Beef Rib Ragout Recipes

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ITALIAN BEEF RAGU



Italian Beef Ragu image

A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.

Provided by Emily Kemp

Categories     Main Course

Time 2h45m

Number Of Ingredients 10

1 carrot
1 white onion
1 stalk celery
8.8 oz 250g ground beef (mince) ((250g))
8.8 oz 250g ground pork (mince) ((250g))
2 cups sieved tomatoes (passata) ((470g))
1 cup (230ml) red wine ((240ml))
4 cups beef stock ((1 litre))
1 tbsp olive oil
1 pinch salt and pepper

Steps:

  • Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
  • If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
  • Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
  • Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
  • To serve with pasta add cooked pasta into the ragu and toss or use as desired.

Nutrition Facts : Calories 547 kcal, Carbohydrate 12 g, Protein 33 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 119 mg, Sodium 457 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

BEEF RAGOUT



Beef ragout image

Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 3h55m

Yield Serves 6-8

Number Of Ingredients 13

1.2kg beef shin, cut into chunks
4-5 tbsp olive oil
2 onions, finely chopped
3 carrots, finely chopped
4 celery sticks, finely chopped
4 garlic cloves, sliced
3 tbsp tomato purée
400ml red wine
2 rosemary sprigs
2 bay leaves
2 x 400g cans chopped tomatoes
500ml beef stock
parmesan, grated, and pappardelle (see 'Goes well with', below), to serve

Steps:

  • Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
  • Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
  • When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium

SHORT RIB RAGù RECIPE BY TASTY



Short Rib Ragù Recipe by Tasty image

Here's what you need: bone-in beef short rib, kosher salt, freshly ground black pepper, olive oil, yellow onion, carrot, garlic, tomato paste, port or red wine, crushed tomato, beef stock, dijon mustard, bay leaves, fresh thyme, water, pappardelle pasta, fresh parsley, grated parmesan cheese

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

2 lb bone-in beef short rib, cut into 2-inch (5-cm) pieces
3 teaspoons kosher salt, divided, plus more to taste
3 teaspoons freshly ground black pepper, divided, plus more to taste
1 tablespoon olive oil
1 cup yellow onion, diced
1 ½ cups carrot, diced
2 cloves garlic, minced
2 tablespoons tomato paste
2 cups port or red wine
28 oz crushed tomato, 1 can
1 cup beef stock
1 tablespoon dijon mustard
2 bay leaves
6 sprigs fresh thyme
1 cup water, as needed
2 lb pappardelle pasta
fresh parsley, finely chopped, for garnish
grated parmesan cheese, for garnish

Steps:

  • Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.
  • Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
  • Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.
  • Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
  • Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
  • Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.
  • Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
  • Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.
  • Add salt and pepper to taste. Simmer for 15 minutes over low heat.
  • Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 1022 calories, Carbohydrate 147 grams, Fat 21 grams, Fiber 9 grams, Protein 51 grams, Sugar 14 grams

BRAISED SHORT RIB RAGU RECIPE BY TASTY



Braised Short Rib Ragu Recipe by Tasty image

Here's what you need: short rib, salt, pepper, oil, onion, carrot, celery, red wine, garlic, fresh rosemary, tomato paste, beef broth, tomato, dried bay leaf, fresh parsley, grated pecorino romano

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

4 lb short rib
salt, to taste
pepper, to taste
2 tablespoons oil
1 ½ cups onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
2 cups red wine
2 tablespoons garlic, chopped
2 sprigs fresh rosemary
2 tablespoons tomato paste
2 cups beef broth
28 oz tomato, 1 can
1 dried bay leaf
fresh parsley, for garnish
grated pecorino romano, for garnish

Steps:

  • First, salt and pepper your short ribs.
  • In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside.
  • In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent.
  • Add the red wine, cook until some of the alcohol has burned off.
  • Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
  • Return the browned short ribs, bring to a boil.
  • Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
  • Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.
  • Return to the pot. Give it a stir so all the meat is coated in the sauce.
  • NOTE: Keep warm until ready to serve.
  • Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 785 calories, Carbohydrate 39 grams, Fat 37 grams, Fiber 3 grams, Protein 59 grams, Sugar 11 grams

EASY BEEF RAGOUT



Easy Beef Ragout image

This is an easy and delicious recipe for beef ragout. It cooks slowly and smells (and tastes) wonderful! You can serve over white rice, mashed potatoes or some pasta.

