Short Rib Ragu

Short Rib Ragu

This Short Rib Ragu is a flavorful dish that showcases the decadence of simmered meats combined with a rich, hearty sauce. It’s perfect for those special occasions when you want to treat yourself and your loved ones. While many pasta dishes can be complex, this recipe simplifies the process without sacrificing taste, demonstrating that cooking can be both efficient and delicious.

1 LB beef short ribs
Garlic powder for seasoning
Salt and pepper for seasoning
GF Flour for dredging @namastefoodsco
1/2 LB Bacon w grease reserved
3 carrots chopped
1 bell pepper chopped
1 onion diced
2 TB tomato paste @centofoods
2 TB jarred garlic
2 jumbo cans peeled tomatoes @muttipomodorousa
1 carton stock
1-2 cup fresh parmesan @belgioiosocheese
1 pkg GF noodles @jovialfoods

Preheat oven to 350°
Pat short ribs dry and season with garlic powder, salt, and pepper on all sides. Dredge with GF flour and set aside.
Chop bacon in lards and sauté in a Dutch oven over medium-high heat. Do not drain grease. Reserve bacon. Brown short ribs in the bacon grease on all sides. Once brown, add onions, vegetables, and garlic. Add bacon back to the pot. Add both cans of tomatoes and chop them up with scissors or tongs. Cover and place in the oven for roughly three hours until ribs fall off the bone. Shred meat, discarding bones and any unwanted fat and cartilage. Add meat back to the sauce and add Parmesan cheese. Taste the sauce and salt and pepper. Boil pasta and add to the sauce or top sauce over pasta. Serve warm and enjoy!
Xoxo
Aricka
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