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Short Rib Ragu
From Statesboro Market2Go
<p>Perfect for pasta, this braised short rib sauce is rich in flavor and uses several locally sourced ingredients! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: basilandbubbly.com (Entered by Ariana Giddens)
Serves: 6
Ingredients
3 pounds
Bone-in short ribs
2 teaspoons
Salt
1 teaspoon
Pepper
2 tablespoons
Olive oil
1 cup
Onion (diced)
1/2 cup
Carrots (diced)
1/2 cup
Celery (diced)
2 tablespoons
Tomato paste
3 cloves
Garlic (minced)
2 tablespoons
Flour
2 cups
Red wine
2 cups
Beef stock
2
Bay leaves
4 sprigs
Fresh thyme
3 balls
Burrata cheese
Cooked pasta of your choice
Step by Step Instructions
- Preheat oven to 350 degrees, season the ribs on all sides with salt & pepper. Heat a Dutch oven over medium heat and add the olive oil.
- Brown the ribs in the Dutch oven (working in batches if necessary). Set the finished ribs aside and once all are browned add the onions, carrots, and celery and cook for 8 to 10 minutes.
- Add the tomato paste & garlic and cook stirring for 1 minute. Stir in the red wine and cook for 5 minutes.
- Stir in the beef broth, bay leaves, thyme sprigs, and the ribs.Bring the mixture to a simmer. Cover the Dutch oven and put it into the heated oven and let it cook for 2 hours.
- Remove the pot from the oven, remove the thyme sprigs and the bay leaves from the mixture and discard them. Shred the ribs with two forks and stir the meat back into the sauce. Serve over pasta with burrata cheese on top.