Raspberryfisher's Blog

notes on fishing & travel

Short Rib Ragu

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Judy got the new oven and last weekend, we installed it.  So my first test was small, roasted garlic, but 2 nights ago, I made a Short-Rib Ragu.

ragu 3.jpg

Sorry, I had no fettuccine in the pantry, so I resorted to penne.

Yes, this is Ragu in the northern Italian tradition, versus what we get in the North American stores – vegetable base with little to no meat.


  • 3-4 lb Short Ribs (English Cut)
  • 2 Tbsp Olive Oil
  • 3 oz Pancetta, thick slice
  • 1 Onion, Chopped
  • 1 Carrot, Chopped
  • 2c Mushrooms Sliced
  • 3 Garlic Cloves, Large
  • 2 Tbsp Tomato Paste
  • 1 tsp Green Tabsco
  • 1/2c Vermouth
  • 1 28oz Can of Whole Peeled Tomatos


  1. Add olive oil to dutch oven-pot
  2. Heat pot on stove to medium
  3. Cut off exterior fat off ribs
  4. Brown ribs as individual ribs (and remove)
  5. After browning is complete and ribs removed, reduce heat
  6. Add pancetta and onion, stir and ensure onions are well oiled
  7. Add onions soften, add celery, mushroom and garlic
  8. Cook for 15-30 minutes, occasionally mixing
  9. Add tomato paste and tabsco.
  10. Turn to medium-high
  11. Add wine
  12. Remove any bits off bottom
  13. Add tomatoes
  14. Bring to simmer
  15. Remove off stove
  16. Add in meat and juices
  17. If necessary, add stock to cover ribs
  18. Add a parchment, such that it is just above the ragu
  19. Bake in Oven at 275F
  20. Turn every 45 minutes
  21.  Add stock to cover ribs, if necessary
  22.  Skim fat, if necessary
  23. Cook until meat falls off bones (typically 3+ hrs)
  24. Remove from oven, set aside for 15+ minutes
  25. Remove meat and set aside
  26.  If necessary, use wood spoon to break up tomoatoes
  27. If serving that day, keep sauce warm on stove
  28. When meat is cool enough to handle,
    1.  Remove meat from bones
    2. Dispose of any fat
    3.  Break into bite size chunks
  29. Return meat to pot

Good for 3 days and may be frozen for future pasta dishes.  You can make it a sandwich out of it or as Judy prefers, eat it with Mash Potatoes.



Written by raspberryfisher

2016/12/23 at 23:30

Posted in Weekend Cooking

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