Description
Indulge in the rich flavors of this hearty Short Rib Ragu, a classic Italian dish featuring tender beef short ribs in a savory tomato-based sauce. Perfect for a cozy dinner with family or friends.
Ingredients
Scale
For the Short Ribs:
- 3 lbs bone-in beef short ribs
- 1 tablespoon olive oil
For the Ragu:
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley and grated Parmesan for serving (optional)
- Cooked pappardelle or rigatoni for serving
Instructions
- Season the Short Ribs: Generously season short ribs with salt and pepper.
- Sear the Short Ribs: Heat olive oil in a large Dutch oven or heavy pot. Sear short ribs on all sides until browned. Remove and set aside.
- Cook the Vegetables: Lower heat to medium and sauté onion, carrots, and celery until softened. Add garlic and tomato paste, cooking for another 1–2 minutes.
- Deglaze and Simmer: Pour in red wine to deglaze, then add crushed tomatoes, beef broth, herbs, salt, and pepper. Return short ribs to the pot.
- Braise the Ribs: Simmer covered on low heat for 2 1/2 to 3 hours until tender. Shred the meat and simmer to thicken.
- Serve: Spoon over cooked pasta, garnish with parsley and Parmesan.
Notes
- This dish tastes even better the next day and can be made ahead of time.
- It freezes well for up to 3 months, making it a great make-ahead meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop, Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups ragu (without pasta)
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
