Short Rib Ragu - Whole30, Paleo
~Stovetop Method~This Short Rib Ragu is Whole30, Paleo, gluten-free & every bit as flavourful as traditional versions. Try serving it with zucchini noodles or cauliflower purée and sautéed greens.
Servings: 8 people
Ingredients
- 2-3 lbs beef short rib boneless or bone-in
- 1 medium-sized onion diced
- 3 celery stalks diced
- 2 carrots diced
- 1 head garlic cloves smashed, left whole
- 2 24-oz jars tomato passata
- 2 bay leaves
- 6-7 sprigs fresh thyme
- kosher salt and black pepper to taste
- 1 handful fresh basil leaves roughly torn
- 1 tbsp avocado oil
Instructions
- Preheat Dutch oven over med-high heat for 5 minutes.
- Meanwhile, pat short ribs very dry with paper towel. Season all sides with kosher salt.
- Add avocado oil to preheated Dutch oven, raise heat to high and brown all sides of the short rib. Transfer browned meat to bowl and set aside.
- Add onion, celery and carrot - season with a pinch of kosher salt. Sautée vegetables until softened (approximately 10-12 minutes). Be sure to scrape all the brown bits off the bottom of the pot.
- Add garlic, cook an additional 60 seconds.
- Return browned meat to pot, add tomato passata, thyme, and bay leaves. Season with freshly-cracked black pepper, stir to combine, bring sauce to a simmer, reduce heat to low, cover with a lid and cook 2.5-3 hours or until meat is fall-apart tender.
- Transfer meat to a bowl and shred with two forks. Discard thyme stems and bay leaves.
- Return shredded meat to pot, add torn basil leaves and stir to combine. Taste for seasoning and adjust salt and pepper as required. Note: If ragu has reduced too much, simply add a little bit of stock to reconstitute.
- Serve overtop of cauliflower purée, mashed potatoes, or zucchini noodles.