Short Rib Ragu

Tender and flavourful, Short Rib Ragu is the ultimate comfort food, perfect for family gatherings or cozy dinners. This slow-cooked dish melds rich flavors into a delicious sauce that pairs beautifully with pasta or polenta. While it requires some patience, the result is truly rewarding. Whether it’s a weekend feast or a special occasion, this dish will impress your guests and satisfy your cravings.

Why You’ll Love This Recipe

• Incredible Flavor: The slow cooking process allows the beef to become incredibly tender and infuses the sauce with depth.
• Easy Preparation: Most of the cooking time is hands-off, so you can enjoy your day while it simmers away.
• Versatile Serving Options: Serve it over pasta, polenta, or even on its own for a hearty meal.
• Perfect for Leftovers: The flavors only get better the next day, making it an excellent choice for meal prep.
• Impressive Presentation: Garnished with parsley and Parmigiano Reggiano, this dish looks as good as it tastes.

Tools and Preparation

Before diving into making your Short Rib Ragu, gather the necessary tools to ensure smooth cooking.

Essential Tools and Equipment

• Dutch oven or braiser
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups and spoons

Importance of Each Tool

• Dutch oven or braiser: Ideal for slow cooking and browning meat evenly due to its heavy base.
• Sharp knife: Ensures safe and efficient chopping of vegetables for your ragu.
• Wooden spoon: Perfect for stirring without scratching your pot’s surface.

Ingredients

To make this delicious Short Rib Ragu, you’ll need:

• 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 wine
• 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 wine vinegar
• Kosher salt and fresh cracked pepper to taste
• 1 lbs Pasta (- Tagliatelle or pappardelle )
• Chopped parsley and grated parmigiano reggiano for garnish

How to Make Short Rib Ragu

Step 1: Season the Ribs

1. Season short ribs generously with kosher salt on all sides.

Step 2: Sear the Meat

1. In a large Dutch oven on medium-high heat, add light olive oil.
2. Add the short ribs in batches to avoid crowding. Sear on all sides until browned.
3. Transfer seared short ribs to a plate. If there’s excess grease in the pot, remove it until only about 2 tablespoons remain.

Step 3: Sauté Vegetables

1. In the same pot, add white onion, celery, carrot, and garlic.
2. Sauté on medium-high heat for about 3–4 minutes until the onion softens.

Step 4: Add Tomato Paste and Seasonings

1. Stir in tomato paste, kosher salt (1 tsp), and freshly cracked pepper (½ tsp).
2. Continue sautéing for another 2–3 minutes until well combined.

Step 5: Deglaze the Pot

1. Pour in red wine while scraping up any browned bits from the bottom of the pot.

Step 6: Combine Ingredients

1. Return seared short ribs back to the pot.
2. Add broth and crushed tomatoes.

Step 7: Add Herbs and Simmer

1. Toss in herb bundle and bay leaves.
2. Bring to a low simmer; cover slightly ajar to let steam escape.
3. Cook for about 2 to 2½ hours, checking occasionally and adding broth if needed.

Step 8: Check Tenderness

1. The ribs should be fork-tender when done; if not ready after 2½ hours, simmer an additional 30 minutes.

Step 9: Final Touches

1. Remove bay leaves and herb bundle; discard them.
2. Shred meat if using boneless ribs directly in pot; pull bones if using bone-in ribs before shredding.

Step 10: Adjust Seasoning

1. Taste ragu; adjust seasoning as needed.
2. Stir in vinegar; if sauce is too runny, simmer longer (15–30 minutes).

Step 11: Serve

1. Serve ragu over cooked pasta (follow package instructions).
2. Garnish 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 and garnishes. Here are some delightful ways to serve this rich and hearty sauce.

With Pasta

• Tagliatelle: Fresh tagliatelle is perfect for soaking up the ragu’s flavors. Cook according to package instructions for best results.
• Pappardelle: The wide noodles of pappardelle complement the chunky texture of the ragu, making each bite satisfying.

On Polenta

• Creamy Polenta: Serve short rib ragu over creamy polenta for a comforting meal. The polenta adds a nice creamy texture that balances the richness of the sauce.
• Grilled Polenta Cakes: For a crispy twist, grill slices of polenta and top them with warm short rib ragu.

As a Filling

• Stuffed Peppers: Use short rib ragu as a filling for bell peppers, topped with cheese and baked until golden.
• Tacos or Burritos: For a fun twist, serve the ragu in tortillas, adding toppings like avocado and cilantro for freshness.

