Short Rib Ragu Over Zoodles

About

Words that describe this short rib ragu are “rich”, “decadent”, and “mmm!” This ragu sauce takes some time to cook down, but the complex flavors melt together in a harmony of herbs, melt-in-your-mouth beef, and tender fats. If you need to bring up your fat macro, an extra drizzle of olive oil over you zucchini noodles will help, plus it gives a silky finish to your “pasta”!

*Please note that the short rib ingredient does NOT include the weight of bones*

Ingredients

8 ounce ribs, beef, short, visible fat eaten
2 tablespoon butter
2 teaspoon red wine vinegar
2 cup beef broth
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
½ teaspoon onion powder
0.12 teaspoon celery seed
¾ teaspoon oregano, dried
¼ ounce basil
2 tablespoon tomato paste
8 ounce zucchini
1 teaspoon olive oil

Instructions

*You will need 1lb total of short rib, including the weight of bones. For an easier time later, prep the short ribs by removing the majority of the meat from the bones. Chop the meat into 1 or 2-bite pieces. If there is meat remaining on the bones, this is okay. Leave all the fat on the meat.
Heat the butter in a large pot on medium heat. Stir in all the beef, including the bones. Cook until the meat browns. You can place a lid on the pot for some of this time to help the juices collect.
Pour in the red wine vinegar and beef broth. Place the lid back on, and bring the liquid to a boil. Let the pot boil for 1 minute.
Bring the heat back to a simmer. Stir in all the remaining ingredients except for the zucchini and olive oil. Replace the lid, and let the sauce simmer for 1 hr, 15 minutes. Stir occasionally to avoid burning. If the liquid evaporates too much, you can add small amount of beef broth, but the sauce should reduce some during cooking.
For the final cooking stage, remove the lid and let the sauce openly simmer for 10-15 minutes until it reduces to your preferred level of thickness. Once done cooking, set the sauce aside. You can discard the bare beef bones or save them for additional cooking at another time. Break up any large pieces of meat with a spoon.
For the zucchini noodles, spiralize them.
In a large pan, toss the zoodles with the olive oil over medium-high heat. The zoodles shouldn’t cook more for 60 seconds or else they will be too soft. You may, at your discretion, lightly season the zoodles with a pinch of salt and/or pepper.
For serving, arrange the zoodles in two dishes or in one large serving dish. Spoon the sauce and meat over the zoodles. At your discretion, you may also garnish your ragu with grated parmesan, chopped parsley, or additional chopped basil.
*Additional serving note: For the standard recipe of 2 servings, the total weight is 168g of zoodles and 346g of ragu, meaning each serving includes 84g zoodles and 173g ragu.*