Sunday Ragu

No ratings yet
Print
Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 2
Calories: 1493kcal

Ingredients

Ragu

  • 1 lb Beef short ribs bone in
  • Kosher salt
  • Black pepper
  • 1 slice Bacon chopped
  • 1/2 cup Merlot wine
  • 1/4 cup Beef broth
  • 28 oz Crushed tomatoes preferably San Marzano
  • 3 oz Tomato paste
  • 1/2 cup Yellow Onion chopped
  • 3 cloves Garlic finely crushed or chopped
  • 1 stalk Celery finely chopped
  • 1/2 carrot peeled and finely chopped
  • 1 sprig Fresh thyme
  • 1/2 TBSP Fresh sage chopped
  • 1/4 tsp Red pepper flakes more or less to taste
  • Salt to taste
  • Black pepper to taste
  • 4 oz Pappardelle pasta sub tagliatelle pasta
  • 2 TBSP Butter
  • 1/4 cup Parmesan cheese fresh grated
  • 2 oz Burrata cheese at room temperature for serving
  • 2 slices Baguette toasted

Ginger Syrup

  • 1/2 cup Honey
  • 1 inch Fresh ginger peeled and chopped
  • 8 leaves Fresh mint plus more for garnish

Paloma

  • 12 oz Ginger beer
  • 1/2 cup Pure Pomegranate juice
  • 1/3 cup Grapefruit juice
  • 1/2 Lime juiced
  • 2-4 TBSP Ginger syrup see recipe above
  • 2-3 oz Tequila optional
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F.
  • **Can also use a slow cooker if desired.
  • Season the short ribs very well with salt and pepper.
  • Place the bacon in a large braising pan or pot over medium heat until crisp, about 5 minutes. Remove the bacon. Keep the bacon grease in the pot. Add the short ribs and sear very well, nicely browning on all sides. Add the bacon back to the pot.
  • Stir in the wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, and red pepper flakes, and season with salt and pepper. Cover and transfer to the oven. Cook for 3 hours or until the short ribs are tender and falling off the bone.
  • (Or add all ingredients into a slow cooker; refer to the instructions for cooking temperatures and time)
  • Make the ginger syrup: Bring 1/2 cup water, the honey, and ginger to a boil over high heat. Once boiling, simmer for 1-2 minutes, and then remove from the heat. Add the mint, cover, and steep for 10-15 minutes. Strain out the ginger and mint. (Store in a glass jar in the fridge for up to 2 weeks).
  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and toss the pasta with butter.
  • Once the short ribs are done cooking, remove the short ribs, let cool slightly, then shred the meat and discard the bones and thyme. Place the pot back on the stove over medium high heat. Bring to a rapid simmer to reduce the cooking liquid by half, to concentrate the flavor and thicken. Then remove from the heat and stir in the shredded meat. Stir in the pasta and parmesan.
  • Mix together the ginger beer, pomegranate juice, grapefruit juice, lime juice, ginger syrup, and tequila (if using). Garnish with mint.
  • Portion the pasta. Top each serving with burrata and additional parmesan.
  • Serve the ragù with bread and Paloma.

Notes

Pro Tip: Great meal to batch cook and freeze in portions so you can defrost and heat up so have an already prepared meal

Nutrition

Calories: 1493kcal | Carbohydrates: 201g | Protein: 64g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 1708mg | Potassium: 2884mg | Fiber: 14g | Sugar: 125g | Vitamin A: 4943IU | Vitamin C: 69mg | Calcium: 591mg | Iron: 14mg

Sunday Ragu

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Servings 2
Calories 1493 kcal

Ingredients
 
 

Ragu

  • 1 lb Beef short ribs bone in
  • Kosher salt
  • Black pepper
  • 1 slice Bacon chopped
  • 1/2 cup Merlot wine
  • 1/4 cup Beef broth
  • 28 oz Crushed tomatoes preferably San Marzano
  • 3 oz Tomato paste
  • 1/2 cup Yellow Onion chopped
  • 3 cloves Garlic finely crushed or chopped
  • 1 stalk Celery finely chopped
  • 1/2 carrot peeled and finely chopped
  • 1 sprig Fresh thyme
  • 1/2 TBSP Fresh sage chopped
  • 1/4 tsp Red pepper flakes more or less to taste
  • Salt to taste
  • Black pepper to taste
  • 4 oz Pappardelle pasta sub tagliatelle pasta
  • 2 TBSP Butter
  • 1/4 cup Parmesan cheese fresh grated
  • 2 oz Burrata cheese at room temperature for serving
  • 2 slices Baguette toasted

Ginger Syrup

  • 1/2 cup Honey
  • 1 inch Fresh ginger peeled and chopped
  • 8 leaves Fresh mint plus more for garnish

Paloma

  • 12 oz Ginger beer
  • 1/2 cup Pure Pomegranate juice
  • 1/3 cup Grapefruit juice
  • 1/2 Lime juiced
  • 2-4 TBSP Ginger syrup see recipe above
  • 2-3 oz Tequila optional

Instructions
 

  • Preheat the oven to 350 degrees F.
  • **Can also use a slow cooker if desired.
  • Season the short ribs very well with salt and pepper.
  • Place the bacon in a large braising pan or pot over medium heat until crisp, about 5 minutes. Remove the bacon. Keep the bacon grease in the pot. Add the short ribs and sear very well, nicely browning on all sides. Add the bacon back to the pot.
  • Stir in the wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, and red pepper flakes, and season with salt and pepper. Cover and transfer to the oven. Cook for 3 hours or until the short ribs are tender and falling off the bone.
  • (Or add all ingredients into a slow cooker; refer to the instructions for cooking temperatures and time)
  • Make the ginger syrup: Bring 1/2 cup water, the honey, and ginger to a boil over high heat. Once boiling, simmer for 1-2 minutes, and then remove from the heat. Add the mint, cover, and steep for 10-15 minutes. Strain out the ginger and mint. (Store in a glass jar in the fridge for up to 2 weeks).
  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and toss the pasta with butter.
  • Once the short ribs are done cooking, remove the short ribs, let cool slightly, then shred the meat and discard the bones and thyme. Place the pot back on the stove over medium high heat. Bring to a rapid simmer to reduce the cooking liquid by half, to concentrate the flavor and thicken. Then remove from the heat and stir in the shredded meat. Stir in the pasta and parmesan.
  • Mix together the ginger beer, pomegranate juice, grapefruit juice, lime juice, ginger syrup, and tequila (if using). Garnish with mint.
  • Portion the pasta. Top each serving with burrata and additional parmesan.
  • Serve the ragù with bread and Paloma.

Notes

Pro Tip: Great meal to batch cook and freeze in portions so you can defrost and heat up so have an already prepared meal

Nutrition

Calories: 1493kcalCarbohydrates: 201gProtein: 64gFat: 48gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 211mgSodium: 1708mgPotassium: 2884mgFiber: 14gSugar: 125gVitamin A: 4943IUVitamin C: 69mgCalcium: 591mgIron: 14mg
Tried this recipe?Let us know how it was!