Short Ribs Ragù

Staff Writer
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
Deliver Ingredients

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. 

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
93g
100%
Sugar
6g
N/A
Saturated Fat
29g
100%
Cholesterol
302mg
100%
Protein
60g
100%
Carbs
10g
3%
Vitamin A
21µg
2%
Vitamin B12
1µg
24%
Vitamin B6
2mg
100%
Vitamin C
9mg
16%
Vitamin D
9µg
2%
Vitamin E
3mg
16%
Vitamin K
11µg
14%
Calcium
96mg
10%
Fiber
2g
8%
Folate (food)
13µg
N/A
Folate equivalent (total)
13µg
3%
Iron
5mg
27%
Magnesium
79mg
20%
Monounsaturated
36g
N/A
Niacin (B3)
18mg
92%
Phosphorus
563mg
80%
Polyunsaturated
16g
N/A
Potassium
1194mg
34%
Riboflavin (B2)
1mg
60%
Sodium
619mg
26%
Sugars, added
2g
N/A
Thiamin (B1)
1mg
82%
Trans
0.8g
N/A
Zinc
10mg
65%