Tender and flavorful, Short Rib Ragu is the ultimate comfort food that brings warmth to any occasion. This slow-cooked dish is perfect for hearty pasta or creamy polenta. The rich sauce, made from succulent beef short ribs, develops deep flavors during the long simmering process. Even though it takes around three hours from start to finish, you’ll find that most of this time is hands-off, allowing you to focus on other tasks while the magic happens in your kitchen.
Why You’ll Love This Recipe
- Rich Flavor: The combination of red wine, crushed tomatoes, and herbs creates a sauce that’s bursting with flavor.
- Comfort Food Classic: Perfect for family gatherings or cozy dinners, this dish satisfies all cravings.
- Versatile Pairings: Serve it over pasta, polenta, or even mashed potatoes for a delightful meal.
- Make Ahead Friendly: This ragu tastes even better the next day, making it ideal for meal prep.
- Simple Ingredients: Made with everyday ingredients you likely already have on hand.
Tools and Preparation
To make the best Short Rib Ragu, having the right tools will streamline your cooking process. Here’s what you need:
Essential Tools and Equipment
- Large braiser or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Tongs
Importance of Each Tool
- Large braiser or Dutch oven: Ideal for slow cooking as it retains heat well and allows for even cooking.
- Chef’s knife: A versatile tool that makes chopping vegetables quick and easy.
- Tongs: Perfect for flipping and serving the seared ribs without losing any juices.
Ingredients
Ingredients:
– 2 lbs Beef short ribs (- De-boned, cut into 2 (5cm) cubes)
– 2 tbsp Light olive oil (- or use vegetable or avocado oil)
– Kosher salt
– 1 cup White onion (- Finely diced)
– ½ cup Celery (- Finely diced)
– ½ cup Carrot (- Finely diced)
– 4 Garlic cloves (- Finely minced)
– 2 tbsp Tomato paste
– 1 cup Red wine
– 1 cup Broth (- Beef or chicken)
– 1 ¾ cup Crushed tomatoes (- 14oz can)
– Herb Bundle (- Rosemary, thyme, parsley stems)
– 2 Bay leaves
– 2 tbsp Sherry or red wine vinegar
– Kosher salt and fresh cracked pepper to taste
– 1 lbs Pasta (- Tagliatelle or pappardelle )
– Chopped parsley and grated parmigiano reggiano for garnish
How to Make Short Rib Ragu
Step 1: Season the Ribs
Season the short ribs with kosher salt on all sides.
Step 2: Sear the Ribs
In a large braiser or Dutch oven on medium-high heat:
1. Add 2 tablespoons of light olive oil (or vegetable/avocado oil).
2. Add the seasoned short ribs and sear them on all sides. Avoid crowding the pot; do this in batches if necessary.
3. Transfer seared short ribs to a plate. If there’s excess grease in the pot, remove some but leave about 2 tablespoons.
Step 3: Sauté Vegetables
In the same pot:
1. Add finely diced onion, celery, carrot, and garlic.
2. Sauté on medium-high heat for about 3–4 minutes until onions soften.
Step 4: Add Tomato Paste and Seasoning
Add tomato paste along with:
1. 1 teaspoon kosher salt
2. Half a teaspoon of fresh cracked pepper.
3. Sauté for another 2–3 minutes.
Step 5: Deglaze with Wine
Deglaze the pot by adding red wine:
1. Scrape up any browned bits stuck to the bottom of the pot.
Step 6: Combine Ingredients
Return the seared short ribs back into the pot:
1. Add broth and crushed tomatoes.
2. Toss in herb bundle and bay leaves.
Step 7: Simmer
Bring everything to a low simmer:
1. Cover but leave the lid slightly ajar so steam can escape.
2. Cook for about 2 to 2½ hours. Check occasionally; add broth if it dries out too much.
Step 8: Check Tenderness
The ribs are ready when fork-tender and easily fall apart:
1. If they need more time after 2½ hours, continue simmering for an extra half hour.
Step 9: Shred Meat
Remove bay leaves and herb bundle before shredding:
1. If using boneless ribs, shred directly in the pot with tongs or forks.
2. For bone-in ribs, pull out bones carefully before shredding meat.
Step 10: Adjust Seasoning
Taste and adjust seasoning as needed:
1. Add vinegar.
2. If sauce is too runny, continue simmering for another 15–30 minutes.
Step 11: Serve
Serve your delicious ragu over your favorite pasta (cooked per package instructions):
1. Garnish with grated Parmigiano Reggiano and chopped parsley.
Enjoy your comforting bowl of Short Rib Ragu!
How to Serve Short Rib Ragu
Short rib ragu is a versatile dish that pairs perfectly with various sides and garnishes. Here are some delightful serving suggestions to enhance your meal.
With Pasta
- Tagliatelle: This flat, broad pasta holds the rich sauce beautifully.
- Pappardelle: A wider noodle that complements the hearty ragu wonderfully.
- Fettuccine: Offers a nice texture that catches the sauce well.
Over Polenta
- Creamy Polenta: Smooth and buttery, it serves as a perfect base for the ragu.
- Grilled Polenta Cakes: Adds a crispy element that contrasts nicely with the tender meat.
Garnished Creatively
- Chopped Parsley: Sprinkling fresh parsley adds a pop of color and freshness.
- Grated Parmigiano Reggiano: A sprinkle of this cheese enhances the flavors beautifully.
As a Fill for Tacos
- Soft Corn Tortillas: For a fun twist, serve short rib ragu in warm corn tortillas topped with avocado and cilantro.
How to Perfect Short Rib Ragu
Creating the best short rib ragu involves attention to detail. Here are some tips to achieve perfection.
