Imagine sinking into the cozy aroma of a hearty, simmering Short Rib Ragu, the kind that fills your kitchen with warmth and anticipation. This recipe transforms humble beef short ribs into a luxurious, rich sauce that’s perfect for a cozy night in or impressing friends over dinner.
Why You’ll Love This Recipe
- Robust Flavor: The slow simmering of short ribs creates a depth of flavor that’s irresistible.
- Versatile Dish: Serve it with pasta, polenta, or even as a stuffing for ravioli.
- Make-Ahead Friendly: Ideal for preparing in advance and even tastes better the next day.
- Impressive and Comforting: A dish that feels both special and comforting, perfect for all occasions.
Ingredients You’ll Need
The beauty of this Short Rib Ragu lies in its simple ingredients, each one playing a role in creating a symphony of flavors and textures. Let’s take a closer look at what’s needed to bring this dish to life.
- Beef short ribs: Opt for de-boned and cubed for easy preparation and rich meaty flavor.
- Light olive oil: Provides a subtle base to sear the ribs, locking in flavors.
- White onion, celery, carrot: The classic mirepoix trio adds sweetness and depth.
- Garlic: Mustn’t be forgotten for its aromatic, savory kick.
- Red wine: Adds acidity and balances the richness with its tannins.
- Crushed tomatoes: The body of the sauce, bringing sweet and tangy harmony.
- Herb bundle and bay leaves: Infuse freshness and earthiness to the ragu.
- Pasta of choice: Thick cuts like tagliatelle or pappardelle are perfect for soaking up the sauce.
- Garnishes: Chopped parsley and grated Parmigiano Reggiano elevate the final presentation.
Variations
Cooking is an art that invites improvisation. This Short Rib Ragu offers ample room for customization based on your taste and dietary preferences. Dive into these delightful variations:
- Vegetarian Twist: Substitute short ribs with hearty mushrooms for a plant-based option.
- Spicy Ragu: Add a kick with crushed red pepper flakes or diced chili peppers.
- Wine-Free: If avoiding alcohol, use additional beef broth with a splash of balsamic vinegar.
How to Make Short Rib Ragu
Step 1: Searing the Ribs
Begin by generously seasoning your short ribs with kosher salt and searing them in a hot Dutch oven with olive oil. This step is crucial for building the flavor base of the ragu, as the caramelized exterior of the ribs enhances the dish considerably.
Step 2: Creating the Mirepoix
In the same pot, sauté diced onions, celery, carrots, and garlic until soft and fragrant. This mirepoix adds a subtle sweetness and complexity to the sauce, essential for a balanced ragu.
Step 3: Building the Sauce
Stir in tomato paste and deglaze with red wine, making sure to scrape all those delicious browned bits. Add crushed tomatoes, broth, seared ribs, and your bundle of herbs, then let everything gently simmer for a few hours. Remember, patience is key as your house fills with its irresistible aroma.
Pro Tips for Making Short Rib Ragu
- Perfect Sear: Make sure your ribs are dry before seasoning to encourage a beautifully browned crust.
- Slow Simmer: Keep the simmer low and steady to extract maximum flavor and ensure tender ribs.
- Herb Infusion: Tie fresh herbs into a bundle for easy removal and a concentrated herbal fragrance.
- Acidity Check: Balance flavors by adding a splash of vinegar at the end to cut through the richness.
How to Serve Short Rib Ragu
Garnishes
Enhance your Short Rib Ragu with fresh chopped parsley for a pop of color and freshly grated Parmigiano Reggiano for a savory finish that perfectly complements the deep flavors of the ragu.
Side Dishes
This ragu shines alongside a simple green salad dressed in a light vinaigrette, or paired with warm, crusty bread to mop up every last drop of the sauce.
Creative Ways to Present
For a stunning presentation, serve the ragu over a bed of creamy polenta or spoon it generously atop a potato mash, allowing the vibrant sauce to spill artfully over the sides.
Make Ahead and Storage
Storing Leftovers
Safely store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to develop, offering an even more delectable experience the next day.
Freezing
This Short Rib Ragu freezes beautifully. Transfer to freezer-safe containers and freeze for up to three months. Defrost in the refrigerator overnight before reheating.
Reheating
To reheat, gently warm the ragu in a pot over low heat, adding a splash of broth or water if necessary to loosen the sauce. Stir occasionally until heated through.
FAQs
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Can I use bone-in short ribs?
Yes, bone-in short ribs add extra flavor, though they will require additional shredding after cooking.
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What pasta works best with this ragu?
