Short Rib Ragu
Main Dish
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Ingredients
- •2-3 lbs if Short Ribs
- •S&P
- •Kinders Buttery Steakhouse Seasoning
- •Badia Complete Seasonig
- •Garlic Powder
- •Herbs de Provence seasoning
- •2tbsp Olive Oil
- •1 small red onion, diced
- •2-3 carrots, peeled and diced
- •3 cloves garlic, minced
- •1tbsp tomato paste
- •1tbsp unsweetened Cocoa Powder
- •½ cup dry red wine
- •28oz San Marzano style tomatoes, crushed
- •1-2 inch Parmesan rind
- •80% or higher dark chocolate to shave on top
- •Parmesan for topping
- •Pasta for serving - I used Rigatoni
Directions
- 1. Generously season short ribs with seasonings and rub all over. In a large skillet add olive oil and brown short ribs on all sides, about 12-15 minutes. Set aside.
- 2. Drain out any extra oil from pan. Add in onion, garlic, and carrots. Sauté till translucent. Scrape any brown bites off the bottom to mix in.
- 3. Add in tomato paste and cocoa powder. Cook a few minutes while stirring constantly. Add in wine to deglaze pan. The add in crushed tomatoes and Parmesan rind. Let come to a simmer. Add back in ribs and more herbs de Provence (or can use fresh herbs), cover and let cook for 3-4 hours.
- 4. Once meat gets tender enough to fall off the bone, remove the bones and shred the meat with a fork. Let cook until ready to serve.
- 5. Serve on top of pasta of choice. Top with grated chocolate and Parmesan!
