Bobby Flay Short Rib Ragu Recipe
Slow cooking brings deep comfort flavors. This dish feels rich and satisfying. The Bobby Flay Short Rib Ragu Recipe highlights bold taste.
Ingredients
- 3 pounds bone-in beef short ribs
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 1 large onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can crushed tomatoes
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Fresh basil for garnish
Instructions
- Season short ribs with salt and pepper.
- Heat oil in a Dutch oven.
- Sear ribs until browned.
- Remove ribs and set aside.
- Add onion, carrot, and celery.
- Cook until softened.
- Stir in garlic and tomato paste.
- Deglaze with red wine.
- Simmer until slightly reduced.
- Add tomatoes and broth.
- Return ribs to the pot.
- Add herbs and bay leaves.
- Cover and simmer slowly.
- Cook until meat is tender.
- Shred meat and discard bones.
- Simmer sauce until thick.
- Serve over pasta.
Notes
- Sear ribs deeply for flavor.
- Use dry red wine only.
- Simmer slowly for tenderness.
- Stir occasionally to prevent sticking.
- Rest sauce before serving.