Short Rib Ragu

If you’re looking for a dish that warms the heart and soul, let me introduce you to my beloved Short Rib Ragu. This recipe is like a big hug on a plate. The tender beef, simmered with aromatic vegetables and rich tomatoes, creates a sauce that’s perfect over pasta or polenta. It’s the kind of meal that’s great for family gatherings or cozy weeknights at home. Trust me, once you smell it bubbling away in the kitchen, your family will gather around, eager to taste what’s cooking!

This Short Rib Ragu is not just delicious; it’s also a fantastic way to bring everyone together. Whether it’s a special occasion or just a regular Tuesday night, this hearty meal is sure to impress.

Why You’ll Love This Recipe

• Comforting flavors: The slow-cooked short ribs become incredibly tender and flavorful, making each bite melt in your mouth.
• Easy preparation: Most of the cooking time is hands-off! You can spend time with family while the ragu simmers away.
• Family-friendly: Kids and adults alike will love this dish. It’s packed with nutrients and tastes amazing!
• Make-ahead convenience: You can prepare this dish ahead of time and reheat it for an easy weeknight dinner.
• Versatile serving options: Enjoy it over pasta, polenta, or even on its own with crusty bread.

Ingredients You’ll Need

Let’s dive into the simple and wholesome ingredients that make this Short Rib Ragu so special. Each one adds its own unique flavor to the dish, creating something truly comforting.

For the Ragu

• 2 lbs Beef short ribs (De-boned, cut into 2 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

One of the best things about this Short Rib Ragu is its flexibility. You can easily customize it based on your preferences or what you have on hand!

• Swap the protein: Try using lamb shanks or beef chuck for a different flavor profile.
• Add more veggies: Toss in some mushrooms or bell peppers for extra nutrition and texture.
• Spice it up: Add red pepper flakes if you’re in the mood for a little heat.
• Go vegetarian: Replace the beef with hearty mushrooms like portobellos for a rich plant-based option.

How to Make Short Rib Ragu

Step 1: Season the Short Ribs

Start by seasoning your short ribs generously with kosher salt on all sides. This helps enhance their natural flavor as they cook.

Step 2: Sear the Meat

In a large braiser or Dutch oven over medium-high heat, add 2 tablespoons of light olive oil. Once hot, sear the short ribs until they’re browned on all sides. This caramelization develops wonderful flavors that will be infused into your ragu later.

Step 3: Sauté the Aromatics

Remove the seared ribs from the pot and set them aside. In the same pot, add finely diced onion, celery, carrot, and minced garlic. Sauté these aromatics for about 3-4 minutes until the onion softens. This step is crucial because it builds layers of flavor right at the beginning!

Step 4: Add Tomato Paste

Stir in tomato paste along with a teaspoon of kosher salt and half a teaspoon of fresh cracked pepper. Continue sautéing for another 2-3 minutes until everything is well-combined and fragrant.

Step 5: Deglaze with Vinegar

Pour in your red apple vinegar to deglaze the pot. Scrape up any browned bits stuck to the bottom; these add depth to your sauce.

Step 6: Combine Ingredients

Return those beautifully seared short ribs back to your pot along with broth and crushed tomatoes. Stir gently to incorporate everything.

Step 7: Simmer Away

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 allows your sauce to reduce beautifully over 2 to 2½ hours.

Step 8: Check Tenderness

After about two hours, check if your ribs are fork-tender and falling apart easily. If they need more time, let them simmer for an additional half hour.

Step 9: Shred Meat

Once tender, remove bay leaves and herb bundle from the pot. If you’re using boneless ribs, shred them directly in the pot using tongs or forks; bone-in? Carefully pull out those bones before shredding.

Step 10: Adjust Seasoning

Taste your ragu! Adjust seasoning as needed by adding more vinegar if desired. If it’s too runny for your liking, let it simmer longer until thickened.

Step 11: Serve Up!

Cook your favorite pasta according to package instructions while you finish up your ragu. Serve this delightful sauce over pasta topped with chopped parsley and generous shavings of Parmigiano Reggiano for that extra touch!

And there you have it — a heartwarming bowl of Short Rib Ragu ready to enjoy!

