Boneless Short Rib Ragu

by Laura on January 27, 2011

This sauce is so simple and so delicious.  It has all the unctuous richness of short ribs, but you don’t need to fuss with extracting them—dripping from the pan—to remove bones or shred them.   It’s the kind of recipe that, after a little time devoted to browning, is quick to put together and perfumes the house while it braises in the oven for a couple of hours.  It also keeps well and reheats beautifully, so it’s a perfect do-ahead dish.  This is winter fall-in-love food, and, if you live in a cold climate like I do, it is, to my mind, a very romantic gesture.  Of course, my kids think it’s just the best dinner of the week.

Fresh Pasta and Fresh Gnocci posts coming soon!

{ 4 comments… read them below or add one }

1 Biz January 30, 2012 at 3:53 pm

Yep, just what I was looking for! I bought some boneless short ribs because they were on sale – I think I only have about 1.5 pounds though, so I think I’ll halve your recipe. I’ll let you know how it turns out! :D

2 Laura January 31, 2012 at 12:12 pm

Thanks, Biz!

3 Heather January 15, 2013 at 6:29 pm

This was spectacular! Everybody raved. I will definately be making this again. Whole Foods didn’t have boneless spare ribs so the butcher cut 9 lbs off the bones. I kept the bones to make stock. Again this was so delicious!

4 Laura January 19, 2013 at 4:41 pm

Heather, Thank you so much! I’m so happy you enjoyed it.

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