Short Rib Ragu
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Servings
4 servings
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Calories
447 kcal
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Course
Dinner
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Cuisine
Italian-American Fussion
Short Rib Ragu
Description
Short Rib Ragu centers on boneless short ribs seasoned with salt, pepper, and parsley, seared to render fat and develop flavor. Cooking begins by browning the ribs thoroughly, then adding a full 32 ounces of marinara sauce, which simmers gently to tenderize the meat. The process, which can take up to three hours on the stovetop, softens the short ribs so they can be shredded easily. Returning the shredded meat to the sauce integrates flavors and textures, creating a rich, thick ragu suitable for pasta.
The hearty nature of the ragu lends itself well to serving over noodles for a filling meal. Its slow cooking builds depth and a meaty, tomato-based sauce that clings to pasta strands. This recipe offers a comforting dish utilizing short ribs to achieve a tender, shreddable consistency.
Ingredients
- 2 lb boneless short ribs or bone in short ribs
- 1 tsp salt
- 1/2 tsp black pepper ground
- 1 tsp parsley dried
- 32 oz marinara sauce
Instructions
Stove Top Instructions
- Remove short ribs from fridge 30 minutes prior to cooking. Mix salt, pepper, and dried parsley and season short ribs on all sides.
- Heat pot over medium heat. When the pot is warm place the short ribs in the pot on their fattiest side first. Let the fat render for a few minutes then rotates the short ribs to sear on all sides.
- Pour the marinara sauce into the pot and increase the heat to high. Bring the mixture to a boil. Once boiling reduce the heat to a simmer and cover the pot.
- Allow the meat to continue cooking at a low simmer, turning and stirring occasionally, until the meat is soft and tender and ready to shred. This can take up to 3 hours depending on how big the short ribs are.
- Once the meat is tender, remove it from the pot and shred with two forks. Return the shredded meat to the pot with the sauce. Mix to combine and serve over noodles!
Instant Pot Instructions
- Remove short ribs from fridge 30 minutes prior to cooking. Mix salt, pepper, and dried parsley and season short ribs on all sides.
- Set instant pot to sear. When the instant pot is warm place the short ribs in the instant pot on their fattiest side first. Let the fat render for a few minutes then rotates the short ribs to sear on all sides.
- Pour the marinara sauce into the instant pot, close the lid, set the vent to sealing and set the instant pot on manual high pressure for 45 minutes.
- Allow the instant pot to come to pressure and cook for 45 minutes. When the timer beeps, manually release the pressure.
- Remove the short ribs from the instant pot and shred with two forks. Return the shredded meat to the instant pot with the sauce. Mix to combine and serve over noodles!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 447kcal | 22% |
| Carbohydrates | 12g | 4% |
| Protein | 46g | 92% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 1804mg | 75% |
| Potassium | 1487mg | 32% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 984IU | 20% |
| Vitamin C | 16mg | 18% |
| Calcium | 52mg | 5% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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