SHORT RIB BOURGUIGNON OVER CREAMY POLENTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h15m
Yield 4 to 5 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees F.
- Heat the oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring occasionally, until golden brown and the fat has rendered, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Reserve the rendered fat in the Dutch oven.
- Generously season the short ribs with salt and pepper. In the same Dutch oven, working in batches, brown the short ribs in the remaining bacon fat over high heat, then remove to a plate and set aside. Remove all but 1 tablespoon of fat from the Dutch oven.
- To the Dutch oven with the reserved fat, add the carrots and shallots. Cook over medium-high heat until lightly browned, 10 to 15 minutes. Add the tomato paste and cook until slightly darker, 3 to 4 minutes. Add the garlic and cook, stirring, about 1 minute. Remove about half of the carrots and shallots, and reserve.
- To the Dutch oven, add the wine, beef broth, cognac, short ribs and bouquet garni. Season with salt and pepper and bring to a simmer over medium-high heat. Cover, transfer to the oven and cook until the beef is very tender, 2 to 3 hours.
- Meanwhile, in a skillet over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms, season with salt and pepper and cook, stirring often, until golden brown, about 5 minutes. Set aside.
- Bring the Dutch oven from the oven to the stovetop. Remove the bouquet garni, carrots and shallots and discard. Bring the liquid to a simmer.
- Using a fork, in a small bowl, cream together the remaining 1 tablespoon of butter and flour, using your fingers if necessary to mix well. Stir the mixture into the stew. Simmer over medium-low heat for 15 to 20 minutes. Taste and adjust the seasoning as necessary.
- Serve the ribs over creamy polenta along with the mushrooms and reserved carrots and shallots. Ladle some of the sauce over the top before serving.
- In a medium saucepan over medium-high heat, add the milk, then add the cornmeal gradually, whisking constantly. Add salt and pepper to taste, and bring to a boil, stirring occasionally.
- Turn the heat to low, and cook, stirring often, until the polenta is very thick, but is still creamy, 30 to 35 minutes. If the polenta becomes too thick, whisk in additional milk or water, 1 tablespoon at a time, until it is the desired consistency (it should be about the consistency of porridge).
- Remove the saucepan from the heat and stir in the butter using a wooden spoon. Taste for seasoning and serve immediately.
BEEF SHORT RIB RAGU WITH POLENTA RECIPE
Provided by kathryns
Number Of Ingredients 12
Steps:
- 1. Adjust oven rack to middle position and heat oven to 350 degrees. Microwave 1/2 cup broth and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms in fine-mesh strainer lined with coffee filter, pressing to extract all liquid; reserve liquid and chop mushrooms fine. 2. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato paste, anchovies, and five-spice powder and cook, stirring frequently, until mixture has darkened and fond forms on pot bottom, 3 to 4 minutes. Add wine, increase heat to medium-high, and bring to simmer, scraping up any browned bits. Continue to cook, stirring frequently, until wine is reduced and pot is almost dry, 2 to 4 minutes. Add tomatoes and reserved juice, remaining 1 cup broth, reserved mushroom soaking liquid, and mushrooms and bring to simmer. 3. Toss beef with ¾ teaspoon salt and season with pepper. Add beef to pot, cover, and transfer to oven. Cook for 1 hour. 4. Uncover and continue to cook until beef is tender, 1 to 1 1/4 hours longer. 5. Remove pot from oven; using slotted spoon, transfer beef to cutting board and let cool for 5 minutes. Using 2 forks, shred beef into bite-size pieces, discarding any large pieces of fat or connective tissue. Using large spoon, skim off any excess fat that has risen to surface of sauce. Return beef to sauce and season with salt and pepper to taste. (Sauce can be refrigerated for up to 3 days or frozen for up to 2 months.)
SHORT RIB RAGù RECIPE BY TASTY
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
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
More about "beef short rib ragu with polenta recipes"
SLOW COOKER SHORT RIB RAGU WITH POLENTA - CAROLINE'S COOKING
2016-03-08 Instructions. Heat the olive oil in a large skillet/frying pan or wide heavy-based pan. Cut the meat into approx 2in/5cm chunks (or between the …
From carolinescooking.com
5/5 (2)Total Time 6 hrs 25 minsCategory Main CourseCalories 1271 per serving
From carolinescooking.com
5/5 (2)Total Time 6 hrs 25 minsCategory Main CourseCalories 1271 per serving
- Cut the meat into approx 2in/5cm chunks (or between the bones if using part on the bone) and season lightly with salt and pepper. Brown the meat in th e pan in batches, browning all sides, then transfer to a slow cooker.
