Braised Short Rib Rague Recipe

Name: Braised Short Rib Rague
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds short ribs; salt; 2 tablespoons oil; 1 1/2 cups onions chopped; 1 cup carrots chopped; 1 cup chopped celery; 2 cups red wine; 2 tablespoons chopped garlic; 2 sprigs fresh rosemary; 2 tablespoons tomato paste; 2 cups beef broth; 28 ounces tomatoes can of; 1 bay leaf dried; parsley for garnish; pecorino romano Grated

Servings: persons

4 pounds short ribs
salt
2 tablespoons oil
1 1/2 cups onions chopped
1 cup carrots chopped
1 cup chopped celery
2 cups red wine
2 tablespoons chopped garlic
2 sprigs fresh rosemary
2 tablespoons tomato paste
2 cups beef broth
28 ounces tomatoes can of
1 bay leaf dried
parsley for garnish
pecorino romano Grated

1
First, salt and pepper your short ribs. In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside. In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent. Add the red wine, cook until some of the alcohol has burned off. Add the garlic, rosemary, tomato paste, beef broth, canned tomatoes and bay leaf. Return the browned short ribs, bring to a boil. Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
2
Transfer the meat to a separate bowl, remove the bones, and pull apart the meat; return to the pot. Give it a stir so all the meat is coated in the sauce. Keep warm until ready to serve.
3
Serve with pasta or over mashed potatoes.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 pounds short ribs, salt, 2 tablespoons oil, 1 1/2 cups onions chopped, and more.

Yes, Braised Short Rib Rague falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Short Rib Rague

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