I always add short ribs to the mix when I make Sunday Gravy, but no one ever has any interest in them when they are next to meatballs. It was such a waste to not do something with these delicious tender chunks of beef. Soooo, lately I have been trimming the meat, mixing it with some sauce and saving it for an easy weeknight dinner over cheesy polenta. I tried to recreate this without the whole Sunday Gravy process and this is close to the same flavor. Next time I will try to simmer the sauce all day.

Prep time – 10 minutes / Cook time – 4 hours

Short Rib Ragu ingredients-

  • 6 – 8 beef short ribs
  • Olive oil
  • 6 cloves of garlic, minced
  • 2 28 oz. cans of tomato puree
  • 2 cans tomato paste
  • Water
  • 2 to 3 t. granulated onion
  • 2 to 3 t. granulated garlic
  • 2 t. basil
  • 2 t. parsley
  • 1 t. oregano

Polenta ingredients-

  • 1 c. polenta
  • 3 c. water or chicken broth
  • 1/2 c. heavy cream or half and half
  • 4 T. butter
  • 1/3 c. grated parmesan cheese
Warm tomato puree in a large stock pot over low heat. Add granulated garlic, granulated onion, basil, parsley, oregano, salt and pepper. Heat olive oil in a large pan over medium heat. In batches, brown short ribs on each side. Add to tomato puree. Sauté garlic in pan drippings, about one minute. Add both cans of tomato sauce. Fill each can with water and add to pan. Stir over low heat until combined. Add tomato paste mixture to tomato puree and short ribs. Bring to a boil, reduce heat to low and simmer for 3 hours or until meat is falling off the bone. Remove short ribs from sauce, trim fat and shred. Discard bones. In a smaller pot ladle 3 cups of tomato sauce, add shredded meat and simmer 30 more minutes. In a medium sauce pan combine water and polenta, whisk until smooth. As polenta starts to thicken add heavy cream, butter, and cheese. Stir until butter and cheese melts. Salt and pepper to taste. Serve ragu over polenta or the pasta of your choice.