Name: Braised Tuscan Short Ribs
Total time: 15 min
Yield: 6
Cuisine: Family Favorites
Ingredients: 1-1/2 teaspoon each kosher salt and ground black pepper; 3 tablespoons olive oil; 6 lbs. bone-in beef short ribs (about 12 pieces); 6 cloves garlic, smashed; 1 medium onion, sliced; 1 medium fennel bulb, sliced; 1 cup lower-sodium beef broth; 1 jar RAGÚ® Old World Style® Traditional Sauce

Braised Tuscan Short Ribs

Filter

Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

15 MINUTES

Cook Time

3 hrs & 30 mins

Servings

Ingredients

1-1/2 teaspoon each kosher salt and ground black pepper
3 tablespoons olive oil
6 lbs. bone-in beef short ribs (about 12 pieces)
6 cloves garlic, smashed
1 medium onion, sliced
1 medium fennel bulb, sliced
1 cup lower-sodium beef broth
1 jar RAGÚ® Old World Style® Traditional Sauce

Filter

Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

15 MINUTES

Cook Time

3 hrs & 30 mins

Servings

Ingredients

1-1/2 teaspoon each kosher salt and ground black pepper
3 tablespoons olive oil
6 lbs. bone-in beef short ribs (about 12 pieces)
6 cloves garlic, smashed
1 medium onion, sliced
1 medium fennel bulb, sliced
1 cup lower-sodium beef broth
1 jar RAGÚ® Old World Style® Traditional Sauce

Instructions

Combine salt and pepper; season short ribs on all sides. Heat oil in large heavy 6-qt. pot on medium-high heat. Working in batches, cook short ribs 10 min. or until browned on all sides, turning often. Transfer ribs to slow-cooker; add garlic.
Discard all but 1 tablespoon drippings from pot. Reduce heat to medium; add onions and fennel. Cook 3 - 4 min. or until onions are translucent, stirring frequently. Add broth; cook until liquid is reduced by half while gently scraping browned bits from bottom of pot. Remove from heat; stir in sauce. Pour mixture over ribs in slow-cooker; cover with lid.
Cook on HIGH 3-4 hours (or on LOW 7-8 hours) or until ribs are tender and falling off the bones. Remove ribs from sauce; skim sauce of excess fat. Serve meat topped with sauce.

Recipe Notes

Tip:

Reserve fronds from fennel bulb; chop and sprinkle over each serving.

Serve with cooked polenta to soak up the flavorful sauce.

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