- Choose Quality Meat: Opt for well-marbled short ribs for maximum flavor and tenderness.
- Sear Well: Don’t rush the searing process; it adds depth to the flavor through caramelization.
- Don’t Skip Deglazing: Scraping up those browned bits after searing intensifies the sauce’s flavor.
- Adjust Seasoning: Always taste before serving and adjust salt, pepper, or acidity as needed.
- Simmer Low and Slow: Patience is key. The longer you cook it gently, the more tender and flavorful it becomes.
- Rest Before Serving: Letting the ragu sit after cooking allows flavors to meld perfectly.
Best Side Dishes for Short Rib Ragu
Pairing side dishes with your short rib ragu can elevate your dining experience. Here are some recommended sides to consider.
- Garlic Bread: Crunchy on the outside and soft on the inside, perfect for soaking up sauce.
- Roasted Vegetables: Seasonal veggies like carrots and Brussels sprouts add color and nutrients.
- Caesar Salad: Crisp romaine lettuce topped with creamy dressing balances the richness of the ragu.
- Risotto: Creamy risotto provides a luxurious texture that complements the dish beautifully.
- Green Beans Almondine: Sautéed green beans with almonds offer a crunchy contrast to the tender ragu.
- Mashed Potatoes: Creamy mashed potatoes create a comforting pairing that absorbs all those delicious flavors.
- Polenta Fries (optional): Crispy polenta fries make an enticing snack alongside your main dish.
Common Mistakes to Avoid
When making Short Rib Ragu, some common pitfalls can affect your dish’s flavor and texture. Here are key mistakes to avoid:
- Overcooking the vegetables – Sautéing the vegetables too long can lead to a mushy texture. Aim for a light sauté just until they soften.
- Not seasoning properly – Under-seasoning can dull the flavors of your ragu. Taste as you cook and adjust with salt and pepper as needed.
- Crowding the pot – If you add too many short ribs at once, they will steam instead of sear. Cook in batches for that perfect golden crust.
- Skipping the deglazing step – This crucial step adds depth to your sauce. Always deglaze with wine to lift those flavorful bits stuck to the pot.
- Ignoring simmer time – Rushing the cooking process can result in tough meat. Allow enough time for the short ribs to become tender and flavorful.
- Not using quality ingredients – Using subpar wine or broth can lessen the overall taste of your ragu. Choose high-quality ingredients for the best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Short Rib Ragu in an airtight container.
- It will keep well for up to 3 days in the refrigerator.
Freezing Short Rib Ragu
- You can freeze Short Rib Ragu for up to 3 months.
- Use freezer-safe containers or heavy-duty freezer bags for best results.
Reheating Short Rib Ragu
- Oven – Preheat to 350°F (175°C). Place ragu in a covered baking dish and heat for about 30 minutes, stirring halfway through.
- Microwave – Use a microwave-safe container, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through until warmed through.
- Stovetop – Reheat in a saucepan over low heat, stirring occasionally until heated thoroughly.
Frequently Asked Questions
Here are some frequently asked questions about making Short Rib Ragu.
What is Short Rib Ragu?
Short Rib Ragu is a rich, hearty sauce made from slow-cooked beef short ribs combined with vegetables, tomatoes, and wine. It’s perfect served over pasta or polenta.
Can I use other meats for ragu?
Yes! While short ribs provide great flavor, you can also use chuck roast or pork shoulder as alternatives.
How do I make Short Rib Ragu spicier?
To add heat, include crushed red pepper flakes or diced jalapeños when sautéing the vegetables.
Can I prepare Short Rib Ragu ahead of time?
Absolutely! In fact, making it a day ahead allows flavors to meld beautifully. Just reheat before serving.
What type of pasta works best with this ragu?
Wide noodles like tagliatelle or pappardelle are ideal because they hold onto the sauce well.
Final Thoughts
This Short Rib Ragu recipe is truly comforting and versatile. With its rich flavors and tender meat, it serves as an excellent centerpiece for family dinners or gatherings. Feel free to customize it by adding your favorite herbs or spices to make it your own!
Short Rib Ragu
Experience the ultimate comfort with our Short Rib Ragu, a hearty dish that’s perfect for cozy family dinners or special gatherings. Slow-cooked to perfection, this rich and flavorful ragu combines tender beef short ribs with aromatic vegetables, red wine, and crushed tomatoes, creating a sauce that’s bursting with deep flavors. While it takes about three hours to make, most of the time is hands-off, allowing you to focus on other tasks while it simmers away in your kitchen. Serve this luxurious ragu over pasta like tagliatelle or creamy polenta for an unforgettable meal that will warm your heart.
- Prep Time: 20 minutes
- Cook Time: 2 hours and 30 minutes
- Total Time: 0 hours
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
- 2 lbs beef short ribs
- 2 tbsp light olive oil
- 1 cup white onion, finely diced
- ½ cup celery, finely diced
- ½ cup carrot, finely diced
- 4 garlic cloves, minced
- 1 cup red wine
- 1 ¾ cup crushed tomatoes
- Kosher salt and fresh cracked pepper to taste
Instructions
- Season the short ribs with kosher salt.
- In a large braiser or Dutch oven over medium-high heat, sear the ribs until browned on all sides. Remove and set aside.
- Sauté onion, celery, carrot, and garlic in the same pot until softened.
- Add tomato paste, salt, and pepper; sauté for a few minutes.
- Deglaze the pot with red wine, scraping up any browned bits.
- Return short ribs to the pot and add crushed tomatoes; cover slightly ajar.
- Simmer on low heat for 2 to 2½ hours until tender; shred meat as needed.
- Adjust seasoning before serving over pasta or polenta.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 410
- Sugar: 6g
- Sodium: 610mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
