Oven Braised Short Rib Ragu

• servings: 15 servings
• active time: 20 minutes
• total time: 3 hours 20 minutes

Ingredients

3-4 Pounds Flanken Ribs

3 Tablespoons Olive Oil

1 Yellow Onion (quartered)

1 Large Carrot (chopped)

1 Stalk Celery (cut in thirds)

6 Cloves Garlic (whole, paper removed)

3 ½ Cups Beef Broth

1 ½ Cups Cranberry or Grape Juice (see note)

1/2 Cup Balsamic Vinegar

1/2 Cup Red Wine Vinegar

2 Sprigs Rosemary

5 Sprigs Thyme

3 Sprigs Parsley

2 Bay Leaves

1 Dash Worcestershire Sauce

15 Ounces Tomatoes (fire roasted)

1 Tablespoons Butter

1 Tablespoon Olive oil

2 Carrots (minced)

2 Celery (minced)

1 Red Onion (minced)

6 Cloves Garlic (minced)

2 Cups Tomatoes (halved)

2 Cans Tomato Sauce (15 oz cans)

1/4 Cup Cream (heavy *SEE NOTE)

1/4 Cup Milk

1 Dash Cooking White Wine (see note)

1 Lemon Zest

1 Squeeze Lemon Juice

1 Dash Nutmeg

2 Bay Leaves

Salt and Pepper (to taste)

Parmesan Cheese (for serving)

Directions

For the Sauce

Heat an oven to 425 degrees.

Place 2 Cups of fresh tomatoes on a baking sheet and drizzle with oil and salt.

Roast for 20 minutes or until soft and charred bits are appearing.

Remove the tomatoes and set aside.

Once cooled a little, blend the tomatoes in a blender to make a tomato sauce. Set aside and start on the ribs, you'll return to the sauce in a minute.

For the Ribs

Heat the oven to 325.

Season each side of the ribs with salt.

In a large dutch oven over medium high heat, brown the ribs in batches.

Add all ribs back into the pot along with all remaining ingredients.

Bring to a simmer then place the lid on and bake for 3 hours.

Meanwhile, work on the sauce.

For the Sauce continued...

In a dutch oven or pot over medium high heat, add the butter and oil. Once melted, add the carrots, celery, and onion.

Saute, stirring occasionally until tender, about 5 minutes.

Add the garlic and cook for another minute.

Start adding all other ingredients (i.e. tomatoes, lemon zest and juice, and cream).

Stir to combine and simmer for 2-3 hours or up to an entire afternoon.

Remove the ribs from the oven after 3 hours and pour about ½ - 1 cup of the liquid into the sauce. Discard all other components and begin shredding the meat. It should be so crazy tender you hardly have to touch it. Add the meat to the sauce and simmer another 30 minutes.

Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

Nutrition

• Serving Size: 1 g
• Calories: 457 kcal
• Total Fat: 32 g
• Saturated Fat: 14 g
• Unsaturated Fat: 18 g
• Trans Fat: 2 g
• Cholesterol: 75 mg
• Sodium: 718 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 3 g
• Total Sugars: 18 g
• Protein: 18 g