Tender and flavourful, short rib ragu is a dish that brings warmth and satisfaction to any table. This slow-cooked delight pairs beautifully with hearty pasta or creamy polenta, making it ideal for family dinners or special gatherings. With its rich flavors and comforting texture, this ragu stands out as a true comfort food that will impress your guests and warm your heart.
Why You’ll Love This Recipe
- Flavorful Depth: The slow cooking process melds the flavors of beef short ribs with aromatic vegetables and spices, creating a rich, savory sauce.
- Easy Preparation: Most of the cooking time is hands-off, allowing you to relax while the ragu simmers to perfection.
- Versatile Serving Options: Perfect over pasta like tagliatelle or pappardelle, but also delicious served with polenta or crusty bread.
- Impressive Presentation: A beautiful dish garnished with fresh parsley and grated Parmigiano Reggiano is sure to wow your guests.
- Perfect for Meal Prep: The ragu can be made ahead of time and reheated, making it an excellent choice for busy weeknights or meal prep.
Tools and Preparation
Before diving into the recipe, gather your tools to ensure a smooth cooking experience. Having everything ready will make the process easier and more enjoyable.
Essential Tools and Equipment
- Large braiser or Dutch oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Importance of Each Tool
- Large braiser or Dutch oven: Ideal for slow cooking; it retains heat well and allows for even cooking.
- Chef’s knife: Essential for finely dicing vegetables like onions, celery, and carrots for a well-balanced flavor.
- Measuring cups and spoons: Accurate measurements are key in ensuring the perfect balance of flavors in your short rib ragu.
Ingredients
- 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 wine
- 1 cup Broth (- Beef or chicken)
- 1 ¾ cup Crushed tomatoes (- 14oz can)
- Herb Bundle (- Rosemary, thyme, parsley stems)
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper to taste
- 1 lb Pasta (- Tagliatelle or pappardelle )
- Chopped parsley and grated parmigiano reggiano for garnish
How to Make Short Rib Ragu
Step 1: Season the Short Ribs
- Season short ribs generously with kosher salt on all sides.
Step 2: Sear the Ribs
- In a large braiser or Dutch oven over medium-high heat, add light olive oil.
- Add the short ribs in batches to avoid crowding the pot.
- Sear until browned on all sides, then transfer to a plate.
- If excess grease remains in the pot, remove it until about two tablespoons are left.
Step 3: Sauté Vegetables
- To the same pot, add minced onion, celery, carrot, and garlic.
- Sauté on medium-high for about 3–4 minutes until the onion softens.
Step 4: Add Tomato Paste
- Stir in tomato paste along with one teaspoon of kosher salt and half a teaspoon of fresh cracked pepper.
- Sauté for an additional 2–3 minutes.
Step 5: Deglaze with Red Wine
- Pour in red wine while scraping up any browned bits from the bottom of the pot.
Step 6: Combine Ingredients
- Return seared short ribs back to the pot.
- Add broth and crushed tomatoes into the mixture.
Step 7: Add Herbs & Simmer
- Toss in herb bundle and bay leaves.
- Bring to a low simmer; cover partially with the lid to let steam escape.
- Cook for about 2 to 2½ hours while checking occasionally; add broth if it dries out too much.
Step 8: Check Tenderness
- The ribs should be fork-tender when done; continue simmering if needed.
Step 9: Prepare Ragu
- Remove bay leaves and herb bundle from the pot.
- Shred meat as necessary based on rib type (boneless vs bone-in).
Step 10: Final Adjustments
- Taste the sauce; adjust seasoning as necessary by adding vinegar.
- If sauce is too runny, simmer longer until thickened to desired consistency.
Step 11: Serve
- Serve ragu over cooked pasta according to package instructions.
- Garnish each plate with chopped parsley and grated Parmigiano Reggiano before serving.
Enjoy your homemade Short Rib Ragu!
How to Serve Short Rib Ragu
Short Rib Ragu is a versatile dish that pairs beautifully with various sides, enhancing its rich flavors. Whether you’re hosting a dinner party or enjoying a cozy night in, here are some delightful serving suggestions.
With Pasta
- Tagliatelle – This flat pasta holds the ragu well, allowing each bite to be packed with flavor.
- Pappardelle – Wide noodles that complement the hearty sauce perfectly.
- Fettuccine – A classic choice for ragu, offering a nice balance of texture and taste.
On Polenta
- Creamy Polenta – The smooth, buttery texture of polenta absorbs the ragu’s flavors beautifully.
- Grilled Polenta Cakes – For a crunchy twist, serve the ragu over grilled polenta slices.
As a Sandwich
- Rustic Bread – Serve the ragu on crusty bread for an excellent sandwich option.
- Garlic Bread – The garlic flavor enhances the richness of the short rib ragu.
With Vegetables
- Roasted Seasonal Vegetables – A side of roasted carrots, zucchini, and bell peppers adds freshness to your meal.
- Sautéed Spinach – Lightly sautéed spinach provides a vibrant contrast and balances the dish’s richness.
How to Perfect Short Rib Ragu
Creating the perfect Short Rib Ragu requires attention to detail and patience. Here are some tips to elevate your dish:
- Choose Quality Meat – Opt for high-quality beef short ribs for the best flavor and tenderness.
- Sear Properly – Achieve a deep flavor by searing the ribs until they are nicely browned before simmering.
