Short Rib Ragu with Spaghetti Squash

Name: Short Rib Ragu with Spaghetti Squash
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 5 serving
Ingredients: 1 lb boneless beef short ribs; 28 oz can San Marzano style tomatoes; 1 cup full bodied red wine; 1/2 cup low sodium beef broth; 1/2 medium yellow onion; 3 large carrots; 4 stalks celery; 2 tbsp tomato paste; 1/2 tbsp olive oil; 2 tsp sprigs fresh thyme; salt and pepper to taste; 1 medium spaghetti squash

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings
5
Calories
405 kcal
Course
Main Course
Cuisine
Italian

Short Rib Ragu with Spaghetti Squash

Iris Warren

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

1 lb boneless beef short ribs
28 oz can San Marzano style tomatoes with juice
1 cup full bodied red wine
1/2 cup low sodium beef broth
1/2 medium yellow onion chopped
3 large carrots chopped
4 stalks celery chopped
2 tbsp tomato paste
1/2 tbsp olive oil
2 tsp sprigs fresh thyme or 1 dried
salt and pepper to taste
1 medium spaghetti squash halved lengthwise and seeds removed

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Instructions

Season short rips with salt and pepper. Heat olive oil in a dutch oven or 5 qt pot over medium-high heat. Add short ribs and sear all sides until they begin to brown. Set aside.
Add onion, carrots and celery to dutch oven and sauté until fragrant. Add tomato paste and stir until vegetables are coated, then add wine, lower heat to low and simmer for about 5 minutes.
Add beef broth, tomatoes, and red pepper flakes; stir to combine. Return short ribs to the dutch oven and ensure they are fully submerged. Place bay leaves and thyme sprigs in the dutch oven, ensuring they are submerged in the liquid.
Cover and simmer on low for 2-3 hours or until the beef can be pulled apart easily with a fork. Shred the beef and mix back into the cooking liquid.
Pre-heat oven to 400 degrees. Place spaghetti squash halves on a baking sheet, flesh side up, and rub with olive oil and spices if desired. Bake for 35 minutes and shred with a fork.
Serve ragu on top of spaghetti squash and garnish with parsley if desired.