Introducing a bowl of heartwarming comfort: the unparalleled Short Rib Ragu. This dish is a symphony of tender short ribs, aromatic herbs, and a rich tomato base, making it a family favorite at my dinner table. Whether it’s a special occasion or simply a cozy night in, this Short Rib Ragu is sure to become a staple in your recipe collection.
Why You’ll Love This Recipe
- Rich Flavors: Each bite is infused with the deep, robust taste of slow-cooked beef that melts in your mouth.
- Ultimate Comfort: Perfect for a cozy meal on a chilly day, this dish is like a warm hug in a bowl.
- Easy to Make: Although it takes some time to cook, this recipe is incredibly simple to prepare with most of the work done by your stove.
- Versatile Serving Options: Serve it with pasta, polenta, or even as a savory filling for lasagna. The possibilities are endless!
Ingredients You’ll Need
The beauty of a Short Rib Ragu lies in its simplicity, where each ingredient plays a pivotal role in building the dish’s flavor profile. From the tender short ribs to the savory herbs, these components come together to create a truly memorable meal.
- Beef short ribs: These are the star of the show, providing that melt-in-your-mouth texture.
- Red wine: Adds depth and richness, crucial for the dish’s opulent sauce.
- Tomato paste and crushed tomatoes: Create a robust, slightly tangy base that complements the beef.
- Herb Bundle: A mix of rosemary, thyme, and parsley stems that infuse the ragu with an earthy aroma.
Variations
Every kitchen has its uniqueness, and sometimes, so does our pantry! The Short Rib Ragu is beautifully adaptable, allowing you to infuse your personal touch based on what’s available or dietary preferences.
- Vegetarian Option: Substitute short ribs with an array of mixed mushrooms for a satisfying, meat-free version.
- Gluten-Free: Simply swap out regular pasta for a gluten-free alternative like chickpea or rice pasta.
How to Make Short Rib Ragu
Step 1: Searing the Short Ribs
Begin by seasoning the short ribs generously with kosher salt. In a large braiser or Dutch oven, heat the oil over medium-high heat. Sear the short ribs on all sides, taking care not to overcrowd the pot. This step is crucial for locking in flavors and rendering beautiful caramelization on the meat.
Step 2: Building the Base
After removing the ribs, it’s time to develop the aromatic base. Lower the heat and add diced onions, celery, carrots, and minced garlic to the pot. Sauté until softened. Stir in the tomato paste with a touch of salt and pepper, allowing it to cook for a few more minutes, enhancing sweetness and complex flavors.
Step 3: Deglaze and Simmer
Pour in the red wine, using a wooden spoon to scrape up the browned bits from the pot’s bottom. These bits are full of savory goodness! Return the short ribs to the pot, followed by the broth and crushed tomatoes. Toss in your herb bundle and bay leaves, then let the magic happen as it simmers for hours, tenderizing the beef and reducing the sauce to a glorious melding of flavors.
Pro Tips for Making Short Rib Ragu
- Perfect Searing: Make sure your pot is hot enough to sear the ribs quickly and evenly, which seals in the juices.
- Herb Infusion: Consider tying your herb bundle with kitchen twine to make removal easy and ensure an even distribution of flavor.
- Balancing Acidity: A splash of sherry or red wine vinegar at the end brightens the ragu, balancing its rich flavors perfectly.
- Consistent Simmer: Keeping a gentle simmer ensures the beef becomes fork-tender without overcooking.
How to Serve Short Rib Ragu
Garnishes
Add a sprinkle of freshly chopped parsley and a generous grating of Parmigiano Reggiano to your Short Rib Ragu just before serving. These garnishes not only add a burst of color but also complement the dish’s rich flavors with a fresh and nutty finish.
Side Dishes
Pair this ragu with a simple green salad, fresh garlic bread, or a side of creamy polenta to soak up the delicious sauce. These accompaniments perfectly balance out the hearty richness of the dish.
Creative Ways to Present
Consider serving your Short Rib Ragu over homemade lasagna sheets for a rustic, layered presentation. Alternatively, spoon the ragu into individual ramekins topped with a crisp puff pastry for an impressive pot pie twist.
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container, your Short Rib Ragu will keep well in the refrigerator for up to 3 days. The flavors only deepen and get better, making for an even more delightful experience when reheated.
Freezing
This ragu freezes beautifully for up to 3 months. Be sure to cool it completely before transferring it to freezer-safe containers or heavy-duty freezer bags for long-term storage.