Provided by Redsie

Categories     Stew

Time 3h

Yield 5 serving(s)

Number Of Ingredients 15

2 cups chopped onions
2 garlic cloves, minced
2 tablespoons butter or 2 tablespoons margarine
2 lbs boneless round steak, trimmed of fat and cubed
reserved tomato juice, plus water to make 1 cup
2 bay leaves
pepper
2 cups whole baby carrots
2 cups sliced mushrooms
1 (14 ounce) can stewed tomatoes, drained and juice reserved
1 medium green pepper, slivered
paprika
seasoning salt
1/3 cup water
2 tablespoons flour

Steps:

  • Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart casserole.
  • Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325F oven for 1 1/2 hours.
  • Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
  • Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened.
  • Makes 10 cups.

Nutrition Facts : Calories 460.4, Fat 23.1, SaturatedFat 10, Cholesterol 122.9, Sodium 357.4, Carbohydrate 20.8, Fiber 3.5, Sugar 10, Protein 42.2

BEEF RAGOUT



Beef Ragout image

My mother used to serve this to our family as a one-dish meal by adding sliced potatoes with the carrots. I've updated it by substituting mushrooms for the potatoes and adding chili sauce. It's also good over rice or mashed potatoes.

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 2 servings.

Number Of Ingredients 16

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper, divided
3/4 pound boneless beef round steak, cut into thin strips
1 large onion, sliced and separated into rings
1 tablespoon vegetable oil
3/4 cup water
3/4 cup red wine or beef broth
1 to 2 tablespoons chili sauce
2 bacon strips, cooked and crumbled
1 garlic clove, minced
1/4 teaspoon dried oregano
Dash dried thyme
3/4 cupsliced carrots
3/4 cup sliced fresh mushrooms
Hot cooked noodles

Steps:

  • In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, saute beef and onion in oil over medium heat until meat is browned and onion is tender. Add the water, wine or broth, chili sauce, bacon, garlic, oregano, thyme and remaining pepper; mix well. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots and mushrooms; cover and simmer for 30 minutes or until carrots and meat are tender. Serve over noodles.

Nutrition Facts :

BEEF RIB RAGOUT



Beef Rib Ragout image

This is a wonderful, flavourful sauce made with beef short ribs. I love it over pasta but it would be great served over mashed potatoes as well.

Provided by Irmgard

Categories     Stew

Time 2h55m

Yield 5 cups

Number Of Ingredients 14

2 lbs beef short ribs
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 onions, diced
2 carrots, peeled and diced
2 celery ribs, diced
3 garlic cloves, minced
1 1/2 teaspoons dried thyme
2 bay leaves
4 cups beef broth
1 1/3 cups dry red wine
6 plum tomatoes, coarsely chopped
1/2 cup fresh parsley, chopped

Steps:

  • Sprinkle the short ribs with half each of the salt and pepper.
  • In a shallow Dutch oven, heat half of the oil over medium-high heat and brown the short ribs.
  • Transfer to a plate and drain the fat from the pan.
  • Heat the remaining oil in the pan over medium heat.
  • Cook the onions, carrots, celery, garlic, thyme, bay leaves and remaining salt and pepper, stirring occasionally, until the vegetables are softened, about 6 minutes.
  • Stir in the broth, wine and tomatoes and bring to a boil.
  • Return the short ribs to the pan.
  • Reduce the heat, cover and simmer until tender, 2 to 2-1/2 hours.
  • Transfer the ribs to a plate.
  • Bring the sauce to a boil and boil until reduced to about 5 cups, 12 minutes.
  • Meanwhile, remove the meat from the ribs.
  • Dice the meat and return it to the pan.
  • Stir in the parsley and simmer until heated through, about 3 minutes.
  • Discard the bay leaves.

Nutrition Facts : Calories 891.4, Fat 74.9, SaturatedFat 29.7, Cholesterol 138.5, Sodium 1053.6, Carbohydrate 13.3, Fiber 3, Sugar 5.7, Protein 29.5

SHORT RIB RAGU WITH PAPPARDELLE AND PECORINO ROMANO



Short Rib Ragu with Pappardelle and Pecorino Romano image

Provided by Bobby Flay

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons vegetable oil
3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs
Salt and freshly ground pepper
1 dried bay leaf
2 sprigs fresh rosemary
5 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
4 small carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 medium shallots, diced
1 tablespoon all-purpose flour
2 tablespoons tomato paste
1/2 cup ruby port
2 cups red wine, such as cabernet
1/2 head garlic, cloves separated and peeled
3 1/2 cups homemade beef stock
1 pound pappardelle or other long, flat pasta
Chopped parsley
Grated Pecorino Romano, for garnish

Steps:

  • Heat oven to 325 degrees F.
  • Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
  • Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside.
  • Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
  • Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.
  • Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
  • Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.
  • Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.

