Introduction
If you’re craving a soul-warming, hearty dish, this Short Rib Beef Ragu is the perfect choice. Slow-cooked to tender perfection, it features beef short ribs, a medley of aromatic vegetables, and a rich tomato-based sauce infused with herbs and wine. Whether served over pappardelle, rigatoni, or as a standalone dish, this ragu is a showstopper for any occasion.
Why You’ll Love This Recipe
- Rich and Flavorful: The combination of beef short ribs, red wine, and herbs creates an incredibly deep and savory sauce.
- Versatile Serving Options: Pairs perfectly with pasta, polenta, or crusty bread.
- Make-Ahead Friendly: Flavors deepen as it sits, making it even better the next day!
Ingredients
For the Ragu:
- 2 lbs bone-in beef short ribs
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 can (28 oz) crushed tomatoes
- 1/4 cup tomato paste
- 1 cup red wine (optional)
- 2 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
For Serving:
- Cooked pappardelle, rigatoni, or your favorite pasta
- Fresh basil or parsley, chopped (for garnish)
Instructions
1. Prepare the Short Ribs:
Season the beef short ribs generously with salt and pepper. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
2. Cook the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
3. Deglaze the Pot:
Pour in the red wine (or 1/2 cup beef broth if not using wine) and deglaze the pot, scraping up any browned bits from the bottom. Let the liquid simmer for 2-3 minutes.
4. Build the Sauce:
Stir in the crushed tomatoes, tomato paste, remaining beef broth, oregano, thyme, and bay leaves. Return the seared short ribs to the pot, ensuring they are submerged in the sauce.
5. Slow Cook:
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 2.5 to 3 hours, stirring occasionally. The beef is ready when it is fall-off-the-bone tender.
6. Shred the Beef:
Remove the short ribs from the pot. Shred the meat using two forks, discarding any bones or excess fat. Return the shredded beef to the sauce and mix well.
Serving Suggestions
Serve the ragu warm over cooked pasta, such as pappardelle or rigatoni. Garnish with fresh basil or parsley for a burst of color and freshness. Pair with a side of crusty bread and a glass of red wine for a complete Italian-inspired meal.
Tips for Success
- Low and Slow: The longer you cook, the more tender and flavorful the meat becomes.
- Skim the Fat: Before shredding the beef, skim off any excess fat from the surface of the sauce.
- Make Ahead: Prepare the ragu a day in advance for deeper flavors. Simply reheat gently before serving.
FAQs
Can I use boneless short ribs?
Yes! Boneless short ribs work well and are easier to shred.
What pasta works best with this ragu?
Pappardelle is a classic choice, but rigatoni or tagliatelle are great alternatives.
Can I freeze leftovers?
Absolutely! Store in an airtight container and freeze for up to 3 months. Reheat gently on the stovetop.
Conclusion
This Short Rib Beef Ragu is comfort food at its finest—rich, hearty, and bursting with flavor. Whether you’re serving it at a family dinner or a special occasion, it’s guaranteed to impress. Enjoy it with pasta, polenta, or on its own for a satisfying and memorable meal.
Tried this recipe? Let us know how it turned out in the comments below!