Pasta types like tagliatelle, pappardelle, or rigatoni are ideal, as they effectively capture and hold the rich sauce.
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How do I know when the ribs are done?
The ribs are done when they are fork-tender and fall apart easily. If they’re still tough, continue simmering until soft.
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Can I substitute red wine with something non-alcoholic?
Absolutely, you can replace red wine with more broth and a splash of balsamic or red wine vinegar for acidity.
Final Thoughts
If you’re looking for a dish that warms both the heart and soul, this Short Rib Ragu is your go-to recipe. Offering deep, layered flavors with a comforting richness, it’s an unforgettable culinary experience waiting to happen. Try it, and let every simmering bite transport you to a place of pure bliss.
Print
Short Rib Ragu Recipe
- Prep Time: 30 minutes
- Cook Time: 2.5 to 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Description
This Short Rib Ragu is a rich, hearty Italian-inspired sauce featuring tender, fall-apart short ribs simmered in a flavorful tomato and wine-based sauce. Perfectly served over pasta, it offers deep umami flavors with a balance of acidity and aromatics, making it ideal for comforting family dinners or special occasions.
Ingredients
Meat & Olive Oil
- 2 lbs beef short ribs (deboned, cut into 2″ cubes)
- 2 tbsp light olive oil (or vegetable or avocado oil)
Vegetables & Seasoning
- Kosher salt (to taste)
- 1 cup white onion (finely diced)
- 1/2 cup celery (finely diced)
- 1/2 cup carrot (finely diced)
- 4 garlic cloves (finely minced)
- 2 tbsp tomato paste
- 1 tsp kosher salt (for tomato paste)
- 1/2 tsp fresh cracked black pepper
Liquids & Aromatics
- 1 cup red wine
- 1 cup beef or chicken broth
- 1 3/4 cups crushed tomatoes (14oz can)
- Herb bundle with rosemary, thyme, parsley stems
- 2 bay leaves
- 2 tbsp sherry or red wine vinegar
Pasta & Garnishes
- 1 lb pasta (tagliatelle or pappardelle)
- Chopped parsley (for garnish)
- Grated Parmigiano Reggiano (for garnish)
Instructions
- Season the Ribs: Season the short ribs generously with kosher salt on all sides to enhance flavor before searing.
- Sear the Ribs: In a large braiser or Dutch oven, heat 2 tablespoons of light olive oil over medium-high heat. Add the short ribs in batches if necessary and sear on all sides until browned, about 5-7 minutes per batch. Transfer to a plate and set aside. If excess fat accumulates, remove some, leaving no more than 2 tablespoons in the pot.
- Sauté Vegetables: In the same pot, add diced onion, celery, carrot, and garlic. Cook on medium-high for 3-4 minutes until the onion softens and becomes translucent, scraping any browned bits from the bottom.
- Add Tomato Paste and Seasoning: Stir in tomato paste, 1 teaspoon of kosher salt, and ½ teaspoon of cracked black pepper. Cook for 2-3 minutes to develop richness.
- Deglaze the Pot: Pour in red wine, scraping the bottom to deglaze and incorporate all browned bits. Bring to a simmer and let reduce slightly for 2-3 minutes.
- Simmer the Ragu: Return the seared short ribs to the pot. Add broth and crushed tomatoes along with the herb bundle and bay leaves. Bring to a gentle simmer, cover loosely, and cook for 2 to 2½ hours, checking occasionally. Add extra broth if it reduces too much.
- Check Tenderness and Remove Herbs: When the meat is fork-tender and falling apart, remove bay leaves and herb bundle. If using deboned ribs, shred the meat in the pot. For bone-in, remove bones and shred meat, discarding cartilage if preferred.
- Finish and Adjust Seasoning: Taste the sauce, adjust salt and pepper if needed, and stir in red wine vinegar. If the sauce is too runny, simmer uncovered for another 15-30 minutes to reduce.
- Cook Pasta and Serve: Cook pasta according to package instructions until al dente. Toss with the ragu, garnish with chopped parsley and grated Parmigiano Reggiano, and serve hot.
Notes
- Using boneless short ribs is convenient, but bone-in short ribs add more flavor during cooking.
- For an economical option, substitute with stewing beef cubes.
- This ragu pairs well with thicker pasta shapes like pappardelle, tagliatelle, rigatoni, or cavatelli.
- It can be served over polenta, used as a ravioli filling, layered in lasagna, or as a topping for roasted vegetables or hummus.
- Adjust cooking time if the ribs are not yet fork-tender after 2½ hours — continue simmering until desired tenderness.
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 120mg
