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