Instructions:
Sear the Short Ribs: Season the short ribs generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs and set aside.
Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Deglaze with Wine: Pour in the red wine (or beef broth) and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the Tomatoes and Herbs: Stir in the crushed tomatoes, tomato paste, beef broth, oregano, thyme, bay leaves, salt, and pepper. Return the short ribs to the pot, ensuring they are mostly submerged in the sauce.
Slow Cook: Cover the pot and reduce the heat to low. Let the ragu simmer for 2.5 to 3 hours, or until the short ribs are tender and easily fall off the bone. Stir occasionally.
Shred the Meat: Once the short ribs are tender, remove them from the pot. Shred the meat with two forks, discarding the bones and any excess fat. Return the shredded meat to the pot and stir it into the sauce.
Serve: Serve the rich beef ragu over your favorite pasta, such as pappardelle or rigatoni. Garnish with fresh basil or parsley and a sprinkle of Parmesan cheese if desired.
ENJOY!!!
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