You may be wondering why she makes ragout in the summer. Technically it’s summer, but hardly. Although this weekend is hot and humid and I chose today (Friday) to make ragout. The reasoning is last weekend that I bought Planken short ribs and I had to make something with them and I felt like something a little spicy.
I also feel the need to point out that I did not know what to call the short ribs sliced thin until I was looking for it. The only place I’ve ever seen this kind of short ribs is at Sam’s Club. I bought at least half a dozen times and made them in a few different ways, mostly with Asian sauces and spices. They are wonderful like that. But as I mentioned I was craving something spicy.
They were so good and very easy to make. The only thing is that you need to make sure to remove all the bones, there are a lot of bones. Which also means there is a lot of deep rich flavor. So take the good with the bad I guess.
I’m going to be especially busy on Saturday with our golf tournament. When I get home I will be exhausted and then on Sunday I will put the tournament belongings pushed into the back of my truck. Today I decided to make a short quarrel ragout and it was delicious. I made it on the stove in my Dutch oven, but you can totally make it in a slow cooker if you do not want to heat your kitchen. This is if you too are craving something a little spicy.
flanken short cut ragu ribs
When slightly ragged ragout is marked, check it out
Component
- 4 pound Short ribs I had a flank cut flat on hand
- 1 big Onion cut into cubes
- 3 Carrots Peeled and diced
- 2 Celery sticks cut into cubes
- 6 cloves garlic ground
- 1 Goblet Red wine
- 2 Goblet Beef soup
- 28 ounce A box of crushed tomatoes
- 2 Spoons Olive oil
- ¼ Goblet Tomato paste
- 2 Bay leaves
- 2 teaspoons rosemary Freshly chopped
- 1 teaspoon Thyme Freshly chopped
- 1 teaspoon Sage Freshly chopped
- 1 Parmesan ragiano peel
- Kosher salt and black pepper
Instructions
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In a Dutch oven, mix the olive oil all around. Take short ribs and season well with kosher salt and black pepper. When the pot is hot enough add the ribs in batches, you do not want to squeeze them too much for them to brown nicely. Continue until all ribs are browned on both sides and set aside in a bowl or plate.
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Add the onion, carrot and celery to your hot pan and season with a little salt and pepper. Let them simmer until slightly browned. Add the garlic and cook for another minute. Then add the tomato paste, cook for 2-3 minutes.
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Cover the pan while the wine breaks down all the browned pieces at the bottom of the pan and cook until the wine has mostly evaporated. Then add the beef broth along with the herbs and parmesan peel; If you use one. I keep mine in a plastic bag in the freezer.
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Bring to a boil and then lower the temperature; Add the cover and cook for 2 to 2½ to 3 hours. Stir occasionally. If too much liquid is gone you can add some more water or beef broth.
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Once for your taste. Remove the short ribs and make sure to remove all the bones from your ragout. I served mine with pasta pappardelle. But it would be great on gnocchi, or even grits. Sprinkle with fresh Parmesan cheese and enjoy!