- Dice the onion and carrot and crush/finely chop the garlic. Cook the onion and carrot in the pan for a couple minutes, then add garlic. Add a little more oil if needed. Cook all around 5min until the onions soften.
- Add wine to the pan to deglaze - scrape any brown off the bottom to get all the good flavor. Add the tomatoes and herbs then pour everything over the meat in the slow cooker. The meat should be covered by the sauce.
BRAISED SHORT RIBS WITH CREAMY POLENTA | WILLIAMS SONOMA
SLOW COOKED SHORT RIB RAGU ON POLENTA - SIMPLY DELICIOUS
2021-11-06 Instructions. Preheat the oven to 160°C/320°F. Pat beef short ribs dry with paper towels then season generously with salt and black pepper. Heat a large, deep braiser over medium high heat. Add a few tablespoons of olive oil then add the beef in batches. Sear on all sides until golden brown. Remove and set aside.
From simply-delicious-food.com
5/5 (2)Total Time 3 hrs 10 minsCategory DinnerCalories 611 per serving
From simply-delicious-food.com
5/5 (2)Total Time 3 hrs 10 minsCategory DinnerCalories 611 per serving
BEEF RAGU CROCKPOT - THERESCIPES.INFO
Place all remaining ingredients with the beef in a crockpot or slow cooker (5 quart size worked for me). Cover and cook on low for 7-8 hours. When the beef falls apart easily when pulled at with two forks, it is ready. Shred the beef into pieces and give it a good stir. For the polenta, boil the water and add the salt.
From therecipes.info
From therecipes.info
RED WINE BRAISED SHORT RIBS WITH CREAMY POLENTA
Step 5. Deglaze with the red wine, scraping up any browned stuck bits from the bottom of the pot. Add in the bay leaves, Parmesan rinds, dried porcini mushrooms, rosemary sprigs and bring to a boil. Nestle in the browned beef short ribs, return to a simmer and allow to cook uncovered until the wine has reduced by half, approximately 30 minutes.
From tastetoronto.com
From tastetoronto.com
SLOW COOKED BEEF SHORT RIBS PASTA SAUCE - SAVORING ITALY
2022-01-03 Cook together for a few minutes then add every thing from the skillet into the slow cooker. Add the sauce and stir it around the ribs. Add in 3/4 cup to 1 cup water, stir it together. Close with the lid and cook on high for 4-5 hours or on low for 7-8 hours, stirring occasionally. Serve with cooked pasta or with polenta.
From savoringitaly.com
From savoringitaly.com
SLOW COOKER SHORT RIB RAGU - THE MAGICAL SLOW COOKER
2020-05-29 Set a large skillet on the stove top and set to medium high heat. Add the cooking oil when the pan is hot. Brown the short ribs on all sides, no need to cook through. Add the browned short ribs to the slow cooker. Pour over the spaghetti sauce, add the onion, garlic, basil, oregano, salt, pepper and wine. Stir.
From themagicalslowcooker.com
From themagicalslowcooker.com
SHORT RIB RAGU RECIPE | TRIED AND TRUE RECIPES
2022-01-03 Remove the ragu from the heat and carefully remove the lid. Shred the beef and mash any remaining whole-peeled tomatoes. Turn the heat to medium-high and let the ragu low-boil uncovered, for 15–20 minutes. If the liquid evaporates too quickly, add beef stock in ¼ cup increments. Taste and season the sauce.
From triedandtruerecipe.com
From triedandtruerecipe.com
SHORT RIB RAGU - GIRL WITH THE IRON CAST
2021-11-02 Lower the heat to medium, add 2 tbsp olive oil and diced onions. Sauté for 4 minutes, until onions begin to soften. Pour in 2 cups of red wine to deglaze the pan, using a wooden spoon to scrape up flavorful short rib bits on bottom of pot. Allow the liquid to reduce for 6 minutes. Carefully add to slow cooker.
From girlwiththeironcast.com
From girlwiththeironcast.com
SHORT RIB RAGU - FRESH LIVING
Method. Heat half the oil in a pot over high heat, season meat and brown in batches. Remove and set aside. Heat remaining oil in the same pot and sauté onion until soft and translucent. Add garlic, spices and herbs and fry for a minute. Add tomato …
From pnpfreshliving.com
From pnpfreshliving.com
ITALIAN BRAISED BEEF RAGU WITH PARMESAN POLENTA
2021-02-25 Sear on both sides for about 2-3 minutes. Place the beef roast into the slow cooker or crockpot. Generously season with salt and pepper. Finely chop the onion, carrot, and garlic. Add the garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes on top of the roast. Cook on low for 8 hours.
