2.2
5 ratings

Short Ribs Ragù

Short Rib Ragù
istockphoto.com

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. 

6
Servings
1127
Calories Per Serving

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. 

Nutritional Facts
Servings6
Calories Per Serving1127
Total Fat93g100%
Sugar6gN/A
Saturated29g100%
Cholesterol302mg100%
Protein60g100%
Carbs10g3%
Vitamin A21µg2%
Vitamin B121µg24%
Vitamin B62mg100%
Vitamin C9mg16%
Vitamin D9µg2%
Vitamin E3mg16%
Vitamin K11µg14%
Calcium96mg10%
Fiber2g8%
Folate (food)13µgN/A
Folate equivalent (total)13µg3%
Iron5mg27%
Magnesium79mg20%
Monounsaturated36gN/A
Niacin (B3)18mg92%
Phosphorus563mg80%
Polyunsaturated16gN/A
Potassium1194mg34%
Riboflavin (B2)1mg60%
Sodium619mg26%
Sugars, added2gN/A
Thiamin (B1)1mg82%
Trans0.8gN/A
Zinc10mg65%