This slow-cooked boneless beef Short Rib Ragu is simply irresistible. It’s fall-apart tender and the perfect fall and winter comfort food.
Have I got a cozy meal for your fall weekend folks!
I’m so excited to be sharing today’s recipe for Short Rib Ragu. It’s beyond delicious and it’s from my friend Ronny Joseph Lvovski’s NEW book, The Primal Gourmet Cookbook.
I’ve been a fan of Ronny’s for years. I was first attracted to his buns. Whoa, whoa, whoa. NOT those buns guys! His burgers with lettuce buns!
First of all what a way to cut calories and still majorly enjoy your favorite burger. And Ronny’s burger concoctions? Amazing!
He’s got a Smashed Aloha Burger with Chipotle Aioli, an Elk Burger with Caramelized Onions and Dijonnaise and a Sun-Dried Tomato Chicken Burger on his blog, Primal Gourmet, to just name a few.
So when I heard he was coming out with a cookbook, I knew I’d have to share.
I’m so impressed with the easy to follow recipes and gorgeous photos.
When I was paging through his new book, my eyes (and Tom’s) lit up when I came across this Short Rib Ragù. I hadn’t made short rib anything in quite a while and I could just taste it. I knew it was going to be fantastic.
And talk about easy. You’ll only need a handful of ingredients and it’s gluten-free, dairy-free, Whole 30, Keto-Friendly, Paleo, Grain-Free and Sugar-Free! The ragù has bone-in beef short ribs, carrots, celery, onion, garlic, tomato puree, fresh tyme and bay leaves. You’ll cook it low and slow in a Dutch oven for close to three hours, which ensures it’ll be super tender.
I served my ragù with a side of caluiflower mash, which Tom and I both loved, but Ronny also recommends a zucchini noodle option.
This is comfort food that MUST make it to your table this fall season. You will not be disappointed. Hope you give it a go. Enjoy!
I’m also giving away a copy of Ronny’s book to one lucky winner! To be eligible to win, leave a comment below, and sign up to be a follower of my blog and my Instagram account, as well as Ronny’s Instagram account. Giveaway ends Wednesday, 10/21 at 10:00 PM. I will be announcing the winner next Thursday, 10/22 on my IG stories. Open to US and Canada.
A Few Cook’s Notes for Short Rib Ragù Recipe:
As mentioned above, this ragù is delicious served with cauliflower mash or as Ronny also recommends, zucchini noodles. If you would prefer pasta, rigatoni or pappardelle would work really well.
If you can’t get bone-in beef short ribs, you can also use boneless, but they will cook a bit quicker, so I would check the Dutch oven sooner to see if they’re fork tender.
- 2 lbs. English-cut bone-in beef short ribs
- kosher salt
- 1 Tbsp. avocado oil
- 3 celery stalks, diced
- 2 carrots, diced
- 1 yellow onion, diced
- 12 cloves garlic, smashed and peeled
- 2 24-oz. cans tomato puree
- 6 sprigs thyme
- 2 bay leaves
- freshly ground black pepper
- 12 fresh basil leaves, torn
- Heat a large Dutch oven over medium-high heat for 4-5 minutes. Pat the short ribs with paper towels. Season ribs generously with kosher salt. Pour the avocado oil into the hot Dutch oven. Heat the oil until it shimmers. Add the short ribs and cook until they're browned, about 3-4 minutes on each side. Remove to a plate.
- Reduce the heat to medium and add the celery, carrots and onion. Season with a bit of salt. Cook, scraping up the brown bits from the bottom of the pot, until the veggies are softened, about 10-12 minutes. Stir in the garlic and cook for an additional minute.
- Return the meat to the pot with any juices. Add the tomato puree, thyme and bay leaves. Season with 1/2 teaspoon of salt and pepper. Stir and bring to a simmer. Reduce the heat to low, cover and cook until the meat is fork tender, about 2 1/2-3 hours.
- Transfer the meat to a large bowl and shred with two forks. Discard the bones, thyme springs and bay leaves. Return the shredded meat to the pot and stir in the torn basil leaves. Adjust the seasoning if desired. Serve immediately.