Short Ribs Ragù

Short Ribs Ragù
Staff Writer

Thinkstock/iStockphoto

This recipe came about when a friend suggested we make a pasta sauce out of the leftover short ribs we had in the fridge. I also think it's worth mentioning that we did while trapped inside during a hurricane, and so this delicious dish was the result of luck and what we had on hand. 

Ingredients

  • 2  Tablespoons  olive oil
  • onion, finely chopped
  • cloves garlic, minced
  • 5  Pounds  cooked spare ribs with gravy, meat removed from bones and shredded, one bone reserved
  • One  12-ounce can tomato sauce
  • 2  Tablespoons  tomato paste
  • 1  Tablespoon  sugar
  • 1  Tablespoon  dried oregano
  • sprigs thyme
  • bay leaf

Directions

Heat the olive oil in a sauté pan over medium-high heat and cook the onion and garlic until the onion is translucent, about 5 minutes. Add the spare rib meat, the rib, and the gravy and heat through for 1 minutes. Add the tomato sauce, tomato paste, sugar, dried oregano, thyme, and bay leaf and stir. Simmer over medium-low heat for 30 minutes to 1 hour, until the sauce has thickened and the flavors have developed. Remove bay leaf and rib and serve with pasta. 

Nutritional Facts

Total Fat
27g
39%
Sugar
1g
1%
Saturated Fat
7g
29%
Cholesterol
287mg
96%
Carbohydrate, by difference
4g
3%
Protein
101g
100%
Vitamin A, RAE
44µg
6%
Vitamin B-12
6µg
100%
Vitamin B-6
3mg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
95mg
10%
Choline, total
268mg
63%
Fiber, total dietary
2g
8%
Folate, total
38µg
10%
Iron, Fe
3mg
17%
Magnesium, Mg
122mg
38%
Niacin
43mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
968mg
100%
Riboflavin
1mg
91%
Selenium, Se
111µg
100%
Sodium, Na
900mg
60%
Vitamin D (D2 + D3)
2µg
13%
Water
257g
10%
Zinc, Zn
6mg
75%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.