Description
This rich and hearty Short Rib Ragu is slow-cooked to perfection, featuring tender, fall-off-the-bone beef short ribs simmered in a flavorful tomato and red wine sauce infused with aromatic herbs and vegetables. Perfect served over pasta or creamy polenta and garnished with fresh basil and grated Parmesan cheese, this classic Italian-inspired dish makes a comforting and indulgent meal for special occasions or cozy family dinners.
Ingredients
Scale
Meat
- 3 pounds beef short ribs
Vegetables and Aromatics
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids and Canned Goods
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
Oils and Seasonings
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
For Serving
- Fresh basil, for garnish
- Grated Parmesan cheese, for garnish
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C) to prepare for slow braising the short ribs.
- Season the short ribs: Generously season the beef short ribs with salt and pepper on all sides to enhance flavor.
- Brown the short ribs: Heat olive oil in a large Dutch oven over medium-high heat. Add the short ribs in batches and brown on all sides, about 2-3 minutes per side. Remove and set aside.
- Sauté vegetables: In the same pot, add diced onion, carrots, and celery. Cook for 5-7 minutes until softened and onions are translucent.
- Add garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Deglaze the pot: Pour in the red wine, scraping the bottom to loosen browned bits. Simmer for about 5 minutes to cook off alcohol.
- Add tomatoes and seasonings: Add crushed tomatoes, tomato paste, beef broth, dried thyme, dried oregano, and bay leaf. Stir to combine.
- Return short ribs: Place the browned short ribs back into the pot, making sure they are submerged in the sauce.
- Braise in the oven: Cover with the lid and transfer the Dutch oven to the preheated oven. Cook for 2.5 to 3 hours until meat is tender and falling off the bone.
- Shred the meat: Remove the short ribs from the pot. Discard the bones and shred the meat with forks.
- Combine and season: Return the shredded beef to the sauce in the pot. Stir well and adjust seasoning with salt and pepper as needed.
- Serve: Serve the ragu hot over pasta or creamy polenta, garnished with fresh basil and grated Parmesan cheese.
Notes
- Browning the short ribs well is crucial for developing deep flavor in the ragu.
- This dish benefits from slow cooking; do not rush the braising process to ensure tender meat.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a thicker sauce, simmer the ragu uncovered for the last 15-20 minutes of cooking.
- Pair with robust red wines such as Chianti or Cabernet Sauvignon for a perfect meal complement.