With Bread

• Crusty Baguette: A slice of crusty baguette is perfect for mopping up any leftover sauce on your plate.
• Garlic Bread: Pair your meal with garlic bread for an extra layer of flavor that complements the richness of the ragu.

How to Perfect Short Rib Ragu

Creating the perfect short rib ragu involves attention to detail and technique. Here are some tips to elevate your dish:

• Choose Quality Meat: Use well-marbled beef short ribs for better flavor and tenderness in your ragu.
• Sear Properly: Ensure you sear the short ribs until they are deeply browned; this adds depth of flavor to your sauce.
• Don’t Rush Cooking: Slow cooking allows flavors to develop fully. Be patient and let it simmer gently for optimal results.
• Adjust Seasoning Gradually: Taste as you go, adjusting salt, pepper, and acidity (like vinegar) towards the end of cooking.
• Use Homemade Broth: If possible, use homemade broth to enhance the richness of your sauce.
• Let It Rest: Allowing your ragu to rest for a few minutes before serving helps meld flavors even further.

Best Side Dishes for Short Rib Ragu

Complementing your short rib ragu with hearty side dishes can create a well-rounded meal. Here are some excellent options:

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic make a delicious base for your ragu.
2. Roasted Vegetables: Seasonal roasted vegetables add color and nutrition, balancing out the richness of the meat.
3. Caesar Salad: A crisp Caesar salad provides a refreshing contrast to the hearty sauce.
4. Brussels Sprouts with Bacon: Sautéed Brussels sprouts with crispy bacon bring both flavor and crunch to your plate.
5. Risotto: Creamy risotto can be an elegant alternative that pairs wonderfully with short rib ragu.
6. Grilled Asparagus: Lightly grilled asparagus adds a touch of freshness and color, enhancing your meal’s overall presentation.

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 seasoning: Neglecting to season the short ribs properly can lead to bland flavors. Always season generously with kosher salt before cooking.

• Crowding the pot: Searing too many short ribs at once can cause steaming instead of browning. Cook in batches to achieve a rich, caramelized crust.

• Not deglazing the pot: Failing to deglaze after searing means missing out on flavorful bits stuck to the bottom. Use red wine to scrape these bits for a deeper flavor.

• Ignoring simmering time: Rushing the simmering process can result in tough meat. Allow at least two hours for the ragu to develop tenderness and flavor.

• Overcooking or undercooking: Ensure you check the tenderness of the short ribs regularly. If they aren’t fork-tender after 2 1/2 hours, give them extra time.

• Neglecting final adjustments: Forgetting to taste and adjust seasoning at the end can lead to unbalanced flavors. Always check and add vinegar or salt as needed before serving.

Storage & Reheating Instructions

Refrigerator Storage

• item Store leftover Short Rib Ragu in an airtight container.
• item It will last up to 3-4 days in the refrigerator.
• item Allow it to cool before sealing for best results.

Freezing Short Rib Ragu

• item Freeze Short Rib Ragu in a freezer-safe container.
• item It can be stored for up to 3 months.
• item Label with date for reference when using later.

Reheating Short Rib Ragu

• Oven: Preheat oven to 350°F (175°C). Place ragu in an oven-safe dish, cover with foil, and heat for about 30 minutes or until warm.

• Microwave: Transfer ragu to a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through.

• Stovetop: Heat ragu in a saucepan over low heat. Stir occasionally until warmed through, about 10-15 minutes.

Frequently Asked Questions

What is Short Rib Ragu?

Short Rib Ragu is a savory Italian sauce made from slow-cooked beef short ribs, often served over pasta or polenta. It’s known for its rich flavor and tender meat.

How long does it take to cook Short Rib Ragu?

The total cooking time is approximately three hours, including both active preparation and slow simmering time needed for tenderizing the meat and developing flavors.

Can I use different cuts of meat for ragu?

Yes, other cuts like chuck roast or brisket can work well in place of short ribs. However, cooking times may vary based on the cut used.

What pasta pairs best with Short Rib Ragu?

Tagliatelle or pappardelle are excellent choices as their wide shape holds onto the hearty sauce beautifully.

How do I customize my Short Rib Ragu?

You can customize your ragu by adding vegetables like mushrooms or peppers. Experimenting with different herbs and spices also enhances flavor profiles.

Final Thoughts

This Short Rib Ragu recipe is not just comforting but also incredibly versatile. Perfectly paired with pasta or polenta, this dish offers a rich taste that delights every palate. Feel free to customize it by adding your favorite vegetables or adjusting seasonings according to your preference!