Description
Short Rib Ragu is the epitome of comfort food, combining tender, slow-cooked beef short ribs with a rich, savory sauce that’s perfect for cozy dinners or family gatherings. This mouthwatering dish features a harmonious blend of flavors from red wine, aromatic vegetables, and fresh herbs, making it an impressive centerpiece for any meal. Whether served over al dente pasta or creamy polenta, Short Rib Ragu will satisfy your cravings and leave your guests raving about your culinary skills. Its preparation may take some time, but the rewards are undeniably delicious—each bite is a comforting embrace of flavor.
Ingredients
Scale
- 2 lbs beef short ribs
- 2 tbsp light olive oil
- 1 cup white onion (finely diced)
- ½ cup celery (finely diced)
- ½ cup carrot (finely diced)
- 4 garlic cloves (minced)
- 1 cup red wine
- 1 ¾ cups crushed tomatoes
- Kosher salt and fresh cracked pepper to taste
- 1 lbs pasta (tagliatelle or pappardelle)
Instructions
- Season short ribs with kosher salt generously on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches until browned on all sides; set aside.
- In the same pot, sauté onions, celery, carrots, and garlic for 3–4 minutes until softened.
- Stir in tomato paste and seasonings; cook for another 2 minutes.
- Deglaze the pot with red wine while scraping up any browned bits from the bottom.
- Return seared ribs to the pot and add broth and crushed tomatoes.
- Add bay leaves and herb bundle; bring to a low simmer. Cover slightly ajar and cook for 2–2½ hours until fork-tender.
- Adjust seasoning as needed before serving over cooked pasta.
- Prep Time: 20 minutes
- Cook Time: 2 hours and 30 minutes
- Category: Dinner
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg