There’s something magical about Short Rib Ragu that can warm you from the inside out. Imagine tender, fall-off-the-bone beef braised in a rich, luscious sauce that hugs your pasta like a long-lost friend. Cheesy Brisket Mac and Cheese The aroma wafts through your kitchen, wrapping you in its cozy embrace and teasing your taste buds with promises of savory delight.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use different cuts of meat in Short Rib Ragu?
- How long does it take to cook Short Rib Ragu?
- Can I make Short Rib Ragu ahead of time?
- 📖 Recipe Card
I still remember the first time I made this dish for my family. The ragu simmered on the stove as we gathered around the table, and when I lifted the lid, gasps of anticipation filled the room. It was an instant hit, prompting my niece to declare it “the best thing ever,” followed by a fervent plea to add it to our regular dinner rotation!
[info_box title=”Why You’ll Love This Recipe”] This Short Rib Ragu is easy to prepare and requires minimal hands-on time. It’s packed with deep, savory flavors that will impress anyone at your dinner table. The vibrant colors and rich aromas make it as visually appealing as it is delicious. Perfect for cozy family dinners or impressing guests on special occasions! [/info_box]
I once served this dish at a family gathering, and my brother-in-law practically licked his plate clean—no shame whatsoever!
Essential Ingredients
Here’s what you’ll need to make this delicious dish: Keto Philly Cheesesteak Casserole. You might also enjoy this Keto Philly Cheesesteak Casserole recipe.
Short Ribs: Opt for bone-in short ribs for maximum flavor and tenderness during cooking.
Onion: A medium yellow onion works best; chop it finely to release its sweet essence. For more inspiration, check out this Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe.
Carrots: Use two medium carrots, diced; they add sweetness and depth to the sauce.
Celery: One stalk of celery adds freshness and balances the richness of the meat.
Garlic: Fresh garlic cloves are essential; they infuse the ragu with aromatic goodness.
Red Wine: A good-quality dry red wine enhances the sauce’s richness; avoid cooking wine.
Canned Tomatoes: Use whole peeled tomatoes for a more robust flavor; crush them right before adding.
Beef Broth: Low-sodium beef broth helps control salt levels while providing depth to the ragu.
Fresh Herbs (Thyme & Bay Leaf): Fresh thyme adds brightness while bay leaves contribute earthy notes.
Olive Oil: Extra virgin olive oil will help sauté vegetables and enhance overall flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Sear the Meat: Begin by patting dry your short ribs with paper towels; this ensures a nice brown crust. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear short ribs on all sides until deeply browned—about 3-4 minutes per side—creating a flavorful crust.
Sauté Vegetables: Once your short ribs are perfectly seared, remove them from the pot and set aside. Toss in chopped onions, carrots, and celery into the remaining fat in the pot. Sauté until softened—around 5 minutes—until they release their sweet aroma.
Add Garlic & Wine: Stir in minced garlic for about 30 seconds until fragrant. Pour in your dry red wine, scraping up any browned bits stuck at the bottom—this is where much of your flavor lives! Let it simmer for about 3-5 minutes until reduced slightly.
Create Sauce Base: Add crushed canned tomatoes along with their juices back into the pot. Pour in beef broth along with fresh thyme and bay leaf; stir well to combine everything into a harmonious blend.
Braise & Simmer Away!: Return seared short ribs back into the pot, ensuring they’re submerged as much as possible in that luscious sauce mix. Bring everything to a gentle boil, then reduce heat to low and cover tightly. Let it braise for about 2-3 hours or until meat is tender enough to shred easily.
Finishing Touches & Serve!: After your short rib ragu has cooked low and slow, remove from heat. Discard bay leaves before shredding meat with two forks directly into that glorious sauce. Slow Cooker Cowboy Casserole Slow Cooker Beef Cheddar Sandwiches Serve over al dente pasta or creamy polenta—whatever tickles your fancy!
Now go ahead, make this Short Rib Ragu! Your taste buds will thank you later!
[info_box title=”You Must Know”] Short Rib Ragu is a rich, hearty dish that warms the soul. This recipe transforms simple ingredients into a luxurious meal that feels special enough for celebrations but is easy enough for weeknights. The aromas alone will make your neighbors jealous! [/info_box]
Perfecting the Cooking Process
Start by searing the short ribs to create depth of flavor, then simmer with vegetables and wine while you prepare the pasta.
Add Your Touch
Feel free to swap short ribs for beef chuck or add fresh herbs like rosemary for an aromatic boost.
Storing & Reheating
Store leftover ragu in an airtight container in the fridge for up to three days. Reheat gently on low heat to maintain texture.
[info_box title=”Chef’s Helpful Tips”] Embrace the magic of slow cooking; it enhances flavors beautifully. Choose high-quality wine, as it significantly impacts taste. Always taste and adjust seasoning before serving for the best results. [/info_box]
Cooking this dish brings back memories of family gatherings where laughter mingled with delicious aromas. My grandmother would always say, “Good food is made with love,” and I couldn’t agree more.
FAQ
Can I use different cuts of meat in Short Rib Ragu?
Absolutely! Beef chuck or even pork shoulder works well if you prefer.
How long does it take to cook Short Rib Ragu?
Allow at least two to three hours of simmering time for optimal tenderness.
Can I make Short Rib Ragu ahead of time?
Yes! It actually tastes better when made a day ahead, allowing flavors to meld beautifully.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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Short Rib Ragu
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6
Description
Indulge in the rich, savory delight of Short Rib Ragu, a dish that brings warmth and joy to any meal. Picture tender beef braised in a luscious sauce, enveloping your pasta with layers of flavor. This simple yet elegant recipe is perfect for cozy family dinners or impressing guests at special gatherings. With minimal hands-on time and ingredients that meld beautifully, this ragu is sure to become a favorite in your kitchen.
Ingredients
- 2 lbs bone-in short ribs
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 1 cup dry red wine (avoid cooking wine)
- 28 oz can whole peeled tomatoes, crushed
- 2 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Pat dry the short ribs with paper towels. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned (3-4 minutes per side). Remove and set aside.
- In the same pot, add chopped onions, carrots, and celery. Sauté for about 5 minutes until softened and aromatic.
- Stir in minced garlic for 30 seconds until fragrant. Pour in red wine and scrape up any browned bits from the bottom. Simmer for 3-5 minutes until slightly reduced.
- Add crushed tomatoes and beef broth to the pot along with thyme and bay leaf. Stir well to combine.
- Return seared short ribs to the pot, ensuring they are submerged in the sauce. Bring to a gentle boil, then reduce heat to low and cover tightly. Braise for about 2-3 hours or until meat is tender enough to shred easily.
- Remove from heat and discard bay leaves before shredding meat into the sauce. Serve over al dente pasta or creamy polenta.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
