If you’ve been hunting for a soul-satisfying, rich, and utterly comforting dish, this Short Rib Ragu Recipe is going to become your new favorite. Imagine tender, melt-in-your-mouth beef short ribs slow-cooked in a luxurious tomato and red wine sauce that clings perfectly to every strand of pasta or creamy polenta. This dish combines robust flavors and a hearty texture, creating a truly memorable meal that’s perfect for cozy dinners or special occasions when you want to impress without stress.
Ingredients You’ll Need
The magic of this Short Rib Ragu Recipe lies in its simple yet thoughtfully chosen ingredients. Each element adds its own layer of flavor and texture—from the richness of the beef to the brightness of the vegetables and herbs, all melding beautifully into a deep, savory sauce.
- 3 pounds beef short ribs: The star ingredient, offering rich flavor and tender meat after slow cooking.
- 2 tablespoons olive oil: Used to brown the short ribs and gently sauté the veggies, building depth of flavor.
- Salt and pepper, to taste: Essential seasonings that bring out the natural flavors of the meat and sauce.
- 1 large onion, diced: Adds sweetness and a mellow complexity once cooked down.
- 2 carrots, diced: Provide natural sweetness and earthy undertones.
- 2 celery stalks, diced: Offer a subtle crunch and aromatic freshness.
- 4 cloves garlic, minced: Imparts a fragrant, savory kick.
- 1 cup red wine: De-glazes the pot and contributes acidity and depth.
- 1 can (28 ounces) crushed tomatoes: Forms the luscious base of the sauce with a bit of tang.
- 2 tablespoons tomato paste: Concentrates tomato flavor and adds thickness.
- 2 cups beef broth: Enriches the sauce and aids in tenderizing the meat.
- 2 teaspoons dried thyme: Brings an herbal earthiness that pairs wonderfully with beef.
- 1 teaspoon dried oregano: Adds a subtle Mediterranean aroma.
- 1 bay leaf: Lends a subtle depth of flavor during the long simmer.
- Fresh basil and grated Parmesan cheese, for serving: Brightens and finishes the dish with fresh and salty notes.
How to Make Short Rib Ragu Recipe
Step 1: Preparing and Browning the Short Ribs
Start by preheating your oven to 325°F (165°C). Then, generously season the short ribs with salt and pepper to create a flavorful crust. Heat olive oil in a large Dutch oven over medium-high heat and brown the ribs in batches. This browning step seals in the juices and develops those beautiful caramelized flavors that form the backbone of the sauce. Set the browned ribs aside once done.
Step 2: Sautéing the Aromatics
In the same pot, toss in diced onion, carrots, and celery. Sauté them patiently until they soften and the onions turn translucent — typically about 5 to 7 minutes. This builds the foundation of flavor with a natural sweetness and aromatic fragrance. Then add the minced garlic and cook just until fragrant, being careful not to brown it to avoid bitterness.
Step 3: Deglazing and Building the Sauce
Pour in a cup of red wine, scraping the bottom of the pot to lift every flavorful bit stuck from browning the meat and vegetables. Let it simmer and reduce slightly for about five minutes to cook off the alcohol and concentrate the flavor. Next, stir in the crushed tomatoes, tomato paste, beef broth, thyme, oregano, and a bay leaf, mixing everything together to create a rich, aromatic sauce base.
Step 4: Slow Cooking the Short Ribs
Return the short ribs to the pot, nestling them into the sauce so they’re mostly submerged. Cover the Dutch oven with its lid and transfer it to your preheated oven. Let it cook low and slow for 2.5 to 3 hours until the meat is fall-apart tender, the sauce thickens, and all the flavors meld perfectly.
Step 5: Finishing the Ragu
Once the ribs are cooked to perfection, remove the pot from the oven. Carefully take out the ribs, discard the bones, and shred the meat. Return the tender shredded beef to the pot and stir it well into the sauce. Taste and adjust with salt and pepper as needed, making sure every bite is bursting with balanced, comforting flavor.
How to Serve Short Rib Ragu Recipe
Garnishes
To elevate your serving, sprinkle fresh basil leaves for a pop of herby brightness. Grated Parmesan cheese is a must—it adds salty, nutty richness that perfectly complements the deep ragu flavors. These simple garnishes bring freshness and depth, making the dish feel special and complete.
