Short Rib Ragu

If you’re looking for a dish that wraps you in a warm hug on a chilly evening, then this Short Rib Ragu is just the thing! Imagine tender beef slow-cooked to perfection, surrounded by rich flavors that make your kitchen smell heavenly. This recipe is not only dear to my heart, but it also shines at any occasion—whether it’s a busy weeknight dinner or a cozy family gathering. The best part? While it takes about three hours to cook, the hands-on time is minimal, allowing you to enjoy the process and the delightful aromas filling your home.

Why You’ll Love This Recipe

• Comforting Flavors: The slow cooking brings out deep, rich flavors that make each bite feel like a warm embrace.
• Family-Friendly: Everyone will love this dish! It’s hearty and satisfying, perfect for both kids and adults.
• Make Ahead Convenience: You can prepare it ahead of time. Just reheat and serve for an effortless meal.
• Versatile Pairing: Serve it over your favorite pasta or creamy polenta for a delightful twist.
• Impressive Yet Simple: It looks fancy enough for company but is incredibly easy to make!

Ingredients You’ll Need

Gathering simple, wholesome ingredients makes cooking more enjoyable. Here’s what you’ll need for this delicious Short Rib Ragu:

For the Ragu

• 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

For Serving

• 1 lb Pasta (tagliatelle or pappardelle)
• Chopped parsley and grated Parmigiano Reggiano for garnish

Variations

This recipe is wonderfully flexible! Feel free to experiment with different ingredients to suit your taste.

• Swap the protein: Try using beef chuck or even lamb shanks for a different flavor profile.
• Add some heat: Mix in red pepper flakes if you prefer a little spice in your ragu.
• Veggie boost: Toss in some mushrooms or bell peppers for added texture and nutrition.
• Change up the herbs: Use fresh basil or oregano instead of rosemary and thyme for a twist on flavor.

How to Make Short Rib Ragu

Step 1: Season the Ribs

Begin by seasoning the short ribs generously with kosher salt on all sides. This step enhances the natural flavor of the meat and ensures it’s well-seasoned.

Step 2: Sear the Meat

In a large braiser or Dutch oven on medium-high heat, add 2 tablespoons of light olive oil. Sear the short ribs until they are golden brown on all sides. Don’t crowd the pot; sear them in batches if needed. This caramelization adds depth to your ragu. Once done, transfer them to a plate and set aside.

Step 3: Sauté the Vegetables

In the same pot, add your finely diced onion, celery, carrot, and minced garlic. Sauté these aromatic veggies on medium-high heat for about 3-4 minutes until they soften. This helps build a flavorful base for your ragu.

Step 4: Add Tomato Paste

Now it’s time to enrich those flavors! Add tomato paste along with 1 teaspoon of kosher salt and half a teaspoon of fresh cracked pepper. Sauté this mixture for another 2-3 minutes until everything is well combined.

Step 5: Deglaze the Pot

Pour in the red apple vinegar while scraping up any browned bits from the bottom of the pot. This step is crucial as those bits are packed with flavor!

Step 6: Combine Ingredients

Return those beautifully seared short ribs back into the pot. Add broth and crushed tomatoes next. Stir everything together gently; this is where all those delicious elements come together!

Step 7: Simmer Slowly

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 for about 2 to 2½ hours, checking occasionally. If things look too dry, splash in some broth or water.

Step 8: Check Tenderness

Your ragu is ready when those short ribs are fork-tender—meaning they should fall apart easily! If they’re not quite there after 2½ hours, let them simmer longer.

Step 9: Shred and Discard

Remove bay leaves and herb bundle before shredding any boneless ribs right in the pot using tongs or forks. For bone-in ribs, take out bones carefully first; be mindful of any cartilage that might not be appealing—feel free to discard that too!

Step 10: Final Touches

Give it a taste! Adjust seasonings as needed with more vinegar if desired. If your sauce feels runny, let it simmer uncovered for another 15-30 minutes until thickened.

Step 11: Serve Up!

Toss this beautiful ragu with cooked pasta following package instructions. Garnish generously with grated Parmigiano Reggiano and chopped parsley before serving.

Now gather around the table because this Short Rib Ragu is ready to impress everyone! Enjoy every last bite!

