Short Ribs Ragù


  • 2 Tablespoons  olive oil
  •   onion, finely chopped
  • 2 s  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 s  sprigs thyme
  •   bay leaf

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. 


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. 

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