Short Rib and Tomato Ragout

• porsjoner: Serves 8
• aktiv tid: 40 mins
• total tid: 4 hours 40 minutes

Ingredienser

1 tablespoon olive oil

6 (6-ounce) bone-in short ribs, trimmed

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

3 large onions, rough chopped

4 large carrots, rough chopped

4 stalks celery, rough chopped

12 garlic cloves, minced

2 cups red wine

4 tablespoons tomato paste

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 (28-ounce) can unsalted whole tomatoes

1 14-oz can diced tomatoes

Fremgangsmåte

Preheat the oven to 325.

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.

Meanwhile, pulse onion, carrot, celery, and garlic until the vegetables are finely chopped (but not liquified).

After browning the meat, Add processed vegetables to pan. Cook 15 minutes, stirring occasionally. Add tomato paste, pusshing vegetables to one side so that the tomatoe paste makes good contact with the pan. Cook another 5 minutes.

Add red wine, and cook until reduced by half, about 5 minutes.

Add basil, oregano, and tomatoes to the pan, gently breaking up tomatoes with a spoon. Return ribs to pan. Cover, and bake at 325 for 3 hours or until beef is very tender.

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.

Serve over pasta.