Looking for a hearty and delicious meal to impress your guests or simply treat yourself to a comforting dinner? Look no further than this mouthwatering Short Rib Ragu recipe. This dish is not only packed with amazing flavors but is also surprisingly easy to make, making it a perfect choice for any occasion.
Why You’ll Love This Recipe?
- Rich and savory flavors that will tantalize your taste buds.
- Quick and simple prep time, perfect for busy weeknights or meal prep.
- Versatile dish that can be served with your favorite pasta or paired with crusty bread.
Ingredient Notes:
- Beef short ribs: De-boned, cut into small cubes for a tender texture.
- Light olive oil: Or use vegetable or avocado oil for cooking.
- Kosher salt: To season the meat and enhance the flavors.
- White onion, celery, carrot: Finely diced vegetables for added depth and sweetness.
- Garlic cloves: Finely minced for a robust aroma.
- Tomato paste, red wine, broth, crushed tomatoes: For a rich and flavorful sauce base.
- Herb Bundle: Rosemary, thyme, parsley stems for aromatic infusion.
- Bay leaves, sherry or red wine vinegar: To add complexity to the sauce.
- Pasta: Tagliatelle or pappardelle for serving.
- Chopped parsley and grated parmigiano reggiano: For a finishing touch of freshness and richness.
Step-by-Step Instructions:
- Season the beef short ribs with salt and brown them in a hot pan with olive oil.
- Add the diced onion, celery, carrot, and garlic, cooking until softened.
- Stir in tomato paste, red wine, broth, crushed tomatoes, herb bundle, bay leaves, and vinegar.
- Simmer the ragu until the meat is tender and the sauce is thickened.
- Cook the pasta according to package instructions and toss with the ragu.
- Serve the Short Rib Ragu topped with chopped parsley and grated parmigiano reggiano.
Helpful Tips:
- For a deeper flavor, allow the ragu to simmer on low heat for a longer period.
- Use a good quality red wine for added richness and complexity.
- Leftover ragu can be frozen for future meals or used as a base for other dishes.
- Try serving the ragu over creamy polenta or mashed potatoes for a comforting twist.
Expert Tips for the Best Results:
- De-glaze the pan with red wine to scrape up the flavorful brown bits from the bottom.
- Use bone-in short ribs for an even richer sauce.
- Allow the ragu to rest for a few minutes before serving to let the flavors meld together.
Serving Suggestions:
Pair this Short Rib Ragu with a side of garlic bread or a simple green salad. For drinks, a bold red wine or a crisp white wine would complement the dish perfectly.
Storage and Reheating Tips:
Store any leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth to loosen the sauce if needed.
Frequently Asked Questions:
- Can I use a slow cooker for this recipe?
Yes, you can brown the meat and vegetables, then transfer everything to a slow cooker on low heat for 6-8 hours. - Can I use boneless short ribs instead?
Boneless short ribs will work just as well in this recipe, but bone-in ribs will add extra flavor to the sauce. - Can I freeze the ragu?
Yes, you can freeze the ragu in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion:
Indulge in the rich and savory flavors of this Short Rib Ragu recipe and treat yourself to a truly satisfying meal. Whether you’re hosting a dinner party or simply craving a comforting dish, this recipe is sure to impress. Give it a try and let us know how it turns out! Enjoy!
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Short Rib Ragu
- Prep Time: 20 mins
- Cook Time: 3 hours
- Total Time: 3 hours 20 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Slow Cooking
- Cuisine: Italian
Description
This Short Rib Ragu recipe features tender beef short ribs simmered in a rich tomato and red wine sauce, served over pasta and garnished with parsley and Parmigiano Reggiano.
Ingredients
Main Ingredients:
- 2 lbs Beef short ribs, de-boned, cut into 2″ cubes
- 2 tbsp Light olive oil
- Kosher salt
- 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 cup Red wine
- 1 cup Broth, beef or chicken
- 1 3/4 cup Crushed tomatoes
- Herb Bundle (Rosemary, thyme, parsley stems)
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper to taste
For Serving:
- 1 lbs Pasta, Tagliatelle or pappardelle
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Prep the Short Ribs: Season the short ribs with salt. In a large pot, heat oil and sear the ribs until browned. Remove and set aside.
- Sauté Aromatics: In the same pot, cook onions, celery, carrot, and garlic until softened.
- Add Remaining Ingredients: Stir in tomato paste, wine, broth, crushed tomatoes, herb bundle, bay leaves, and vinegar. Return short ribs to the pot.
- Simmer: Cover and simmer for several hours until the meat is tender.
- Cook Pasta: Cook pasta according to package instructions.
- Serve: Serve the short rib ragu over pasta, garnished with parsley and Parmigiano Reggiano.
Notes
- You can use a slow cooker for this recipe for added convenience.
- Feel free to adjust the seasoning and thickness of the sauce to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg