One-Pot Short Rib Ragu

Serves: 4  Prep Time: 15 minutes  Cook Time: 3 hours 10 minutes 

Ingredients

• 1 onion, diced

• 2 celery stalks, diced

• 1 large carrot, diced

• 1.75 lb short ribs

• 5 garlic cloves, minced

• 2 tbsp tomato paste

• 2 cups red wine

• 1 cup beef broth

• 28 oz can crushed tomatoes

• 2 rosemary sprigs

• 2 thyme sprigs

• ½ box Barilla bucatini (or pasta of choice)

• 3 tbsp pasta water

• 3 tbsp olive oil, divided

• Parsley and grated Parmesan, for garnish

Directions

1. Preheat oven to 320°F.

2. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear short ribs for 2–3 minutes per side until golden brown. Remove and set aside.

3. Lower heat to medium, add 1 tbsp olive oil, then sauté celery, onion, and carrot for 10 minutes.

4. Add garlic and cook for 2 minutes. Stir in tomato paste and cook for another 2 minutes.

5. Pour in red wine and bring to a gentle simmer for a few minutes.

6. Add crushed tomatoes and beef broth, stirring to combine.

7. Return short ribs to the pot and add rosemary and thyme sprigs.

8. Cover and place in the oven for 3 hours and 10 minutes.

9. Remove short ribs and shred the meat. Discard bones.

10. Add shredded meat back to the sauce along with pasta water.

    • Tip: Reserve 1 cup of sauce per person before mixing in pasta.

11. Toss in cooked pasta until well coated.

12. Serve topped with additional sauce, chopped parsley, and grated Parmesan.