From modernhoney.com
From modernhoney.com
SHORT RIB RAGU WITH POLENTA – NOODLE IN THE KITCHEN
2018-11-19 It was such a waste to not do something with these delicious tender chunks of beef. Soooo, lately I have been trimming the meat, mixing it with some sauce and saving it for an easy weeknight dinner over cheesy polenta. I tried to recreate this without the whole Sunday Gravy process and this is close to the same flavor. Next time I will try to simmer the sauce all day.
From noodleinthekitchen.com
From noodleinthekitchen.com
RAGU BOLOGNESE (EASY SLOW COOKER RECIPE) - NO SPOON NECESSARY
2021-02-23 Repeat with remaining tablespoon of oil and ribs. In the slow cooker: Add all the remaining ingredients to the slow cooker and season generously with salt and pepper. Give everything a good stir to combine. Cook: Cover the slow cooker and cook on LOW for 7-8 hours, or until short ribs are fork tender.
From nospoonnecessary.com
From nospoonnecessary.com
BEEF SHORT RIB RAGU | THE PERFECT MEATY SAUCE FOR PASTA
2018-12-17 In a large casserole dish (or using the Saute function on an Instant Pot [IP] electric pressure cooker), heat the olive oil. NOTE: If you're going to slow cook the ribs in the oven, preheat the oven to 120C/Gas 1/2 now. When the oil is hot, brown the beef short ribs well, in batches if necessary. Remove to a plate.
From moorlandseater.com
From moorlandseater.com
CROCKPOT BRAISED BEEF RAGU WITH POLENTA RECIPE - PINCH …
2015-01-07 Cover and cook on low for 7-8 hours. When the beef falls apart easily when pulled at with two forks, it is ready. Shred the beef into pieces and give it a good stir. For the polenta, boil the water and add the salt. Slowly add the cornmeal, whisking constantly to avoid lumps. The polenta will start to thicken quickly.
From pinchofyum.com
From pinchofyum.com
BEST ITALIAN BEEF SHORT RIB RAGU - CUCINABYELENA
2021-11-03 Add the onion, shallot, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened and browned, about 15 minutes. Add the tomato paste and sauté for a few more minutes, until darkened and thickened. Pour in the wine (the alcohol will burn off at this point).
From cucinabyelena.com
From cucinabyelena.com
SHORT RIB RAGU - BASIL AND BUBBLY
2019-12-19 Instructions. 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
From basilandbubbly.com
BEEF RAGU RECIPE - SPOON FORK BACON
2020-12-06 beef ragu. Season chuck roast all over with salt and pepper. Pour 1 tablespoon oil in a large, Dutch oven over medium-high heat. Add beef to Dutch oven and sear on each side for 5 minutes. Remove from pot and set aside. Add remaining oil to Dutch oven followed by onions, carrots and celery and saute for 4-5 minutes.
From spoonforkbacon.com
From spoonforkbacon.com
10 BEST BEEF RIB RECIPES - INSANELY GOOD
2022-06-01 1. Oven-Baked BBQ Beef Ribs. The secret to spectacular oven-baked ribs is cooking them on low heat for several hours. Marinating them overnight also really helps (even though the recipe says 1-2 hours). The combination of …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
BEEF SHORT RIB RAGU | AMERICA'S TEST KITCHEN
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From americastestkitchen.com
From americastestkitchen.com
BEEF RAGU WITH CREAMY POLENTA - DISH BY DISH
2014-02-17 Steps: 1) Begin by mixing dried garlic and parsley into the flour, then toss the beef cubes into the flour mixture until they are completely and evenly coated. 2) Brown the beef in a hot pan (with very little oil) for a couple of minutes, and then set beef aside to rest. 3) Pre-heat oven to 180 deg cel.
From dishbydish.net
From dishbydish.net
BRAISED RED WINE SHORT RIBS WITH PARMESAN POLENTA
2021-01-11 Preheat oven to 325°F / 177°C. Generously season short ribs on all sides with salt and pepper. Heat a large Dutch Oven over medium-high heat. Add oil. When oil begins to shimmer, add short ribs and brown on all sides, about 4 minutes per side. Transfer short ribs to a plate and return pan to heat.
