Description
This rich and hearty Short Rib Ragu features tender, slow-braised beef short ribs simmered in a flavorful tomato and red wine sauce, infused with aromatic herbs and vegetables. Perfectly paired with pasta, polenta, or mashed potatoes, this comforting Italian-inspired dish is ideal for a special family dinner or weekend meal.
Ingredients
Scale
Beef and Seasoning
- 3 lbs bone-in short ribs
- Salt and pepper, to taste
Sauté Base
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids and Sauces
- 1 cup red wine (such as Cabernet Sauvignon or Chianti)
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
Herbs and Spices
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp red pepper flakes (optional, for heat)
Garnish and Serving
- 1 tbsp fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (for serving)
- Pasta (such as pappardelle, rigatoni, or tagliatelle)
- Polenta (optional)
Instructions
- Sear the Short Ribs: Preheat the oven to 325°F (165°C). Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper. Sear them on all sides until beautifully browned, about 4-5 minutes per side. Remove the short ribs from the pot and set aside.
- Prepare the Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and start to develop flavor, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Deglaze with Wine: Pour the red wine into the pot to deglaze, scraping up any browned bits stuck to the bottom. Let the wine simmer for 2-3 minutes to reduce slightly, concentrating the flavors.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, and beef broth. Add fresh thyme, rosemary, bay leaf, dried oregano, and red pepper flakes if using. Return the seared short ribs to the pot, nestling them into the sauce so they are mostly submerged.
- Braise the Short Ribs: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let the short ribs braise slowly for 3 to 4 hours, or until the meat is fork-tender and falls off the bone effortlessly.
- Shred the Meat: Remove the short ribs from the pot. Discard the bones and shred the meat into bite-sized pieces using two forks. Return the shredded meat to the pot and stir thoroughly into the sauce to combine.
- Serve: Spoon the rich short rib ragu over your choice of pasta such as pappardelle, rigatoni, or tagliatelle, or alternatively serve it over creamy polenta or mashed potatoes. Garnish with fresh parsley and a generous sprinkle of freshly grated Parmesan cheese for a beautiful finish.
Notes
- For the best flavor, use a good quality dry red wine that you also enjoy drinking.
- Bone-in short ribs add extra richness and depth; however, boneless can be used if preferred.
- Make sure to brown the ribs well to develop a deep, savory flavor in the sauce.
- This ragu tastes even better the next day as the flavors meld; it stores well for up to 3 days in the refrigerator.
- You can freeze the ragu for up to 3 months; thaw overnight before reheating.
- If polenta is served, creamy or grilled polenta are both excellent options to accompany the ragu.
