A simple, delicious one-pot dish that is packed with flavor.
In a large pot such as a Dutch oven, heat the oil over medium heat. Season the short ribs with salt and pepper on all sides and place in the pre-heated oil, turning after 3-4 minutes until lightly browned on all sides. Transfer browned ribs to a bowl and cover tightly with plastic wrap, set aside.
Drop the browned ribs back into the pot, cover, and cook over medium-low, stirring occasionally, until the meat is fork-tender, about 2 hours. Using two forks, shred the meat in the pot or take the meat out of the pot and shred on a cutting board. Add meat back into pot.
To thicken the ragu, continue to simmer on low without the cover, sauce will reduce. Stir in the kale, and the fresh grated cheese.
Serve over gnocchi, cheesy polenta, or your favorite pasta. Freezes and re-heats great.
I have only ever found bone-in short ribs at my local store. If you run into this as well, buy about 2lbs of ribs to account for the bone and fat weight. You'll have to trim off the bone and trim as much fat off as possible. If you're left with anywhere from 1-1 1/2 lbs of short ribs you're set!
Makes a great double batch for freezing! Don't forget to serve a nice French loaf along side to sop up all the ragu deliciousness! Enjoy!