From inquiringchef.com
From inquiringchef.com
SLOW-COOKED SHORT RIB RAGU - GIRL GONE GOURMET
2015-03-06 Preheat oven to 350 degrees; In a large dutch oven or stock pot heat the vegetable oil over medium-high heat. Add the short ribs and brown on all sides until the outside is …
From girlgonegourmet.com
From girlgonegourmet.com
HEAVENLY RAGù OF BRAISED BEEF AND POLENTA - WHAT DAD COOKED
Cook slowly for 45 minutes or so, stirring almost continuously with a wooden spoon until the polenta ‘comes away from the side of the pan’. Add the butter and parmesan and stir until incorporated and smooth. Turn off the heat, put a lid ajar over the pan and let it rest for 3 minutes. Then serve immediately.
From whatdadcooked.com
From whatdadcooked.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
From whiskedawaykitchen.com
BEEF SHORT RIB RAGU - SWINTON KITCHEN
2017-06-26 Two days later, short rib was still on my mind. I spent the flight home thinking about making short ribs for dinner. Just an hour after I landed home in Georgia, I began cooking. I made beef short rib ragu and it was so good. This recipe definitely took some patience, the beef short rib need at least 2 hours to cook but it is well worth the ...
From swintonkitchen.com
From swintonkitchen.com
POLENTA CAKES WITH SHORT RIB RAGU | TASTY KITCHEN: A HAPPY RECIPE ...
Add the wine and cook for about 5 minutes, until the sauce thickens slightly. Place the short ribs back in the pan and add the beef broth, thyme, and enough water to cover the short ribs completely. Bring the mixture to a boil, then cover the pan and transfer to the oven. Cook for about 3 hours, until the meat is very tender. For the polenta:
From tastykitchen.com
From tastykitchen.com
CABERNET SHORT RIBS RAGU WITH PARMESAN POLENTA - SMELLS LIKE HOME
Skim the liquid fat off the top of the sauce and discard. Remove the bay leaves and discard. Return the shredded short ribs to the sauce and stir to combine. Season with salt and pepper to taste. Keep the crock pot on the warm setting (if yours has this) while you make the polenta (if you're making it - recipe is below).
From smells-like-home.com
From smells-like-home.com
EASY SLOW COOKER BEEF RAGU WITH CREAMY POLENTA - ERIN SANDS
Heat oil in skillet over medium heat. Add onions and cook until softened. Add garlic, spices, tomato paste and anchovies. Cook until just starting to brown. Add wine and stir to scrape up any browned bits in the pan. Pour mixture over beef and add remaining ingedients. Cook on low for 8-10 hours, or on high 4-6 hours.
From erin-sands.com
From erin-sands.com
BEEF SHORT RIBS WITH PARMESAN POLENTA / THE GRATEFUL GIRL COOKS!
Instructions. Preheat oven to 325 degrees. Season short ribs generously with salt and pepper on every side. Heat oil in large dutch oven on medium-high heat. When oil is hot, add ribs (cook in batches, if necessary); cook until browned on all sides (approx. 2-3 minutes per side). Remove ribs to a platter.
From thegratefulgirlcooks.com
From thegratefulgirlcooks.com
LEMON POLENTA WITH BRAISED BEEF RAGù | MORE TIME AT THE TABLE
2018-01-25 Remove beef to a cutting board and let rest 10 minutes. Trim fat and gristle and discard. Slice and chop or shred meat with forks. Skim fat off the top of the sauce if necessary. Return beef to pot of sauce and bring to a simmer. Taste and adjust seasonings. Serve meat and sauce hot, ladled over lemon polenta.
From moretimeatthetable.com
From moretimeatthetable.com
BEEF SHORT RIBS WITH POLENTA - A COMFORT FOOD RECIPE FROM COOK …
2020-01-06 Instructions. Heat the oil in a large casserole pan over a medium heat until hot. Add the beef (in one or two batches - depending how big your pan is) and brown well on all sides - about 2 minutes per side. Remove from the pan. Add the onion, celery, carrot and garlic and stir.
From cookeatworld.com
From cookeatworld.com
BEEF SHORT RIBS AND POLENTA - RECETTE MAGAZINE
2019-04-02 Directions. 1) Cut open the package with short ribs and place in a Suvie pan. 2) In a bowl or measuring cup whisk together 1/2 cup red wine (or water), demi-glace reductio n, & corn starch. Pour the mixture over the short ribs. 3) In another Suvie pan whisk together the polenta and 4 cups of water. Season with 1 tbsp salt.
