Braised Short-Rib Ragu
- 2.5 lbs beef short ribs*
- salt & pepper
- 2 Tbsp olive oil
- 1 jar (or 4 cups) marinara sauce
- 8 cloves garlic*, crushed
- 2 cups red wine (I used Ruffino Il Leo Chianti)
Preheat oven to 350°.
Season the short ribs with salt and pepper.
Heat the olive oil in a Dutch oven over medium-high heat.
Brown the short ribs in batches (about 5 minutes per batch)
Add the garlic cloves, Donatella’s Marinara Sauce, and the red wine (enough so the meat is just covered).
Bring to a simmer on the stove-top then braise in the preheated oven until the meat is very tender, about 2 ½ – 3 hours. Pull meat from bones and shred.
Serve over rice, pasta, spaghetti squash or zucchini "noodles".
Nutrition (1/2 cup serving)