10 BEST BEEF RIB RECIPE COLLECTION



10 Best Beef Rib Recipe Collection image

Provided by insanelygood

Categories     Beef     Recipe Roundup

Number Of Ingredients 10

Oven-Baked BBQ Beef Ribs
Slow Cooker Beef Ribs
Slow Cooker Beef Short Ribs
Smoked Beef Ribs
Grilled Tender Juicy Boneless Beef Ribs
Easy Grilled Beef Short Ribs
Asian Braised Short Ribs
Slowly Braised Beef Short Rib Ragu
Korean Beef Short Ribs
Instant Pot Beef Ribs

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT



Braised Beef Short Ribs with Root Vegetable Ragoût image

Categories     Beef     Vegetable     Braise     Marinate     Red Wine     Winter     Thyme     Gourmet

Yield Serves 4

Number Of Ingredients 12

1 small onion
1 medium carrot
1/4 cup plus 1 tablespoon vegetable oil
1 cup dry red wine
3 thyme sprigs
1 Turkish bay leaf or 1/4 California bay leaf
1/2 teaspoon cracked black pepper
four 3/4-pound beef short ribs (sometimes called Flanken)
all-purpose flour for dusting ribs
2 cups veal stock (16 fluid ounces)
1/2 cup water if necessary
Accompaniment: root vegetable ragout

Steps:

  • Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
  • Preheat oven to 300°F.
  • Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
  • Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock
  • . Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3‚ hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
  • Serve short ribs with braising liquid and vegetable ragout.

BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT



Braised Beef Short Ribs with Root Vegetable Ragoût image

Categories     Beef     Meat     Gourmet

Yield Serves 4

Number Of Ingredients 12

1 small onion
1 medium carrot
59.15 ml plus 14.79 ml vegetable oil
236.59 ml cup dry red wine
3 thyme sprigs
1 Turkish bay leaf or 1/4 California bay leaf
.89 g cracked black pepper
four .34-Kilogram beef short ribs (sometimes called Flanken)
all-purpose flour for dusting ribs
473.18 ml veal stock
118.30 ml water if necessary
Accompaniment: root vegetable ragout

Steps:

  • Slice enough onion and chop enough carrot to measure 20 g each. In a 1.42- to 1.89-litre saucepan cook onions and carrots in 14.79 ml oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
  • Preheat oven to 149°C.
  • Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
  • Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 59.15 ml oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock.
  • Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3 1/2 hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
  • Serve short ribs with braising liquid and vegetable ragout.

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2020-02-08 Make the Sauce. Prepare. Preheat oven to 325 degrees F / 165 degrees C. Prep your ingredients: Pat the short ribs dry and rub in salt and pepper. Set aside. Using a food processor, pulse onion, carrots, celery, mushrooms, and sage leaves until finely diced (or dice them finely by hand).
From recipesthatreallywork.com


SLOW COOKER SHORT RIB RAGU – GIADZY
2 1/2 pounds boneless short ribs (cut into 3-inch pieces) 3 teaspoons kosher salt (divided) 1 red onion (cut into 1/3 inch dice) 1 carrot (peeled and cut into 1/3inch dice)
From giadzy.com


SHORT RIB RAGU - BONELESS SHORT RIBS IN THE INSTANT POT OR STOVE TOP
2021-01-14 Pour the marinara sauce into the instant pot, close the lid, set the vent to sealing and set the instant pot on manual high pressure for 45 minutes. Allow the instant pot to come to pressure and cook for 45 minutes. When the timer beeps, manually release the pressure. Remove the short ribs from the instant pot and shred with two forks.
From madaboutfood.co


HOW TO MAKE THE MOST COMFORTING BEEF SHORT RIB RAGU - YOUTUBE
Julia and test cook Elle Simone unlock the secrets to the ultimate Beef Short Rib Ragu.Get the recipe for Beef Short Rib Ragu: https://cooks.io/38Oqay8Buy ou...
From youtube.com


SLOWLY BRAISED BEEF SHORT RIB RAGU - DELALLO
Build & simmer the short rib ragu: Tie the herbs together using kitchen twine (or finely chop if you do not have twine), then add to the pot with the bay leaves & parmesan rind (if using). Add the crushed tomatoes, beef broth/stock (or water), & browned short ribs from Step 1. Stir to combine. Bring the mixture to a boil.
From delallo.com


