The aroma of Short Rib Ragu wafting through your kitchen is like a warm hug on a chilly day. Picture tender, slow-cooked beef mingling with vibrant tomatoes, aromatic herbs, and a splash of red wine that dances on your palate like a well-choreographed tango. unique dessert option. For more inspiration, check out this beef and cheese chimichangas recipe.
This dish isn’t just food; it’s an experience that evokes memories of family gatherings and cozy dinners, where laughter fills the room and everyone’s plates are piled high. soft and buttery bread Ideal for chilly evenings or when you want to impress your guests without breaking a sweat, this Short Rib Ragu will have people asking for seconds—and maybe even thirds.
Why You'll Love This Recipe
- The preparation is straightforward, making it perfect for both beginners and experienced cooks
- The rich flavors meld beautifully, creating a dish that looks as good as it tastes
- Versatile enough for pasta, polenta, or crusty bread, this ragu shines on any table
- Plus, you’ll feel like a culinary wizard with minimal effort!
I still remember the first time I served this Short Rib Ragu at a family gathering. Everyone’s eyes lit up as they took their first bite—definitely a win in my book!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Short Ribs: Look for well-marbled short ribs for maximum flavor and tenderness.
- Olive Oil: Use good quality extra virgin olive oil to sauté the vegetables.
- Onion: A medium yellow onion adds sweetness when caramelized.
- Carrots: Fresh carrots bring natural sweetness and color to the ragu.
- Celery: Adds depth and aromatic flavor to the base of the sauce.
- Garlic: Fresh garlic cloves elevate the overall flavor profile significantly.
- Canned Tomatoes: Opt for whole peeled tomatoes for bright acidity and sweetness.
- Red Wine: Choose a dry red wine that you would enjoy drinking; it greatly enhances flavor.
- Beef Broth: Adds richness; homemade is best but store-bought works too.
- Herbs (Thyme & Bay Leaves): Fresh thyme adds brightness while bay leaves provide an earthy undertone.
- Salt & Pepper: Essential seasonings to enhance all other flavors in the dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Sear the Short Ribs: Start by heating olive oil in a large pot over medium-high heat. Once hot, add short ribs seasoned with salt and pepper. Sear them until browned on all sides—about 3-4 minutes per side. This step creates a flavorful crust that seals in juices.
Add Aromatics: Remove the short ribs and add chopped onions, carrots, celery, and minced garlic to the pot. Sauté until they soften and become fragrant—about 5 minutes. This forms the aromatic base of your ragu.
Deglaze with Wine: Pour in the red wine to deglaze the pot. Scrape up any browned bits from the bottom while simmering for about 3-5 minutes until reduced by half. This step enhances depth and richness in flavor.
Add Tomatoes & Broth: Stir in canned tomatoes (crushing them gently), beef broth, thyme, bay leaves, salt, and pepper. Return short ribs to the pot so they can soak up all those glorious flavors. Bring everything to a gentle simmer.
Slow Cook Until Tender: Cover your pot and reduce heat to low. Let it simmer gently for 2-3 hours or until short ribs are fork-tender. You’ll know it’s done when they’re falling off the bone!
Serve & Enjoy!: Once cooked, shred the meat into bite-sized pieces before serving over pasta or polenta. Don’t forget to garnish with fresh parsley! Your kitchen will smell heavenly!
Now that you’re armed with this delightful recipe for Short Rib Ragu, you’ll be ready for any occasion—whether it’s an intimate dinner or a festive gathering! Dig in and enjoy every luscious bite! For more inspiration, check out this chicken sausages with pasta recipe.
You Must Know
- Short Rib Ragu is a comforting dish that warms the soul
- The rich flavors meld beautifully, making leftovers even tastier
- Perfect for cozy dinners, it pairs wonderfully with pasta or polenta
- Plus, it’s a great way to impress your guests without too much fuss
Perfecting the Cooking Process
Start by searing the short ribs to lock in flavor, then slowly simmer in red wine and broth for tenderness.
Add Your Touch
Feel free to swap in different herbs or add vegetables like carrots and celery for extra flavor.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove over low heat.
Chef's Helpful Tips
- For a richer sauce, use beef broth instead of water when simmering the ragu
- Allow your short ribs to rest before shredding for maximum tenderness
- Don’t rush the cooking time; let those flavors develop beautifully together over low heat
Cooking Short Rib Ragu always brings back memories of Sunday family dinners filled with laughter and delicious aromas wafting through the house. delicious pasta options.
FAQ
Can I use other cuts of meat for Short Rib Ragu?
Absolutely! Chuck roast or brisket can also work well in this recipe.
How long does Short Rib Ragu last in the fridge?
It lasts up to four days when stored properly in an airtight container.
Can I freeze Short Rib Ragu?
Yes, you can freeze it for up to three months; just thaw before reheating.
Short Rib Ragu
- Total Time: 3 hours 15 minutes
- Yield: Serves approximately 6 people 1x
Description
Short Rib Ragu is a comforting and rich dish that embodies the essence of home-cooked meals. This slow-cooked delicacy features tender short ribs simmered in a robust sauce with tomatoes, aromatic herbs, and a splash of red wine. Perfect for cozy nights or special gatherings, this ragu pairs beautifully with pasta or polenta, creating an unforgettable dining experience. With its straightforward preparation method, even novice cooks can impress family and friends with this delightful recipe.
Ingredients
- 2 lbs short ribs
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 28 oz canned whole peeled tomatoes
- 1 cup dry red wine
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper and sear until browned on all sides (about 3-4 minutes per side). Remove from pot.
- Add onions, carrots, celery, and garlic to the pot; sauté until softened (about 5 minutes).
- Pour in red wine to deglaze the pot, scraping up any browned bits as it simmers for about 3-5 minutes until reduced by half.
- Stir in tomatoes (crushed), beef broth, thyme, bay leaves, salt, and pepper. Return short ribs to the pot and bring to a gentle simmer.
- Cover and reduce heat to low; cook for 2-3 hours until short ribs are fork-tender.
- Shred the meat into bite-sized pieces before serving over pasta or polenta. Garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
