EASY TO COOK

🍝 Short Rib Ragu 🥩🌿

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Short Rib Ragu is a rich, hearty Italian-style sauce made with tender, slow-cooked beef short ribs. It’s simmered in a flavorful tomato and red wine sauce until the meat is melt-in-your-mouth delicious. Perfect for serving over pasta, polenta, or even mashed potatoes, this dish is comforting, filling, and bursting with flavor!

📋 Ingredients:

  • 3 lbs bone-in beef short ribs 🥩
  • Salt and pepper, to taste 🧂
  • 2 tablespoons olive oil 🛢️
  • 1 large onion, diced 🧅
  • 3 cloves garlic, minced 🧄
  • 2 medium carrots, diced 🥕
  • 2 celery stalks, diced 🌿
  • 2 tablespoons tomato paste 🍅
  • 1 cup red wine 🍷
  • 1 can (28 oz) crushed tomatoes 🍅
  • 1 cup beef broth 🍲
  • 2 sprigs fresh rosemary 🌿
  • 2 sprigs fresh thyme 🌿
  • 1 bay leaf 🌿
  • 1/2 teaspoon red pepper flakes (optional) 🌶️
  • 1 lb pasta (pappardelle, tagliatelle, or rigatoni) 🍝
  • Grated Parmesan cheese (for serving) 🧀
  • Fresh parsley, chopped (for garnish) 🌿

📝 Instructions:

1. Prepare and Sear the Short Ribs:

  1. Season the short ribs:
  • Generously season the short ribs with salt and pepper.
  1. Sear the ribs:
  • In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the short ribs in batches and sear on all sides until browned, about 2-3 minutes per side. Remove the short ribs and set them aside.

2. Build the Ragu:

  1. Cook the vegetables:
  • In the same pot, add the diced onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened. Add the minced garlic and cook for another minute.
  1. Add tomato paste and wine:
  • Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook for 3-4 minutes to reduce the wine slightly.
  1. Add tomatoes and broth:
  • Add the crushed tomatoes, beef broth, rosemary, thyme, bay leaf, and red pepper flakes (if using). Stir to combine.

3. Simmer the Ragu:

  1. Add the short ribs:
  • Return the seared short ribs to the pot, nestling them into the sauce. Bring the mixture to a simmer.
  1. Slow cook:
  • Reduce the heat to low, cover the pot, and let it simmer for 2 1/2 to 3 hours, or until the short ribs are fall-apart tender. Stir occasionally to prevent sticking.

4. Shred the Meat:

  1. Remove the short ribs:
  • Transfer the short ribs to a plate. Using two forks, shred the meat, discarding the bones and any excess fat.
  1. Combine:
  • Return the shredded meat to the sauce and stir to combine. Simmer for another 10 minutes to meld the flavors.

5. Serve:

  1. Cook the pasta:
  • While the ragu is finishing, cook your pasta according to package instructions. Drain and reserve a little pasta water.
  1. Toss the pasta:
  • Add the cooked pasta directly to the ragu, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water.
  1. Garnish:
  • Serve the ragu topped with grated Parmesan cheese and fresh parsley.

⏱️ Preparation Time: 20 minutes
⏱️ Cooking Time: 3 hours
⏱️ Total Time: 3 hours 20 minutes
🍽️ Servings: 6 servings
🔥 Calories: Approximately 550-600 kcal per serving (without pasta)

This Short Rib Ragu is a luxurious, slow-cooked dish with deep, savory flavors. The tender meat paired with the rich sauce makes it perfect for special occasions or a comforting dinner on a chilly night. Serve with your favorite pasta and enjoy every bite! 🍝🌿🥩