OVEN BRAISED SHORT RIB RAGU - OH SWEET BASIL
2022-01-11 Heat an oven to 425 degrees. Place 2 Cups of fresh tomatoes on a baking sheet and drizzle with oil and salt. Roast for 20 minutes or until soft and charred bits are appearing. Remove the tomatoes and set aside. Once cooled a little, blend the tomatoes in a blender to make a tomato sauce.
From ohsweetbasil.com


RECIPE DETAIL PAGE | LCBO - ENGLISH
1 Preheat oven to 400°F (200°C). 2 Remove meat from refrigerator and allow meat to come close to room temperature, about 30 minutes. Place beef in a roasting pan and rub entire piece with olive oil, season very generously with salt and pepper.
From lcbo.com


SHORT RIBS WITH PAPPARDELLE - THE BEST RAGU EVER - SIP AND FEAST
2021-10-05 Instructions. Preheat oven to 300f and move racks to make enough room to accommodate a large Dutch oven pot in the middle of the oven. Pat the short ribs dry and season with 2 teaspoons kosher salt and a ½ teaspoon of black pepper on all sides. Heat a large Dutch oven to medium heat.
From sipandfeast.com


SHORT RIB RAGU WITH PENNE – GIADZY
In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan …
From giadzy.com


BEEF SHORT RIB RAGU RECIPE RECIPES ALL YOU NEED IS FOOD
Jan 03, 2022 · Place the short ribs in the pancetta fat and cook over medium-high heat for 3–5 minutes per side until browned all over. Transfer to the bowl with the pancetta. Add the sausage and beef and cook, breaking up with a spoon, until browned, about 15 minutes. Season with salt and pepper and transfer to the bowl of pancetta and ...
From stevehacks.com


BRAISED SHORT RIB RAGU - BUTTER BE READY
2021-12-30 Prep the oven. Preheat the oven to 325°F. Brown the short ribs. First, season the ribs with salt/pepper and then set them aside to marinate and come up to room temperature. Afterwards, warm up the butter/olive oil and sear the short ribs in batches. You want to get a nice, crispy brown sear on all sides.
From butterbeready.com


SHORT RIB BEEF RAGOUT — VIVIENEATS
2020-06-22 Short rib beef ragout. Serves 4 . 2.5-3 hours . INGREDIENTS. 800g short rib beef on the bone . 2 tbsp olive oil . 1/2 carrot, finely diced. 1/2 celery stalk, finely diced. 1 onion, finely diced. 5 garlic cloves, peeled and lightly crushed . 2/3 cup dry red wine . 1 tbsp tomato paste. 1 litre salt reduced beef stock
From vivieneats.com


BEEF RAGU RECIPE : TOP PICKED FROM OUR EXPERTS - RECIPESCHOICE
Best Beef Ragu Recipe - How to Make Beef Ragu best www.delish.com. braising steak, cut into 5cm cubes Salt Freshly ground black pepper 1 medium onion, chopped 5 cloves garlic, thinly sliced 1/2 tsp. fennel seeds 1/4 tsp. chilli flakes 2 tbsp. tomato paste 60 ml...
From recipeschoice.com


BEEF SHORT RIB RAGU - WHISKED AWAY KITCHEN
2021-01-06 Preheat oven to 320 F (160 C). Cut the beef short ribs into 2-inch (5 cm) pieces and generously season with salt and pepper. Heat the vegetable oil in a large dutch oven over medium heat. Working in batches, sear the beef short ribs until browned on all sides. Remove to a plate and set aside.
From whiskedawaykitchen.com


SHORT RIB RAGU - BASIL AND BUBBLY
2019-12-19 Preheat the oven to 350 degrees F. Liberally salt and pepper the short ribs on all sides. In a large dutch oven set over medium high heat, add the olive oil. Brown the short ribs on their tops and bottoms ( only two sides ) for 5 minutes. Do this in batches if your pot cannot fit all 3 lbs in at once comfortably.
From basilandbubbly.com


SHORT RIB AND TOMATO RAGOUT RECIPE | MYRECIPES
Step 2. Place ribs on a plate; remove and discard bones. Shred beef with 2 forks. Stir beef, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into tomato mixture; keep warm. Step 3. Cook pasta according to package directions, omitting …
From myrecipes.com


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