Side Dishes
This Short Rib Ragu pairs wonderfully with a variety of sides. Classic pasta such as pappardelle or rigatoni are perfect for holding onto the hearty sauce. Creamy polenta offers a smooth and slightly sweet counterpoint to the meatiness of the dish. Crusty bread can also be a delightful way to soak up the remaining sauce on your plate.
Creative Ways to Present
For a modern twist, layer the ragu over roasted vegetables or mashed potatoes instead of traditional pasta. You can even use it as a decadent filling for stuffed peppers or baked pasta bakes. These creative presentations delight the eye and the palate, giving new life to a classic Short Rib Ragu Recipe.
Make Ahead and Storage
Storing Leftovers
This ragu tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 4 days to keep it fresh and safe.
Freezing
Short Rib Ragu Recipe freezes beautifully. For longer storage, place cooled ragu in freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat the ragu on the stovetop over medium-low heat. Add a splash of broth or water if the sauce has thickened too much. Stir occasionally for even warming without drying out the tender meat.
FAQs
Can I use other cuts of beef instead of short ribs?
Absolutely! While short ribs are ideal for their tenderness and flavor, you can substitute with chuck roast or brisket. Just make sure to adjust cooking time to get that perfect fall-apart texture.
What type of red wine is best for this ragu?
Go for a medium-bodied, dry red wine like Cabernet Sauvignon, Merlot, or Chianti. These wines add richness without overpowering the dish.
Is it necessary to brown the short ribs before cooking?
Browning creates wonderful flavor through caramelization, so it’s highly recommended. Skipping this step may result in a less flavorful ragu.
Can I make this recipe in a slow cooker?
Yes! After browning and sautéing the veggies on the stove, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the meat is tender.
What pasta pairs best with Short Rib Ragu Recipe?
Wide, flat noodles like pappardelle or fettuccine work beautifully since their broad surface holds the chunky ragu sauce perfectly.
Final Thoughts
There’s something truly special about a homemade Short Rib Ragu Recipe that warms your heart and satisfies your appetite like nothing else. This dish is a labor of love that turns humble ingredients into an unforgettable meal. I hope you give it a try soon and watch it become a cherished addition to your recipe collection!
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Short Rib Ragu Recipe
- Prep Time: 0h 30m
- Cook Time: 3h 0m
- Total Time: 3h 30m
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Short Rib Ragu is a rich and hearty Italian-inspired dish featuring tender, slow-braised beef short ribs simmered in a flavorful tomato and red wine sauce. Perfect for cozy dinners, this ragu is served over pasta or polenta and garnished with fresh basil and Parmesan cheese.
Ingredients
Meat
- 3 pounds beef short ribs
Vegetables
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids & Sauces
- 2 tablespoons olive oil
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
Herbs & Spices
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
Garnish
- Fresh basil, for serving
- Grated Parmesan cheese, for serving
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C) to prepare for slow braising the short ribs.
- Season the short ribs: Generously season the 3 pounds of beef short ribs with salt and pepper on all sides to enhance flavor.
- Brown the short ribs: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the short ribs in batches and brown them on all sides, about 2–3 minutes per side, then remove and set aside.
- Sauté the vegetables: In the same pot, add diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally until the vegetables soften and the onion becomes translucent.
- Add garlic: Stir in minced garlic and cook for an additional 1–2 minutes until fragrant without burning.
- Deglaze with wine: Pour in 1 cup of red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let it simmer for about 5 minutes to evaporate the alcohol.
- Add tomatoes and broth: Mix in crushed tomatoes, tomato paste, beef broth, thyme, oregano, and bay leaf, stirring well to combine all ingredients.
- Return short ribs to pot: Place the browned short ribs back into the Dutch oven, ensuring they are submerged in the sauce.
- Braise in the oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours until the meat is tender and falling off the bone.
- Shred the meat: Remove the pot from the oven, take out the short ribs, discard the bones, and shred the beef using forks.
- Combine and season: Return the shredded beef to the sauce and stir until fully incorporated. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the ragu hot over your choice of pasta or polenta, garnished with fresh basil and grated Parmesan cheese.
Notes
- Use a heavy Dutch oven or oven-safe pot for even heat distribution during braising.
- Browning the meat well adds depth of flavor to the ragu.
- The ragu tastes even better the next day, as the flavors continue to meld.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- If you don’t have red wine, substitute with additional beef broth or grape juice for a non-alcoholic option.
