Short Ribs Ragù Recipe


Nutrition

Cal/Serving: 1,126
Daily Value: 56%
Servings: 6

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
Fat93g143%
Saturated29g145%
Trans1g0%
Carbs9g3%
Fiber2g8%
Sugars6g0%
Protein60g120%
Cholesterol302mg101%
Sodium645mg27%
Calcium87mg9%
Magnesium78mg19%
Potassium1204mg34%
Iron5mg26%
Zinc10mg65%
Phosphorus562mg80%
Vitamin A409IU8%
Vitamin C9mg16%
Thiamin (B1)1mg80%
Riboflavin (B2)1mg59%
Niacin (B3)18mg92%
Vitamin B62mg113%
Folic Acid (B9)13µg3%
Vitamin B121µg24%
Vitamin D9µg2%
Vitamin E3mg16%
Vitamin K8µg10%
Fatty acids, total monounsaturated36g0%
Fatty acids, total polyunsaturated15g0%
Have a question about the nutrition data? Let us know.

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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. 

2
Ratings8

INGREDIENTS

  • 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

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. 

Recipe Details

Servings: 6

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