Short Rib Ragu

By Bellacucinam

Ingredients

• 3 tablespoons olive oil
• 2 ounces pancetta, chopped (about 1⁄2 cup)
• 2 1⁄2 pounds short ribs
• Salt and freshly ground black pepper
• 1 ⁄4 cup all-purpose flour
• 1 medium onion, chopped
• 1 carrot, peeled and chopped
• 1 ⁄2 cup fresh flat-leaf parsley leaves
• 2 garlic cloves
• 1 (14.5-ounce) can tomatoes (whole or diced)
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon dried thyme
• 1 ⁄2 teaspoon dried oregano
• 1 bay leaf
• 2 1⁄2 cups beef broth
• 3 ⁄4 cup red wine

Details

Servings 6

Preparation

Step 1

Heat the olive oil in a large, heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.

Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set it aside.

Add the short ribs to the pan and cook until browned on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley, garlic, tomatoes, and tomato paste in a food processor and pulse until finely minced.

Once the short ribs are browned, add the minced vegetables to the pot along with the pancetta and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 1 hour and 15 minutes.

Remove the lid and simmer for another hour and 30 minutes, stirring occasionally. Using a slotted spoon, lift out the short ribs and let cool briefly on a plate. Shred the meat and return it to the pot, discarding the bones. Discard the bay leaf. Add 1/2 teaspoon salt and 3/4 teaspoon pepper.