Beef Short Rib Ragu

Name: Beef Short Rib Ragu
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 4 to 6 servings
Cuisine: Italian
Ingredients: 3 lb grass-fed bone-in beef short ribs; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbsp avocado oil; 1 yellow onion, diced; 1 small fennel bulb, cored and diced; 0.25 cup dry red wine; 3 garlic cloves, minced; 2 anchovy fillets, roughly chopped; 1 (28-oz) can plus 1 (14.5-oz) can whole peeled Italian tomatoes; 1 medium carrot, roughly chopped; 1 tbsp tomato paste; 2 sprigs fresh thyme; 1 bay leaf; 1 spaghetti squash, halved lengthwise; 1 tbsp extra-virgin olive oil; 0.5 tsp kosher salt

A long-braised grass-fed short rib ragu with fennel, tomatoes, and anchovies served over low-carb roasted spaghetti squash for a beta-carotene- and fiber-rich take on a comfort-food classic.

From The Young Forever Cookbook

Prep: 25 min
Cook: 4 h
Total: 4 h 25 min
Yield: 4 to 6 servings
Category: Main Course
Cuisine: Italian

Nutrition (estimated)

per 1 bowl

Calories: 620 kcal
Protein: 42 g
Fat: 38 g
Carbs: 22 g
Fiber: 6 g
Sugar: 10 g
Sodium: 780 mg

Ingredients

3 lb grass-fed bone-in beef short ribs
1.5 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp avocado oil
1 yellow onion, diced
1 small fennel bulb, cored and diced
0.25 cup dry red wine
3 garlic cloves, minced
2 anchovy fillets, roughly chopped
1 (28-oz) can plus 1 (14.5-oz) can whole peeled Italian tomatoes
1 medium carrot, roughly chopped
1 tbsp tomato paste
2 sprigs fresh thyme
1 bay leaf
1 spaghetti squash, halved lengthwise
1 tbsp extra-virgin olive oil
0.5 tsp kosher salt

Beef Short Ribs Spaghetti Squash Fennel Tomatoes

Instructions

Heat oven to 350°F.
Ragu: Season beef all over with 1 tsp salt and ½ tsp pepper. Heat avocado oil in a large Dutch oven over medium. Sear beef in batches 3 min per side until golden; set aside.
Remove all but 2 tbsp fat. Cook onion and fennel 4 min until soft and translucent. Deglaze with red wine, scraping up browned bits. Stir in garlic and anchovies. Add tomatoes, carrot, tomato paste, thyme, bay leaf, and remaining ½ tsp each salt and pepper. Bring to a boil, return beef, reduce to a simmer, cover, and cook in oven 2½–3 hr until meat is falling apart, checking hourly and adding ½–1 cup water as needed.
Spaghetti squash: Increase oven to 400°F; line a sheet with parchment. Place squash cut-side up, drizzle with olive oil, season with salt. Roast 35–45 min until fork-tender. Cool slightly and scrape into noodles with a fork.
Remove bones and bay leaf from ragu; discard. Shred meat with forks and mix into the sauce. Gently reheat over medium. Spoon over squash noodles and serve.