As the savory aroma of slow-cooked Short Rib Ragu wafts through my kitchen, I can’t help but recall the comfort of cozy family dinners. This hearty dish, perfect for a chilly evening, transforms simple short ribs into a luxurious meal that practically melts in your mouth. The beauty of this recipe lies not only in its rich flavors from red wine and an herb bundle, but in the ease of preparation: with just a bit of active cooking, you can let it simmer for hours while you unwind. Whether served over tagliatelle or alongside creamy polenta, this comforting ragu is sure to warm your soul and impress your loved ones. Are you ready to turn your kitchen into a haven of Italian goodness?
Why is this Short Rib Ragu irresistible?
Unmatched Comfort: This dish is the epitome of cozy, with mouthwatering flavors that will transport you to an Italian trattoria.
Slow-Cooked Perfection: Let the rich aromas fill your home while the slow cooking does the hard work for you, requiring minimal active time.
Versatile Pairing: Serve it over tagliatelle or polenta, or get creative by using it as a filling for ravioli – the possibilities are endless!
Crowd-Pleasing Delight: Perfect for family gatherings or cozy dinners, this ragu will impress your dinner guests and ignite everyone’s taste buds.
Nutrient-Rich Ingredients: Enjoy a dish that’s not just delicious but also provides hearty nutrition, making it a wholesome choice for your table.
So why wait? Dive into making this divine Short Rib Ragu and discover how easy it can be to create a feel-good meal at home! If you’re looking for more comforting recipes to complement this, be sure to check out our Creamy Polenta and Hearty Pasta Dishes.
Short Rib Ragu Ingredients
• Discover what makes this Short Rib Ragu a cozy masterpiece!
For the Ragu
• Beef Short Ribs – The star of the dish, providing rich and tender meat when slow-cooked.
• Light Olive Oil – Ideal for browning the ribs; can be swapped with vegetable or avocado oil if desired.
• Kosher Salt – Essential for enhancing the meaty flavor; don’t hesitate to season generously.
• White Onion – Adds depth to the sauce; dice finely for even cooking.
• Celery – Brings a subtle sweetness and texture; chop it small to blend with other veggies.
• Carrot – Offers natural sweetness; ensure it’s diced to match the onion size for uniformity.
• Garlic Cloves – Infuses a wonderful aroma; mince to unlock its full flavor potential.
• Tomato Paste – A must-have for deepening the sauce’s tomato flavor; it’s what makes it luscious!
• Red Wine – Enhances the richness of the sauce; substitute with white wine or broth if needed.
• Broth (Beef or Chicken) – Provides moisture and umami; opt for low-sodium to control saltiness.
• Crushed Tomatoes – The backbone of the sauce, adding acidity and balance; typically one 14 oz can is perfect.
• Herb Bundle – A delightful mix of rosemary, thyme, and parsley for aromatic richness.
• Bay Leaves – Infuse subtle complexity during cooking; remember to remove before serving.
• Sherry or Red Wine Vinegar – Cut through the sauce’s richness; adjust the amount according to your taste preference.
For Serving
• Pasta (Tagliatelle or Pappardelle) – These sturdy pasta types are perfect for holding the ragu; feel free to experiment with thicker pasta shapes too!
• Chopped Parsley & Grated Parmigiano Reggiano – Use these to garnish your dish, brightening it up and adding extra flavor.
Get ready to create a warm, comforting dish that will leave everyone asking for seconds!
Step‑by‑Step Instructions for Short Rib Ragu
Step 1: Sear Ribs
Season the beef short ribs generously with kosher salt. Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Once hot, add the short ribs and sear for about 3-4 minutes per side until they develop a deep brown crust. Remove the ribs and set them aside on a plate.
Step 2: Cook Vegetables
In the same pot, lower the heat to medium, then add a bit more olive oil if needed. Add the finely diced white onion, celery, diced carrot, and minced garlic. Sauté the vegetables for 3-4 minutes, stirring frequently, until they become softened and fragrant, which will form a flavorful base for your Short Rib Ragu.
Step 3: Add Tomato Paste
Mix in about 2 tablespoons of tomato paste along with salt and pepper to taste. Cook this mixture for an additional 2-3 minutes, stirring constantly to blend the tomato paste with the vegetables. You should notice the paste darkening slightly and becoming aromatic as it caramelizes; this step is key for depth of flavor.
