Ragú is one of those dishes that’s so good, you find yourself dancing as you eat. This version is no different. You may be wondering why I’m calling this Poor Man’s Shredded Beef Ragu. Well, I didn’t have all the ingredients needed for a traditional ragú, so I improvised a bit. It turned out so delicious, I had to share with you.
If you follow me on social media or Instagram, you know I am participating in the September Whole30. This will be my 3rd full round of Whole30 and it’s a bit easier but I also know what’s coming. I know I’m going to most likely wake up tomorrow with a headache and some light cravings, and then by day 11, I may want to eat all the cheese I see on a pizza on my tv screen. But, it’s all worth it because I know the end result. I know the reward! The feeling of success and hard work to improve my relationship with food, my body, and my overall health.
Poor Man’s Shredded Beef Ragu
WHOLE30 || PALEO || KETO
This is exactly why I feel it’s so important to make your meals exciting and fun. I really enjoy creating meals and recipes with tons of rich and exciting flavors. This way I’m excited and happy about my meals and I don’t feel deprived. A perfect example of this is this poor man’s shredded beef ragu. It’s packed with big flavors and is nothing short of delicious. It’s also very versatile and goes well with just about every vegetable and good carb.
One thing you will love about Ragu is it’s not a tomato-based sauce. It’s a meat-based sauce so the possibilities are endless. Although our recipe is for beef Ragu, you can also make pork, chicken, lamb, fish or even vegetable ragú.
The possibilities are endless when it comes to serving this Ragu. I can serve it over zucchini noodles, cauliflower rice, breakfast potatoes, eggs, over a salad packed with roasted veggies and many more.
Try serving without Sweet Potato Noodles for a hearty, delicious and cozy meal.
Poor Man's Shredded Beef Ragu
- 4 garlic cloves
- 14.5 ounce can diced fire roasted tomatoes
- 1.5 lbs. boneless short ribs with fat trimmed
- sea salt
- cracked black pepper
- 2 tbsp. avocado oil
- 1 onion diced
- 3.5 ounces shiitake or portobello mushrooms diced
- 1 tbsp. tomato paste
- 1/4 cup bone broth
- 1 tsp. fish sauce*
- 1/4 tsp. crushed red pepper flakes
- Before you start cooking, add diced tomatoes and garlic cloves to a food processor and pulse until the tomatoes and garlic are puréed. Set aside and move on to the next step.
- Begin by seasoning the short ribs thoroughly with salt and pepper. Then, heat the avocado oil in a large Dutch oven over high heat. When the oil is hot, add the short ribs and lower the heat to medium-high. Sear the ribs on all sides until brown (about 3-5 minutes per side). Remove the ribs from the pan and set aside.
- To the same pot, add the onions and mushrooms and sauté until the onions are tender (about 5-7minutes). Season with a pinch of salt and pepper and add the tomato paste. Continue to sauté for a couple minutes to cook the tomato paste. Now, add the bone broth to deglaze the pan. Sauté until the broth reduces a bit. Then, pour in the tomato and garlic mixture, fish sauce and crushed red pepper flakes and stir to combine. Return the meat to the sauce, lower the heat, cover and simmer for 1 hour or until the ribs are fall-apart tender (if after an hour the meat is still hard to pull apart, continue to cook for about half an hour). Remove the ribs from the pot, shred and return to the sauce. Taste, and season with a little more salt if necessary. Continue to simmer uncovered for about 15 more minutes to thicken the sauce.
- Serve atop zucchini noodles or roasted vegetables.