Short Rib Ragu

When I went through my freezer a few weeks back I saw the short ribs I had put there in January. I knew they would become a sauce for pasta. I knew that the meat with all the wonderful connective tissue would cook to tender perfection. By cooking the sauce in the oven, fully covered for the first hour, then with the lid slightly ajar, the sauce cooks without the hot spots of the stove top. I only needed to stir the sauce once an hour. It cooks almost unattended. I served this with homemade pappardelle pasta. It was a perfect meal.


5 lbs Bone in Beef Short Ribs (Be sure they are meaty)
2 tbsp cooking oil
3/4 c dry red or white wine
1 large onion, 1/4" diced
1 large carrot, grated
4 cloves garlic, minced (or 2 tsp Epicure Minced Garlic)
2 28oz cans Crushed Tomatoes
2 14oz cans Tomato Sauce
2 tbsp Epicure Marinara seasoning

Preheat the oven to 300 degrees. Heat a large dutch oven over high heat. While the pan is heating generously salt the short ribs. Add the oil to the pan and sear the ribs until deeply browned. When all ribs are browned remove them from the pot and reduce the heat to medium high. Add the remaining ingredients, stir to combine and bring to a low boil. Nestle the short ribs into the sauce, place the lid on the pot and place in the oven. Cook for one hour with lid on. Stir the sauce after the first hour, being sure to scrape the caramelized bits on the sides back into the sauce. Replace the lid slightly ajar so steam can escape and cook another hour, repeating the stirring and scraping. At the end of the third hour remove the pot from the oven, scrape and stir. Remove the short ribs and any bones that may have fallen out. Set the ribs aside until cool enough to handle. Cut the meat into bite size chunks, discarding any tough connective tissue. Return the meat to the pot, heat to serving temperature and adjust seasoning by adding salt if necessary. Serve over a good sturdy pasta such as rigatoni or pappardelle. This sauce easily feeds 8-10. Enjoy!