Short Rib Ragu

If you’re looking for a dish that feels like a warm hug on a chilly day, then you’ve come to the right place! This Short Rib Ragu is a beloved recipe of mine that combines tender, slow-cooked beef with rich flavors. It’s perfect for cozy family dinners or even impressing guests at your next gathering. The best part? While it takes about three hours, most of that time is spent letting the flavors develop while you sit back and relax. Trust me, it’s well worth the wait!

Imagine serving this hearty ragu over your favorite pasta or creamy polenta, creating a meal that warms both the heart and soul. Let’s dive in!

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and minimal active cooking time, you can focus on enjoying your day while this ragu simmers.
• Family-Friendly: Everyone loves a good pasta dish, and this Short Rib Ragu is sure to be a hit with kids and adults alike!
• Make-Ahead Convenience: This ragu tastes even better the next day, making it perfect for meal prep or entertaining.
• Rich Flavors: The combination of herbs and slow-cooked beef creates a depth of flavor that will leave everyone asking for seconds.

Ingredients You’ll Need

Let’s gather our ingredients! This recipe uses simple, wholesome components that you might already have in your kitchen. Here’s what you’ll need to create this delicious Short Rib Ragu:

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

One of the joys of cooking is how flexible recipes can be! Feel free to make this Short Rib Ragu your own with these fun variations:

• Swap the protein: Use lamb shanks or beef chuck for a different but equally delicious flavor profile.
• Add some heat: Toss in some crushed red pepper flakes for a spicy kick that pairs beautifully with the richness of the ragu.
• Vegetarian option: Substitute mushrooms for the beef short ribs; they will absorb all those wonderful flavors!
• Different herbs: Experiment with other herbs like basil or oregano to give it your personal touch.

How to Make Short Rib Ragu

Step 1: Season the Short Ribs

Start by seasoning your short ribs with kosher salt on all sides. This step helps enhance their natural flavor and prepares them for searing.

Step 2: Sear the Short Ribs

In a large braiser or Dutch oven over medium-high heat, add 2 tablespoons of light olive oil. Sear the short ribs on all sides until they are nicely browned—this caramelization adds depth to your sauce. Remember not to crowd your pot; work in batches if necessary.

Step 3: Sauté Your Veggies

Once seared, transfer the short ribs to a plate. In the same pot, toss in your finely diced onion, celery, carrot, and minced garlic. Sauté these veggies on medium-high heat for about 3-4 minutes until the onion softens. This mix builds an aromatic base for your ragu.

Step 4: Add Tomato Paste and Seasonings

Stir in tomato paste along with 1 teaspoon of kosher salt and half a teaspoon of fresh cracked pepper. Sauté for another 2-3 minutes until everything is well combined—this will deepen those lovely flavors.

Step 5: Deglaze the Pot

Pour in the red apple vinegar to deglaze the pot. Scrape up any browned bits from the bottom—these bits are packed with flavor!

Step 6: Combine Everything Together

Return those gorgeous short ribs back into the pot along with broth and crushed tomatoes. Stir it all together until combined.

Step 7: Simmer Away

Add your herb bundle and bay leaves before bringing everything to a low simmer. Cover but leave the lid slightly ajar so steam can escape as it cooks. Allow it to simmer gently for about 2 to 2½ hours. Check occasionally; if it looks too dry, add a splash of broth or water.

Step 8: Check Tenderness

Your ragu is ready when those short ribs are fork-tender and fall apart easily. If after two and a half hours they’re not quite there yet, don’t worry—just let them simmer longer!

Step 9: Shred Meat & Adjust Seasoning

Remove bay leaves and herb bundle before shredding any boneless pieces directly in the pot using tongs or forks. Taste your sauce at this point—add more vinegar if needed or simmer further if it’s too runny.

Step 10: Serve It Up!

Cook your pasta per package instructions while your ragu finishes up. Serve generously topped with grated Parmigiano Reggiano and chopped parsley for that extra touch—and enjoy every delightful bite!

Pro Tips for Making Short Rib Ragu

Cooking a delicious Short Rib Ragu can be a rewarding experience, and these handy tips will help you take it to the next level!

