If you’re in search of a heartwarming dish that feels like a cozy hug, look no further than Short Rib Ragu. This rich, savory sauce, slow-cooked to perfection, is an exemplary showcase of flavors that meld beautifully together, making it an unforgettable meal that’s bound to become a favorite in your recipe repertoire.
Why You’ll Love This Recipe
- Melt-in-your-mouth tenderness: The slow-cooked short ribs become wonderfully tender, falling apart at the touch of your fork.
- Rich, deep flavors: By cooking slowly, the flavors have time to develop, creating a robust and savory sauce that is sure to impress.
- Versatile serving options: Whether tossed with pasta or served alongside polenta, this ragu adapts beautifully to multiple presentations.
- Perfect for gatherings: This dish is a crowd-pleaser, making it an ideal choice for family dinners or special occasions.
Ingredients You’ll Need
This Short Rib Ragu relies on some key ingredients to build its rich, hearty flavor. Each one plays a vital role in creating the delightful layers of taste and texture you’ll enjoy with every bite.
- Short Ribs: Opt for de-boned cuts for convenience, though bone-in will add even more depth of flavor.
- Red Wine: This provides a subtle, layered richness that enhances the overall flavor of the ragu.
- Herb Bundle: A little aromatherapy for your sauté, featuring rosemary, thyme, and parsley to boost the sauce’s freshness.
- Crushed Tomatoes: Essential for that deep, comforting tomato base that is absolutely irresistible.
- Pasta: Go for tagliatelle or pappardelle for their hearty texture which pairs beautifully with the ragu.
Variations
Feel free to put your own spin on this Short Rib Ragu! It’s a versatile dish that invites creativity, allowing you to tweak ingredients based on your pantry or preferences.
- Mushroom Addition: For extra earthiness, add sautéed mushrooms to the sauce.
- Spicy Twist: Introduce some heat with a pinch of red pepper flakes or a dash of hot sauce.
- Vegetarian Version: You can swap short ribs with hearty vegetables like eggplant or cauliflower for a plant-friendly adaptation.
How to Make Short Rib Ragu
Step 1: Sear the Short Ribs
Begin by seasoning your short ribs with kosher salt on all sides. Heat up your preferred oil in a large Dutch oven and sear the ribs until they have a gorgeous brown crust. Remember, don’t overcrowd the pot to ensure every piece gets a perfect sear!
Step 2: Create the Flavor Base
In the same pot, add your finely diced onions, celery, carrots, and garlic. Sauté until the onion is soft, and then blend in your tomato paste, salt, and pepper, cooking for a few more minutes to awaken the aromas.
Step 3: Deglaze and Simmer
Pour in the red wine and use a spoon to scrape up those delightful browned bits from the pot. Add the seared ribs back and pour in broth and crushed tomatoes. Toss in your herb bundle and bay leaves, let it simmer with a slightly ajar lid for 2 to 2.5 hours until the ribs are tender.
Step 4: Final Touches
Once the meat is fall-apart tender, discard the bay leaves and herbs. Shred the meat if using boneless ribs. Add a splash of vinegar and taste for seasoning adjustments. Simmer the sauce further if it’s too runny for your liking. Enjoy your masterpiece with freshly cooked pasta garnished with parmigiano reggiano and parsley!
Pro Tips for Making Short Rib Ragu
- Searing Success: Ensure your pan is hot enough to hear that signature sizzle; this locks in flavor and sets the foundation for your sauce.
- Herb Infusion: Tying your herbs into a bundle makes for easy removal while maximizing flavor during the simmer.
- Simmer Patience: Allowing the sauce to reduce with the lid ajar ensures a thick, luscious consistency.
- Finishing Flavor: A splash of vinegar at the end brightens the ragu, balancing the richness perfectly.
How to Serve Short Rib Ragu
Garnishes
Top your Short Rib Ragu with freshly chopped parsley and a generous sprinkle of grated Parmigiano Reggiano. These garnishes not only add color and richness but also a lovely balance to the savory depth of the ragu.
Side Dishes
Pair your ragu with a crisp, green salad dressed in a simple vinaigrette to contrast the richness. A side of crusty bread for dipping into the savory sauce is also a must and definitely elevates the meal.
