Neapolitan-style short rib and caramelized onion ragu from Italian American: Red Sauce Classics and New Essentials (page 110) by Angie Rito and Scott Tacinelli and Jamie Feldmar

  • celery
  • chicken stock
  • Show all ingredients...

  • EYB Comments

    Can substitute Vidalia onions for cipollini onions. You may use the Chicken stock recipe on p. 299.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Vidalia onions for cipollini onions. You may use the Chicken stock recipe on p. 299.

  • Leo on May 03, 2026

    I didn't cook this although I ate it with great pleasure. Apparently the onions took a very long time to reduce. It was amazingly rich and delicious.

  • VKHummel on January 03, 2026

    Delicious but as others noted it took longer than the time stated in the recipe.

  • WaterPenny on February 11, 2025

    This was delicious! I served this over gnocchi with an arugula salad and everyone finished their plate completely. However, this recipe took A LOT longer than the recipe says. I'm really glad I started early in the day as it took almost twice as long as the recipes says to cook down. And that's with me reducing the amount of chicken stock mentioned. I admit, there was a moment when I worried there was an error in the recipe and I had wasted my expensive short ribs! Regardless, this was superb and hit all the correct notes on a cold, wintery day.

  • TinyCitiKitchen on July 19, 2023

    I remember when short ribs were a cheap meal. Not so much now. And this is a terrific way to stretch them. Total comfort food, packed with umami. Use a textury pasta to catch every drop of the sauce. I had a bag of "trottole" (little "tops", a tight spiral) I'd bought and was never sure what to sauce with, and it was a perfect match

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.