Slow cooked short rib ragu

2-3 tablespoons olive oil
2.5 pounds grass fed short ribs, patted dry and lightly salted
1 white onion, minced
2 celery stalks, minced
2 carrots, minced
1/2 teaspoon fine sea salt, plus more to taste
4-6 garlic cloves, minced
1 teaspoon balsamic glaze
1 tablespoon tomato paste
2 cups beef bone broth, plus more if necessary
14-28 ounces crushed tomatoes
2-3 bay leaves

YOU’LL ALSO NEED
Salt and pepper
Freshly grated parmesan
Chopped parsley

Heat the oil in a 4-quart Dutch oven set over medium heat. Lightly brown the short ribs, working in batches as necessary. Transfer the browned short ribs to a plate and set aside.

With the Dutch oven still over medium heat, add the onion, carrots, celery, and salt. Cook for 2-3 minutes then reduce the heat to low and continue cooking for about 15 minutes, stirring occasionally. The goal here is for slight caramelization. Add the garlic, balsamic glaze, tomato paste, and bone broth; stir to combine then increase heat to medium and bring to a boil before stirring in the tomatoes. I start off with 14 ounces and will sometimes increase to 28 ounces as the ragu cooks. Add the short ribs and bay leaves then decrease heat to low and cover with a lid. Cook for 6-7 hours, checking on it every hour or so and adding more liquid if necessary. Around hour 4, you should be able to easily remove the bones and use tongs to break down the meat. Discard bones and any fatty bits. When finished cooking, taste for salt.

Serve the ragu over pasta or gnocchi then top with salt, pepper, parmesan, and parsley.

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Notes: If you want to sear the short ribs, have at it. I don’t find that cooking the short ribs longer changes the flavor of the ragu. I prefer to spend more time developing the flavor of the minced vegetables, but you do you. If you’d prefer to make this in a slow cooker or Instant Pot on the slow cook setting, you can.