Creative Ways to Present
For a touch of elegance, serve the ragu over a bed of creamy polenta or in layered lasagna with fresh mozzarella. You can even use it as a filling in savory crepes or turnovers for a tender surprise!
Make Ahead and Storage
Storing Leftovers
Place any leftover ragu in an airtight container and refrigerate for up to four days. The flavors will continue to deepen, making leftovers even more delightful.
Freezing
For extended storage, freeze the ragu in portioned containers. Defrost in the fridge overnight before reheating gently over the stove, stirring occasionally until heated through.
Reheating
Gently reheat your ragu over low heat on the stovetop, adding a splash of broth if necessary to reach your desired consistency. Stir occasionally to heat it evenly.
FAQs
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Can I make Short Rib Ragu in advance?
Absolutely! In fact, this dish tastes even better the next day as the flavors have more time to meld. Just store it in the refrigerator and reheat before serving.
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What type of pasta goes best with ragu?
Thicker, heartier pastas like pappardelle or tagliatelle are ideal choices as they hold the robust sauce well. However, feel free to use your favorite type.
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Can I use a different type of meat?
Yes, you can substitute beef short ribs with stewing beef cubes or even lamb shanks for a different flavor profile.
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Is it possible to make this dish without wine?
Certainly! You can use more broth or a splash of balsamic vinegar to add depth without using wine.
Final Thoughts
Short Rib Ragu is a dish that wraps you in comfort and warmth, making every meal feel special. Its savory richness and hearty texture make it a timeless classic perfect for any occasion. I encourage you to gather your ingredients, take the time to create, and enjoy the delight that this ragu brings to your table.
Print
Short Rib Ragu Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Description
This hearty Short Rib Ragu is a rich, tender sauce made with braised beef short ribs, tomatoes, and aromatic herbs, perfect served over pasta for a comforting and flavorful meal.
Ingredients
Meat and Oil
- 2 lbs Beef short ribs – Deboned, 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
Flavor Enhancers
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth – Beef or chicken
- 1 3/4 cup Crushed tomatoes – 14oz can
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
Pasta and Garnish
- 1 lbs Pasta – Tagliatelle or pappardelle
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season ribs: Season the short ribs generously with kosher salt on all sides to enhance flavor.
- Sear the meat: Heat a large braiser or Dutch oven over medium-high heat. Add 2 tablespoons of light olive oil, then sear the short ribs in batches, browning all sides. Transfer seared ribs to a plate, leaving any rendered fat in the pot.
- Sauté vegetables: In the same pot, add diced onion, celery, carrot, and minced garlic. Cook on medium-high for 3-4 minutes until softened and fragrant.
- Add tomato paste and seasonings: Mix in tomato paste, a teaspoon of kosher salt, and half a teaspoon of fresh cracked pepper. Cook for 2-3 minutes, stirring constantly.
- Deglaze: Pour in red wine, scraping up browned bits from the bottom to incorporate all flavors.
- Return ribs and add liquids: Place the seared short ribs back into the pot. Pour in broth and crushed tomatoes. Add the herb bundle and bay leaves.
- Simmer: Cover the pot, leaving the lid slightly ajar to allow steam to escape. Let it simmer gently for 2 to 2 ½ hours, checking periodically and adding more broth if needed, until ribs are fork-tender and falling apart.
- Finish and serve: Remove bay leaves and herb bundle. Shred the meat if boneless, or pull from bones if bone-in. Taste and adjust seasonings, then stir in sherry or red wine vinegar. If sauce is too thin, simmer uncovered for 15-30 minutes to thicken. Serve over cooked pasta, garnished with parsley and Parmigiano Reggiano.
Notes
- Deboned short ribs are preferred for convenience, but bone-in will add more flavor.
- Stewing beef cubes are an affordable alternative.
- This ragu pairs well with hearty pasta shapes like pappardelle, tagliatelle, rigatoni, or cavatelli.
- Can be served with polenta, used as a ravioli filling, layered in lasagna, or as a topping for roasted vegetables and hummus.
- Cooking time is approximately 3 hours, including simmering and prep.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 95mg
