Short Rib Ragu (dairy free, gluten free, soy free)
Prep time
Cook time
Total time
Winter comfort food at its best! Convenient since best when served the next day making it perfect for entertaining, holidays gatherings, or a date-night to impress and freezes well too! Toss with pasta, polenta, cauliflower, potato mash, or what have you, for a luxuriously rich hearty meal everyone will love!
Recipe type: Main
Serves: serves 6-8
  • 5-6 pounds organic grass-fed bone-in short ribs (about 10 pieces)
  • Kosher salt and freshly ground black pepper to season meat
  • 2 tablespoons avocado oil
  • 2 large onions, diced (about 2 cups)
  • 3 medium carrots, diced (1 heaping cup)
  • 3 celery stalks, diced (1 heaping cup)
  • 4 large cloves garlic, finely chopped (about 1 tablespoon)
  • 1 tablespoon anchovy paste
  • 1 tablespoon apple cider vinegar, or sherry vinegar
  • 1 tablespoon GF Dijon mustard
  • 1 tablespoon coconut amino
  • 1 ounce dried porcini mushrooms (heaping cup)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 large sprigs fresh rosemary
  • 2 bay leaves
  • 3½ cups water
  • 3 tablespoons organic beef broth concentrate (I use Kitchen Accomplice)
  • 1½ cups red wine (preferably a dry)
  • 1 cup tart cherry juice
  • additional kosher salt and crushed black pepper to taste, if needed
  • 2 lbs fresh GF lasagna sheets or fettucini (I cut lasagna sheets into strips)
  1. * Prep time includes chilling time.
  2. Preheat oven to 350 degrees. Soak dried mushrooms a cup of boiling hot water. Set aside. Season ribs well with salt and pepper, a good 3-finger pinch of kosher salt and a small pinch of black pepper spread across each rib evenly.
  3. Note on salt: kosher salt is larger in volume yet less weight than table salt or sea salt. With its milder flavor, evenly seasoning the meat to look like a mild sprinkling of snow (you should still see the meat) will yield best results. For best control and even seasoning, salt (and pepper) the meat about a foot above it. The closer you are to the food, when seasoning, the greater the chance of heavily seasoning one area thus making some pieces saltier than others.
  4. Heat oil in large, heavy pot (like a large cast iron dutch oven) over medium heat. When hot, sear ribs (should create a loud sizzle as soon as it hits the oil), fitting as many as you can without squeezing them together and brown for 2 minutes per side, transfer to a deep dish. I sear all four sides for the most tender braised meat. When done, spoon out half the fat, then sauté onions, carrots and celery until soft, about a minute. Add garlic and stir until soft and fragrant. Move the mirepoix aside then add anchovy paste, apple cider vinegar, mustard, coconut amino, mushrooms (including liquid), herbs, rosemary, and bay leaves. Combine beef broth concentrate with water, stir to combine well then add to the pot. Bring to a rolling boil for 2-3 minutes. Add all the short ribs back into the pot. Add red wine, then maneuver any ribs to ensure nearly all the ribs remain under the liquid, positioned vertically, if needed, and bring back to a boil. Cover with tight-fitting lid and carefully transfer the pot into the oven. Cook for 3 hours, or until ribs are fall-apart tender with a light fork poke and liquid has reduced by half. Let it cool, uncovered, until the pot is warm to the touch, then remove ribs and refrigerate liquid (still in the pot) overnight.
  5. The next day, remove short ribs and skim off any solidified fat on top (save it for braising or sauté next time, it has tons of flavor). Pull apart short rib meat by hand or using two forks removing any pieces of fat and sinew in the process and discard bones. Remove bay leaves and rosemary twigs from the pot. Purée the braising liquid until smooth using an immersion blender or blender. Add pulled-apart short rib back into the pot. Add tart cherry juice to the ragu and set it over medium-low heat to reheat.
  6. Meanwhile, bring a pot of water to a rolling boil for the pasta. When boiling, add a tablespoon of kosher salt (be careful, salt may cause a violent boil) then add noodles. Cook until al dente (fresh lasagna sheets-turned-wide-noodles took 7 minutes to reach al dente). Strain and serve with short rib ragu garnished with fresh parsley.
  7. Note: for those who have an issue with sulfites like I do, Frey’s brand makes an organic, sulfite free red (and white) wine that I use.
Recipe by From Jessica's Kitchen at