Description
This rich and hearty Short Rib Ragu is a comforting dish perfect for cozy dinners. Braised short ribs are slow-cooked in a savory tomato sauce with wine and herbs, creating a flavorful ragu that’s perfect over pasta, polenta, or mashed potatoes.
Ingredients
Scale
- 3 lbs bone-in short ribs
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine (such as Cabernet Sauvignon or Chianti)
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp red pepper flakes (optional, for heat)
- 1 tbsp fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (for serving)
For Serving:
- Pasta (such as pappardelle, rigatoni, or tagliatelle)
- Polenta (optional)
Instructions
- Sear the Short Ribs: Preheat the oven to 325°F (165°C). Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 4-5 minutes per side. Remove the short ribs and set them aside.
- Prepare the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic and cook for another 1 minute until fragrant.
- Deglaze with Wine: Pour the red wine into the pot to deglaze, scraping up any browned bits from the bottom. Let the wine simmer for about 2-3 minutes to reduce slightly.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, and beef broth. Add the thyme, rosemary, bay leaf, oregano, and red pepper flakes (if using). Return the short ribs to the pot, making sure they’re submerged in the sauce.
- Braised Cooking: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 3-4 hours, or until the meat is fork-tender and easily falls off the bone.
- Shred the Meat: Once the short ribs are done, remove them from the pot and discard the bones. Shred the meat into bite-sized pieces using two forks. Return the shredded meat to the pot and stir it into the sauce.
- Serve: Serve the short rib ragu over pasta, polenta, or mashed potatoes. Garnish with fresh parsley and a generous sprinkle of freshly grated Parmesan cheese.
Notes
- This dish can be made a day ahead of time and stored in the refrigerator. The flavors will deepen and improve overnight.
- For extra flavor, you can add a splash of balsamic vinegar or a spoonful of sugar to balance the acidity of the tomatoes.
- If you prefer a richer ragu, you can add a little heavy cream or mascarpone at the end for a creamy texture.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (with pasta or polenta)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 70mg