Braised Short Ribs

Yesterday a friend posted a recipe for soy-braised short ribs with mushrooms.  It sounded really good and I asked for the recipe.  Well, I have filed that recipe because it still looks really good to me, but today, I decided that I wanted to make a ragu with the ribs and got the idea that using marinara and red wine might produce a great ragu.  I am going to give my CSA, Middleton Farms, credit for the ribs even though I don't get a meat share, because I bought the ribs from them at the farmers market.  I used a Classico 4-cheese marinara, but next time, I probably will make my own as we will be getting tomatoes very soon in our Harvest Share.

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".

*CSA ingredients

Nutrition (1/2 cup serving)
Calories, 221
Fat 13g
Carbs 8g
Protein 13g