Short Ribs Ragù Recipe
Daily Value: 56%
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||13µg||3%|
|Fatty acids, total monounsaturated||36g||0%|
|Fatty acids, total polyunsaturated||15g||0%|
Exclusive from The Daily Meal
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.
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 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
- 3 sprigs thyme
- 1 bay leaf
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.
Recipe DetailsServings: 6
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