One day before Thanksgiving and I am posting a Short Rib Ragu recipe and nothing turkey related you ask? Well one day I will get my act together and have pictures of all the dishes I cook for Thanksgiving. Getting a decent picture of the turkey is extremely hard because either I am not at my home and don’t have the right set up or everything is so rushed once the turkey comes out of the oven that I have no time to take a photo since I am always worried about the turkey making it onto everybody’s plate hot – my friends know that I absolutely hate cold food. And just cooking a turkey for a photo would be an absolutely waste and the opposite of the Thanksgiving spirit. So you will have to wait a little bit, maybe tomorrow is the day where I get a good photo and can post my Thanksgiving recipes ;-).
I did write a little bit about my Thanksgiving experience in the US in last year’s blog featuring my mums Green Beans which I always make for Thanksgiving and that I have already prepared for tomorrow. The Gravy and Cranberry sauce are also prepped. This year I am trying to make my own homemade Hawaiian roles, the dough is currently resting and I have a little bit of time to share a recipe with you which will come in very handy once you are done eating 4 days of Turkey related dishes and are desiring a hearty beef dish.
I think I say this almost about every recipe I post here, but wow this Short Rib Ragu is one of the better dishes. It is packed with flavors especially if you cook it for a long time in a crock pot like I did. Crock pot cooking doesn’t sound very Michelin chef like and I am sure you can achieve the same flavor if you cook this dish for a good 2-3 hours in a heavy cast iron pot, but the crock pot makes it nice and easy for us working folks to have a decent dinner during the week.
Since I never say Thanks around the dinner table – I hate public speeches -, I can use this outlet and share with you that I truly feel blessed in my life to have such great friends, colleagues, family and a loving husband as well as good health and economic flexibilities. Reflecting on the past year I have a lot to be grateful for, healthy parents who visited me this summer for 3 weeks, my one year anniversary in my new role on a really great team, lots of fun get-together with my (girl) friends, a hubby who quit smoking and is now vaping, a healthy happy furry family (where one member vomited this morning on the vet’s table because she was so exited about her yearly exam), a ton of needed upgrades in the house are done, my 9th year wedding anniversary and a trip to El Salvador is coming up – ha – you thought I wouldn’t bring it up this time again, no way, this will be milked all the way! 🙂
Tomorrow will be a quiet and relaxing day for Mike and I since we don’t have any family close by this year and our friends bailed to fancy resorts or their own (extended) families which gives Mike ample amount of time to play his new computer game and I can maybe cook and bake a few new dishes. Whoever you are with tomorrow, I wish you a wonderful Thanksgiving and hope you are surrounded by loved ones and also had a great year to reflect on and be thankful for.
Short Rib Ragu (serves 4 people) Recipe from HalfBaked Harvest
- 2 tablespoons olive oil
- 3-4 pounds bone in short ribs*
- salt + pepper
- 6 tablespoon butter*
- 1/2 cup red wine
- 2 (28 ounce) cans whole, peeled, san marzano tomatoes, crushed with your hands
- 3/4 cup oil packed sun-dried tomatoes, drained of the oil
- 1 (6 ounce) can tomato paste
- 1 sweet onion, finely chopped
- 4 cloves garlic, skin removed and crushed
- 1 carrot, cut into large pieces
- 6-8 pickled jalapeños (optional, but it gives it just a a little kick)
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 1 teaspoon oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper (more or less to you taste)
- 1/2 teaspoon pepper + salt
- 2-4 tablespoon fresh parmesan cheese + the parmesan rind (optional)
- fresh basil, sliced, for serving
- fresh hot pasta, for serving
- The night before or the morning of, heat a large heavy bottom skillet over medium high-heat and add the olive oil. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the crockpot bowl.
- In a heavy-bottomed sauce pan, preferably lighter in color (to better observe the color of the butter so it doesn’t burn) add the butter, melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan and pour all the butter over the ribs. NOTE: This could possible be omitted if you want to save some calories.
- Add the red wine, tomatoes, onions, garlic, carrot, jalapeños (if using), basil, parsley, oregano, thyme, crushed red pepper, salt and pepper to the crockpot. If you have a parmesan rind on hand, toss that in the crockpot as well. Cover the crockpot and cook on low for 7 to 8 hours (or 4-6 hours on high) stirring once or twice if possible. After 8 hours remove the short ribs, carrot and parmesan rind from the sauce, discard the carrot + rind and try to get all the short rib pieces out of the crockpot.
- Shred the short ribs with your hands or two forks.
- If you like a smooth sauce use an immersion blender to puree the sauce or transfer to a blender or food processor and then return the sauce to the crockpot. Stir the shredded short ribs, parmesan cheese and 2 tablespoons fresh basil. Taste and season with salt and pepper to your liking. If the sauce seems too thin allow it to cook with the lid off while you boil your pasta, if the sauce seems just right, keep it covered.
- Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain the pasta well.
- Serve the warm sauce over a hot a bed of pasta, on a sandwich or use in lasagnas, pasta dishes, or as a pizza topper
Happy Turkey Day!