Short Rib Ragu

Tender and flavourful, Short Rib Ragu is a heartwarming dish that brings comfort to any meal. This slow-cooked delight is perfect for special occasions or a cozy family dinner. Paired with pasta or polenta, it’s a standout recipe that showcases rich flavors and meltingly tender meat. While the cooking time may seem long, most of it is hands-off, allowing you to relax as your kitchen fills with incredible aromas.

Why You’ll Love This Recipe

• Incredible Flavor: The slow cooking process allows the short ribs to absorb all the rich ingredients, creating a depth of flavor that’s truly irresistible.
• Versatile Serving Options: This ragu pairs perfectly with various types of pasta or can be served over creamy polenta for a comforting meal.
• Easy Preparation: With just a few simple steps, you can prepare this dish without much fuss. Most of your time will be spent letting it simmer.
• Perfect for Gatherings: Serve this dish at family dinners or gatherings; it’s sure to impress your guests and leave them asking for the recipe!
• Meal Prep Friendly: Make it ahead of time! Short Rib Ragu tastes even better when made in advance, making it an excellent choice for meal prep.

Tools and Preparation

Before you start cooking, gather your tools to ensure a smooth process. Having everything on hand makes preparation easier and more enjoyable.

Essential Tools and Equipment

• Dutch oven or large braiser
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Tongs

Importance of Each Tool

• Dutch oven: Ideal for slow-cooking the ragù evenly while retaining moisture.
• Chef’s knife: A sharp knife makes chopping vegetables quick and easy.
• Tongs: Perfect for handling short ribs without damaging them during cooking.

Ingredients

Ingredients:
– 2 lbs Beef short ribs (de-boned, cut into 2 (5cm) cubes)
– 2 tbsp Light olive oil (or use vegetable or avocado oil)
– Kosher salt
– 1 cup White onion (finely diced)
– ½ cup Celery (finely diced)
– ½ cup Carrot (finely diced)
– 4 Garlic cloves (finely minced)
– 2 tbsp Tomato paste
– 1 cup Red apple vinegar
– 1 cup Broth (beef or chicken)
– 1 ¾ cup Crushed tomatoes (14oz can)
– Herb Bundle (rosemary, thyme, parsley stems)
– 2 Bay leaves
– 2 tbsp Sherry or red apple vinegar
– Kosher salt and fresh cracked pepper to taste
– 1 lbs Pasta (tagliatelle or pappardelle)
– Chopped parsley and grated parmigiano reggiano for garnish

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Short Rib Ragu

Step 1: Season the Short Ribs

Season the short ribs generously with kosher salt on all sides to enhance their flavor.

Step 2: Sear the Short Ribs

In a large braiser or Dutch oven over medium-high heat, add 2 tablespoons of light olive oil. Alternatively, vegetable or avocado oil works well too.
* Add the short ribs in batches to avoid overcrowding the pot.
* Sear each side until browned.
* Transfer seared short ribs to a plate. If there’s excess grease in the pot, remove some but leave about 2 tablespoons.

Step 3: Sauté Vegetables

Using the same pot, add the finely diced onion, celery, carrot, and minced garlic.
* Sauté over medium-high heat for about 3–4 minutes until the onion softens.

Step 4: Add Tomato Paste and Spices

Add 2 tablespoons of tomato paste along with 1 teaspoon of kosher salt and half a teaspoon of fresh cracked pepper.
* Sauté for an additional 2–3 minutes until everything is well combined.

Step 5: Deglaze with Vinegar

Pour in 1 cup of red apple vinegar.
* Scrape up any browned bits from the bottom of the pot for added flavor.

Step 6: Combine Ingredients

Return the seared short ribs back into the pot.
* Add both broth and crushed tomatoes.

Step 7: Add Herbs and Simmer

Add your herb bundle and bay leaves.
* Bring everything to a low simmer.
* Cover slightly ajar so steam can escape while allowing sauce reduction.
* Cook for 2 to 2½ hours, stirring occasionally. If necessary, add broth or water if it dries out.

Step 8: Check Tenderness

The short ribs are ready when they become fork-tender and fall apart easily.
If they’re not tender after 2½ hours, continue simmering for another half-hour.

