Short Rib Ragu

If you’re looking for a dish that wraps you in a warm hug on a chilly evening, this Short Rib Ragu is just what you need. Imagine tender beef short ribs simmered to perfection in a rich, hearty sauce that’s bursting with flavor. This recipe has been a favorite in my family for years, perfect for everything from busy weeknights to festive gatherings. There’s something special about the way it fills the kitchen with an aroma that invites everyone to the table.

As the ragu simmers away, you can focus on other things while knowing a comforting meal is just around the corner. Whether you serve it over pasta or creamy polenta, it’s sure to be a hit!

Why You’ll Love This Recipe

• Comfort Food at Its Best: This Short Rib Ragu is pure comfort food, perfect for cozy dinners.
• Easy Preparation: With simple steps and minimal active time, it’s easy enough for any home cook.
• Family-Friendly Appeal: Kids and adults alike will love this flavorful dish; it’s a guaranteed crowd-pleaser!
• Make-Ahead Convenience: The flavors deepen when made ahead, making it great for meal prep.
• Hearty and Filling: Rich beef short ribs paired with pasta create a satisfying meal that keeps everyone full.

Ingredients You’ll Need

Let’s gather our ingredients! This Short Rib Ragu uses simple, wholesome ingredients that are easy to find. Each element contributes to the layered flavors of this delicious dish.

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

This recipe is wonderfully flexible! Feel free to tweak it based on your preferences or what you have on hand.

• Swap the protein: Instead of beef short ribs, try using lamb shanks or even ground turkey for a lighter option.
• Add extra veggies: Toss in some mushrooms or bell peppers during sautéing for an added veggie boost.
• Change up the herbs: If you don’t have rosemary or thyme, Italian seasoning works beautifully too!
• Go spicy: Add red pepper flakes during cooking for a little heat if that’s your style.

How to Make Short Rib Ragu

Step 1: Season the Short Ribs

Start by generously seasoning your short ribs with kosher salt on all sides. This step is crucial as it enhances the meat’s flavor right from the beginning.

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 are browned on all sides—this caramelization adds depth of flavor to your ragu. Be careful not to crowd the pot; work in batches if needed. Once seared, transfer them to a plate.

Step 3: Sauté Your Vegetables

In that same pot, add your finely diced onion, celery, carrot, and garlic. Sauté these aromatic vegetables for about 3-4 minutes until the onion softens. This mix not only builds flavor but also creates a lovely base for your sauce.

Step 4: Add Tomato Paste and Seasonings

Now stir in tomato paste along with kosher salt and fresh cracked pepper. Sauté this mixture for another 2-3 minutes. The tomato paste will deepen in flavor during this time and infuse your ragu with richness.

Step 5: Deglaze the Pot

Next comes deglazing! Pour in red apple vinegar while scraping up all those tasty browned bits from the bottom of the pot. This step is vital as it ensures none of that delicious flavor goes to waste.

Step 6: Combine Ingredients

Return those beautifully seared short ribs back into the pot along with broth and crushed tomatoes. Stir everything together so each ingredient gets acquainted.

Step 7: Add Herbs and Simmer

Toss in your herb bundle and bay leaves before bringing everything to a low simmer. Cover but leave the lid slightly ajar—this allows steam to escape while concentrating flavors. Let it cook gently for about two hours.

Step 8: Check Tenderness

After two hours, check if your ribs are fork-tender and fall apart easily; if not, give them another 30 minutes. Patience is key here!

Step 9: Shred the Meat

Remove bay leaves and herb bundles before shredding your meat directly in the pot using tongs or forks. This makes sure every bite is coated in that luscious sauce!

Step 10: Final Taste Adjustments

Taste your ragu now! Adjust seasonings as needed and add vinegar if desired. If it seems too runny for your liking, let it simmer longer until it’s just right.

Step 11: Serve It Up!

Cook your pasta according to package instructions then serve this delightful ragu over top! Don’t forget to garnish with grated Parmigiano Reggiano and chopped parsley—it makes all the difference!

And there you have it—a hearty Short Rib Ragu that’s sure to impress! Enjoy every bite with loved ones around you; that’s what it’s all about!

Pro Tips for Making Short Rib Ragu

Cooking can be a delightful journey, so here are some pro tips to elevate your Short Rib Ragu experience!

• Choose Quality Meat: Opt for high-quality beef short ribs. The better the meat, the more flavorful and tender your ragu will be, ensuring a truly satisfying dish.

• Don’t Rush the Searing: Searing the short ribs properly creates a deep flavor base through the Maillard reaction. This step adds richness to your ragu that you won’t want to skip!

• Use Fresh Herbs: Incorporating fresh herbs in your cooking process adds vibrant flavors that dried herbs simply can’t replicate. They brighten up the dish and enhance its overall aroma.

• Adjust Consistency as Needed: If your sauce is too runny after simmering, continue to reduce it on low heat. This step concentrates the flavors and results in a thicker, heartier sauce that clings beautifully to pasta.

• Rest Before Serving: Allow your ragu to sit for about 10 minutes after cooking. This resting period lets the flavors meld together beautifully, making each bite even more delicious.

How to Serve Short Rib Ragu

Serving your Short Rib Ragu is an opportunity to make it visually appealing and unforgettable! Here are some ideas to present this hearty dish beautifully.

Garnishes

• Chopped Fresh Parsley: A sprinkle of freshly chopped parsley adds a pop of color and freshness, cutting through the richness of the ragu.
• Grated Parmigiano Reggiano: This classic garnish not only enhances flavor but also adds a creamy texture that complements the dish perfectly.

Side Dishes

• Garlic Bread: Crunchy and buttery garlic bread is perfect for mopping up every last bit of ragu from your plate. It’s a comforting choice that pairs well with pasta dishes.

• Mixed Green Salad: A light salad with mixed greens, cherry tomatoes, and a simple vinaigrette can refresh your palate between bites of rich ragu. It adds balance to your meal.

• Roasted Vegetables: Seasonal roasted vegetables add color and nutritional value alongside your main dish. Their caramelized sweetness complements the savory notes of the ragu wonderfully.

• Polenta: Creamy polenta serves as a fantastic alternative base for your ragu if you’re looking for something different than pasta. Its smooth texture absorbs the sauce beautifully.

Enjoy crafting this delicious Short Rib Ragu, and relish every moment spent sharing it with loved ones!

Make Ahead and Storage

This Short Rib Ragu is a fantastic option for meal prep! Preparing it in advance allows the flavors to deepen, making it even more delicious when you’re ready to serve. Here are some tips on how to store and enjoy your ragu later.

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.
• Label your container with the date for easy tracking.

Freezing

• Portion the ragu into freezer-safe bags or containers for easy thawing.
• It can be frozen for up to 3 months.
• Make sure to leave some space in the containers, as liquids expand when frozen.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed.
• Stir occasionally until heated through and serve over freshly cooked pasta.

FAQs

Here are some common questions about making and enjoying Short Rib Ragu!

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

Absolutely! While short ribs provide rich flavor and tenderness, you can also use beef chuck or brisket. Just adjust cooking times accordingly.

How long does it take to make Short Rib Ragu?

The total time is around 3 hours, but most of that is hands-off cooking. You’ll love how easy it is once everything’s simmering!

What should I serve with Short Rib Ragu?

This ragu pairs beautifully with hearty pasta like tagliatelle or pappardelle, but it’s also delicious over creamy polenta or mashed potatoes.

Can I make Short Rib Ragu ahead of time?

Yes! This dish tastes even better after a day in the fridge as flavors meld together. It’s perfect for meal prep.

How do I know when my short ribs are done?

They’re ready when they’re fork-tender and fall apart easily. If they need more time, continue simmering until they reach that perfect tenderness.

Final Thoughts

I hope you’re as excited to try this Short Rib Ragu as I am to share it with you! This recipe is truly special—perfect for cozy family dinners or impressing guests at your next gathering. Enjoy every moment spent making it, and don’t forget to savor those delicious bites. Happy cooking!