Step 4: Deglaze with Wine
Pour in 1 cup of red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the mixture to a gentle simmer and let it cook for about 2-3 minutes, allowing the wine to reduce slightly and infuse the ragu with rich flavors.
Step 5: Combine and Simmer
Return the seared short ribs to the pot. Pour in 2 cups of broth and add one can of crushed tomatoes. Toss in the herb bundle and bay leaves, stirring all ingredients gently. Bring the mixture to a low simmer, then cover loosely, and let it cook for 2-2.5 hours, or until the ribs are fork-tender. Check occasionally and add liquid if needed to keep the ragu moist.
Step 6: Shred Ribs
Once the short ribs are tender, remove the bay leaves and herb bundle from the pot. Using two forks, shred the meat directly in the sauce, ensuring it’s well incorporated and full of flavor. If you prefer, you can also shred the meat after removing it from the bones.
Step 7: Adjust Sauce
Taste your Short Rib Ragu at this stage. If the sauce needs more seasoning, add salt and pepper to taste. If it’s too runny, simmer uncovered for an additional 10-15 minutes on low heat to thicken it, stirring occasionally to prevent sticking.
Step 8: Serve
After adjusting the sauce, serve the hearty Short Rib Ragu over your choice of cooked pasta, like tagliatelle or pappardelle. Garnish each plate with freshly chopped parsley and a generous sprinkle of grated Parmigiano Reggiano. Enjoy this comforting, melt-in-your-mouth dish with family and friends!
Short Rib Ragu Variations & Substitutions
Feel free to customize your Short Rib Ragu to suit your taste preferences and dietary needs!
- Stewing Beef: Substitute short ribs with stewing beef to create a more economical option while maintaining delicious flavors.
- Wine Alternatives: Swap red wine with white wine or a splash of balsamic vinegar for a lighter sauce.
- Herb Variations: Experiment with herbs like oregano or basil instead of thyme and rosemary for a different flavor profile.
- Vegetarian Version: Use mushrooms as a base, with vegetable broth and lentils for a hearty vegetarian twist; this will still provide a wonderfully rich sauce.
- Spice it Up: Add a pinch of red pepper flakes or chopped fresh chili for a gentle heat that will awaken your taste buds.
- Garnish Choices: Try a dollop of ricotta or a sprinkle of fresh arugula on top instead of parsley for a unique presentation and flavor.
- Polenta Base: Serve over creamy polenta for a comforting alternative to pasta; the creamy texture complements the ragu beautifully.
- Stuffed Pasta: Use your ragu as a filling for homemade ravioli or cannelloni, marrying flavors in a delightful way.
For more comforting recipe ideas, don’t miss our Creamy Polenta and Hearty Pasta Dishes collections!
What to Serve with Short Rib Ragu
As the rich flavors of your Short Rib Ragu simmer away, it’s time to think about what will accompany this hearty dish perfectly.
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Creamy Polenta: The velvety texture of polenta absorbs the ragu beautifully, creating a comforting dish that feels luxurious. Perfect for soaking up every last drop!
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Garlic Bread: Crunchy and warm, garlic bread adds a delightful bite to your meal, ideal for wiping the plate clean after enjoying the ragu.
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Roasted Brussels Sprouts: Their crispy exterior and tender inside bring a savory element that balances the richness of the ragu, and they can be easily seasoned to enhance flavors.
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Herbed Salad: A fresh salad with mixed greens and a tangy vinaigrette offers a refreshing contrast to the hearty ragu, making each bite feel bright and lively.
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Red Wine: Pour a glass of full-bodied red wine to mirror the flavors in the ragu. It elevates the entire meal experience, making it feel truly special.
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Cheesy Risotto: Creamy, cheesy risotto makes for a luxurious alternative to pasta, creating an elevated dining experience that pairs perfectly with the tender ragu.
Each of these sides brings something unique to your meal, ensuring that your Short Rib Ragu shines brilliantly as the star of the table!
Expert Tips for Short Rib Ragu
Perfect Searing: Ensure a good sear on the ribs by not overcrowding the pot. This enhances the flavor and richness of your ragu.
Bone-In Ribs: If using bone-in short ribs, feel free to leave in the bones for added flavor. Just remember to remove them before serving!
Gentle Simmering: Keep the sauce at a gentle simmer to avoid burning. Stir occasionally and add liquid if it starts to dry out.
Adjust Consistency: If your sauce is too runny at the end, simmer uncovered to thicken it. This will help achieve that perfect, clingy texture for your Short Rib Ragu.
