Looking for a comforting and delicious meal that’s perfect for any occasion? Look no further than this Short Rib Ragu recipe! Rich, flavorful, and easy to make, this dish is sure to become a family favorite in no time.
Why You’ll Love This Recipe?
- The deep flavors of the beef short ribs create a hearty and satisfying dish.
- With just a little prep work, you can let this ragu simmer away on the stove while you go about your day.
- This recipe is perfect for meal prep – make a big batch and enjoy it throughout the week!
Ingredient Notes:
- Beef short ribs: De-boned and cut into cubes for a rich and meaty texture.
- Light olive oil: Adds a subtle flavor, but vegetable or avocado oil can be used as well.
- Aromatics: White onion, celery, carrot, and garlic create a flavorful base for the ragu.
- Tomato paste, red wine, broth, crushed tomatoes, and herbs: Combine to create a rich and savory sauce.
- Pasta: Tagliatelle or pappardelle are perfect choices for serving.
- Garnish: Chopped parsley and grated parmigiano reggiano add a fresh finish to the dish.
Step-by-Step Instructions:
- Start by browning the beef short ribs in a Dutch oven with olive oil and season with salt.
- Add in the diced onion, celery, carrot, and garlic, cooking until softened.
- Stir in the tomato paste, red wine, broth, crushed tomatoes, herb bundle, bay leaves, and vinegar. Let simmer for a few hours until the meat is tender.
- Cook the pasta according to package instructions and serve with the ragu, garnishing with parsley and cheese.
Helpful Tips:
- For a richer flavor, sear the beef short ribs well before adding the other ingredients.
- Allow the ragu to simmer low and slow for the best results.
- Leftover ragu can be frozen for up to 3 months for an easy weeknight meal.
Expert Tips for the Best Results:
- Use a good quality red wine for added depth of flavor.
- Don’t skimp on the fresh herbs – they make a big difference in the final dish.
- Taste and adjust the seasoning as needed throughout the cooking process.
Serving Suggestions:
Serve this Short Rib Ragu with a side of crusty bread or a simple green salad. Pair it with a bold red wine or a hearty beer for the perfect meal.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to prevent the sauce from drying out.
Frequently Asked Questions:
- Can I use bone-in short ribs instead? Yes, but you may need to adjust the cooking time.
- Can I make this recipe in a slow cooker? Absolutely, just brown the meat and veggies first before transferring to the slow cooker.
- Can I use a different type of pasta? Of course, feel free to use your favorite pasta shape for this dish.
Conclusion:
With its rich flavors and comforting appeal, this Short Rib Ragu is a must-try recipe for any home cook. Give it a go and let us know how it turns out – we can’t wait to hear about your experience!
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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: Stovetop
- Cuisine: Italian
Description
This Short Rib Ragu recipe is a hearty and flavorful dish that combines tender beef short ribs with a rich tomato-based sauce. Perfect for a cozy dinner at home.
Ingredients
Scale
Main Ingredients:
- 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
- 2 tablespoon Light olive oil
- Kosher salt
- 1 cup White onion – Finely diced
- ½ cup Celery – Finely diced
- ½ cup Carrot – Finely diced
- 4 Garlic cloves – Finely minced
- 2 tablespoon Tomato paste
- 1 cup Red wine
- 1 cup Broth – Beef or chicken
- 1 ¾ cup Crushed tomatoes – 14oz can
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tablespoon 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
- Season the short ribs: Season the beef short ribs with salt.
- Sear the short ribs: In a large pot, sear the short ribs in olive oil until browned on all sides. Remove and set aside.
- Sauté vegetables: In the same pot, sauté onions, celery, carrots, and garlic until softened.
- Add remaining ingredients: Stir in tomato paste, red wine, broth, crushed tomatoes, herb bundle, bay leaves, and vinegar. Return the short ribs to the pot.
- Simmer: Cover and simmer for 2-3 hours until the short ribs are tender.
- Cook pasta: Cook pasta according to package instructions.
- Serve: Serve the short rib ragu over cooked pasta, garnished with parsley and parmigiano reggiano.
Notes
- You can also cook the short rib ragu in a slow cooker for 6-8 hours on low for extra tenderness.
- Feel free to adjust the seasoning and add more herbs to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg