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
Scale
- 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