Unlock the magic of a cozy dinner with this exquisite Short Rib Ragu. This dish brings together the deep, comforting flavors of beautifully braised beef short ribs, making it a soul-warming favorite that’s perfect for any occasion. Imagine tender meat wrapped in a rich, velvety sauce that clings to your favorite pasta. That’s dinner sorted!
Why You’ll Love This Recipe
- Deep Flavor Profile: The combination of beef short ribs with red wine and herbs creates a symphony of flavors that deepen over time.
- Tender Texture: Slow-cooking the ribs results in melt-in-your-mouth meat that’s incredibly tender.
- Versatile Dish: This ragu can be paired with various pastas or even enjoyed over polenta or mashed potatoes.
- Perfect for Gatherings: The impressive taste and heartiness make it a winner at dinner parties.
Ingredients You’ll Need
The beauty of this Short Rib Ragu lies in its simple yet deeply flavorful ingredients. Each component, from the robust beef short ribs to the aromatic herbs, plays a crucial role in crafting a dish that’s both comforting and refined.
- 2 lbs Beef short ribs: Opt for de-boned pieces for ease of cooking and shredding.
- 2 tbsp Light olive oil: Ideal for searing and adding a subtle flavor layer.
- Kosher salt: Essential for seasoning and enhancing natural flavors.
- 1 cup White onion: Adds sweetness and depth when sautéed.
- ½ cup Celery: Brings a crisp, fresh flavor to the sauce.
- ½ cup Carrot: Its natural sweetness balances the savory beef.
- 4 Garlic cloves: Intensifies the aromatic profile.
- 2 tbsp Tomato paste: Thickens the sauce and adds richness.
- 1 cup Red wine: Perfect for deglazing the pot and deepening the flavor.
- 1 cup Broth: Use beef for a richer taste, or chicken for a lighter flavor.
- 1 ¾ cup Crushed tomatoes: The base for the sauce, adding body and acidity.
- Herb Bundle: A mix of rosemary, thyme, and parsley for a fresh, herby touch.
- 2 Bay leaves: Infuse a subtle earthy flavor.
- 2 tbsp Sherry or red wine vinegar: Adds a tangy finish to balance flavors.
- 1 lb Pasta: Choose tagliatelle or pappardelle for their sauce-hugging qualities.
- Chopped parsley and grated Parmigiano Reggiano: Final touch for freshness and umami.
Variations
This Short Rib Ragu is wonderfully adaptable, inviting you to put your own spin on it. Depending on what you have on hand, dietary needs, or taste preferences, there are numerous ways to make this dish uniquely yours.
- Herb Swap: Experiment with other herbs like basil or oregano to switch up the flavor profile.
- Vegetable Add-Ins: Add mushrooms or bell peppers for extra texture and depth.
- Gluten-Free Option: Serve over gluten-free pasta or a bed of mashed root vegetables.
How to Make Short Rib Ragu
Step 1: Searing with Skill
Begin by seasoning your short ribs generously with kosher salt. Sear them in a hot braiser or Dutch oven with a touch of oil, ensuring each side gets a delicious golden crust. This step seals in juices and builds a foundation for flavor.
Step 2: The Aromatic Base
In the same pot, add the finely diced onions, celery, carrots, and minced garlic. Sauté them until the onions are soft and translucent. The goal is to create an aromatic base for the rest of your ingredients, lending sweetness and depth to the ragu.
Step 3: Building the Sauce
Add the tomato paste and seasonings to the sautéed vegetables, letting them cook until the paste darkens. Deglaze with red wine, scraping up any browned bits from the pot, then introduce the crushed tomatoes, broth, and herb bundle. Nestle the ribs back into this luscious bath.
Step 4: Low and Slow Cooking
Cover the pot with the lid slightly ajar and let the magic happen as the ragu simmers gently for 2 to 2½ hours. This slow cooking allows the meat to become buttery tender and the sauce to thicken and intensify.
Pro Tips for Making Short Rib Ragu
- Searing Secret: Ensure the pan is hot and the ribs are dry before searing to create a perfect crust.
- Wine Wisdom: Use a wine you’d happily drink as it significantly impacts the sauce’s flavor.
- Herb Handling: Tie the herb bundle with kitchen twine for easy removal after cooking.
- Time Extension: If ribs aren’t as tender as desired, give them more time—it’s worth the wait!
How to Serve Short Rib Ragu
Garnishes
Sprinkle your Short Rib Ragu with freshly chopped parsley for a burst of color and freshness. A generous shaving of Parmigiano Reggiano adds a delightful nutty depth that complements the rich sauce beautifully.
Side Dishes
Pair this hearty dish with a simple green salad drizzled with a lemon vinaigrette to cut through the richness, or serve alongside a warm, crusty bread to soak up every last bit of sauce.
Creative Ways to Present
For an elegant presentation, serve the ragu in a wide, shallow bowl over a nest of pasta, and scatter the garnishes liberally. For a rustic touch, present it family-style in your Dutch oven right at the table.
