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.

Ingredients

Scale

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

Season short ribs with kosher salt on all sides.
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.
Sauté onions, celery, carrots, and garlic in the same pot until softened.
Stir in tomato paste, salt, and pepper; sauté until fragrant.
Deglaze with red apple vinegar and scrape up any browned bits from the pot.
Return short ribs to the pot along with broth, crushed tomatoes, herb bundle, and bay leaves.
Bring to a low simmer; cover slightly ajar for about 2 to 2½ hours until fork-tender.
Remove bay leaves and herb bundle; shred meat if desired. Adjust seasoning as needed.
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