Short Ribs Ragù

Name: Short Ribs Ragù
Ingredients: 2 tablespoon olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 5 pound cooked spare ribs with gravy, meat removed from bones and shredded, one bone reserved; one 12-ounce can tomato sauce; 2 tablespoon tomato paste; 1 tablespoon sugar; 1 tablespoon dried oregano; 3 sprigs thyme; 1 bay leaf

Anne Dolce|Nov. 7, 2012 3:21 pm EST

Short Ribs Ragù

2 (6 ratings)

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This recipe came about when a friend suggested we make a pasta sauce out of the leftover short ribs we had in the fridge. I also think it's worth mentioning that we did while trapped inside during a hurricane, and so this delicious dish was the result of luck and what we had on hand.

Servings

6

Ingredients

2 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
5 pound cooked spare ribs with gravy, meat removed from bones and shredded, one bone reserved
one 12-ounce can tomato sauce
2 tablespoon tomato paste
1 tablespoon sugar
1 tablespoon dried oregano
3 sprigs thyme
1 bay leaf

Directions

Heat the olive oil in a sauté pan over medium-high heat and cook the onion and garlic until the onion is translucent, about 5 minutes. Add the spare rib meat, the rib, and the gravy and heat through for 1 minutes. Add the tomato sauce, tomato paste, sugar, dried oregano, thyme, and bay leaf and stir. Simmer over medium-low heat for 30 minutes to 1 hour, until the sauce has thickened and the flavors have developed. Remove bay leaf and rib and serve with pasta.