Description
This Best Ever Beef Short Rib Ragu is a rich, slow-cooked Italian-inspired sauce that features tender, fall-off-the-bone beef short ribs simmered with aromatic vegetables, red wine, and fresh herbs. Perfect for serving over pasta, polenta, or mashed potatoes, this ragu develops deep, savory flavors with a luscious texture that will elevate any meal.
Ingredients
Scale
Meat and Oil
- 2 tablespoons olive oil
- 1.4 kg (3 lbs) beef short ribs
Vegetables and Aromatics
- 1 onion, finely diced (about 190 grams)
- 1 carrot, finely diced
- 2 sticks celery, finely diced
- 5 garlic cloves, minced
Tomato and Liquids
- 2 tablespoons tomato paste
- 500 ml red wine (Chianti recommended)
- 2 x 400 gram cans whole tomatoes, hand crushed
- 250 ml beef stock
Herbs and Seasoning
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- Salt and pepper, to taste
To Serve
- Lemon zest
- Parmesan cheese, grated
- Chopped flat leaf parsley
Instructions
- Prepare the oven and meat: Preheat oven to 320°F (160°C). Pat the short ribs dry with paper towels and season generously with salt and pepper.
- Sear the short ribs: Heat 2 tablespoons of olive oil in two frying pans over medium-high heat (or in batches) and sear the short ribs on all sides until golden brown. Set aside once seared.
- Sauté vegetables: In an ovenproof casserole or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the finely diced onion, carrot, and celery and gently cook until softened and translucent, about 10 minutes, reducing heat if necessary to avoid browning.
- Add garlic and tomato paste: Stir in the minced garlic and cook for 2 more minutes. Then add the tomato paste, mix well, and cook off for 2 minutes to develop its flavors.
- Add liquids and simmer: Pour in the red wine to the pot and bring it to a gentle simmer for a few minutes, no reduction needed. Then add the hand-crushed whole tomatoes and beef stock, stirring well to combine.
- Add short ribs and herbs: Return the seared short ribs to the pot along with bay leaves, rosemary, and thyme. Ensure the ribs are mostly covered with liquid; add extra stock if needed.
- Slow cook in the oven: Cover the pot with a lid and place it in the preheated oven. Cook for 3 to 3.5 hours until the meat is tender enough that the bones slide out easily.
- Prepare the meat: Remove the short ribs from the pot. Discard the bones, herb stalks, and any large pieces of fat or sinewy connective tissue. Use two forks to pull the meat apart into shreds.
- Finish the ragu: Return the shredded meat to the pot and gently simmer on the stovetop while preparing the pasta. Add the cooked pasta and a splash of pasta water directly into the ragu, allowing everything to gently bubble together for a few minutes to marry the flavors.
- Serve: Spoon a heaped cup of ragu per person over your choice of pasta, polenta, or mashed potatoes. Garnish with grated lemon zest, chopped fresh parsley, and Parmesan cheese for a bright, flavorful finish.
Notes
- Make ahead: This ragu tastes even better the next day after the flavors have melded overnight. It will solidify in the fridge but gently reheats beautifully. Add a splash of pasta water if needed when warming.
- Serving suggestions: Serve the ragu with pasta, polenta, mashed potatoes, or even spooned over a simple risotto for an indulgent meal.
- Oven temperature: For best results, use an oven thermometer since domestic ovens can often be inaccurate or inconsistent.
Nutrition
- Serving Size: 1 cup ragu with pasta (approx. 250g)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 130 mg
