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Short Rib Ragu

Short Rib Ragu
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If you’re in search of a dish that delivers the ultimate comfort on a chilly evening, look no further than this Short Rib Ragu. This savory delight features tender, slow-cooked beef short ribs simmered in a rich tomato sauce infused with aromatic herbs and vegetables. Perfect for cozy family dinners or impressing guests, this ragu pairs beautifully with your favorite pasta or creamy polenta. While it takes about three hours to prepare, most of that time is simply letting the flavors meld together, allowing you to kick back and relax. Trust me; the wait is truly worth it!

Ingredients

Scale
  • 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 (minced)
  • 2 tbsp Tomato paste
  • 1 cup Red apple vinegar
  • 1 cup Broth (beef or chicken)
  • 1 ¾ cup Crushed tomatoes
  • 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

Instructions

  1. Season beef short ribs with kosher salt on all sides.
  2. In a large braiser or Dutch oven, heat olive oil over medium-high heat and sear the short ribs until browned on all sides.
  3. Transfer the short ribs to a plate and sauté the onion, celery, carrot, and garlic in the same pot for 3–4 minutes until softened.
  4. Stir in tomato paste, salt, and pepper; sauté for an additional 2–3 minutes.
  5. Deglaze the pot with red apple vinegar, scraping up any browned bits.
  6. Return short ribs to the pot along with broth and crushed tomatoes; stir to combine.
  7. Add herb bundle and bay leaves; bring to a low simmer, partially covered, for about 2–2½ hours until fork-tender.
  8. Shred meat directly in the pot once tender; adjust seasoning as needed before serving.

Nutrition

Find it online: https://deliciouseatshub.com/short-rib-ragu/