Braised Short Rib Ragout

recipe image


Time: 6hrs

Yield: 4

Level: easy/medium


  • 4 lbs beef short ribs
  • Kosher Salt/Cracked black pepper
  • ¼ C Olive Oil
  • 1 large Onion, diced
  • 3 carrots, peeled, diced
  • 3 celery stalks, diced
  • ½ green bell pepper, diced
  • 1 serrano chile, diced (optional)
  • 3 cloves garlic, finely chopped
  • 1 cup red wine, cabernet, pinot noir, etc
  • 2 C low sodium beef broth
  • 1 box Pomi brand, tomatoes
  • 2 C mushrooms (baby portobellas, button, whatever you prefer)


Brush clean mushrooms (do not wash them in water, they will get mushy), then remove stems and quarter them. In a large sauté pan add some olive oil and toss the mushrooms in on med/hi heat with some fresh chopped garlic and Italian flat leaf parsley.  Toss until u get a nice brown carmelization on the mushrooms, but not too many at once in the pan, or they’ll just ‘steam’ instead of browning.  Reserve

Pat dry, short ribs and season with salt and pepper, and let come up to room temp.  Next, add oil to large stockpot and heat to med/hi heat, then sear all sides of short ribs in batches.   Pull ribs from pot and set aside. Into pan, add onion, celery, carrot, peppers, and garlic and cook on med/hi heat for about 5 minutes, stirring occasionally.  Next, add red wine and reduce to 1/3 liquid, then add beef broth and reduce to ½ liquid. Finally add tomatoes, mushrooms, and place the ribs back in the liquid and put the pot in the oven (uncovered) @ 350 until meat is easy to shred and falling off the bone. Approx. 5 hours.  Stir occasionally.  Pull the pot out of the oven, remove the bones and discard.  Using two knives shred the meat and return to the sauce and set aside, keeping on low until ready to eat. You can serve this over pasta, or with quinoa or rice, or by itself!