Irresistible Short Rib Ragu: A Hearty Comfort Recipe

There’s something magical about the aroma of Short Rib Ragu wafting through the house. You can almost hear it whispering, “Dinner is going to be epic!” The rich, savory scent of slow-cooked beef mingles with herbs and tomatoes, creating a culinary symphony that invites everyone to gather around the table. Imagine spooning this hearty sauce over a mound of al dente pasta, each bite bursting with flavor and warmth.

This dish isn’t just food; it’s a cozy hug on a chilly evening or the perfect centerpiece for a gathering with friends. I remember the first time I made this Short Rib Ragu — my friends were skeptical about the time it took to prepare. But oh boy, when they tasted it, their skepticism melted away faster than butter on hot bread. It was love at first bite!

I’ll never forget that dinner party where everyone raved about this dish — they left with happy bellies and smiles that lingered long after the meal was done.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Short Ribs: Choose well-marbled short ribs for maximum flavor and tenderness; these are key to a sumptuous ragu.
• Olive Oil: Extra virgin olive oil adds richness; use it liberally for sautéing those aromatic veggies.
• Onion: A medium onion provides sweetness; chop finely to ensure even cooking and enhanced flavor.
• Carrots: Use fresh carrots for color and sweetness; they balance the savory notes beautifully in the sauce.
• Celery: This adds crunch and depth; don’t skip it if you want that classic Italian soffritto base.
• Garlic: Fresh garlic lends a fragrant punch; crush or mince according to your preference for intensity.
• Canned Tomatoes: Opt for high-quality San Marzano tomatoes for their sweet flavor; they’re true ragu heroes!
• Red Wine: A good quality red wine enhances depth; choose one you’d enjoy sipping while cooking!
• Beef Broth: Use low-sodium broth for better control over saltiness; you want balanced flavors here.
• Herbs (Thyme & Bay Leaf): Fresh herbs elevate the dish significantly; don’t skimp on their aromatic goodness.
• Salt & Pepper: Essential seasonings; taste as you go to build layers of flavor throughout cooking.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Short Rib Ragu

Sear the Short Ribs: Start by heating olive oil in a large Dutch oven over medium-high heat. Season short ribs generously with salt and pepper before browning them on all sides until they develop a rich crust.

Sauté the Vegetables: Remove short ribs and add chopped onions, carrots, celery, and garlic. Sauté until onions are translucent and fragrant — about 5-7 minutes should do.

Add Tomatoes & Wine: Stir in canned tomatoes and pour in the red wine, scraping up any browned bits stuck to the pot. Let it simmer for about 3 minutes to reduce slightly.

Combine Everything in One Pot: Return short ribs to the pot along with beef broth, thyme, and bay leaf. Bring everything to a gentle boil before reducing heat to low.

Slow Cook Until Tender: Cover and let your ragu simmer low-and-slow for about 3 hours. The meat should be fork-tender and fall apart effortlessly.

Toss With Pasta & Serve: Once cooked, shred short ribs using two forks right in the sauce. Toss with freshly cooked pasta of your choice before serving hot topped with grated Parmesan cheese!

Now you’re ready to impress everyone who gathers around your table! Enjoy this delightful Short Rib Ragu while basking in compliments — you’ve earned them!

Perfecting the Cooking Process

Sear the short ribs first to enhance flavor, then simmer low and slow for tender meat and a deep sauce.

Add Your Touch

Experiment with different herbs like rosemary or thyme. You can also add red wine for extra depth or mushrooms for earthiness.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat to maintain flavor.

Sharing this Short Rib Ragu recipe always brings back memories of family gatherings where everyone fought over seconds—definitely a crowd-pleaser that warms hearts!

FAQ

Can I use other cuts of meat for Short Rib Ragu?

Yes, chuck roast or brisket works well but may need slight adjustments in cooking time.

How long should I cook Short Rib Ragu?

Cook it low and slow for at least two to three hours until the meat is fork-tender.

What side dishes pair well with Short Rib Ragu?

Serve with creamy polenta or crusty bread to soak up all that delicious sauce.

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Short Rib Ragu

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Indulge in the rich flavors of Short Rib Ragu, a comforting dish that transforms tender beef into a savory masterpiece. Slow-cooked to perfection, this ragu combines well-marbled short ribs with aromatic vegetables, red wine, and herbs for a sauce that envelops your pasta in warmth and depth. Perfect for cozy dinners or special gatherings, this recipe promises to impress your guests and create lasting memories around the table.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: Serves 6
• Category: Main
• Method: Slow Cooking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2 lbs short ribs, well-marbled
• 2 tbsp extra virgin olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 28 oz canned San Marzano tomatoes
• 1 cup red wine (preferably dry)
• 2 cups low-sodium beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. 1. Sear the short ribs: Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper, browning them on all sides until they develop a rich crust. Remove from pot.
2. 2. Sauté vegetables: In the same pot, add onions, carrots, celery, and garlic. Sauté until onions are translucent (about 5–7 minutes).
3. 3. Add tomatoes and wine: Stir in canned tomatoes and pour in red wine. Scrape up any browned bits from the bottom of the pot and simmer for about 3 minutes.
4. 4. Combine ingredients: Return short ribs to the pot with beef broth, thyme, and bay leaf. Bring to a gentle boil before reducing heat to low.
5. 5. Slow cook: Cover and let simmer for about 3 hours until meat is fork-tender.
6. 6. Serve: Shred short ribs using two forks directly in the sauce; toss with freshly cooked pasta of your choice and serve hot topped with grated Parmesan cheese.

Nutrition

• Serving Size: Approximately 1 cup (240g)
• Calories: 430
• Sugar: 6g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 110mg

Keywords: For added flavor variations, consider incorporating mushrooms or different herbs like rosemary. Leftovers can be stored in an airtight container for up to three days; reheat gently on low heat.