Let’s get cooking! My culinary adventure started with a simple question: How can I make ridiculously delicious Ragu Rib Shorts without breaking any dietary rules? The answer, my friends, is pure culinary genius. Prepare for a taste sensation.
These Ragu Rib Shorts are a triumph of flavor and texture. Imagine tender, juicy chicken, slow-cooked in a rich, savory ragu, and served with a delightful side of happiness. They are the star of any dinner party, or the perfect mid-week treat.
Ragu Rib Shorts boast several fantastic features:
They are incredibly easy to prepare, even for novice cooks.
The rich, complex flavors will dance on your tastebuds.
The vibrant colors and textures are incredibly appealing to the eye.
They are wonderfully versatile, serving as a main course or an appetizer.
Ingredients for Ragu Rib Shorts
Here’s what you’ll need to make this delicious dish:
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Ragu Rib Shorts
Follow these simple steps to prepare this delicious dish:
Step 1: Preparing the Chicken
Preheat your oven to 375°F (190°C). Season the chicken rib shorts generously with salt and pepper. Pat them dry with paper towels. This helps them brown beautifully.
Step 2: Sautéing the Vegetables
In a large, oven-safe pot or Dutch oven, heat a generous drizzle of olive oil over medium heat. Add the finely chopped onions, carrots, and celery. Sauté until softened, about 5-7 minutes. Stir frequently to prevent burning. The aroma at this stage is intoxicating.
Step 3: Building the Ragu
Add the minced garlic to the pot and sauté for another minute, until fragrant. Then, stir in the crushed tomatoes, chicken broth, oregano, and basil. Bring the mixture to a simmer, reduce the heat to low, and let it gently bubble away for at least 30 minutes, or up to an hour for a richer flavor. This is where the magic happens. The flavors meld and deepen.
Step 4: Thickening the Ragu
In a small bowl, whisk together 1 tablespoon of agar-agar powder with 2 tablespoons of cold water to create a slurry. Add this slurry to the simmering ragu and stir continuously for a couple of minutes until the ragu slightly thickens. This will help create a luscious coating for the rib shorts.
Step 5: Braising the Chicken
Carefully nestle the seasoned chicken rib shorts into the ragu, ensuring they are mostly submerged in the sauce. Cover the pot and transfer it to the preheated oven. Bake for 45-60 minutes, or until the chicken is cooked through and tender. You’ll know they’re ready when a meat thermometer inserted into the thickest part registers 165°F (74°C).
Step 6: Serving Your Creation
Once the chicken is cooked, remove the pot from the oven and let it rest for about 10 minutes before serving. Transfer the Ragu Rib Shorts to plates, ladling the rich ragu generously over them. Serve immediately and garnish with a sprinkle of fresh parsley if you desire. Enjoy the fruits (and vegetables!) of your labor! A simple side of crusty bread is all you need to soak up that delicious ragu.
Perfecting the Cooking Process
Sear the beef short ribs first to lock in the juices, then simmer them in a rich ragu sauce. Cook your pasta separately while the ribs braise, ensuring everything finishes simultaneously for a perfectly timed meal.
Add Your Touch
Feel free to swap beef for lamb or chicken. Experiment with different herbs like rosemary or thyme. Adding a splash of your favorite fruit juice, like apple or cranberry, can add a surprising sweetness.
Storing & Reheating
Store leftover Ragu Rib Shorts in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a little broth if needed to maintain moisture.
Don’t overcook the short ribs they should be fall-apart tender.
Always use good quality beef broth for a richer ragu.
Brown the ribs well before simmering to enhance their flavor.
My aunt raved about my Ragu Rib Shorts at her birthday party, declaring they were “the best she’d ever had!” That feedback was the best reward.
Conclusion for Ragu Rib Shorts
My Ragu Rib Shorts recipe is a testament to the power of slow cooking and delicious simplicity. The tender beef, the rich ragu, it’s a dish that’s both impressive and surprisingly easy to make. Whether you’re a seasoned chef or a kitchen novice, this recipe will help you create a meal that’s sure to be a hit. Remember to let the flavors meld, and most importantly, enjoy the process! The satisfying result – unbelievably tender and flavorful Ragu Rib Shorts – will be worth every minute.
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Ragu Rib Shorts
Delicious ragu rib shorts recipe with detailed instructions and nutritional information.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 lbs bone-in pork rib shorts
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 1 cup dry red wine
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Step 1: Season the pork rib shorts generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the rib shorts on all sides until browned, about 2-3 minutes per side. Remove the ribs from the pot and set aside.
- Step 2: Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine reduce slightly, about 2 minutes.
- Step 4: Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Bring the sauce to a simmer. Return the pork rib shorts to the pot.
- Step 5: Reduce heat to low, cover, and simmer for at least 2 hours, or until the pork is very tender and easily falls off the bone. Check occasionally and add a little water if the sauce becomes too thick.
- Step 6: Once the pork is cooked through, remove the ribs from the sauce and shred the meat. Return the shredded pork to the sauce and stir to combine. Serve over pasta, polenta, or mashed potatoes.
Notes
- Store leftover ragu rib shorts in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
- Reheat gently on the stovetop or in the oven, adding a splash of water or broth if needed to prevent drying.
- Serve this hearty ragu over creamy polenta for a truly comforting and flavourful meal.
- For deeper flavour, consider browning the vegetables before adding the garlic for a richer base to your ragu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
FAQs
What makes your Ragu Rib Shorts recipe unique?
My Ragu Rib Shorts recipe isn’t your grandma’s Sunday supper (unless your grandma was a culinary ninja). We’re talking tender, fall-off-the-bone beef short ribs braised in a rich, vibrant ragu. Forget bland – this ragu bursts with flavor from sun-dried tomatoes, aromatic herbs, and a hint of sweetness. It’s a dish that’s both comforting and sophisticated, perfect for impressing your friends or just treating yourself to a truly delicious meal. The unique element lies in the balance of flavors and the incredibly tender meat. Unlike some ragu recipes, this one focuses on achieving melt-in-your-mouth short ribs, resulting in a dish that’s truly unforgettable.
Can I make Ragu Rib Shorts ahead of time?
Absolutely! In fact, this ragu improves with time. The flavors meld beautifully overnight, making it a perfect make-ahead dish for busy weeknights or entertaining. Prepare the ragu a day or two in advance, and simply reheat it gently before serving. The short ribs will be even more tender after a good rest in the refrigerator. This allows for easier meal prepping, perfect for those who value convenience without sacrificing taste.
Are there any substitutions I can make in the Ragu Rib Shorts recipe?
While I wouldn’t recommend swapping out the star of the show – the beef short ribs – you can certainly make some adjustments to the vegetables. Feel free to substitute other hearty vegetables like carrots, celery, or mushrooms for some of the onions or zucchini. For the herbs, experiment with what you have on hand. A pinch of oregano or thyme could easily complement the existing flavors. Remember, cooking is an adventure; don’t be afraid to experiment! Just keep the core ingredients – the beef and the tomatoes – and you’ll be golden.
What type of beef short ribs are best for your Ragu Rib Shorts?
For the best Ragu Rib Shorts, opt for bone-in beef short ribs. The bone adds incredible flavor to the ragu as it simmers. While boneless short ribs will work in a pinch, they won’t achieve the same depth of flavor. Look for short ribs with a good amount of marbling – this translates to tenderness and richness in the final dish. The marbling contributes significantly to a succulent and juicy outcome; hence, carefully selecting the short ribs is crucial for achieving the best possible result for your Ragu Rib Shorts.
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