Pro Tips for Making Short Rib Ragu

Creating the perfect short rib ragu is all about patience and attention to detail, and I’m here to help you with some expert tips!

• Choose High-Quality Meat: Using well-marbled beef short ribs will ensure that your ragu is rich and flavorful. Look for ribs with a good amount of fat, as it adds depth to the sauce.

• Don’t Rush the Searing: Take your time when searing the ribs. A nice golden crust not only enhances the flavor but also adds layers of complexity to the final dish.

• Adjust Liquid Levels: Every stovetop is different, so keep an eye on the ragu while it simmers. If it starts to dry out, don’t hesitate to add a splash of broth or water to keep it moist and delicious.

• Let It Rest: After cooking, let the ragu sit for 10-15 minutes before serving. This resting period allows the flavors to meld beautifully and makes it even tastier when served.

• Experiment with Herbs: While the classic herb bundle includes rosemary, thyme, and parsley stems, feel free to experiment with other herbs like oregano or basil for a unique twist that suits your taste.

How to Serve Short Rib Ragu

Serving short rib ragu is an opportunity to impress your family and friends! Here are some ideas on how to present this comforting dish in style.

Garnishes

• Chopped Fresh Parsley: Adds a pop of color and freshness that balances the richness of the ragu.
• Grated Parmigiano Reggiano: This classic cheese brings a nutty flavor that complements the sauce perfectly.
• Zest of Lemon: A sprinkle of lemon zest can brighten up the dish and enhance its flavors with a citrusy note.

Side Dishes

• Garlic Bread: Perfect for sopping up any leftover sauce, garlic bread offers a crunchy texture that contrasts nicely with the tender ragu.
• Roasted Vegetables: Seasonal roasted vegetables like carrots, zucchini, or bell peppers add color and nutrition while enhancing your meal’s overall flavor.
• Simple Green Salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette dressing provides a refreshing contrast to the hearty ragu.
• Creamy Polenta: Serve your ragu over creamy polenta for an Italian twist that is both comforting and satisfying. The polenta’s smooth texture pairs beautifully with the robust flavors of the ragu.

When you plate your short rib ragu alongside these garnishes and side dishes, you’re sure to create an unforgettable dining experience! Enjoy every bite!

Make Ahead and Storage

This Short Rib Ragu is a fantastic option for meal prep! It stores beautifully, allowing you to enjoy delicious homemade meals throughout the week or even longer. Here’s how to handle leftovers like a pro:

Storing Leftovers

• Allow the ragu to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3-4 days.
• Make sure to label your container with the date, so you know how long it’s been stored.

Freezing

• Portion the ragu into freezer-safe containers, leaving some space at the top for expansion.
• Freeze for up to 3 months.
• For best results, consider freezing in single servings for easy defrosting.

Reheating

• Thaw overnight in the refrigerator if frozen, or use the microwave for a quicker method.
• Heat gently on the stove over low heat, stirring occasionally until warmed through.
• If needed, add a splash of broth or water to loosen up the sauce.

FAQs

Here are some common questions about this delectable dish!

Can I make Short Rib Ragu in advance?

Absolutely! This ragu tastes even better the next day as the flavors meld together. Prepare and store it in the fridge or freezer, then reheat when you’re ready to enjoy!

What can I serve with Short Rib Ragu?

Short Rib Ragu pairs wonderfully with hearty pasta like tagliatelle or pappardelle. You can also serve it over creamy polenta or mashed potatoes for a comforting meal.

How do I know when my Short Rib Ragu is done?

Your ragu is ready when the short ribs are fork-tender and easily shred apart. If they’re not tender after 2.5 hours, continue simmering until they reach that perfect texture.

Can I use something other than beef short ribs?

While beef short ribs are traditional, you can substitute them with beef chuck roast or another cut suitable for braising. Just remember that cooking times may vary.

Final Thoughts

I hope this Short Rib Ragu recipe becomes a cherished favorite in your kitchen! It’s perfect for cozy dinners and special gatherings alike, bringing warmth and love to your table. Enjoy making it as much as eating it—don’t forget to share your experience! Happy cooking!

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