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flanken cut short rib ragu

dclarkabal
when a little saucy ragu is in order, check this one out
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Ingredients
  

  • 4 pounds short ribs I had flat cut flanken on hand
  • 1 large onion diced
  • 3 carrots peeled and diced
  • 2 celery sticks diced
  • 6 cloves garlic minced
  • 1 cup red wine
  • 2 cup beef broth
  • 28 ounce can of crushed tomatoes
  • 2 tablespoons olive oil
  • ¼ cup tomato paste
  • 2 bay leaves
  • 2 teaspoons rosemary fresh chopped
  • 1 teaspoon thyme fresh chopped
  • 1 teaspoon sage fresh chopped
  • 1 Parmesan Reggiano rind
  • Kosher salt and black pepper

Instructions
 

  • in a dutch oven swirl the olive oil around. Take you short ribs and season well with kosher salt and black pepper. When the pot is hot enough add the ribs in batches, you don't want to over crowd them so they brown up nicely. Continue until all the ribs are browned on both sides and set aside in a bowl or on a plate.
  • Add the onions, carrots and celery to your hot pan season with a little salt and pepper. Let them cook until they are browned a bit. Add the garlic and cook for another minute. Then add the tomato paste, cook for 2-3 minutes.
  • Deglaze the pan with the wine breaking up all the browned bits in the bottom of the pan cook until the wine is mostly evaporated. Then add the beef broth along with the herbs and parmesan rind; if you are using one. I keep mine in a plastic baggie in the freezer. Add the Ribs back to the pot along with the crushed tomatoes.
  • Bring to a boil and then lower the temperature; add the cover and simmer for 2 to 2½ to 3 hours. Stirring occasionally. If too much liquid is gone you can add a little more water or beef broth.
  • Once to your liking. remove the short ribs and make sure to get all the bones out of your ragu. I served mine with pappardelle pasta. But this would be great over gnocchi, or even grits. Sprinkle some fresh parmesan cheese and enjoy!