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
Scale
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.
