Short Rib Ragu

When the aroma of simmering Short Rib Ragu wafts through the kitchen, it’s like being wrapped in a cozy blanket on a chilly evening. The rich, hearty sauce clings to al dente pasta, and each bite bursts with flavors that dance like they’re at a party. hearty veggie lasagna This dish is not just a meal; it’s an experience, one that beckons you to gather around the table with loved ones and share stories over bowls of steaming goodness.

I remember the first time I made this dish for my family. My brother took one bite and declared it “life-changing,” which is a bold statement coming from someone who usually only eats pizza. That night turned into an impromptu family feast, complete with laughter, second servings, and me proudly wearing the chef’s hat. traditional Dublin coddle Perfect for Sunday dinners or special occasions, this Short Rib Ragu promises warmth and comfort while delivering an explosion of flavors.

I still chuckle when I think about how my family couldn’t get enough of this ragu, it was like watching hungry wolves at a buffet.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Short Ribs: Opt for bone-in short ribs for extra flavor; they become tender during cooking. For more inspiration, check out this Oven Baked Barbecue Ribs recipe.
• Olive Oil: A splash of good-quality olive oil enhances richness; don’t skimp on this!
• Onion: Use yellow onions for sweetness; sauté them until translucent to bring out their natural sugars.
• Carrots: Fresh carrots add sweetness and texture; chop them into small pieces for even cooking.
• Celery: Adds aromatic depth; finely dice your celery so it blends well into the sauce.
• Garlic: Fresh garlic cloves offer unbeatable flavor; mince them finely to release their oils. garlic rosemary focaccia.
• Canned Tomatoes: Use high-quality crushed tomatoes; they form the base of your savory sauce.
• Red Wine: A hearty red wine adds depth; choose one you enjoy drinking!
• Beef Broth: Low-sodium broth keeps your dish flavorful without overpowering saltiness.
• Fresh Herbs (Thyme & Bay Leaf): Fresh herbs elevate your ragu; they release their aromatic oils as they cook.
• Salt & Pepper: Essential seasonings that enhance all flavors; season generously but taste as you go.
• Pasta (Tagliatelle or Pappardelle): Wide pasta holds onto the ragu perfectly; cook according to package directions.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Sear the Short Ribs: Begin by heating olive oil in a large pot over medium-high heat. Season short ribs generously with salt and pepper before placing them in the pot. Sear until browned on all sides, about 8-10 minutes.

Add Aromatics and Vegetables: Remove short ribs and set aside momentarily. Toss chopped onions, carrots, celery, and minced garlic into the same pot. Sauté until veggies soften and onions turn translucent, about 5 minutes.

Deglaze with Wine: Pour in red wine to deglaze the pot, scraping up all those delicious brown bits stuck to the bottom. Let it simmer until reduced by half, this intensifies flavors!

Add Tomatoes and Broth: Stir in crushed tomatoes along with beef broth. Add thyme sprigs and bay leaf before returning short ribs to the pot. Bring everything to a gentle simmer.

Slow Cook to Perfection: Cover tightly and let your ragu cook low and slow for about 3 hours on low heat or until short ribs are tender enough to shred easily with a fork.

Cook Pasta and Combine: About 30 minutes before serving, cook your pasta according to package instructions until al dente. Drain pasta but reserve some pasta water for later use if needed.

Serve warm by plating pasta topped generously with that heavenly Short Rib Ragu straight from the pot! Garnish with fresh herbs or grated cheese if desired. savory cheese and olive bread.

Enjoy each bite as you savor both flavors and memories created around your dinner table!

Perfecting the Cooking Process

Start by searing the short ribs to lock in juices, then sauté onions and garlic before adding the sauce ingredients. This sequence ensures layers of flavor develop beautifully.

Add Your Touch

Feel free to swap short ribs for chuck roast or add red wine for depth. Fresh herbs like thyme or a sprinkle of parmesan can also enhance your ragu.

Storing & Reheating

Store leftover Short Rib Ragu in an airtight container in the fridge for up to three days. Reheat gently on low heat to preserve texture and flavor. For more inspiration, check out this Baked Pesto Spinach Turkey Meatballs recipe.

I once made this Short Rib Ragu for a dinner party, and my friends couldn’t stop raving about it! The compliments just kept flowing, making me feel like a culinary rockstar for a night.

FAQ

Can I use other types of meat for Short Rib Ragu?

Absolutely! Chuck roast or even pork shoulder can work wonderfully as substitutes.

How long does it take to cook Short Rib Ragu?

The cooking process takes about 3 hours for tender, flavorful results that melt in your mouth.

What should I serve with Short Rib Ragu?

Fresh pasta, crusty bread, or creamy polenta pairs perfectly with this rich ragu dish.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Short Rib Ragu

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• Author: Samuel Cullingham
• Total Time: 3 hours 15 minutes
• Yield: Serves 6

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Description

Short Rib Ragu is a comforting, rich dish that transforms your dining experience. As the tender short ribs simmer in a savory blend of crushed tomatoes, aromatic vegetables, and red wine, the flavors meld beautifully. Served over wide pasta like tagliatelle or pappardelle, this hearty ragu is perfect for family gatherings or cozy nights in. Each bite will envelop you in warmth and satisfaction, making it a must-try recipe for any pasta lover.

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Ingredients

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• 2 lbs bone-in short ribs
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 28 oz can crushed tomatoes
• 1 cup red wine
• 2 cups low-sodium beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• 12 oz tagliatelle or pappardelle pasta

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Instructions

1. Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper; sear until browned on all sides (8-10 minutes). Remove and set aside.
2. In the same pot, sauté onions, carrots, celery, and garlic until softened (about 5 minutes).
3. Deglaze with red wine, scraping up browned bits; simmer until reduced by half.
4. Stir in crushed tomatoes and beef broth; add thyme and bay leaf. Return short ribs to pot and bring to a simmer.
5. Cover and cook on low heat for about 3 hours or until meat shreds easily.
6. Cook pasta according to package instructions; drain.
7. Serve pasta topped with Short Rib Ragu and garnish with fresh herbs if desired.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Main
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 450
• Sugar: 6g
• Sodium: 620mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 95mg