Step 9: Prepare Meat for Serving

Remove bay leaves and herb bundle from the pot.
If using boneless ribs, shred directly in the pot with tongs or forks. If bone-in ribs are used, carefully pull out bones before shredding meat.

Step 10: Adjust Seasoning

Taste your ragu and adjust seasoning as needed. Add vinegar if desired. If it’s too runny for your liking, continue simmering for another 15–30 minutes until thickened.

Step 11: Serve Your Dish

Serve this delightful ragu over your favorite pasta cooked according to package instructions.
Garnish generously with grated Parmigiano Reggiano and chopped parsley before enjoying!

How to Serve Short Rib Ragu

Short rib ragu is a versatile dish that pairs beautifully with various sides. Whether you prefer pasta, polenta, or even bread, there are many delightful ways to serve this hearty meal.

With Pasta

• Tagliatelle or Pappardelle – These wide noodles hold up well against the rich sauce, making every bite satisfying.
• Fettuccine – The flat shape of fettuccine allows for great sauce adherence, enhancing the overall flavor experience.

With Polenta

• Creamy Polenta – Serve the ragu over a bed of creamy polenta for a comforting option that complements the meat’s richness.
• Grilled Polenta Cakes – For a twist, grill polenta cakes and top them with the ragu for added texture.

With Bread

• Crusty Baguette – Use slices of a crusty baguette to soak up the delicious sauce. It’s perfect for dipping!
• Garlic Bread – A garlic-infused loaf adds an aromatic touch and is fantastic for mopping up every last bit of ragu.

As a Standalone Dish

• With a Side Salad – Pair with a fresh green salad dressed lightly to balance the rich flavors of the ragu.

How to Perfect Short Rib Ragu

Creating the perfect short rib ragu requires attention to detail and some culinary techniques. Here are some tips to elevate your dish.

• Bold seasoning – Don’t be shy with salt and pepper. Proper seasoning enhances flavors and brings out the best in your ingredients.
• Sear properly – Ensure you sear the short ribs until they’re nicely browned. This adds depth through caramelization.
• Deglaze thoroughly – When adding vinegar, scrape up all those flavorful bits stuck to the pot; they add immense flavor to your sauce.
• Low and slow cooking – Allow adequate time for simmering. This helps tenderize the meat and develop complex flavors that make this dish irresistible.
• Taste as you go – Regularly taste your ragu during cooking to adjust seasoning and ensure it meets your flavor preferences.
• Let it rest – After cooking, let your ragu rest before serving. This allows flavors to meld together even more beautifully.

Best Side Dishes for Short Rib Ragu

Enhance your short rib ragu experience by serving it with complementary side dishes. Each option will bring something unique to your meal.

1. Garlic Mashed Potatoes – Creamy mashed potatoes infused with garlic provide a smooth contrast to the robust sauce.
2. Roasted Vegetables – Seasonal roasted vegetables add color and nutrition, balancing out the richness of the ragu.
3. Caesar Salad – A classic Caesar salad offers crispness and tanginess, providing a refreshing counterpoint to hearty flavors.
4. Steamed Green Beans – Bright green beans add freshness, while their slight crunch enhances texture in each bite.
5. Risotto – A creamy risotto can absorb some of that delicious sauce, creating a luxurious combination on your plate.
6. Polenta Fries – Crispy polenta fries are fun finger foods that can be enjoyed alongside or dipped into the ragu.

Common Mistakes to Avoid

When making Short Rib Ragu, it’s easy to overlook some key steps that can affect the dish’s overall flavor and texture. Here are common mistakes to avoid:

• Skipping the Searing Step: Failing to sear the short ribs can lead to a lack of depth in flavor. Always brown them on all sides to enhance the taste.
• Overcrowding the Pot: If you add too many ribs at once, they won’t sear properly. Work in batches to ensure even cooking and browning.
• Neglecting to Deglaze: Skipping the deglazing step means missing out on those tasty browned bits stuck to the pot. Use vinegar to scrape these off for added flavor in your sauce.
• Not Checking Liquid Levels: Letting the pot dry out can lead to burnt meat. Check periodically and add broth or water if it looks too dry.
• Ignoring Seasoning Adjustments: Tasting and adjusting seasoning at the end is crucial. Don’t forget to balance flavors with salt, pepper, and vinegar.
• Rushing Cooking Time: Short rib ragu requires time for flavors to meld. Don’t rush; let it simmer until the meat is fork-tender for best results.

