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Short Rib Ragu

Short Rib Ragu
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Short Rib Ragu is the ultimate comfort food that envelops you in warmth and rich flavors. This slow-cooked beef dish combines tender short ribs with a medley of aromatic vegetables, creating a hearty sauce that pairs beautifully with your favorite pasta or creamy polenta. The delightful aroma wafting through your kitchen will have everyone eagerly awaiting dinner. Ideal for family gatherings or cozy weeknights, this ragu not only nourishes the soul but also impresses with its gourmet flair. Enjoy the simplicity of preparation while letting the slow simmer work its magic!

Ingredients

Scale
  • 2 lbs beef short ribs (de-boned, cut into 2" cubes)
  • 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)
  • 2 tbsp tomato paste
  • 1 cup red apple vinegar
  • 1 cup broth (beef or chicken)
  • 1¾ cups crushed tomatoes (14 oz can)
  • Herb bundle (rosemary, thyme, parsley stems)
  • 2 bay leaves
  • 1 lb pasta (tagliatelle or pappardelle)

Instructions

  1. Season short ribs with kosher salt.
  2. Heat olive oil in a large pot and sear short ribs until browned on all sides.
  3. Remove ribs and sauté onion, celery, carrot, and garlic until softened.
  4. Stir in tomato paste, salt, and pepper; cook for another couple of minutes.
  5. Deglaze the pot with red apple vinegar, scraping up browned bits.
  6. Return short ribs to the pot, add broth and crushed tomatoes; stir well.
  7. Add herb bundle and bay leaves; bring to a low simmer.
  8. Cover slightly ajar and cook for 2 to 2.5 hours until tender.
  9. Remove bay leaves and shred meat if necessary; adjust seasoning as needed.
  10. Serve over cooked pasta, garnished with parsley and grated Parmigiano Reggiano.

Nutrition

Find it online: https://freshflavorsdaily.com/short-rib-ragu/