Slowly Braised Beef Short Rib Ragu

Beef lovers, get ready to indulge in the ultimate comfort food with this Slowly Braised Beef Short Rib Ragu. This hearty dish features tender beef short ribs braised to perfection with aromatic vegetables, rich tomatoes, and a splash of red wine. Perfect for family gatherings or cozy dinners, this ragu pairs beautifully with your favorite pasta or polenta. The deep flavors and melt-in-your-mouth texture make it a standout meal that impresses on any occasion.

Why You’ll Love This Recipe

• Fall-Apart Tenderness: The slow braising process ensures that the beef short ribs become incredibly tender, making every bite a delight.
• Rich Flavor: A combination of fresh herbs, garlic, and red wine creates a robust flavor profile that elevates this dish to gourmet status.
• Versatile Serving Options: Whether you toss it with pappardelle or serve it over creamy polenta, this ragu adapts to your favorite dishes.
• Perfect for Meal Prep: This recipe can be made ahead of time and even freezes well, making it ideal for busy weeknights.
• Impressive Presentation: Serve this ragu topped with freshly grated parmesan and herbs for an elegant dish that wows guests.

Tools and Preparation

To create the perfect Slowly Braised Beef Short Rib Ragu, having the right tools can make all the difference. Below are some essential items you’ll need to prepare this delicious dish.

Essential Tools and Equipment

• Large heavy-bottomed pot (Dutch oven)
• Wooden spoon
• Liquid measuring cup
• Kitchen twine (optional)
• Tongs or two forks

Importance of Each Tool

• Large heavy-bottomed pot: Provides even heat distribution for browning the meat and simmering the ragu without scorching.
• Wooden spoon: Ideal for scraping up browned bits from the bottom of the pot, enhancing flavor.

Ingredients

For this delightful Slowly Braised Beef Short Rib Ragu, gather the following ingredients:

For the Ragu

• 4 pounds English cut beef short ribs
• 3 tablespoons olive oil, divided
• 3 large carrots, peeled and diced
• 1 large yellow onion, finely diced
• 1 stalk celery, finely diced
• 8 cloves garlic, finely chopped or grated
• 6 ounces tomato paste
• 1 cup dry red wine
• one (1) 0.75-ounce package fresh “poultry herb blend” (or approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves and 12 sprigs fresh thyme)
• 2 bay leaves
• optional: 1 parmesan rind
• 14 ounces crushed tomatoes
• 2 cups low-sodium beef broth/stock or water
• kosher salt and ground black pepper, to season

For Serving

• 24 ounces pappardelle or pasta of choice (such as casarecce, bucatini, or gnocchi)
• ½ cup heavy cream
• ½ cup grated parmesan
• for serving as desired: grated parmesan, finely chopped fresh herbs

How to Make Slowly Braised Beef Short Rib Ragu

Step 1: Brown the Short Ribs

1. Add the olive oil to a large pot over medium-high heat.
2. Pat the beef short ribs dry with paper towels.
3. Season generously with kosher salt and ground black pepper.
4. Once the oil is hot, add the short ribs in batches to avoid overcrowding.
5. Brown each side for 3–4 minutes until nicely seared; transfer to a plate when done.

Step 2: Prepare the Soffritto

1. In the same pot, add carrots, onion, and celery.
2. Season with salt and pepper; cook while stirring occasionally until deeply browned (15–20 minutes).

Step 3: Add Garlic and Tomato Paste

1. Stir in garlic; cook until fragrant (about 1–2 minutes).
2. Add tomato paste; stir well to coat soffritto and cook for another 2–3 minutes.

Step 4: Pour in Red Wine

1. Increase heat to medium-high; pour red wine into the pot.
2. Scrape up any browned bits from the bottom while stirring constantly.
3. Cook until most of the wine is absorbed (3–4 minutes).

Step 5: Combine Remaining Ingredients

1. Tie herb bundle with kitchen twine or chop finely; add to pot along with bay leaves and optional parmesan rind.
2. Add crushed tomatoes and beef broth/stock; stir well.
3. Return browned short ribs to the pot; bring mixture to a boil then reduce heat to low.
4. Cover and simmer for 2 ½ – 3 hours until ribs are fall-apart tender.

Step 6: Shred Short Ribs

1. Remove short ribs from pot once cooked; discard spent herbs and bay leaves.
2. Shred meat into bite-sized pieces using tongs or forks; return shredded meat back into ragu.

Step 7: Cook Pasta

1. Bring a large pot of salted water to a boil; add pasta according to package instructions until al dente.
2. Reserve about 1 cup of starchy pasta water before draining.

Step 8: Combine Pasta with Ragu

1. Bring ragu back up to a simmer; stir in heavy cream and parmesan cheese.
2. Toss cooked pasta into ragu until evenly coated; adjust consistency with reserved pasta water if needed.

Step 9: Serve

1. Portion into bowls; top with additional grated parmesan and fresh herbs as desired.
2. Serve immediately while warm!

Enjoy your homemade Slowly Braised Beef Short Rib Ragu!

How to Serve Slowly Braised Beef Short Rib Ragu

Serving Slowly Braised Beef Short Rib Ragu can elevate your dining experience, making it a perfect dish for gatherings or a cozy family meal. Here are some delightful ways to serve this rich and hearty ragu.

