Short Rib Ragu

If you’re looking for a dish that wraps you in warmth and comfort, then this Short Rib Ragu is just what you need! There’s something special about a slow-cooked sauce that fills the home with delightful aromas, making it hard to resist. This recipe has been a favorite in my kitchen for years, perfect for cozy family dinners or even impressing guests at special gatherings. The tender beef and rich flavors create a meal that feels both indulgent and heartwarming.

The beauty of this Short Rib Ragu is not only in its taste but also in how easy it is to prepare. You can set it to simmer and let the magic happen while you relax or tackle other tasks. Trust me; it’s worth every minute!

Why You’ll Love This Recipe

• Comforting Flavor: The slow-cooked short ribs melt in your mouth, delivering deep, savory goodness.
• Family-Friendly: Everyone loves a hearty pasta dish, making this ragu perfect for kids and adults alike.
• Make-Ahead Convenience: Prepare it in advance for busy weeknights, and simply reheat when needed!
• Versatile Pairing: Enjoy it over your favorite pasta or creamy polenta – either way, it’s delicious!
• Impressive Presentation: Garnished with parsley and Parmigiano Reggiano, this dish looks as good as it tastes!

Ingredients You’ll Need

The ingredients for this Short Rib Ragu are simple yet wholesome. They come together beautifully to create a rich sauce that warms the soul. Here’s what 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 apple vinegar
• 1 cup Broth (Beef or chicken)
• 1 ¾ cup Crushed tomatoes (14oz can)
• Herb Bundle (Rosemary, thyme, parsley stems)
• 2 Bay leaves
• 2 tbsp Apple juice or red apple vinegar
• Kosher salt and fresh cracked pepper to taste
• 1 lb Pasta (Tagliatelle or pappardelle)
• Chopped parsley and grated Parmigiano Reggiano for garnish

Variations

One of the best things about this ragu is its flexibility! You can easily adapt it to suit your tastes or what you have on hand. Here are some fun ideas:

• Swap the protein: Try using beef chuck instead of short ribs if you prefer a different cut.
• Add some heat: Toss in some red pepper flakes during cooking for a spicy kick!
• Load up on veggies: Incorporate mushrooms or bell peppers for extra nutrition and flavor.
• Make it vegetarian: Substitute the meat with lentils or mushrooms for a hearty plant-based version.

How to Make Short Rib Ragu

Step 1: Season the Short Ribs

Start by seasoning your short ribs with kosher salt on all sides. This step is crucial as it helps enhance the natural flavor of the beef, ensuring every bite is delicious!

Step 2: Sear the Meat

In a large braiser or Dutch oven over medium-high heat, add two tablespoons of light olive oil. Once hot, sear the short ribs on all sides until they develop a lovely brown crust. This adds depth to your sauce by creating those beautiful caramelized bits at the bottom of the pot.

Step 3: Sauté the Vegetables

With the short ribs resting on a plate, add your finely diced onion, celery, carrot, and minced garlic to the same pot. Sauté them on medium-high heat for about 3–4 minutes until they soften. This step brings out their natural sweetness and builds an aromatic base for your ragu.

Step 4: Add Tomato Paste & Seasonings

Next, stir in the tomato paste along with one teaspoon of kosher salt and half a teaspoon of fresh cracked pepper. Sauté for another couple of minutes until everything is well combined. This will deepen the flavor profile of your ragu.

Step 5: Deglaze with Red Apple Vinegar

Now comes an essential step—deglazing! Pour in the red apple vinegar while scrapping up all those glorious browned bits from the bottom of the pot. This not only adds acidity but also infuses more flavor into your ragu.

Step 6: Combine Ingredients

Return those beautifully seared short ribs back into the pot along with broth and crushed tomatoes. Give everything a good stir so that each ingredient gets cozy with each other.

Step 7: Simmer Away

Add your herb bundle and bay leaves before bringing everything to a low simmer. Cover but leave the lid slightly ajar so steam can escape—this helps reduce your sauce nicely. Let it cook away for about two to two-and-a-half hours while you take care of other things!

Step 8: Check Tenderness

After two-and-a-half hours, check if your ribs are fork-tender and fall apart easily. If they need more time, don’t hesitate to let them simmer longer until they reach that perfect tenderness.

Step 9: Shred & Discard Bay Leaves

Once ready, remove bay leaves and herb bundle from your pot. If using boneless ribs, shred right in there with tongs or forks; if bone-in, carefully pull out bones first before shredding.

Step 10: Taste & Adjust Seasoning

Give your ragu a taste! Adjust seasonings as needed; if it’s too runny for your liking, let it simmer uncovered for another few minutes until thickened just right.

Step 11: Serve & Garnish

Finally, serve your luscious ragu over cooked pasta—tagliatelle or pappardelle works wonderfully! Don’t forget to top with freshly grated Parmigiano Reggiano and chopped parsley before enjoying this comforting dish!

And there you have it! A comforting bowl of Short Rib Ragu that will surely warm hearts and bellies alike! Enjoy!

Pro Tips for Making Short Rib Ragu

To ensure your Short Rib Ragu turns out perfectly every time, here are some tried-and-true tips to elevate your dish!

• Choose the right cut of beef: Using well-marbled short ribs ensures a richer flavor and tender meat. The fat renders down during cooking, infusing the sauce with deep, savory goodness.

• Don’t rush the browning process: Searing the short ribs until they’re beautifully browned creates a depth of flavor that enhances the overall dish. Take your time—this step is crucial for building that rich base!

• Add depth with herbs: Fresh herbs like rosemary and thyme not only add aroma but also contribute complex flavors. Don’t skimp on the herb bundle; it’s what makes this ragu sing!

• Monitor the simmering: Check on your pot every so often to make sure it doesn’t dry out. If it starts looking a bit too thick, add a splash of broth or water to keep things moist and flavorful.

• Taste and adjust: Always taste your sauce before serving! A dash more vinegar can brighten things up, and adjusting salt levels will make all the difference in bringing out the flavors.

How to Serve Short Rib Ragu

Presenting your Short Rib Ragu is an art as much as cooking it! Whether you’re feeding a crowd or creating a cozy meal for yourself, here are some delightful ways to serve this comforting dish.

Garnishes

• Chopped fresh parsley: A sprinkle of fresh parsley adds a pop of color and freshness that complements the rich ragu beautifully.
• Grated Parmigiano Reggiano: This classic cheese not only enhances the flavor but also adds a creamy texture when melted into the warm ragu.
• Zest of lemon: A hint of lemon zest can brighten up the dish and balance the richness of the sauce.

Side Dishes

• Garlic Bread: Perfect for soaking up every drop of ragu, garlic bread is a crunchy, buttery delight that pairs seamlessly with pasta dishes.

• Roasted Vegetables: A medley of seasonal roasted vegetables adds color and nutrition to your meal. Try carrots, zucchini, and bell peppers tossed in olive oil and Italian herbs.

• Simple Green Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette provides a refreshing contrast to the hearty ragu.

• Polenta: Creamy polenta serves as a comforting base for your ragu; its smooth texture pairs perfectly with the robust flavors of the sauce.

Enjoy crafting this Short Rib Ragu recipe into your family meals or dinner parties—it’s sure to impress!

Make Ahead and Storage

This Short Rib Ragu is perfect for meal prep! It develops even more flavor when it sits overnight, making it an ideal dish to prepare in advance for busy weeknights or gatherings.

Storing Leftovers

• Allow the ragu to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3 days.
• Ensure it’s tightly sealed to maintain freshness.

Freezing

• Portion the ragu into freezer-safe containers or resealable bags.
• Label the containers with the date and contents for easy identification.
• Freeze for up to 3 months for optimal flavor.

Reheating

• Thaw frozen ragu in the refrigerator overnight before reheating.
• To reheat, warm on the stovetop over medium heat, stirring occasionally until heated through.
• You can also microwave it in short intervals, stirring in between until hot.

FAQs

Here are some common questions about making Short Rib Ragu:

Can I make Short Rib Ragu without red wine?

Absolutely! This recipe uses red apple vinegar for acidity and depth of flavor instead. It’s a great substitute that keeps your ragu delicious!

How long does it take to cook Short Rib Ragu?

The cooking process takes about 2 to 2.5 hours on low simmer after searing the ribs. It may take longer if you prefer an even more tender texture.

What should I serve with Short Rib Ragu?

Short Rib Ragu pairs wonderfully with hearty pasta like tagliatelle or pappardelle, but you can also serve it over polenta or mashed potatoes for a comforting meal.

Can I use a different type of meat for this ragu?

While this recipe is designed for beef short ribs, you can try using beef chuck roast or another cut of beef that benefits from slow cooking. Just adjust the cooking time accordingly!

Final Thoughts

I hope you feel inspired to make this warming and hearty Short Rib Ragu! It’s a recipe that’s not just about feeding your body but nourishing your soul with its rich flavors and comforting aroma. Enjoy every moment of the cooking process and gather loved ones around the table to share in this delightful dish. Happy cooking, and don’t forget to let me know how yours turns out!

---

Dinner