Description
Indulge in the rich flavors of Slowly Braised Beef Short Rib Ragu, a comforting dish that transforms tender beef short ribs into a savory sauce. Braised slowly with aromatic vegetables, fresh herbs, and a splash of red wine, this ragu offers fall-apart tenderness and an impressive depth of flavor. Perfect for cozy family dinners or special occasions, it pairs beautifully with your choice of pasta or creamy polenta. Top it off with freshly grated Parmesan for an elegant presentation that will impress any guest.
Ingredients
Scale
- 4 pounds English cut beef short ribs
- 3 tablespoons olive oil
- 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
Instructions
- In a heavy-bottomed pot, heat olive oil over medium-high heat. Season and brown the short ribs on all sides, then set aside.
- In the same pot, add diced carrots, onion, and celery; sauté until browned. Stir in minced garlic and tomato paste.
- Pour in red wine, scraping up browned bits from the bottom. Cook until reduced.
- Add herbs, crushed tomatoes, and beef broth back in with the short ribs; bring to a boil then reduce heat to simmer for 2½ to 3 hours until tender.
- Shred the meat and return it to the sauce.
- Serve over cooked pasta or polenta with grated cheese.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 512
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg