Short Rib Ragu

If you’re in the mood for a rich, savory, melt-in-your-mouth dish, then this Short Rib Ragu is exactly what you need. Imagine tender, fall-apart short ribs simmered in a flavorful tomato sauce with a touch of red wine, garlic, and fresh herbs. This ragu is comfort food at its finest—perfectly hearty, full of deep flavors, and perfect for spooning over your favorite pasta, polenta, or even mashed potatoes. Every bite feels like a warm hug, and trust me, it’s the kind of dish that’ll have everyone coming back for seconds. Let’s dive into this deliciousness!

Why You’ll Love Short Rib Ragu

Here’s why this recipe is a total winner:

Unbeatable Flavor

The slow-braised short ribs create a rich, tender texture that melts in your mouth. Combined with the deep, savory tomato sauce and aromatic herbs, you’ll find yourself savoring every single bite. It’s like a hug for your taste buds!

Comfort Food at Its Best

There’s something incredibly comforting about this dish. Whether it’s a chilly evening or a cozy weekend dinner, this ragu is sure to hit the spot. Pair it with a glass of red wine, and you’re in for an unforgettable meal.

Simple Yet Impressive

It’s easier to make than you might think, yet it has that “wow” factor. It’s the kind of dish you can proudly serve for a dinner party, yet it’s simple enough for a quiet evening at home.

Perfect for Leftovers

The flavors only get better the next day. If you make a big batch (and you should), you’ll have delicious leftovers that are even more flavorful, making this ragu perfect for meal prep or a quick reheat.

Ingredients

Here’s everything you’ll need to make this comforting Short Rib Ragu:

For the Ragu:

• Bone-in short ribs: These are the stars of the dish, offering that tender, melt-in-your-mouth texture when slow-cooked.
• Olive oil: For searing the short ribs and building flavor in the sauce.
• Onion: Adds sweetness and depth to the sauce.
• Carrots: A touch of sweetness to balance out the savory flavors.
• Celery: Adds freshness and crunch to the ragu.
• Garlic: The base of the sauce for that perfect aromatic flavor.
• Red wine: A splash of red wine adds complexity and richness to the sauce.
• Canned tomatoes: The heart of the sauce, providing acidity and body.
• Beef broth: Enhances the meaty flavor and helps create a luscious sauce.
• Fresh thyme and rosemary: For herbal notes that elevate the dish.
• Salt and pepper: To taste, bringing all the flavors together.

To Serve:

• Pasta, polenta, or mashed potatoes: These will be the perfect base to soak up that rich ragu sauce.

Instructions

Ready to make this dish? Here’s how:

Sear the Short Ribs

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them in the hot oil for about 3-4 minutes per side until they’re nicely browned. This step creates a ton of flavor, so don’t skip it!

Build the Ragu Base

Once the short ribs are seared, remove them from the pot and set them aside. In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables are softened. Add the garlic and cook for another minute until fragrant.

Deglaze with Red Wine

Pour in the red wine, scraping up any brown bits from the bottom of the pot. These little bits are full of flavor and will help deepen the sauce. Let the wine simmer for 2-3 minutes to reduce slightly.

Add Tomatoes and Broth

Now, add the canned tomatoes (crushed or whole, then broken up with a spoon), beef broth, fresh thyme, and rosemary. Stir everything together and bring it to a simmer.

Braise the Short Ribs

Return the short ribs to the pot, making sure they’re submerged in the sauce. Cover the pot and reduce the heat to low. Let it simmer for about 2-3 hours, or until the short ribs are fall-apart tender. You can also cook it in the oven at 325°F (165°C) if you prefer.

Shred the Meat

Once the short ribs are tender, remove them from the pot and shred the meat using two forks. Discard the bones. Return the shredded meat to the pot and stir it into the sauce. Adjust seasoning with salt and pepper as needed.

