{"id":264550,"date":"2024-11-14T23:26:31","date_gmt":"2024-11-14T23:26:31","guid":{"rendered":"https:\/\/michigandigitalnews.com\/index.php\/2024\/11\/14\/make-this-short-rib-ragu-recipe-for-a-cozy-night-in\/"},"modified":"2025-06-25T17:10:29","modified_gmt":"2025-06-25T17:10:29","slug":"make-this-short-rib-ragu-recipe-for-a-cozy-night-in","status":"publish","type":"post","link":"https:\/\/michigandigitalnews.com\/index.php\/2024\/11\/14\/make-this-short-rib-ragu-recipe-for-a-cozy-night-in\/","title":{"rendered":"Make This Short Rib Ragu Recipe for a Cozy Night In"},"content":{"rendered":"

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If I had to name one word that describes Chloe-Charlotte Crampton\u2019s approach to cooking, I\u2019d opt for intentional<\/em>. Her short rib ragu is no exception\u2014it\u2019s an elegantly crafted recipe to set the stage for an intimate meal. We recently stopped by Chloe\u2019s Los Angeles home for a cozy fall meal<\/a>\u2014and yes, we devoured this delicious short rib ragu after the shoot wrapped.<\/p>\n

Short rib is a heavily marbled cut of meat that works especially well for your dinner party menu<\/a> thanks to their affordability. Slow cooking short ribs creates a rich sauce, and a meal that will bring rave reviews. Do as Chloe did, and pair with fresh greens and serve over pasta.<\/p>\n

\"Woman<\/figure>\n

Why You\u2019ll Love This Short Rib Ragu Recipe<\/h2>\n

This short rib ragu is ultimate comfort food, with tender short ribs and a slow-simmered tomato and red wine sauce. Aromatic veggies, Worcestershire, thyme, and parmesan rind add rich, layered flavor. Cooking the ribs low and slow makes them fall-apart tender\u2014simply shred the ribs and mix them back into the sauce. Serve over pappardelle for a cozy, restaurant-quality meal at home. Trust us, this is the perfect dish to savor all season long.<\/p>\n

Print<\/a><\/p>\n

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text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>The coziest, most comforting dinner party dish\u2014and it couldn\u2019t be easier.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr style=\"border-color: #FFFFFF !important; background-color: #FFFFFF !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li data-pm-slice=\"1 1 []\"><span data-amount=\"1\">1<\/span> whole sweet onion, finely diced<\/li>\n<li><span data-amount=\"1\">1<\/span> large carrot (or <span data-amount=\"2\">two<\/span> small), finely chopped<\/li>\n<li><span data-amount=\"2\">2<\/span> celery sticks, finely chopped<\/li>\n<li><span data-amount=\"4\">4<\/span> cloves garlic, crushed<\/li>\n<li><span class=\"nutrifox-quantity\" data-nf-original=\"usc\" data-nf-usc=\"1.5\" data-nf-metric=\"355.5\" data-unit=\"cup\" data-nf-usc-unit=\"cup\" data-nf-metric-unit=\"ml\" data-nf-food-id=\"309\" data-nf-food-description=\"Vinegar, red wine\" data-amount=\"1.5\">1.5<\/span> <span class=\"nutrifox-unit\" data-nf-original=\"usc\" data-nf-usc=\"cup\" data-nf-metric=\"ml\" data-nf-food-id=\"309\" data-nf-food-description=\"Vinegar, red wine\">cups<\/span> hearty red wine (like a Cabernet or Merlot)<\/li>\n<li><span class=\"nutrifox-quantity\" data-nf-original=\"usc\" data-nf-usc=\"1.5\" data-nf-metric=\"355.5\" data-unit=\"cup\" data-nf-usc-unit=\"cup\" data-nf-metric-unit=\"ml\" data-nf-food-id=\"1315\" data-nf-food-description=\"Soup, beef broth, less\/reduced sodium, ready to serve\" data-amount=\"1.5\">1.5<\/span> <span class=\"nutrifox-unit\" data-nf-original=\"usc\" data-nf-usc=\"cup\" data-nf-metric=\"ml\" data-nf-food-id=\"1315\" data-nf-food-description=\"Soup, beef broth, less\/reduced sodium, ready to serve\">cups<\/span> beef broth<\/li>\n<li><span data-amount=\"2\" data-unit=\"tablespoon\">2 tablespoons<\/span> Worcestershire sauce<\/li>\n<li><span data-amount=\"8\">8<\/span>\u2013<span data-amount=\"10\">10<\/span> short ribs<\/li>\n<li><span data-amount=\"2\" data-unit=\"tablespoon\">2 tablespoons<\/span> butter (or vegan butter)<\/li>\n<li><span data-amount=\"3\" data-unit=\"tablespoon\">3 tablespoons<\/span> olive oil<\/li>\n<li><span data-amount=\"4\" data-unit=\"tablespoon\">4 tablespoons<\/span> tomato paste<\/li>\n<li><span data-amount=\"4\">4<\/span> sprigs thyme<\/li>\n<li><span data-amount=\"2\">2<\/span> bay leaves<\/li>\n<li>2 <span class=\"nutrifox-quantity\" data-nf-original=\"metric\" data-nf-metric=\"800\" data-nf-usc=\"16\" data-unit=\"gram\" data-nf-metric-unit=\"gram\" data-nf-usc-unit=\"large\" data-nf-food-id=\"112\" data-nf-food-description=\"Egg, whole, raw, fresh\" data-amount=\"400\">400<\/span>\u2013<span class=\"nutrifox-unit\" data-nf-original=\"metric\" data-nf-metric=\"gram\" data-nf-usc=\"large\" data-nf-food-id=\"112\" data-nf-food-description=\"Egg, whole, raw, fresh\">gram<\/span> cans or 1 large of Mutti or San Marzano tomatoes (whole peeled and crushed with hands or crushed)<\/li>\n<li><span data-amount=\"1\">1<\/span> parmesan rind (optional)<\/li>\n<li><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> red pepper flakes<\/li>\n<li><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> black pepper<\/li>\n<li><span data-amount=\"2\" data-unit=\"teaspoon\">2 teaspoon<\/span> salt<\/li>\n<li>More parmesan to add on top<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr style=\"border-color: #FFFFFF !important; background-color: #FFFFFF !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\" data-pm-slice=\"1 1 []\">Take the short ribs out of the fridge and bring them to room temp for 10-20 minutes. Season them generously with salt\/ pepper and a dash of Worcestershire sauce.<\/li>\n<li id=\"instruction-step-2\">In a large Dutch oven or skillet in olive oil, sear the short ribs on high until golden brown on each side (about 2 minutes per side). If you are using a slow cooker, take the short ribs out of your skillet and place on a plate and add the ingredients for the sauce into the slow cooker.<\/li>\n<li id=\"instruction-step-3\">If you are using a Dutch oven, like I did, take the short ribs out and add in your butter along with your onions, garlic, celery and carrots you prepped. Add in your salt, pepper and red pepper flakes, then toss veggies to sweat them.*<\/li>\n<li id=\"instruction-step-4\">Next, add in your red wine to deglaze the pan and scrape up all those brown bits with your wooden spoon from the short ribs. They hold so much flavor. Once the wine is bubbling, add in your 1\/2 can of tomato paste. Stir to cook for at least a minute to remove any bitter taste from the paste before adding in your beef broth, and then your can of hand crushed San Marzano tomatoes. Stir to combine. Add in the thyme sprigs and bay leaves, then the short ribs back in to the pan with a parmesan rind and cover.<\/li>\n<li id=\"instruction-step-5\">Pop the whole pot in to the oven with the lid on 325 F for 3-3.5 hours until the short ribs are falling apart. At that point you remove the short ribs and shred them, removing any excess fat along with the bones and toss those. Add the shredded meat back in to the pot and stir in to the sauce.**<\/li>\n<li id=\"instruction-step-6\">Put the stove on medium\/high and let the sauce reduce by almost half which usually takes another 15-20 minutes, giving you plenty of time to cook the pappardelle pasta and make a quick arugula side salad along with warming some crusty bread whilst enjoying your vino. Don\u2019t forget to do a taste test for salt, and add a little if needed.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" style=\"background-color: #FFFFFF !important;\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 style=\"color: #040404 !important; text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>*If you are using your slow cooker, add in all the ingredients and cook on low for 8 hours.<\/p>\n<p>**The best way to shred these is in the kitchen aid mixer with the paddle attachment. Quickest shredding technique ever. Thank me later<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div><\/div>\n<p><script>\n !function(e,t,n,c,o,a,f){e.fbq||(o=e.fbq=function(){o.callMethod?o.callMethod.apply(o,arguments):o.queue.push(arguments)},e._fbq||(e._fbq=o),o.push=o,o.loaded=!0,o.version=\"2.0\",o.queue=[],(a=t.createElement(n)).async=!0,a.src=\"https:\/\/connect.facebook.net\/en_US\/fbevents.js\",(f=t.getElementsByTagName(n)[0]).parentNode.insertBefore(a,f))}(window,document,\"script\"),fbq(\"init\",\"350624676535659\"),fbq(\"track\",\"PageView\");\n <\/script><br \/>\n<br \/>[ad_2]<br \/>\n<br \/><a href=\"https:\/\/camillestyles.com\/food\/short-rib-ragu\/\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] If I had to name one word that describes Chloe-Charlotte Crampton\u2019s approach to cooking, I\u2019d opt for intentional. 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