Short Rib Ragu

Tender and flavourful, Short Rib Ragu is a comforting dish that brings warmth and deliciousness to any table. This slow-cooked delight pairs wonderfully with pasta or polenta and is perfect for family dinners or special occasions. While the preparation takes around three hours, most of that time is hands-off, allowing you to enjoy the delightful aromas as it simmers.

Why You’ll Love This Recipe

• Rich Flavour: The combination of beef short ribs and aromatic vegetables creates a deep, savory sauce that enhances any pasta dish.
• Versatile Pairing: Enjoy this ragù with various types of pasta, such as tagliatelle or pappardelle, or serve it over creamy polenta for a unique twist.
• Easy Preparation: With minimal active cooking time, this recipe allows you to focus on other tasks while it simmers to perfection.
• Perfect for Meal Prep: Make a big batch and freeze portions for easy weeknight dinners—just reheat and serve!
• Impressive Presentation: Garnish with chopped parsley and grated Parmigiano Reggiano for a restaurant-quality finish that will wow your guests.

Tools and Preparation

To make this delightful Short Rib Ragu, you’ll need some essential kitchen tools. Having the right equipment will streamline your cooking process and ensure excellent results.

Essential Tools and Equipment

• Cast iron Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons

Importance of Each Tool

• Cast iron Dutch oven: Ideal for slow-cooking, it retains heat well and allows even cooking.
• Sharp knife: A sharp knife makes chopping vegetables easier and safer.
• Wooden spoon: Perfect for stirring without scratching your cookware.

Ingredients

To create this delicious Short Rib Ragu, gather the following 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 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
• 1 lbs Pasta (- Tagliatelle or pappardelle )
• Chopped parsley and grated parmigiano reggiano for garnish

How to Make Short Rib Ragu

Step 1: Season the Ribs

Season the 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:
1. Add the light olive oil.
2. Once hot, add the short ribs in batches to avoid overcrowding.
3. Sear until browned on all sides.
4. Transfer seared short ribs to a plate. If there’s excess grease in the pot, remove it but leave about two tablespoons.

Step 3: Sauté Vegetables

To the same pot:
1. Add finely diced onion, celery, carrot, and minced garlic.
2. Sauté over medium-high heat for about 3–4 minutes until onions soften.

Step 4: Add Tomato Paste

Stir in:
1. Tomato paste,
2. 1 teaspoon kosher salt,
3. Fresh cracked pepper (½ tsp).
4. Sauté for an additional 2–3 minutes until fragrant.

Step 5: Deglaze with Vinegar

Pour in the red apple vinegar:
1. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.

Step 6: Combine Ingredients

Return the seared short ribs back into the pot:
1. Add broth and crushed tomatoes.
2. Toss in the herb bundle and bay leaves.

Step 7: Simmer Low

Bring everything to a low simmer:
1. Cover but leave the lid slightly ajar so steam can escape.
2. Cook for about 2 to 2½ hours, checking occasionally; add broth if it gets too dry.

Step 8: Check Tenderness

The ribs are done when they are fork-tender:
1. If necessary, continue simmering for another 30 minutes until tender.

Step 9: Final Touches

Remove bay leaves and herb bundle from the pot:
1. If using boneless ribs, shred them directly in the pot using tongs or forks.
2. For bone-in ribs, carefully pull out bones before shredding meat.

Step 10: Adjust Seasoning

Taste your ragu:
1. Adjust seasoning with more vinegar as needed.
2. If too runny, let it simmer uncovered for another 15–30 minutes until thickened.

Step 11: Serve

Serve your ragu over cooked pasta (following package instructions):
1. Garnish with grated Parmigiano Reggiano and chopped parsley before serving.

Enjoy your delicious homemade Short Rib Ragu!

How to Serve Short Rib Ragu

Short rib ragu is a versatile dish that can elevate any meal. It pairs beautifully with various sides and garnishes, ensuring a delightful dining experience.

With Pasta

• Tagliatelle – The wide ribbons of tagliatelle hold the sauce perfectly, delivering a satisfying bite.
• Pappardelle – These broad noodles are excellent for soaking up the rich flavors of the ragu.
• Spaghetti – Classic spaghetti provides a comforting base for this hearty sauce.

Over Polenta

• Creamy Polenta – Serve the ragu over creamy polenta for a comforting and filling dish.
• Grilled Polenta Cakes – For a unique twist, try serving the ragu over grilled polenta cakes with a crispy exterior.

Garnished with Fresh Herbs

• Chopped Parsley – A sprinkle of fresh parsley adds color and brightness to the dish.
• Grated Parmigiano Reggiano – This cheese enhances the flavors and adds a creamy texture.

How to Perfect Short Rib Ragu

To achieve the ideal short rib ragu, follow these helpful tips for best results.

• Sear Well – Ensure you sear the short ribs until they develop a deep brown crust. This adds rich flavor to your dish.
• Use Quality Broth – Opt for homemade or high-quality broth to enhance the overall taste of the ragu.
• Let it Simmer – Patience is key; allow the ragu to simmer gently for at least two hours to develop maximum flavor.
• Taste and Adjust – Always taste before serving. Adjust seasoning with salt or vinegar as needed for balance.
• Consider Cooking Ahead – Making the ragu a day in advance allows flavors to meld beautifully overnight.

