Short Rib Ragu
Prep Time: 20 mins | Cook Time: 3.5 hours | Course: Dinner | Servings: 4
Delicious short rib ragu over fresh pasta with a rich herb and tomato sauce topped with melty gruyere cheese. This delightful dish is inspired by Bobby Flay
4 short ribs
1 Tbsp olive oil
2 28-oz cans diced tomatoes
2 28-oz cans of water
Salt and pepper, to taste
2 bay leaves
1 tsp dried parsley
1 tsp dried italian seasoning
1 tsp dried thyme
2 tsp fresh rosemary, chopped
1 small onion, diced
7 garlic cloves, minced
½ cup carrots, diced
1 cup red wine
1 Tbsp tomato paste
1 Tbsp fresh parsley, chopped
Fresh pasta, linguini or other, cooked to package directions
½ cup gruyere, grated
Preheat the oven to 350*. In a dutch oven (or large ovenproof skillet) over medium high heat, brown the short ribs in the olive oil on all sides. Approximately 3 minutes per side. Nestle the tomatoes around the meat, add water to the cans and add to the pan swirling to release any leftover tomatoes. Sprinkle in all seasonings and the onion, garlic and carrots along with the red wine and tomato paste. Stir, turn off the stovetop and place in the oven for about 3 hours. Cook pasta according to package directions. When ready to serve, place a short rib on top of the pasta and cover with meaty ragu sauce. Sprinkle with the cheese and fresh parsley.
