You might be wondering why is she making a ragu in summer. Technically it is summer, but just barely. Though this weekend is hot and humid and I chose today (Friday) to make a ragu. Reasoning is last weekend I bought Flanken short ribs and needed to make something with them and I was craving something a little saucy.
I feel the need to also mention that I did not know what the thinly sliced short ribs were called until I looked it up. The only place I have ever seen this type of short ribs is at Sam’s Club. I have bought at least a half dozen times and have made them several different ways, mostly with Asian sauces and spices. They are marvelous that way. But as I mentioned I was craving something saucy.
They were so good and very easy to make. The only thing is you need to make sure to get all the bones out, there are a lot of bones. Which also means there’s a lot of deep rich flavor. So take the good with the bad I guess.
I am going to be super busy on Saturday with our Golf Tournament. When I get home I will be exhausted and then on Sunday I will be putting away the tournament stuff that got shoved into the back of my truck. Today I decided to make a short rib ragu and it was delicious. I made it on top of the stove in my Dutch-oven but you can totally make this in a slow cooker if you didn’t want to heat up your kitchen. That is if you too are also craving something a little saucy.
flanken cut short rib ragu
when a little saucy ragu is in order, check this one out
- 4 pounds short ribs I had flat cut flanken on hand
- 1 large onion diced
- 3 carrots peeled and diced
- 2 celery sticks diced
- 6 cloves garlic minced
- 1 cup red wine
- 2 cup beef broth
- 28 ounce can of crushed tomatoes
- 2 tablespoons olive oil
- ¼ cup tomato paste
- 2 bay leaves
- 2 teaspoons rosemary fresh chopped
- 1 teaspoon thyme fresh chopped
- 1 teaspoon sage fresh chopped
- 1 Parmesan Reggiano rind
- Kosher salt and black pepper
in a dutch oven swirl the olive oil around. Take you short ribs and season well with kosher salt and black pepper. When the pot is hot enough add the ribs in batches, you don’t want to over crowd them so they brown up nicely. Continue until all the ribs are browned on both sides and set aside in a bowl or on a plate.
Add the onions, carrots and celery to your hot pan season with a little salt and pepper. Let them cook until they are browned a bit. Add the garlic and cook for another minute. Then add the tomato paste, cook for 2-3 minutes.
Deglaze the pan with the wine breaking up all the browned bits in the bottom of the pan cook until the wine is mostly evaporated. Then add the beef broth along with the herbs and parmesan rind; if you are using one. I keep mine in a plastic baggie in the freezer.
Bring to a boil and then lower the temperature; add the cover and simmer for 2 to 2½ to 3 hours. Stirring occasionally. If too much liquid is gone you can add a little more water or beef broth.
Once to your liking. remove the short ribs and make sure to get all the bones out of your ragu. I served mine with pappardelle pasta. But this would be great over gnocchi, or even grits. Sprinkle some fresh parmesan cheese and enjoy!