Description
This rich and hearty Short Rib Ragu slow-cooks tender, flavorful beef short ribs in a savory tomato and red wine sauce, infused with aromatic vegetables and herbs. Perfect for serving over pasta or creamy polenta, this classic Italian-inspired dish transforms simple ingredients into a luxurious, comforting meal.
Ingredients
Scale
Meat
- 2 lbs short ribs
Vegetables
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Liquids & Canned Goods
- 2 tbsp olive oil
- 28 oz canned whole peeled tomatoes (crushed before adding)
- 1 cup dry red wine
- 1 cup beef broth
Herbs & Seasonings
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sear the short ribs: Heat olive oil in a large pot over medium-high heat. Season the short ribs generously with salt and pepper. Sear them in the hot oil, browning all sides evenly, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
- Sauté the aromatics: Add the diced onion, carrots, celery, and minced garlic to the same pot. Sauté the vegetables until softened and fragrant, about 5 minutes, stirring occasionally to prevent burning.
- Deglaze with red wine: Pour in the dry red wine to deglaze the pot, scraping up all the browned bits stuck to the bottom. Let the wine simmer and reduce by half, approximately 3-5 minutes, concentrating its flavors.
- Add liquids and herbs: Stir in the crushed canned whole peeled tomatoes, beef broth, fresh thyme sprigs, bay leaves, and season with salt and pepper. Return the seared short ribs back into the pot, nestling them into the sauce.
- Simmer gently: Bring the mixture to a gentle simmer, cover, and reduce the heat to low. Allow the ragu to cook slowly for 2 to 3 hours, until the short ribs are fork-tender and the sauce is thick and flavorful.
- Shred and serve: Remove the short ribs from the pot and shred the meat into bite-sized pieces. Return the shredded meat to the sauce and stir to combine. Serve the ragu over your choice of pasta or creamy polenta. Garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- For even richer flavor, marinate the short ribs in red wine and herbs overnight before cooking.
- Use a heavy-bottomed pot, such as a Dutch oven, to ensure even heat distribution.
- If the sauce is too thin after cooking, simmer uncovered for an additional 15-20 minutes to reduce.
- This ragu pairs wonderfully with wide pasta noodles like pappardelle or polenta for a comforting meal.
- Leftovers keep well refrigerated for 3 days and freeze beautifully for up to 3 months.