Pro Tips for Making Short Rib Ragu

Creating the perfect short rib ragù can elevate your cooking game, and with these handy tips, you’ll be on your way to a delicious dish that impresses everyone at the table.

• Sear the meat properly: Taking the time to sear the short ribs until they are deeply browned not only adds depth of flavor but also enhances the overall richness of your sauce.

• Use fresh herbs: Fresh rosemary, thyme, and parsley can make a world of difference in flavor. They infuse the ragù with aromatic notes that dried herbs simply can’t replicate.

• Be patient with simmering: Allowing the ragù to simmer low and slow is key to tenderizing the meat and developing complex flavors. If you’re in a rush, resist the temptation to speed this up!

• Adjust seasoning at the end: Tasting and adjusting seasoning after cooking allows you to balance flavors perfectly. A splash of vinegar at the end brightens up all the rich flavors.

• Pair with quality pasta: Using fresh or high-quality dried pasta can elevate your dish significantly. The right pasta will cling beautifully to the ragù, making each bite even more satisfying.

How to Serve Short Rib Ragu

Serving short rib ragù is an opportunity to create a beautiful and inviting meal that’s perfect for family dinners or special occasions. Here are some delightful ideas for presentation!

Garnishes

• Chopped parsley: A sprinkle of fresh parsley adds a pop of color and freshness that complements the rich flavors of the ragù.
• Grated Parmigiano Reggiano: This classic cheese enhances umami notes and adds a creamy texture when melted over warm pasta.
• Cracked pepper: A light dusting of freshly cracked black pepper gives an aromatic kick that lifts every bite.

Side Dishes

• Garlic bread: Crispy, buttery garlic bread is perfect for mopping up any leftover sauce on your plate. It’s an irresistible addition that everyone will love.

• Mixed green salad: A refreshing salad with mixed greens, cherry tomatoes, and a light vinaigrette provides a crunchy contrast to the hearty ragu. It’s a great way to balance out your meal.

• Roasted vegetables: Seasonal roasted vegetables like carrots, zucchini, or bell peppers add color and nutrition while complementing the rich flavors of your main dish.

• Polenta: Creamy polenta serves as a delightful alternative base for your ragù. Its smooth texture pairs wonderfully with the savory sauce.

Now that you have everything you need to create and serve your delicious short rib ragù, gather around your table for a comforting meal filled with warmth, love, and delightful flavors! Enjoy every bite!

Make Ahead and Storage

This Short Rib Ragu is perfect for meal prep, making it an excellent dish to whip up in advance and enjoy throughout the week. The flavors only get better as the ragu sits, allowing you to savor that rich, comforting taste at any time.

Storing Leftovers

• Allow the ragu to cool to room temperature before storing.
• Transfer it to an airtight container.
• Store in the refrigerator for up to 3-4 days.

Freezing

• Let the ragu cool completely before freezing.
• Portion into freezer-safe containers or bags, removing as much air as possible.
• Freeze for up to 3 months for best quality.

Reheating

• Thaw frozen ragu in the refrigerator overnight.
• Reheat on the stovetop over low heat until warmed through, adding a splash of broth if needed.
• Alternatively, microwave in short intervals, stirring frequently until heated.

FAQs

Here are some common questions about making this delicious Short Rib Ragu.

Can I use different cuts of beef for this Short Rib Ragu?

Absolutely! While short ribs offer a rich flavor and tenderness, you can substitute with other beef cuts like chuck roast or brisket. Just be sure to adjust cooking times accordingly.

How can I make this Short Rib Ragu vegetarian?

To create a vegetarian version of this dish, you can replace the short ribs with hearty vegetables like mushrooms and eggplant. Use vegetable broth instead of meat broth and omit any meat-based ingredients.

What pasta pairs best with Short Rib Ragu?

Tagliatelle and pappardelle are both fantastic options for pairing with this ragu. Their wide surfaces hold onto the sauce beautifully, enhancing each bite!

Can I add more vegetables to my Short Rib Ragu?

Definitely! Feel free to add your favorite vegetables such as bell peppers or zucchini during the sautéing step for added nutrition and flavor.

Final Thoughts

I hope you find joy in creating this beautiful Short Rib Ragu! It’s not just a meal—it’s a heartwarming experience that brings comfort and satisfaction. Enjoy every moment spent cooking, and I can’t wait for you to try it out. Happy cooking!