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Short Rib Ragu

Indulgent Short Rib Ragu: Comfort Food You'll Crave

Savor the magic of Short Rib Ragu—hearty, melt-in-your-mouth beef simmered with wine and rich aromatics, perfect for any gathering.
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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
  • 3 pounds Beef Short Ribs Tender beef that cooks into melt-in-your-mouth texture.
  • 2 tablespoons Olive Oil For searing the beef and building flavor.
  • 1 medium Onion Choose a yellow or white onion for best results.
  • 2 stalks Celery Contributes subtle earthiness.
  • 1 medium Carrot Dice finely for quicker cooking.
  • 4 cloves Garlic Essential for aroma.
  • 2 tablespoons Tomato Paste Essential for a robust ragu.
  • 1 teaspoon Kosher Salt Adjust to your personal taste.
  • 1 teaspoon Black Pepper Freshly ground is best.
  • 1 cup Red Wine For deglazing and imparting acidity.
  • 2 cups Beef Broth Opt for low-sodium for better control.
  • 28 ounces Crushed Tomatoes Forms the body of the sauce.
  • 2 sprigs Fresh Herbs (e.g., rosemary, thyme) Use a bouquet garni for easy removal.
  • 2 leaves Bay Leaves Adds an aromatic touch.
  • 1 tablespoon Sherry Vinegar/Red Wine Vinegar An essential final touch for flavor balance.
For Serving
  • 1 pound Pasta (Tagliatelle or Pappardelle) Choose based on personal preference.
  • 1 cup Grated Parmigiano Reggiano Adds richness and umami.
  • ¼ cup Fresh Parsley Sprinkle generously for garnish.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Short Rib Ragu
  1. Season the beef short ribs liberally with kosher salt. In a large Dutch oven, heat a tablespoon of olive oil over medium-high heat until shimmering. Sear the ribs in batches for about 8-10 minutes until browned. Remove ribs and set aside.
  2. In the same pot, add more olive oil if necessary and toss in diced onions, celery, carrots, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
  3. Stir in the tomato paste, cooking it for about 2-3 minutes until it caramelizes slightly.
  4. Pour in a cup of red wine and scrape up any browned bits. Bring to a simmer for 2 minutes.
  5. Return the seared short ribs along with their juices back to the pot. Add beef broth, crushed tomatoes, fresh herbs, and bay leaves. Stir and bring to a gentle simmer.
  6. Cover loosely and cook for 2 to 2.5 hours on low heat until the meat is fork-tender. Stir occasionally using extra broth if necessary.
  7. Remove short ribs, let cool, shred the meat, and discard bones and herbs. Stir in sherry vinegar, adjusting salt and pepper to taste.
  8. Cook your choice of pasta in boiling salted water until al dente, about 8-10 minutes. Drain and gently mix with the ragu sauce.
  9. Plate the Short Rib Ragu and garnish with grated Parmigiano Reggiano and parsley. Serve hot.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 32gProtein: 36gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 750mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 7mgCalcium: 100mgIron: 4mg

Notes

The flavors in your Short Rib Ragu can deepen overnight, making it an excellent make-ahead option.

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