Short Ribs Ragù



  • 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

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. 


Calories per serving:

1,126 calories

Dietary restrictions:

Low Carb Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 93g 143%
  • Carbs 9g 3%
  • Saturated 29g 146%
  • Fiber 2g 8%
  • Trans 1g
  • Sugars 6g
  • Monounsaturated 36g
  • Polyunsaturated 16g
  • Protein 60g 120%
  • Cholesterol 302mg 101%
  • Sodium 616mg 26%
  • Calcium 88mg 9%
  • Magnesium 77mg 19%
  • Potassium 1,185mg 34%
  • Iron 5mg 26%
  • Zinc 10mg 65%
  • Phosphorus 562mg 80%
  • Vitamin A 21µg 2%
  • Vitamin C 9mg 16%
  • Thiamin (B1) 1mg 82%
  • Riboflavin (B2) 1mg 59%
  • Niacin (B3) 18mg 92%
  • Vitamin B6 2mg 114%
  • Folic Acid (B9) 12µg 3%
  • Vitamin B12 1µg 24%
  • Vitamin D 9µg 2%
  • Vitamin E 3mg 16%
  • Vitamin K 8µg 10%
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