Editorial sample recipeItalianintermediatehalaldairy-freehigh-protein

Neapolitan Braised Beef Short Ribs With Sun-Dried Tomato Ragù

Name: Neapolitan Braised Beef Short Ribs With Sun-Dried Tomato Ragù
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 800 g bone-in beef short ribs, trimmed of excess surface fat; 2 tbsp olive oil; 1 cup yellow onion, finely diced; 4 clove garlic, minced; 2 tbsp tomato paste; 400 g crushed canned tomatoes; 0.25 cup oil-packed sun-dried tomatoes, chopped; 1.5 cup halal beef stock; 1 tsp dried oregano; 0.25 cup fresh basil, chopped

Bone-in beef short ribs pan-seared and slow-simmered in a rich tomato, garlic, and herb gravy until melt-in-your-mouth tender.

Prep: 15 min
Cook: 105 min
Total: 120 min

Technique to learn

Braising

Slowly cooking seared meat partially submerged in a covered simmering liquid to break down tough connective tissues.

Instructions

Step 1: Pat the short ribs dry with paper towels and season evenly with fine salt and black pepper.
Step 2: Heat the olive oil in a heavy Dutch oven over medium-high heat until hot but not smoking.
Sear the short ribs for 2 to 3 minutes per side until deeply browned, then transfer them to a clean plate.

Step 4: Reduce the heat to medium, add the onion to the pot, and cook for 5 minutes until soft and translucent.

Step 5: Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and darkened in color.

Step 6: Pour in the beef stock, crushed tomatoes, chopped sun-dried tomatoes, and dried oregano, stirring to scrape up any browned bits from the bottom of the pot.

Step 7: Return the short ribs and accumulated juices to the pot, bring to a simmer, then cover with a tight-fitting lid and reduce heat to low for 90 minutes until the meat is fork-tender.

Step 8: Uncover, stir in the fresh basil, adjust seasoning, and simmer uncovered for 5 minutes to thicken the ragù before serving.

Cooking tips

Browning the beef thoroughly creates deep savory flavor in the sauce base.
If the sauce reduces too fast during braising, add a splash of warm water or stock.
Original home-cooking adaptation inspired by Italian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in