• Choose the right cut: Opt for well-marbled beef short ribs, as the fat renders during cooking, resulting in a rich and flavorful sauce. This is key to achieving that melt-in-your-mouth texture.

• Don’t rush the searing process: Searing the short ribs properly creates a deep flavor base by caramelizing the meat. Take your time—this step is essential for building those savory notes in your ragu.

• Use fresh herbs: Incorporating fresh rosemary, thyme, and parsley stems enhances the aroma and complexity of your dish. Fresh herbs release oils during cooking that dried herbs can’t replicate, making a noticeable difference in flavor.

• Check seasoning gradually: Taste your ragu at different stages of cooking and adjust salt and vinegar as needed. This helps you achieve a balanced flavor profile that suits your palate perfectly.

• Let it rest before serving: Allowing the ragu to sit for about 10-15 minutes after cooking helps meld the flavors together. This resting period also makes it easier to skim off any excess fat if desired.

How to Serve Short Rib Ragu

Presenting your Short Rib Ragu beautifully can enhance the dining experience! Here are some ideas on how to serve this delightful dish.

Garnishes

• Chopped parsley: A sprinkle of fresh parsley adds color and brightness, cutting through the richness of the ragu.
• Grated Parmigiano Reggiano: This classic cheese not only adds a salty depth but also complements the savory flavor of the sauce beautifully.
• Cracked black pepper: A dash of freshly cracked black pepper provides a hint of spice, enhancing all those lovely flavors in your ragu.

Side Dishes

• Garlic Bread: Warm, crusty garlic bread is perfect for soaking up every last drop of your rich sauce. Plus, who doesn’t love garlic bread?
• Simple Green Salad: A light salad with mixed greens, cherry tomatoes, and a lemon vinaigrette offers a refreshing contrast to the hearty ragu.
• Roasted Vegetables: Roasted seasonal vegetables like zucchini, bell peppers, or carrots add color and nutrients while balancing out the meal’s richness.
• Polenta: Creamy polenta serves as an excellent base for your ragu. Its smooth texture pairs wonderfully with the robust flavors of short rib sauce.

With these tips and serving suggestions in mind, you’re well on your way to creating an unforgettable Short Rib Ragu experience! Enjoy every delicious bite!

Make Ahead and Storage

This Short Rib Ragu is not just a delightful meal for today; it also makes for excellent meal prep! You can easily prepare it in advance and enjoy the flavors throughout the week.

Storing Leftovers

• Allow the ragu to cool completely before storing.
• Transfer to an airtight container and refrigerate for up to 3 days.
• For best flavor, consume within two days.

Freezing

• Portion the ragu into freezer-safe containers or bags.
• Label with the date and freeze for up to 3 months.
• For easier thawing, consider freezing in single-serving sizes.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat on the stovetop over medium heat until warmed through. Add a splash of broth if needed to loosen the sauce.
• Alternatively, microwave in a covered dish, stirring occasionally until hot.

FAQs

Here are some common questions that might help you as you prepare your Short Rib Ragu!

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

Yes! While short ribs provide a rich flavor and tenderness, you can substitute them with chuck roast or brisket. Just adjust the cooking time as necessary.

How long does it take to make Short Rib Ragu?

The total time is about 3 hours, but most of that is hands-off simmering time. You’ll find it well worth the wait!

What should I serve with Short Rib Ragu?

This ragu pairs beautifully with hearty pasta like tagliatelle or pappardelle, but feel free to serve it over polenta or even creamy mashed potatoes for a comforting meal.

Can I make Short Rib Ragu in a slow cooker?

Absolutely! After searing the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours until tender.

Is there a vegetarian alternative to this recipe?

While this recipe focuses on meat, you can create a similar sauce using mushrooms and lentils as substitutes. Adjust seasoning accordingly for depth of flavor.

Final Thoughts

Making Short Rib Ragu is more than just cooking; it’s about creating heartwarming meals that bring people together. This recipe offers not only comfort but also deep flavors that develop beautifully over time. I hope you enjoy every moment of preparing this dish as much as you’ll savor each bite. Don’t hesitate to share your results—I’d love to hear how your ragu turns out!