Short rib ragu is a rich and flavorful Italian-inspired sauce made by slow-cooking tender beef short ribs until they melt into a deeply savory tomato-based sauce. This hearty dish is perfect for pairing with pasta, polenta, or crusty bread, offering layers of bold flavors from the braised beef, aromatic vegetables, wine, and herbs. The slow cooking process allows the meat to become incredibly tender, infusing the sauce with a deep, comforting richness. Ideal for a special occasion or a cozy weekend meal, short rib ragu is a dish that will leave everyone at the table craving more.
Short Rib Ragu Recipe
Ingredients:
- 2 pounds bone-in beef short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1/2 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- Fresh parsley, for garnish
- Grated Parmesan, for serving
- Cooked pasta or polenta, for serving
Instructions:
- Season and sear the ribs: Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.
- Cook the vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another minute.
- Deglaze with wine: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
- Build the sauce: Stir in the crushed tomatoes, tomato paste, beef broth, oregano, thyme, and bay leaves. Return the seared short ribs to the pot, nestling them into the sauce.
- Slow cook: Reduce the heat to low, cover the pot, and let the ragu simmer gently for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.
- Shred the meat: Remove the short ribs from the pot and discard the bones. Shred the meat with two forks and return it to the sauce. Let the ragu simmer uncovered for another 10-15 minutes to thicken.
- Serve: Serve the short rib ragu over pasta, polenta, or with crusty bread. Garnish with fresh parsley and grated Parmesan.
This luxurious short rib ragu will bring warmth and comfort to any meal, with its tender beef and rich, savory sauce!