Make Ahead and Storage
Storing Leftovers
Transfer cooled Short Rib Ragu to an airtight container and store it in the refrigerator for up to four days. This dish tastes even better the next day as the flavors meld and deepen.
Freezing
Portion the ragu into freezer-safe bags or containers, leaving space for expansion. It can be frozen for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the ragu on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce. Stir occasionally until heated through and ensure it doesn’t stick to the pot.
FAQs
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Can I use a different cut of meat?
Absolutely! Stewing beef cubes work well if you’re looking for a more budget-friendly option, but the depth of flavor might vary slightly.
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Is there a non-alcoholic substitute for red wine?
You can substitute with extra broth and a splash of balsamic vinegar to mimic the acidity and richness of red wine.
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How can I make the sauce thicker?
If your sauce is too runny, simmer it uncovered for an additional 15-30 minutes until it thickens to your liking.
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What pasta is best for ragu?
Thicker pastas like pappardelle or tagliatelle are ideal as they hold the hearty sauce well. However, feel free to use your favorite type.
Final Thoughts
Cooking up a pot of Short Rib Ragu is a true labor of love that pays off with its glorious taste and comforting embrace. Whether you’re gathering family or friends around the table, this dish offers a warm invitation to relax and indulge. I can’t wait for you to try it and make it a cherished part of your own culinary adventures!
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Short Rib Ragu Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This indulgent Short Rib Ragu is a slow-simmered, flavor-packed sauce featuring tender, fall-apart beef short ribs cooked with hearty vegetables and rich tomatoes, served over your favorite pasta for a comforting and sophisticated meal.
Ingredients
Meat and Oil
- 2 lbs Beef short ribs, de-boned and cut into 2-inch cubes
- 2 tbsp Light olive oil (or vegetable or avocado oil)
- Kosher salt, to taste
Vegetables and Aromatics
- 1 cup White onion, finely diced
- 1/2 cup Celery, finely diced
- 1/2 cup Carrot, finely diced
- 4 Garlic cloves, finely minced
Tomato and Liquids
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Beef or chicken broth
- 1 3/4 cups Crushed tomatoes (from a 14 oz can)
Herbs and Spices
- Herb bundle (rosemary, thyme, parsley stems)
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
- Kosher salt and freshly cracked pepper, to taste
Pasta and Garnish
- 1 lb Pasta (tagliatelle or pappardelle)
- Chopped parsley, for garnish
- Grated Parmigiano Reggiano, for garnish
Instructions
- Season and Sear Ribs: Season the short ribs generously with kosher salt on all sides. In a large braiser or Dutch oven over medium-high heat, add 2 tablespoons of light olive oil. Once hot, add the ribs in batches, searing until browned on all sides. Transfer to a plate and set aside. Remove excess fat if needed, leaving about 2 tablespoons in the pot.
- Sauté Vegetables: In the same pot, add the diced onion, celery, carrot, and minced garlic. Sauté for 3-4 minutes until the onion begins to soften and become translucent.
- Add Tomato Paste and Seasonings: Stir in the tomato paste, 1 teaspoon of kosher salt, and ½ teaspoon of cracked pepper. Cook for an additional 2-3 minutes to deepen the flavor.
- Deglaze: Pour in the red wine and scrape up any browned bits from the bottom of the pot to incorporate all the flavorful residues.
- Return Ribs and Add Liquids: Return the seared short ribs to the pot. Add the broth, crushed tomatoes, herb bundle, and bay leaves. Stir to combine.
- Simmer: Bring the mixture to a gentle simmer. Cover the pot, leaving the lid slightly ajar to allow steam to escape. Cook on low for 2 to 2½ hours, checking occasionally and adding more broth or water if it reduces too much. Ribs are ready when fork-tender and falling apart.
- Shred and Adjust Seasoning: Remove bay leaves and herb bundle. If boneless, shred the meat directly in the sauce; if bone-in, carefully remove bones, discard, and shred the meat. Taste and adjust salt, then stir in sherry or red wine vinegar.
- Finish the Sauce: If the sauce seems too thin, simmer uncovered for an additional 15-30 minutes until thickened. Serve over cooked pasta, garnished with chopped parsley and grated Parmigiano Reggiano.
Notes
- Use boneless short ribs or bone-in for more flavor; adjust cooking time accordingly.
- Stewing beef cubes can be substituted for short ribs for a more economical option.
- This ragu pairs well with thicker, hearty pasta shapes like pappardelle, tagliatelle, rigatoni, or cavatelli.
- The dish can be prepared in advance; flavors deepen overnight and can be reheated gently.
- Leftovers can be stored in an airtight container for up to 3 days or frozen for longer storage.
- This hearty sauce can also be served over polenta or layered in lasagna.
Nutrition
- Serving Size: 1 cup of ragu with pasta
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg
