Print

Short Rib Ragu Recipe

Short Rib Ragu Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

This slow-cooked short rib ragù recipe is a comforting and flavorful dish that pairs perfectly with hearty pasta or polenta. With tender beef, aromatic vegetables, and a rich tomato-based sauce, this dish is a true crowd-pleaser.

Ingredients

For the Short Rib Ragù:

  • 2 lbs Beef short ribs, de-boned and cut into 2-inch cubes
  • 2 tbsp Light olive oil (or vegetable or avocado oil)
  • Kosher salt
  • 1 cup White onion, finely diced
  • 1/2 cup Celery, finely diced
  • 1/2 cup Carrot, finely diced
  • 4 Garlic cloves, finely minced
  • 2 tbsp Tomato paste
  • 1 cup Red wine
  • 1 cup Broth (beef or chicken)
  • 1 3/4 cup Crushed tomatoes (14 oz can)
  • Herb Bundle (rosemary, thyme, parsley stems)
  • 2 Bay leaves
  • 2 tbsp Sherry or red wine vinegar
  • Kosher salt and fresh cracked pepper, to taste

For Serving:

  • 1 lb Pasta, such as tagliatelle or pappardelle
  • Chopped parsley and grated Parmigiano Reggiano, for garnish

Instructions

  1. Season the Short Ribs: Season the short ribs with kosher salt on all sides.
  2. Sear the Short Ribs: In a large braiser or Dutch oven, sear the short ribs on all sides in oil. Sear in batches if necessary. Remove the ribs and set aside.
  3. Sauté the Vegetables: In the same pot, sauté onion, celery, carrot, and garlic until softened.
  4. Add Flavor: Stir in tomato paste, salt, and pepper. Cook for a few minutes.
  5. Deglaze: Deglaze the pot with red wine, scraping up any browned bits.
  6. Simmer: Return the ribs to the pot along with broth, crushed tomatoes, herbs, and bay leaves. Simmer covered for 2 to 2 1/2 hours.
  7. Shred the Meat: Remove bay leaves and herb bundle. Shred the meat using tongs or forks.
  8. Adjust and Serve: Taste, adjust seasoning, and add vinegar. Simmer further if needed. Serve with cooked pasta and garnish with parsley and Parmigiano Reggiano.

Notes

  • Deboned short ribs are recommended, but bone-in ribs can be used for extra flavor.
  • Stewing beef cubes are a more affordable alternative.
  • This ragù is versatile and can be served with pasta, polenta, in lasagna, or as a side dish.
  • Thicker pasta shapes like pappardelle or rigatoni are recommended.

Nutrition

Find it online: https://cookedbysarah.com/the-best-short-rib-ragu-recipe/