The very first time I ever cooked short ribs was for short rib ragu and it was amazing. I have cooked it a few more times and it has been only for ragu. I need to venture out but I. Love. This. Recipe. And so does my husband ❤️ Serve it over pappardelle or polenta for best results, however, any pasta will do. Even by the spoonful, you won't be disappointed.
Serves 4-6
INGREDIENTS
2 lbs boneless chuck short ribs
1 28oz can whole peeled tomatoes
1 small onion, sliced
2-4 garlic cloves, smashed
½ cup red wine
1 tsp fresh rosemary, chopped
Dash of nutmeg
Salt & Pepper to taste
1 Tbsp olive oil
DIRECTIONS
Preheat oven to 325º
Heat oil on high heat in oven safe heavy stock pot. Pat meat dry and season with salt & pepper. Sear meat on both sides until golden brown. Remove from pot and set aside. Saute onions and garlic in remaining oil, scraping up the brown bits in the bottom of the pan. When onions are soft, add in the wine and boil a little of the alcohol off, about 3 minutes. Add in rosemary, nutmeg, tomatoes, with juice, and more salt & pepper. Bring to a boil. Return short ribs to the pot, along with the juices, place the lid on and transfer to oven Cook for 2- 2½ hours or until the meat pulls apart. Shred the meat, taste for seasoning, and serve over polenta or pasta.
WATCH HOW IT'S MADE!
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