Ingredients
Scale
- 2 lbs bone-in pork rib shorts
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 1 cup dry red wine
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Step 1: Season the pork rib shorts generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the rib shorts on all sides until browned, about 2-3 minutes per side. Remove the ribs from the pot and set aside.
- Step 2: Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine reduce slightly, about 2 minutes.
- Step 4: Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Bring the sauce to a simmer. Return the pork rib shorts to the pot.
- Step 5: Reduce heat to low, cover, and simmer for at least 2 hours, or until the pork is very tender and easily falls off the bone. Check occasionally and add a little water if the sauce becomes too thick.
- Step 6: Once the pork is cooked through, remove the ribs from the sauce and shred the meat. Return the shredded pork to the sauce and stir to combine. Serve over pasta, polenta, or mashed potatoes.
Notes
- Store leftover ragu rib shorts in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
- Reheat gently on the stovetop or in the oven, adding a splash of water or broth if needed to prevent drying.
- Serve this hearty ragu over creamy polenta for a truly comforting and flavourful meal.
- For deeper flavour, consider browning the vegetables before adding the garlic for a richer base to your ragu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American