Reheating
To reheat, gently warm the ragu in a pot over low heat, stirring occasionally. You can add a splash of broth or water if the sauce has thickened up too much from the fridge or freezer.
FAQs
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Can I use a different kind of meat for the Short Rib Ragu?
Absolutely! While short ribs provide the best texture, chuck roast or stew beef are also excellent alternatives that can deliver comparable results.
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What type of wine should I use?
A dry red wine such as Cabernet Sauvignon or Merlot works best, as they contribute rich flavor without overpowering the sauce.
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Can I make this dish ahead of time?
Yes, this dish is perfect for making ahead! Simply store it in the fridge or freeze it, and it will taste just as scrumptious when reheated.
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How can I thicken the sauce if it’s too runny?
If the sauce is too runny, you can simmer it uncovered for an additional 15-30 minutes, allowing it to reduce naturally, or use a cornstarch slurry for a quicker fix.
Final Thoughts
So go ahead and bring this Short Rib Ragu to your table—it’s a tried-and-true favorite that promises to be a big hit. Cooking this dish is like crafting a masterpiece in your kitchen, and the end result is a feast that’s deliciously comforting. I can’t wait for you to try it!
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Short Rib Ragu Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Description
This hearty Short Rib Ragu features tender, fork-ready beef short ribs simmered in a rich tomato-based sauce infused with red wine, herbs, and aromatic vegetables. Perfectly served over pasta, it offers a deep, flavorful experience ideal for comforting dinners and special occasions.
Ingredients
Meat and Vegetables
- 2 lbs Beef short ribs – de-boned, cut into 2″ (5cm) cubes
- 1 cup White onion – finely diced
- 1/2 cup Celery – finely diced
- 1/2 cup Carrot – finely diced
- 4 Garlic cloves – finely minced
Pan and Cooking Liquids
- 2 tbsp Light olive oil (or vegetable or avocado oil)
- 1 cup Red wine
- 1 cup Beef or chicken broth
- 1 3/4 cup Crushed tomatoes (14oz can)
- 2 tbsp Tomato paste
- 2 tbsp Sherry or red wine vinegar
Herbs and Seasonings
- Herb bundle: rosemary, thyme, parsley stems
- 2 Bay leaves
- Kosher salt and fresh cracked pepper to taste
Pasta and Garnishes
- 1 lbs Pasta – Tagliatelle or Pappardelle
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season the short ribs: Generously season the beef short ribs with kosher salt on all sides to enhance their flavor during searing.
- Sear the ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs in batches if needed, searing until browned on all sides. Remove and set aside. If much fat is released, remove excess, leaving no more than 2 tablespoons in the pot.
- Sauté vegetables: In the same pot, add diced onion, celery, carrot, and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add tomato paste and seasonings: Stir in 2 tablespoons of tomato paste, 1 teaspoon of kosher salt, and ½ teaspoon of freshly cracked pepper. Cook for 2-3 minutes, allowing the tomato paste to deepen in flavor.
- Deglaze the pot: Pour in the red wine, using a spatula to scrape up browned bits from the bottom, ensuring all flavor is incorporated into the sauce.
- Return ribs and add liquids: Place the seared short ribs back into the pot. Add broth and crushed tomatoes, then toss in the herb bundle and bay leaves.
- Simmer the ragu: Bring the mixture to a low simmer, cover the pot with the lid slightly ajar to allow steam to escape, and cook for 2 to 2½ hours, checking occasionally. Add a splash of water or broth if drying out. Ribs are done when fork-tender and falling apart.
- Final adjustments: Remove bay leaves and herb bundle. Shred the meat if using boneless ribs, or remove bones and cartilage if bone-in. Taste and adjust seasoning with salt and vinegar as desired. If sauce is too thin, simmer uncovered for an additional 15-30 minutes until thickened.
- Cook pasta and serve: Meanwhile, cook the pasta according to package instructions until al dente. Serve the hot ragu over the pasta, garnished with chopped parsley and grated Parmigiano Reggiano.
Notes
- Using deboned short ribs makes for convenient servings, but bone-in ribs add extra flavor during simmering.
- Stewing beef cubes can be a budget-friendly alternative but may require longer cooking to achieve tenderness.
- This ragu pairs well with thicker pasta shapes like pappardelle, tagliatelle, or rigatoni.
- It can be served over polenta, used as a filling for ravioli, layered in lasagna, or even as a topping for roasted vegetables or hummus.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 520
- Sugar: 8g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 125mg
