Low-braised beef short rib ragù 🍝🔥

POV: when you feel homesick… and one bite takes you back home 🏡🍝✨
Low-braised beef short rib ragù 🍝🔥… and suddenly, everything feels familiar again ❤️ @cookergirl.

Ingredients
5–6 beef short ribs
1 yellow onion, chopped
2 celery ribs, chopped
2 carrots, chopped
2 tablespoons tomato paste
2 cups dry red wine (500 ml)
2 cups low-sodium beef stock/broth (500 ml)
2 sprigs rosemary
2 sprigs thyme
2 sage leaves

Instructions
Preheat oven to 325°F (160°C).
Sprinkle beef all over with salt. Let it rest for 30 minutes at room temperature, then pat it dry.
Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown well on all sides (about 5–7 minutes total). Remove and repeat with remaining ribs, then remove.
Reduce heat to low. Add onion, carrots, and celery to the same pot and cook for 10 minutes.
Return meat to the pot, add tomato paste, and cook for 1 minute.
Add wine and cook for 5 minutes, then add beef broth, thyme, rosemary, and sage. Stir until tomato paste is dissolved.
Cover with a lid or parchment paper and transfer to the oven for 3 hours, or until the meat easily pulls apart with forks.
Shred the beef to your liking and use as a ragù for tagliatelle or any fresh pasta.

#Homesick #ComfortFood #POV #giallolovesitaly #comfortfood