Short Rib Ragu
This Short Rib Ragu is an exquisite blend of tender, slow-cooked beef, rich tomatoes, and a touch of red wine and cocoa for depth and flavor. Paired with pasta and topped with dark chocolate shavings and Parmesan, it’s a meal that impresses every time. Ideal for special dinners or when you want to create a cozy, comforting dish, this ragu is sure to become a family favorite.
Ingredients
- 2-3 lbs if Short Ribs
- S&P
- Kinders Buttery Steakhouse Seasoning
- Badia Complete Seasonig
- Garlic Powder
- Herbs de Provence seasoning
- 2 tbsp Olive Oil
- 1 small red onion diced
- 2-3 carrots peeled and diced
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 1 tbsp unsweetened Cocoa Powder
- ½ cup dry red wine
- 28 oz San Marzano style tomatoes crushed
- 1-2 inch Parmesan rind
- 80 % or higher dark chocolate to shave on top
- Parmesan for topping
- Pasta for serving - I used Rigatoni
Instructions
- Generously season short ribs with seasonings and rub all over. In a large skillet add olive oil and brown short ribs on all sides, about 12-15 minutes. Set aside.
- Drain out any extra oil from pan. Add in onion, garlic, and carrots. Sauté till translucent. Scrape any brown bites off the bottom to mix in.
- Add in tomato paste and cocoa powder. Cook a few minutes while stirring constantly. Add in wine to deglaze pan. The add in crushed tomatoes and Parmesan rind. Let come to a simmer. Add back in ribs and more herbs de Provence (or can use fresh herbs), cover and let cook for 3-4 hours.
- Once meat gets tender enough to fall off the bone, remove the bones and shred the meat with a fork. Let cook until ready to serve.
- Serve on top of pasta of choice. Top with grated chocolate and Parmesan!