Bobby Flay Short Rib Ragu Recipe
If you love rich and hearty meals, this Bobby Flay Short Rib Ragu Recipe is perfect for you.
Ingredients
- 2 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 1 cup red wine
- 2 cups crushed tomatoes
- 2 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 bay leaf
Instructions
Heat Oil
- Heat olive oil in a large pot over medium-high heat until hot.
Brown Short Ribs
- Season short ribs and brown them on all sides. This adds deep flavor to the dish.
Remove Meat
- Take short ribs out and set aside. Keep the flavorful bits in the pot.
Cook Vegetables
- Add onion, carrots and celery. Cook for 5 minutes until softened and fragrant.
Add Garlic
- Stir in garlic and cook for one minute until aromatic.
Deglaze with Wine
- Pour in red wine and scrape the bottom. Let it cook for 3 minutes.
Add Tomatoes and Broth
- Add crushed tomatoes and beef broth. Stir well to combine.
Return Short Ribs
- Place short ribs back into the pot. Make sure they are mostly covered in liquid.
Add Herbs
- Add thyme, oregano, bay leaf, salt and pepper. Mix gently.
Simmer Slowly
- Cover and simmer on low heat for 2 hours until meat is very tender.
Shred the Meat
- Remove ribs and shred meat using forks. Discard bones and fat.
Return Meat to Sauce
- Add shredded meat back to the sauce. Stir and cook for 10 minutes more.
Serve Hot
- Serve over pasta or polenta for a rich and comforting meal.
Notes
- Use bone-in ribs for better flavor
- Cook longer for more tender meat
- Add parmesan cheese before serving
- Use fresh herbs if available
- Add mushrooms for extra depth
- Use slow cooker for easy cooking