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 559g 861%
  • Carbs 55g 18%
  • Saturated 175g 874%
  • Fiber 11g 45%
  • Trans 5g
  • Sugars 34g
  • Monounsaturated 214g
  • Polyunsaturated 93g
  • Protein 359g 718%
  • Cholesterol 1,814mg 605%
  • Sodium 3,698mg 154%
  • Calcium 528mg 53%
  • Magnesium 464mg 116%
  • Potassium 7,110mg 203%
  • Iron 28mg 157%
  • Zinc 58mg 388%
  • Phosphorus 3,375mg 482%
  • Vitamin A 124µg 14%
  • Vitamin C 56mg 94%
  • Thiamin (B1) 7mg 494%
  • Riboflavin (B2) 6mg 357%
  • Niacin (B3) 111mg 553%
  • Vitamin B6 14mg 686%
  • Folic Acid (B9) 70µg 18%
  • Vitamin B12 9µg 144%
  • Vitamin D 52µg 13%
  • Vitamin E 19mg 95%
  • Vitamin K 48µg 61%
Have a question about nutritional data? Let us know.
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