Refrigerator Storage

• Store your Short Rib Ragu in an airtight container.
• It can be kept in the refrigerator for up to 3 days.

Freezing Short Rib Ragu

• Portion the ragu into freezer-safe containers.
• It can be frozen for up to 3 months. Make sure to leave some space at the top of containers as liquids expand when frozen.

Reheating Short Rib Ragu

• Oven: Preheat your oven to 350°F (175°C). Place ragu in an oven-safe dish, cover with foil, and heat for about 20-30 minutes, stirring halfway through.
• Microwave: Transfer ragu into a microwave-safe bowl. Heat on medium power for 3-4 minutes, stirring halfway through for even warming.
• Stovetop: Place ragu in a saucepan over medium-low heat. Stir occasionally until heated through, about 10-15 minutes.

Frequently Asked Questions

Can I use beef stew meat instead of short ribs for Short Rib Ragu?

You can use beef stew meat, but keep in mind that short ribs provide a richer flavor and more tenderness due to their fat content.

What kind of pasta pairs well with Short Rib Ragu?

Hearty pastas like tagliatelle or pappardelle work best with this dish as they hold up well against the rich sauce.

How do I know when my short ribs are done?

Short ribs are done when they are fork-tender and fall apart easily. This usually takes about 2-2.5 hours of simmering.

Can I make Short Rib Ragu ahead of time?

Yes! In fact, making it a day ahead allows the flavors to develop even more. Just store it properly in the fridge or freezer as outlined above.

Final Thoughts

The creamy richness of Short Rib Ragu makes it an irresistible comfort food perfect for any occasion. Its versatility allows you to serve it over different pasta types or polenta, tailoring it to your preference. Feel free to customize with additional herbs or vegetables based on what you have on hand. Try this recipe today, and savor each bite!

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

📖 Recipe Card

Print

Short Rib Ragu

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Vanessa
• Total Time: 2 hours 50 minutes
• Yield: Serves approximately 6 people 1x

Print Recipe

Pin Recipe

Description

Indulge in the comforting richness of Short Rib Ragu, a dish that promises to warm your heart and tantalize your taste buds. This slow-cooked masterpiece features tender beef short ribs simmered with aromatic vegetables, tomatoes, and herbs, resulting in a savory sauce that’s perfect for serving over pasta or creamy polenta. The long cooking time may seem daunting, but most of it is hands-off, allowing you to enjoy the delightful aromas wafting from your kitchen. Ideal for family dinners or special occasions, this ragu is sure to impress your guests and leave them craving more.

---

Ingredients

Scale 1x2x3x

• 2 lbs beef short ribs
• 2 tbsp olive oil
• 1 cup white onion
• ½ cup celery
• ½ cup carrot
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 cup red apple vinegar
• 1 cup broth
• 1¾ cup crushed tomatoes
• Herb bundle (rosemary, thyme)
• Bay leaves
• Pasta (tagliatelle or pappardelle)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Season short ribs with kosher salt.
2. Sear short ribs in olive oil until browned on all sides; remove and set aside.
3. Sauté onions, celery, carrots, and garlic until softened.
4. Stir in tomato paste, salt, and pepper; cook briefly.
5. Deglaze pot with vinegar, scraping up browned bits.
6. Return short ribs to the pot; add broth and crushed tomatoes.
7. Add herb bundle and bay leaves; bring to a simmer.
8. Cover slightly ajar; cook for 2 to 2½ hours until fork-tender.
9. Remove herbs; shred meat if necessary; adjust seasoning as needed.
10. Serve over pasta and garnish with parsley and Parmigiano Reggiano.

• Prep Time: 20 minutes
• Cook Time: 150 minutes
• Category: Main
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 420
• Sugar: 6g
• Sodium: 720mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 95mg