Short Rib & Oxtail Ragu

Ingredients:

• 3 tbsp of olive oil

• 2 lb of bone-in short ribs

• 2 lb of oxtails

• Salt & Pepper

• 2 large yellow or sweet onions; cut in slices

• 1/4 cup of dry white wine

• 2 28 oz cans of whole peeled tomatoes; crushed with your hands in a bowl

• 1 bay leaf

First, generously salt and pepper all sides of your short ribs and oxtails. In a very large Dutch oven, heat the olive oil. Sear the meat on all sides, doing it in batches if you need to. Pull it out after it is seared and set aside.

Add your onions to the oil, allowing them to get a little bit glossy. Deglaze the pan with the white wine and cook off until the alcohol smell evaporates.

Add in your hand-crushed tomatoes and mix everything together. Nestle your short ribs and oxtails back into the sauce, add a bay leaf, bring to a simmer and cover the pot.

Let cook for about on the stove over a simmer for about 1 hour. Transfer to a 375F oven and cook for a remaining 1.5 - 2 hours or until the meat is literally falling off the bones.

Remove the bones from the sauce, make sure the meat is nice and “shredded” and adjust to taste (I found mine needed a bit more salt).

Serve over your favorite pasta. I like to use Mill Valley Pasta Co.’s duck egg pasta for an extra luxe meal.

Top with some parm and chopped parsley for brightness.