THE BEST SHORT RIB RAGU

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A recipe for a classic Italian meat sauce made with delicious, slow-cooked short ribs

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A recipe for the best short rib ragu, a twist on the classic Italian meat sauce, Ragu Bolognese. Short ribs slowly cooked in an aromatic tomato sauce.

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Brown short ribs on all sides over medium-high heat. Remove from pan and cook vegetables until slightly golden and translucent.

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Add in tomato paste and cook for a few minutes until color changes to a brick red. Degalze pan with wine or water. Add short ribs back in along with thyme and bay leaves.

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Cover and cook until short ribs are fall off the bone tender and shred easily. It will depend on your cooking method, specific times are listed in the details.

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Remove all bones and shred meat. Reduce your sauce if needed and serve with your favorite pasta, over polenta or even top a baked potato! Enjoy.

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