Mushroom Short Rib Ragu

Prep Time: 20 mins | Cook Time: 3 ½  hours | Course: Dinner | Serves: 6

Creamy tomato short rib ragu sauce with mushrooms is perfect over fresh pasta. Please pass the parm.

3-4 lbs short ribs 

2 Tablespoons olive oil 

¼ cup flour

1 Tablespoon onion powder 

1 Tablespoon garlic granules 

Salt and pepper, to taste 

1 onion, diced

1 cup carrots, diced 

1 cup celery, sliced 

1 cup red wine 

1 28-oz can tomatoes, puréed 

28 oz water 

1 teaspoon oregano

1 teaspoon Italian seasoning 

2 bay leaves 

7 cloves garlic, minced 

1 Tablespoon tomato paste 

16 oz mushrooms, sliced 

1 cup heavy cream 

3 green onions, chopped 

¼ cup fresh parsley, chopped for garnish 

Freshly grated Parmesan cheese 

Mix flour, onion powder, garlic granules, salt and pepper on a plate. Press short ribs into it until well coated. In a Dutch oven, heat the olive oil over medium-low heat and brown the ribs on all sides, about 2 minutes per side. Add onion, carrot, celery, and red wine. Let simmer for 5 minutes.

Puree tomatoes in a blender and pour into the Dutch oven with an equal amount of water. Top with oregano, Italian seasoning, bay leaves, garlic, tomato paste, and mushrooms. Stir occasionally while it simmers for 1 hour.

Preheat the oven to 300°. Using paper towels, defat any accumulated oil from the top of the pot and discard. Stir in heavy cream and cook in the oven for an additional two hours. The red meat will be tender, taste and correct for seasoning. Serve the sauce over freshly cooked pasta, garnish with parsley, and green onion. Top with a short rib and freshly grated Parmesan cheese.