Short Rib And Tomato Ragout Recipe

Name: Short Rib And Tomato Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 (6-ounce) bone-in short ribs, trimmed; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 cups finely chopped onion; 3/4 cup finely chopped carrot; 1/2 cup finely chopped celery; 8 garlic cloves, minced; 2 cups water; 2 tablespoons tomato paste; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1 (28-ounce) can unsalted whole tomatoes; 12 ounces uncooked pappardelle or whole-wheat fettuccine

Servings: persons

1 tablespoon olive oil
4 (6-ounce) bone-in short ribs, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups finely chopped onion
3/4 cup finely chopped carrot
1/2 cup finely chopped celery
8 garlic cloves, minced
2 cups water
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 (28-ounce) can unsalted whole tomatoes
12 ounces uncooked pappardelle or whole-wheat fettuccine

1
Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Sprinkle ribs with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add ribs to pan; cook 10 minutes, turning to brown on all sides. Place ribs on a plate. Add onion, carrot, celery, and garlic to pan; cook 5 minutes, stirring occasionally. Add 2 cups water, tomato paste, basil, oregano, and tomatoes to pan, gently breaking up tomatoes with a spoon. Return ribs to pan. Cover, reduce heat, and simmer 3 1/2 hours or until beef is very tender.
2
Place ribs on a plate; remove and discard bones. Shred beef with 2 forks. Stir beef, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into tomato mixture; keep warm.
3
Cook pasta according to package directions, omitting salt and fat. Serve beef mixture over pasta.

410

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 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 (6-ounce) bone-in short ribs, trimmed, 3/4 teaspoon kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Short Rib And Tomato Ragout 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.

Short Rib And Tomato Ragout

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