Serve and Enjoy

Serve your rich, tender Short Rib Ragu over pasta, polenta, or mashed potatoes. Garnish with a little fresh parsley or Parmesan cheese for a finishing touch.

Nutrition Facts

Servings: 6 servings
Calories per serving: 480 calories (approx.)

Nutritional Breakdown per Serving:

• Total Fat: 24g
  • Saturated Fat: 10g
  • Trans Fat: 0g
• Cholesterol: 75mg
• Sodium: 900mg
• Total Carbohydrates: 18g
  • Dietary Fiber: 3g
  • Sugars: 6g
• Protein: 45g
• Vitamin A: 45% DV
• Vitamin C: 10% DV
• Calcium: 6% DV
• Iron: 25% DV

Note: Nutritional values may vary based on ingredient substitutions and portion sizes.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes

How to Serve Short Rib Ragu

This Short Rib Ragu is a versatile dish that pairs wonderfully with many sides. Here are a few ideas to elevate your meal:

• Pasta: Serve over pappardelle, rigatoni, or any pasta that will hold up to the rich sauce.
• Polenta: The creamy texture of polenta is the perfect base for this ragu.
• Mashed Potatoes: Rich and buttery mashed potatoes can soak up the sauce beautifully.
• Crusty Bread: Perfect for sopping up every last bit of the ragu sauce.

Additional Tips

Here are a few tips to get the most out of this recipe:

• Make ahead: This ragu can be made in advance and tastes even better the next day. Just store it in an airtight container in the fridge and reheat when ready to serve.
• Freezing: You can also freeze the ragu for up to 3 months. Let it cool completely before transferring to an airtight container or freezer bag.
• Customize the herbs: If you don’t have rosemary or thyme, feel free to use other herbs like bay leaves or oregano.
• Wine substitutions: If you don’t want to use wine, you can substitute with beef broth or a splash of balsamic vinegar for acidity.

FAQ

Q1: Can I use boneless short ribs?
A1: Yes, boneless short ribs will work just fine. You may need to adjust the cooking time slightly since they’ll cook faster than bone-in short ribs.

Q2: Can I make this ragu in a slow cooker?
A2: Absolutely! Brown the short ribs and vegetables on the stove, then transfer everything to a slow cooker. Cook on low for 6-7 hours or until the meat is tender.

Q3: Can I use ground beef instead of short ribs?
A3: While ground beef won’t give you the same richness, it will still make a delicious ragu. Simply brown the ground beef in place of the short ribs and follow the rest of the recipe.

Q4: Can I add other vegetables to the ragu?
A4: Yes! Mushrooms, bell peppers, or even spinach would be great additions for extra flavor and texture.

Q5: Can I serve this ragu with something other than pasta or potatoes?
A5: Absolutely! Try it with rice, risotto, or even on top of a roasted vegetable medley for a lighter meal.

Q6: How can I thicken the sauce?
A6: If the sauce is too thin, simmer it uncovered for a bit longer to reduce it. Alternatively, you can whisk in a small amount of cornstarch mixed with water to thicken it quickly.

Q7: How long does this ragu keep in the fridge?
A7: This ragu will keep in the fridge for up to 3 days. Be sure to store it in an airtight container.

Q8: Can I freeze the ragu?
A8: Yes! Freeze it in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove.

Q9: Can I add some heat to this ragu?
A9: Yes! Feel free to add red pepper flakes or a chopped chili pepper to the sauce for a little extra kick.

Q10: Can I make this ragu vegetarian?
A10: For a vegetarian version, you can substitute the short ribs with hearty vegetables like mushrooms or lentils for a rich, satisfying sauce.

Conclusion

This Short Rib Ragu is the epitome of comfort food—tender, flavorful, and oh-so-satisfying. Whether you’re looking to impress at dinner or

simply enjoy a cozy meal, this recipe is sure to hit the spot. With just a few simple ingredients and a little time, you’ll have a dish that’s as hearty as it is delicious. Happy cooking!

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