Italian · intermediate
Neapolitan Braised Beef Short Ribs With Sun-Dried Tomato Ragù
Bone-in beef short ribs pan-seared and slow-simmered in a rich tomato, garlic, and herb gravy until melt-in-your-mouth tender.
- PREP TIME
- 15 min
- COOK TIME
- 105 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat the short ribs dry with paper towels and season evenly with fine salt and black pepper.
- 02
Heat the olive oil in a heavy Dutch oven over medium-high heat until hot but not smoking.
- 03
Sear the short ribs for 2 to 3 minutes per side until deeply browned, then transfer them to a clean plate.
- 04
Reduce the heat to medium, add the onion to the pot, and cook for 5 minutes until soft and translucent.
- 05
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and darkened in color.
- 06
Pour in the beef stock, crushed tomatoes, chopped sun-dried tomatoes, and dried oregano, stirring to scrape up any browned bits from the bottom of the pot.
- 07
Return the short ribs and accumulated juices to the pot, bring to a simmer, then cover with a tight-fitting lid and reduce heat to low for 90 minutes until the meat is fork-tender.
- 08
Uncover, stir in the fresh basil, adjust seasoning, and simmer uncovered for 5 minutes to thicken the ragù before serving.
A LITTLE KITCHEN KNOW-HOW
Braising
Slowly cooking seared meat partially submerged in a covered simmering liquid to break down tough connective tissues.
Notes from the kitchen
- Browning the beef thoroughly creates deep savory flavor in the sauce base.
- If the sauce reduces too fast during braising, add a splash of warm water or stock.
- Original home-cooking adaptation inspired by Italian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