Season Wisely: Taste and adjust the seasoning in the ragu right before serving. The depth of flavor can really shine with just a sprinkle of salt and pepper!
Serving Options: Feel free to experiment with different pasta shapes like orecchiette or rigatoni for a fun twist on your Short Rib Ragu experience!
Make Ahead Options
These Short Rib Ragu are perfect for meal prep enthusiasts! You can sear the short ribs and prepare the vegetable base up to 24 hours in advance. After sautéing the onion, celery, carrot, and garlic, simply allow it to cool, then refrigerate in an airtight container. When it’s time to serve, just reheat the vegetable mixture in the pot, add the seared ribs, broth, and crushed tomatoes, and let it simmer as directed. This method keeps your ragu just as delicious, allowing flavors to meld beautifully. Plus, if you choose to make the ragu ahead of time, it can be stored in the refrigerator for up to 3 days—reheat gently for easy serving!
How to Store and Freeze Short Rib Ragu
- Fridge: Store your ragu in a sealed container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- Freezer: Allow the ragu to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. To use, thaw it in the refrigerator overnight before reheating.
- Reheating: When ready to serve, reheat the frozen or refrigerated Short Rib Ragu in a pot over low heat, stirring occasionally to ensure even warming.
- Meal Prep: Consider portioning out servings before freezing so you can enjoy this comforting dish any time you crave a taste of Italian goodness!
Short Rib Ragu Recipe FAQs
What type of short ribs should I use for the Short Rib Ragu?
I recommend using beef short ribs, as they are tender and flavorful. Look for well-marbled cuts, which will become melt-in-your-mouth delicious when slow-cooked. You can also opt for bone-in ribs for added richness!
How should I store my Short Rib Ragu after cooking?
Store your ragu in a sealed container in the refrigerator for up to 4 days. When you’re ready to enjoy it again, reheat gently on the stovetop or microwave, adding a splash of broth if it seems too thick.
Can I freeze Short Rib Ragu, and if so, how?
Absolutely! Allow the ragu to cool completely before transferring it to an airtight container or freezer bag. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight, and when ready to serve, reheat gently on low heat while stirring occasionally for even warming.
What can I do if my ragu sauce is too runny?
If you find that your sauce is too watery, simply simmer it uncovered for an additional 10-15 minutes on low heat. Stir occasionally to prevent sticking and allow the excess moisture to evaporate until it reaches your desired thickness.
Are there any dietary considerations for the ingredients in this Short Rib Ragu?
For those with gluten intolerance, I suggest checking your broth and pasta for gluten-free options, like using gluten-free pasta shapes. Additionally, the ragu can be enjoyed by most, but if you have a specific beef allergy or are looking for alternative protein options, consider using stewing beef instead!
How do I know if my short ribs are cooked perfectly?
You’re aiming for fork-tender ribs! After about 2-2.5 hours of slow simmering, the ribs should easily shred with a fork or knife. If they still feel tough, give them a bit more time in the pot while checking occasionally to ensure they don’t dry out.
Heavenly Short Rib Ragu: A Cozy Italian Comfort Dish
Ingredients
Equipment
Method
- Season the beef short ribs generously with kosher salt. Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Once hot, add the short ribs and sear for about 3-4 minutes per side until they develop a deep brown crust. Remove the ribs and set aside.
- In the same pot, lower the heat to medium. Add a bit more olive oil if needed. Add the finely diced white onion, celery, diced carrot, and minced garlic. Sauté the vegetables for 3-4 minutes until softened and fragrant.
- Mix in 2 tablespoons of tomato paste along with salt and pepper to taste. Cook for an additional 2-3 minutes, stirring constantly to blend the tomato paste with the vegetables.
- Pour in 1 cup of red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring to a gentle simmer and cook for about 2-3 minutes.
- Return the seared short ribs to the pot. Pour in 2 cups of broth and add one can of crushed tomatoes. Toss in the herb bundle and bay leaves, stirring gently. Bring to a low simmer and cover loosely. Cook for 2-2.5 hours, checking occasionally to keep moist.
- Once the short ribs are tender, remove the bay leaves and herb bundle. Shred the meat in the sauce using two forks.
- Taste the Short Rib Ragu. If seasoning is needed, add salt and pepper. If too runny, simmer uncovered for 10-15 minutes to thicken.
- Serve the Short Rib Ragu over your choice of cooked pasta. Garnish with freshly chopped parsley and a sprinkle of grated Parmigiano Reggiano.
