 minutes, stirring occasionally, or until slightly darkened in color. Stir in the wine. Increase heat to high and reduce wine by half, stirring occasionally.
Stir in canned tomatoes, one cup of broth, thyme and bay leaves. Return the short ribs to the pot. Bring to a simmer, cover with a lid and transfer to a preheated 350F oven.
Cook for a total of 2-3 hours or until meat is very tender, checking liquid level every 30-60 minutes. Add more stock or water, as needed.
Shred meat and discard bones. Remove carrot and celery pieces from sauce, if desired. Toss ragu with cooked pasta and serve with grated cheese.
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