- Use Fresh Herbs – Fresh rosemary and thyme enhance the aromatic profile of your ragu significantly.
- Monitor Simmering Time – Cooking low and slow ensures that the meat becomes tender and flavorful; don’t rush it!
- Taste as You Go – Adjust seasoning throughout cooking for balanced flavors; don’t forget the vinegar at the end!
- Let It Rest – Allowing the ragu to rest before serving helps meld all those delicious flavors together.
Best Side Dishes for Short Rib Ragu
Pairing side dishes with Short Rib Ragu can elevate your meal experience. Here are some fantastic options:
- Garlic Mashed Potatoes – Creamy potatoes infused with garlic make an indulgent side.
- Brussels Sprouts – Roasted Brussels sprouts offer a slightly bitter contrast that complements rich flavors well.
- Caesar Salad – Crisp romaine tossed with creamy dressing provides a refreshing bite alongside hearty ragu.
- Crusty Baguette – Perfect for sopping up every bit of delicious sauce left on your plate.
- Grilled Asparagus – Lightly charred asparagus adds brightness and crunch to your meal.
- Risotto – Creamy risotto pairs harmoniously with short rib ragu, making for a comforting option.
- Ratatouille – This vegetable medley brings color and flavor diversity to your table while being healthy too.
- Polenta Fries – Crispy polenta fries add texture and can be dipped into any leftover sauce!
Common Mistakes to Avoid
When making short rib ragu, it’s easy to run into some common pitfalls. Here are a few mistakes to watch out for.
- Overcrowding the pot: Searing too many short ribs at once can lower the pan’s temperature, leading to steaming instead of browning. Work in batches for a perfect sear.
- Skipping the deglazing step: Not deglazing after searing can result in a missed opportunity for flavor. Always scrape up those browned bits with wine to enhance your sauce.
- Ignoring seasoning adjustments: Failing to taste and adjust seasoning can leave your dish bland. Always taste your ragu before serving and add salt or pepper as needed.
- Not letting it simmer long enough: Rushing the cooking time can lead to tough meat. Ensure you simmer long enough for the ribs to become fork-tender.
- Serving without garnishes: Skipping toppings like grated cheese or fresh herbs can make your dish less appealing. Always finish with a sprinkle of parsley and Parmigiano Reggiano for added flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Consume within 3-4 days for optimal freshness.
Freezing Short Rib Ragu
- Use freezer-safe containers to avoid freezer burn.
- Can be frozen for up to 3 months.
Reheating Short Rib Ragu
- Oven: Preheat to 350°F (175°C) and heat until warmed through, about 20 minutes.
- Microwave: Heat in a microwave-safe bowl, stirring occasionally until hot.
- Stovetop: Warm on low heat in a saucepan, stirring frequently until heated through.
Frequently Asked Questions
Here are some common questions about short rib ragu that might help you out.
What is Short Rib Ragu?
Short rib ragu is a rich Italian sauce made from slow-cooked beef short ribs, vegetables, and tomatoes. It’s typically served over pasta or polenta.
How long does it take to make Short Rib Ragu?
The total time from start to finish is about 3 hours, but most of this time is passive cooking while the sauce simmers.
Can I use different types of meat?
Yes! While beef short ribs are traditional, you could also use pork shoulder or even chicken thighs for variation in flavor and texture.
What pasta pairs best with Short Rib Ragu?
Hearty pastas like tagliatelle or pappardelle work wonderfully with short rib ragu, as they hold onto the rich sauce well.
How do I customize my Short Rib Ragu?
Feel free to add more vegetables like bell peppers or mushrooms for extra flavor and nutrition. You can also experiment with different herbs!
Final Thoughts
This short rib ragu recipe offers incredible comfort and warmth, making it perfect for cozy dinners. Its rich flavors are only enhanced by customization options like additional veggies or spices. Give it a try; you won’t be disappointed!
Short Rib Ragu
Short Rib Ragu is a sumptuous Italian dish that brings warmth and comfort to any dining experience. This slow-cooked delight features tender beef short ribs simmered with aromatic vegetables and rich tomatoes, resulting in a savory sauce that’s perfect over hearty pasta or creamy polenta. Ideal for family gatherings or cozy weeknight meals, this ragu boasts layers of flavor that will impress your guests and satisfy your cravings. With simple preparation steps and the opportunity for meal prep, it’s a versatile option for any occasion. Garnished with fresh parsley and Parmigiano Reggiano, every bowl promises not only taste but also a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
- 2 lbs beef short ribs
- 1 cup white onion, finely diced
- ½ cup celery, finely diced
- ½ cup carrot, finely diced
- 4 garlic cloves, minced
- 1 cup red wine
- 1 can (14 oz) crushed tomatoes
- 1 lb tagliatelle or pappardelle pasta
- Olive oil, salt, pepper, herbs (rosemary, thyme)
Instructions
- Season short ribs with salt.
- In a large pot, heat olive oil over medium-high heat; sear the ribs until browned on all sides.
- Remove ribs; sauté onions, celery, carrot, and garlic until softened.
- Stir in tomato paste; deglaze with red wine.
- Return short ribs to the pot; add broth and crushed tomatoes.
- Add herbs and bay leaves; simmer for 2 to 2½ hours until tender.
- Adjust seasoning with vinegar; serve over cooked pasta garnished with parsley and cheese.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg
