Slow-Cooked Short Rib Ragu #dinner #lunch

Slow-Cooked Short Rib Ragu #dinner #lunch

Delicate short ribs in a tomato red wine sauce with Parmesan pureed potatoes – this generous moderate cooked short rib ragu merits the time! This moderate cooked short rib ragu is healthy and consoling. The short ribs are stewed in the broiler until they are self-destruct delicate.

This moderate cooked short rib ragu is an incredible end of the week cooking venture. It can't be hurried. There's no dumping and blending. It is anything but a one-pot wonder. There's a ton of cleaving, dicing, burning, deglazing, stewing, stressing, decreasing, and destroying and every last bit of it is important to build up a rich and complex sauce. Dumping it all in a slow cooker for eight hours just won't produce a similar outcome. You can't set it and overlook it.

The time venture to make this dish is well justified, despite all the trouble – one nibble of the delicate, liquefy in-your-mouth hamburger will make you so cheerful thus helped you will attempt to make sense of how to make this a pivoting supper in your end of the week line-up.


Slow-Cooked Short Rib Ragu #dinner #lunch


  • 4 egg whites large, room temperature
  • 1 1/3 cups granulated sugar 267g
  • 1/4 tsp salt optional
  • 16 ounces unsalted butter 454g, room temperature cut into 1-inch pieces
  • 1 tsp pure vanilla extract optional, 4.9mL
  • 1/4 tsp cream of tartar .84g
  • 1/3 cup water 79mL


  1. Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
  2. While the eggs are getting whipped add the remaining sugar and 1/3 cup water into a medium pot and place on medium-low heat.
  3. Stir until sugar melts and becomes clear.
  4. Maintain at medium-high heat until temperature reads 235-240F.
  5. Drizzle the sugar into the mixer immediately. At this point the meringue should be at the soft peak stage.
  6. Run mixer until meringue is cool/tepid.
  7. Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
  8. Add the salt and vanilla if using.
  9. Beat until butter is combined and mixture has reached a silky consistency.
For more detail :

Read More Our Recipe : How To Make Italian Buttercream

Post a Comment