From blog.suvie.com
From blog.suvie.com
SHORT RIB RAGU AND POLENTA RECIPE - FOOD NEWS
1 tablespoon extra-virgin olive oil. 1 onion, chopped fine. 2 garlic cloves, minced. 1 tablespoon tomato paste. 3 anchovy fillets , rinsed, patted dry, and minced. 1/2 teaspoon five-spice powder. 1/2 cup dry red wine. 1 (14.5-ounce) can whole peeled tomatoes , drained with juice reserved, chopped fine. 2 pounds boneless beef short ribs, trimmed.
From foodnewsnews.com
From foodnewsnews.com
LIDIA'S BEEF SHORT RIB RAGU - ALL INFORMATION ABOUT HEALTHY RECIPES …
1. Place the porcini in a cup of hot water to soften, about 10 minutes. Strain the liquid through a filter or cheesecloth, and reserve. Coarsely chop the porcini. 2. Heat the oil in a large Dutch oven over medium-high heat. Add the onions, and sauté until transparent, 5 to 10 minutes.
From therecipes.info
From therecipes.info
SHORT RIB RAGU - ITALIAN RECIPES - THE ITALIAN CHEF
2012-02-22 Instructions. In a large deep sauce pan, heat the olive oil over medium heat. Add the onion, carrot and celery, cook stirring occasionally until the onion is translucent, about 10 minutes. Add the short ribs and pancetta and brown the ribs on all sides. Crush the tomatoes with your hands, and add to the pot.
From italianchef.com
From italianchef.com
BRAISED SHORT RIBS AND CREAMY POLENTA - THE DIZZY COOK
2019-10-03 Pull short ribs out at least 10 minutes before you intend to start cooking and season them with kosher salt and pepper. Preheat oven to 350. In a heavy dutch oven, add 1 tablespoon of oil and heat on med-high for a minute or two. Sear about 1 minute per side on all sides of your short ribs, until they're nice and brown.
From thedizzycook.com
From thedizzycook.com
BEEF RAGU WITH PARMESAN POLENTA - PAULA DEEN MAGAZINE
Instructions. For ragu: In a large skillet, cook ground beef and next 4 ingredients over medium-high heat until meat is browned and crumbly. Transfer meat mixture to a 4- to 6-quart slow cooker. Stir in diced tomatoes and next 4 ingredients. Cover and cook on LOW for 5 to 7 hours.
From pauladeenmagazine.com
From pauladeenmagazine.com
CROCK POT BRAISED BEEF RAGU WITH POLENTA - LIVING SWEET MOMENTS
2017-01-14 Instructions. Place the onions, garlic, carrots and bay leaf on the bottom of the crock pot. Sprinkle with Italian Seasoning. Chop meat in 2-3 pieces. Season with salt and pepper on every side. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the meat until browned on every side.
From livingsweetmoments.com
From livingsweetmoments.com
BRAISED BEEF SHORT RIB RAGU - JUST A LITTLE BIT OF BACON
2018-02-11 Preheat oven to 325F. In a large, oven-safe Dutch oven, heat olive oil over medium-high heat. Season the short ribs generously with salt and pepper. In two-three batches brown ribs for about 2 minutes per side, which is 8-10 minutes per batch. Transfer the browned ribs to …
From justalittlebitofbacon.com
From justalittlebitofbacon.com
CROCKPOT BRAISED BEEF RAGU WITH POLENTA - KEEPRECIPES
Polenta; ragu; print. Ingredients: 2 tablespoons olive oil 3 lbs. beef rump roast or round roast half a yellow or white onion, minced 3 cloves garlic, minced 2 28-ounce cans San Marzano whole tomatoes (see notes) ½ cup red wine 3 tablespoons tomato paste 1 teaspoon basil 1 teaspoon oregano 2 bay leaves 2 teaspoons salt black pepper to taste For the polenta: 6 cups water 1 …
From keeprecipes.com
From keeprecipes.com
SLOWLY BRAISED SHORT RIB RAGU (SLOW COOKER, INSTANT POT-FRIENDLY)
2021-10-18 Braise in the oven for 2 ½ – 3 hours, until the beef short ribs are fall-apart tender, then finish the short rib ragu sauce as directed in Step 6 & complete the recipe according to “Short Rib Ragu Pasta” Steps 2-4. Crock Pot / Slow Cooker Short Rib Ragu: Prep the recipe according to Steps 1-4, above. Transfer the soffritto mixture to the ...
From playswellwithbutter.com
From playswellwithbutter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love