Best Side Dishes for Short Rib Ragu

Pairing your short rib ragu with complementary side dishes can elevate your meal even further. Here are some great options:

1. Garlic Bread – Crunchy and buttery garlic bread is perfect for soaking up any leftover sauce.
2. Roasted Vegetables – Seasonal roasted vegetables add color and nutrition to your plate.
3. Caesar Salad – A crisp Caesar salad provides a refreshing contrast to the rich ragu.
4. Steamed Asparagus – Lightly steamed asparagus offers a touch of elegance and freshness.
5. Mashed Potatoes – Creamy mashed potatoes are another comforting option that pairs well with the hearty sauce.
6. Risotto – A creamy risotto can complement the flavors of the ragu while adding a luxurious touch.

Common Mistakes to Avoid

Avoiding pitfalls will ensure your Short Rib Ragu turns out perfectly. Here are some common mistakes to watch out for:

• Skipping the Sear: Not searing the short ribs can lead to a lack of depth in flavor. Always sear them on all sides before slow cooking.
• Using Too Much Liquid: Adding too much broth or tomatoes can make the sauce too runny. Start with the recommended amounts and adjust as needed.
• Neglecting Seasoning: Under-seasoning during cooking can result in bland flavors. Taste throughout the process and adjust salt and vinegar accordingly.
• Not Letting It Simmer Long Enough: Rushing the cooking time can prevent the meat from becoming tender. Allow at least 2 hours for optimal texture.
• Ignoring the Resting Period: After cooking, let the ragu sit for a few minutes before serving. This helps flavors meld together nicely.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow it to cool completely before refrigerating to maintain freshness.

Freezing Short Rib Ragu

• Freeze in airtight containers for up to 3 months.
• Label containers with dates for easy tracking.

Reheating Short Rib Ragu

• Oven: Preheat to 350°F (175°C). Cover with foil and heat for about 20-30 minutes until warmed through.
• Microwave: Use a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between until hot.
• Stovetop: Warm over medium heat on the stove, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making Short Rib Ragu:

Can I use other cuts of beef for Short Rib Ragu?

You can substitute other cuts like chuck roast or brisket, but cooking times may vary slightly.

How can I thicken my Short Rib Ragu?

If your sauce is too thin, simmer uncovered for longer or add a slurry made from cornstarch and water.

What pasta pairs best with Short Rib Ragu?

Tagliatelle or pappardelle are excellent choices due to their wide surface area that holds onto the sauce well.

Can I make this recipe ahead of time?

Yes! Short Rib Ragu tastes even better when made a day ahead. Just reheat before serving.

Final Thoughts

This Short Rib Ragu recipe is a comforting dish that promises rich flavors and tender meat. It’s versatile enough to pair with various pastas or even polenta. Feel free to customize it by adding vegetables like bell peppers or mushrooms based on your preference. Enjoy making this delightful meal!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Short Rib Ragu

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• Author: Lara
• Total Time: 3 hours 20 minutes
• Yield: Serves 6

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Description

Short Rib Ragu is a comforting and hearty dish that will bring warmth and flavor to your dining table. This slow-cooked beef delight features tender short ribs simmered in a rich tomato sauce, infused with aromatic vegetables and herbs. Perfectly paired with tagliatelle or creamy polenta, this ragu makes an impressive centerpiece for family dinners or special occasions. While the cooking process takes about three hours, most of that time is hands-off, allowing you to savor the enticing aromas wafting through your kitchen.

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Ingredients

Scale 1x2x3x

• 2 lbs beef short ribs (cut into 2-inch cubes)
• 2 tbsp light olive oil
• 1 cup white onion (finely diced)
• ½ cup celery (finely diced)
• ½ cup carrot (finely diced)
• 4 garlic cloves (minced)
• 2 tbsp tomato paste
• 1 cup red apple vinegar
• 1 cup broth (beef or chicken)
• 1¾ cups crushed tomatoes
• Herb bundle (rosemary, thyme, parsley stems)
• 2 bay leaves
• Salt and pepper to taste
• 1 lb pasta (tagliatelle or pappardelle)

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Instructions

1. Season short ribs with kosher salt on all sides.
2. In a Dutch oven, heat olive oil over medium-high heat and sear the short ribs until browned on all sides. Transfer to a plate.
3. Sauté onions, celery, carrots, and garlic in the same pot until softened.
4. Stir in tomato paste, salt, and pepper; sauté until fragrant.
5. Deglaze with red apple vinegar and scrape up any browned bits from the pot.
6. Return short ribs to the pot along with broth, crushed tomatoes, herb bundle, and bay leaves.
7. Bring to a low simmer; cover slightly ajar for about 2 to 2½ hours until fork-tender.
8. Remove bay leaves and herb bundle; shred meat if desired. Adjust seasoning as needed.
9. Serve over cooked pasta and garnish with parsley.

• Prep Time: 20 minutes
• Cook Time: 180 minutes
• Category: Main
• Method: Slow-cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 580
• Sugar: 8g
• Sodium: 850mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 110mg