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Short Rib Ragu

Heavenly Short Rib Ragu: A Cozy Italian Comfort Dish

Heavenly Short Rib Ragu offers a luxurious meal that melts in your mouth, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 2 pounds Beef Short Ribs The star of the dish, providing rich and tender meat when slow-cooked.
  • 2 tablespoons Light Olive Oil Ideal for browning the ribs; can be swapped with vegetable or avocado oil if desired.
  • 1 tablespoon Kosher Salt Essential for enhancing the meaty flavor; season generously.
  • 1 medium White Onion Adds depth to the sauce; dice finely.
  • 2 stalks Celery Brings subtle sweetness and texture; chop small.
  • 1 medium Carrot Offers natural sweetness; dice to match onion size.
  • 4 cloves Garlic Infuses aroma; mince to unlock flavor.
  • 2 tablespoons Tomato Paste Deepens the sauce's tomato flavor.
  • 1 cup Red Wine Enhances richness; substitute with white wine or broth if needed.
  • 2 cups Broth (Beef or Chicken) Provides moisture and umami; opt for low-sodium.
  • 1 14 oz can Crushed Tomatoes Adds acidity and balance.
  • 1 bundle Herb Bundle Mix of rosemary, thyme, and parsley for aromatic richness.
  • 2 Bay Leaves Infuse complexity; remove before serving.
  • 2 tablespoons Sherry or Red Wine Vinegar Cuts through richness; adjust to taste.
For Serving
  • 1 pound Pasta (Tagliatelle or Pappardelle) Sturdy pasta types perfect for ragu.
  • to taste Chopped Parsley For garnish.
  • to taste Grated Parmigiano Reggiano For garnish.

Equipment

  • Large braiser or Dutch oven

Method
 

Cooking Steps
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once the short ribs are tender, remove the bay leaves and herb bundle. Shred the meat in the sauce using two forks.
  7. Taste the Short Rib Ragu. If seasoning is needed, add salt and pepper. If too runny, simmer uncovered for 10-15 minutes to thicken.
  8. Serve the Short Rib Ragu over your choice of cooked pasta. Garnish with freshly chopped parsley and a sprinkle of grated Parmigiano Reggiano.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 32gProtein: 35gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 4mg

Notes

Ensure a good sear on the ribs by not overcrowding the pot. The depth of flavor can shine with proper seasoning adjustments before serving.

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