With Pasta

• Pappardelle: The wide ribbons of pappardelle beautifully hold the sauce, making each bite comforting and flavorful.
• Gnocchi: Soft gnocchi absorbs the ragu, creating a creamy texture that pairs wonderfully with the beef.
• Bucatini: The hollow center of bucatini allows the sauce to cling better, enhancing every mouthful.

Over Polenta

• Creamy Polenta: Serve the ragu over a bed of creamy polenta for a rich and satisfying meal that’s full of flavor.
• Grilled Polenta Cakes: For a twist, top grilled polenta cakes with the ragu for added texture and taste.

On Its Own

• As a Standalone Dish: Enjoy the ragu by itself in a bowl, topped with fresh herbs and grated cheese for a hearty meal.

With Bread

• Crusty Italian Bread: Serve with slices of crusty bread to soak up every last drop of the delicious sauce.
• Garlic Bread: Add some garlic bread on the side for an extra layer of flavor and crunch.

How to Perfect Slowly Braised Beef Short Rib Ragu

To achieve the best flavor and texture in your Slowly Braised Beef Short Rib Ragu, consider these helpful tips.

• Use Quality Ingredients: Fresh vegetables, quality beef, and good wine will enhance the overall flavor profile of your ragu.
• Brown the Meat Well: Properly browning the short ribs develops deep flavors that enrich the dish.
• Low and Slow Cooking: Allowing ample time for braising helps break down tough fibers in the meat, resulting in tender short ribs that fall apart easily.
• Adjust Seasoning Gradually: Taste as you go! Adjust salt and pepper levels throughout cooking to ensure balanced flavors.
• Let It Rest: After cooking, let your ragu sit for at least 30 minutes before serving. This allows flavors to meld together beautifully.
• Experiment with Herbs: While a poultry herb blend works well, feel free to incorporate other herbs like basil or oregano for added depth.

Best Side Dishes for Slowly Braised Beef Short Rib Ragu

Pairing side dishes with your Slowly Braised Beef Short Rib Ragu can create a well-rounded meal. Here are some excellent options:

1. Garlic Mashed Potatoes: Creamy potatoes infused with garlic complement the richness of the ragu perfectly.
2. Roasted Vegetables: Seasonal roasted veggies provide color and texture contrast while adding nutritional value to your plate.
3. Caesar Salad: A crisp Caesar salad offers refreshing crunch against the hearty ragu.
4. Steamed Green Beans: Bright green beans add freshness; drizzle with olive oil or lemon before serving for extra flavor.
5. Brussels Sprouts with Bacon: The savory bacon enhances the earthy flavor of Brussels sprouts, pairing well with beef dishes.
6. Focaccia Bread: Soft focaccia bread is great for soaking up any leftover sauce from your plate.

Common Mistakes to Avoid

When making Slowly Braised Beef Short Rib Ragu, there are a few common pitfalls that can affect the final dish. Here are some mistakes to avoid.

• Skipping the browning step: Browning the beef short ribs is essential for developing flavor. Don’t rush this step; take your time to get a nice sear on each side.
• Overcrowding the pot: If you add too many short ribs at once, they will steam instead of brown. Work in batches to ensure even cooking and proper browning.
• Neglecting seasoning: Failing to season at each step can lead to bland ragu. Salt and pepper should be added when browning meat and cooking vegetables.
• Not simmering long enough: The key to tender short ribs is a long and slow simmer. Don’t rush this process; allow sufficient time for the flavors to meld and the meat to become tender.
• Using low-quality wine: The wine you choose significantly impacts flavor. Opt for a drinkable red wine that you would enjoy sipping on its own.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Make sure to let it cool completely before sealing.

Freezing Slowly Braised Beef Short Rib Ragu

• Freeze in a heavy-duty freezer bag or airtight container for up to 3 months.
• Label containers with date and contents for easy identification.

Reheating Slowly Braised Beef Short Rib Ragu

• Oven: Preheat to 350°F (175°C) and reheat in a covered dish for about 30 minutes, or until heated through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat on medium power in 1-minute intervals until hot.
• Stovetop: Heat over medium-low heat, stirring occasionally until warmed through, adding a splash of water or broth if needed.

Frequently Asked Questions

Here are some questions commonly asked about Slowly Braised Beef Short Rib Ragu.

What can I serve with Slowly Braised Beef Short Rib Ragu?

You can serve this ragu over pappardelle, polenta, gnocchi, or even creamy mashed potatoes for a comforting meal.

Can I make Slowly Braised Beef Short Rib Ragu ahead of time?

Yes! This ragu can be made ahead of time and stored in the refrigerator or freezer. It often tastes better the next day as flavors develop further.

Is there a vegetarian alternative to Slowly Braised Beef Short Rib Ragu?

While this recipe is meat-based, you could consider using mushrooms or lentils as substitutes along with similar vegetables and herbs for a vegetarian version.

How do I know when my short ribs are done?

The beef short ribs are done when they are fall-off-the-bone tender. This usually takes 2 1/2 – 3 hours of simmering.

Final Thoughts

Slowly Braised Beef Short Rib Ragu is not only hearty but also versatile. It’s perfect for family dinners or special occasions. Feel free to customize it by adding vegetables like mushrooms or changing up the pasta type. Give this recipe a try—you won’t be disappointed!