Directions

• Preheat oven to 325° (F). Read this step carefully because it details how you will cut your onions, carrots, and celery. If preparing the veggies for the 1-day version: Cut half of the onions, celery and carrots into large pieces (2-inch) for the short rib braise, and finely dice the rest. If preparing the veggies for the 2-day version: Cut all of the onions, celery and carrots into a 2-inch dice.
• Heat the grapeseed oil in a 6 quart Dutch oven over medium-high heat. Season the short ribs with 2 tsp Kosher salt and 1/2 tsp black pepper. When the oil is hot, brown the short ribs on all sides. Remove the short ribs from the pot and transfer to a large platter.
• Remove and discard all but 2 tbsp of fat from the pot and return the pot to the burner, reducing heat to medium. Add the large cuts of onion, carrots and celery, (reserving the finely diced onion, carrots and celery for those making the 1-day version), and cook until the vegetables begin to soften and brown slightly, about 8 minutes. Add half of your garlic and cook for another minute. Add 1 tbsp tomato paste and stir into vegetables, cooking for another 3-5 minutes.
• Add the short ribs back to the pot, nestling them into the vegetables. Add the thyme, rosemary, bay leaf, and red wine to the pot. Add the soy sauce and the Worcestershire sauce to the pot then add enough broth to the pot to come to the tops of ribs. Bring the liquids to a boil over high heat.
• Cover the pot and place it in the oven. Cook the short ribs for 3 1/2 hours. IF CHOOSING THE 2-DAY lazy girl method, see directions below.
• While the short ribs braise, begin making the tomato sauce (the base of the ragu) in a separate pot (at least 4 quart capacity).
• To prepare the sauce, heat 1 tbsp olive oil over medium heat, then add your finely diced onion, carrot, and celery. Add the remaining minced garlic and 1/4 tsp Kosher salt, and stir. Sauté, stirring occasionally, until softened and slightly browned at edges, about 10 minutes. Add the remaining tomato paste and cook for 3-5 minutes.
• Add the tomato puree, basil, oregano, 1 tsp Kosher salt, 1/2 tsp black pepper, sugar, and balsamic vinegar to the vegetable mixture and stir to incorporate. Cover the pot and bring the sauce a low boil. Reduce the heat to a simmer.  Simmer sauce, with the lid on, but slightly tilted, for at least one hour and up to 4, while the short ribs are in the oven. Stir the sauce occasionally to ensure that the sauce doesn’t stick to the bottom of the pot.
• When the short ribs are finished cooking, transfer the Dutch oven to your stove top, remove the lid, and cool until you can handle the pot with your hands.
• Transfer the ribs from the pot to a large plate, removing any excess veggies that cling to them. Remove the thyme and rosemary sprigs and discard. Discard any loose bones that have fallen away from the meat. Allow the braising liquid to cool until it is safe to handle. Strain the braising liquid into a heat-safe receptacle. Defat the pan drippings by using a gravy separator OR using this method (watch this video for visual reference):
  
  HOW TO DEFAT PAN DRIPPINGS:
  
  1. Allow pan drippings to cool until you are comfortable handling them.  Make sure your drippings are strained, or free of any solids.
  2. Line a glass measuring cup with an appropriate sized zip-lock bag.  If I have a small amount of drippings, I use a quart sized zip-lock and a pint sized measuring cup.  If I have a large amount of drippings, I use a gallon sized zip-lock and a quart sized measuring cup. 
  3. Carefully pour the drippings into the zip-lock bag.  Wait a minute or so for the fat to rise to the top. 
  4. Lift the zip-lock bag out of the glass measuring cup and using kitchen shears, cut a small opening in the bottom corner of bag.  Release the liquid from the bag into the measuring cup, and when the fat is approaching the opening, pinch the bag shut with your fingers so no fat escapes into the measuring cup.
  5. If reserving fat, place it into a small receptacle and refrigerate (some use it for roasting veggies). The liquid in the measuring cup is your defatted short rib braising liquid.
• Pour the defatted short rib braising liquid into the tomato sauce. Using two forks, remove the short rib meat from the bones and shred it into bite sized pieces.
  
• Add the shredded meat to the tomato sauce. Stir and simmer for about 30 minutes. Season to taste with Kosher salt and black pepper and serve Short Rib Ragu over your favorite pasta, polenta, or risotto with lots of Parmesan Cheese on top.
• 2-DAY lazy girl DIRECTIONS
• Cool the short ribs to room temperature then refrigerate overnight.
  
• Day 2: Remove the pot from the refrigerator and immediately removed the hardened fat that covers the top of the short ribs, picking out any large pieces of veggies that stick to it and putting it back in the pot. 
• Place the lid back on the pot and reheat the short ribs over medium low heat. Once you are able to dislodge them easily, remove the short ribs and any bones from the pot and set aside. Remove the thyme and rosemary sprigs and discard. 
   
  
• Use your immersion blender to blend the remaining veggies and liquid in the pot. Add the tomato puree, Italian seasoning, balsamic vinegar and sugar (if using) and stir to combine.
  Using two forks, remove the short rib meat from the bones and shred it into bite sized pieces. Discard any large globules of fat and any large pieces of cartilage. 
   
• Add the shredded short rib meat into the tomato sauce. Stir and simmer over medium low heat for 30 minutes (or longer if you like), stirring occasionally. Season to taste with Kosher salt and black pepper and serve Short Rib Ragu over your favorite pasta, polenta, or veggies with lots of Parmesan cheese on top.