The aroma wafting through my kitchen as the Short Rib Ragu simmers is nothing short of intoxicating. It’s a comforting embrace of rich beef, earthy herbs, and a hint of red wine, coaxing even the most committed fast-food lover back into the realm of homemade meals. This recipe is not just a feast for the senses; it’s also perfect for those busy weeknights when you crave something special without spending hours in the kitchen. With just 20 minutes of prep, you can set it to simmer while you take care of life’s little interruptions. Plus, this ragu is a true crowd-pleaser, bringing warmth and joy to your dining table. Are you ready to embrace the heart and soul of Italian cooking? Let’s dive into the delicious world of Short Rib Ragu!
Why Is Short Rib Ragu So Irresistible?
Indulgent flavor awaits! This Short Rib Ragu melds rich beef with aromatic herbs, creating a sauce that tastes like it’s been simmering all day, yet only takes a few hours.
Easy to make: With just 20 minutes of hands-on time, you can enjoy a dish that feels gourmet without the fuss.
Versatile pairing: Serve it over a variety of pasta, such as tagliatelle or pappardelle, or even try it on polenta for a delightful twist!
Perfect for gatherings: Impress friends and family at your next dinner party with this crowd-pleaser that evokes warmth and comfort in every bite.
Meal prep friendly: Make it ahead of time for those busy weeknights; simply reheat and serve! Give homemade pasta a try to elevate this dish even further.
Short Rib Ragu Ingredients
For the Ragu
• Beef short ribs – tender and flavorful, the star of this dish!
• Light olive oil – enhances the flavor without overpowering the richness of the beef.
• Kosher salt – essential for seasoning; feel free to adjust to taste.
• Fresh cracked black pepper – adds a touch of warmth and depth to the sauce.
• White onion – brings sweetness and a base for the sauce’s flavor profile.
• Celery – adds a subtle earthiness that complements the beef.
• Carrot – balances the savory notes with a hint of natural sweetness.
• Garlic cloves – infuse a delicious aroma and rich flavor into the ragu.
• Tomato paste – contributes to the rich depth of flavor and color in the sauce.
• Dry red wine – deglazes the pot and intensifies the taste of the ragu.
• Beef or chicken broth – creates a luscious, flavorful sauce; use homemade for the best results!
• Crushed tomatoes – enriches the ragu and gives it body; choose high-quality canned ones for best flavor.
• Herb bundle – a mix of rosemary, thyme, and parsley adds aromatic freshness.
• Bay leaves – infuse subtle layers of flavor that enhance the overall dish.
• Sherry or red wine vinegar – brightens up the rich sauce, providing a nice contrast!
• Pasta – tagliatelle or pappardelle are perfect for catching that luscious Short Rib Ragu.
• Fresh parsley – a sprinkle on top brings a pop of color and freshness.
• Parmigiano Reggiano – for garnish, it adds a nutty richness that ties everything together.
Step‑by‑Step Instructions for Short Rib Ragu
Step 1: Season the Ribs
Generously season the 2 lbs of beef short ribs on all sides with kosher salt and fresh cracked black pepper. This ensures that the meat is flavorful from the start. Allow the seasoned ribs to rest at room temperature for about 10 minutes to let the seasoning soak in.
Step 2: Sear the Short Ribs
Heat 2 tablespoons of light olive oil in a Dutch oven or braiser over medium-high heat. Once the oil is shimmering, sear the short ribs in batches for 3–4 minutes on each side until they develop a deep brown crust. Once browned, transfer the seared ribs to a plate, ensuring not to overcrowd the pot.
Step 3: Sauté the Vegetables
Carefully remove excess grease from the pot, leaving about 2 tablespoons. Add 1 cup of finely diced white onion, ½ cup of finely diced celery, ½ cup of finely diced carrot, and 4 minced garlic cloves. Sauté the mixture for 3–4 minutes, stirring occasionally, until the vegetables have softened and become aromatic.
Step 4: Build the Base Flavors
Stir in 2 tablespoons of tomato paste along with 1 teaspoon of salt and ½ teaspoon of black pepper. Cook the mixture for another 2–3 minutes, allowing the tomato paste to deepen in color and enhance the base flavor for your Short Rib Ragu.
Step 5: Deglaze the Pot
Pour in 1 cup of dry red wine while scraping the bottom of the pot with a wooden spoon to release the browned bits stuck to the bottom. Bring the mixture to a simmer and let it cook for about 2–3 minutes, allowing the wine's acidity to evaporate and enhance the flavors.
Step 6: Combine with Broth and Tomatoes
Return the seared short ribs to the pot. Add 1 cup of beef or chicken broth and 1¾ cups of crushed tomatoes. Stir well to combine all the ingredients, ensuring the meat is submerged in the fragrant sauce.
Step 7: Add Herbs and Simmer
Introduce the herb bundle (rosemary, thyme, and parsley stems) and 2 bay leaves to the pot. Cover the pot with the lid slightly ajar to allow steam to escape, then reduce the heat to low and let it simmer for 2½ hours. Stir occasionally, enjoying the enticing aroma of your Short Rib Ragu.
Step 8: Shred the Short Ribs
After simmering, remove the pot from heat and take out the herb bundle and bay leaves. Shred the tender short ribs in the pot, discarding any bones if using bone-in ribs. The meat should be fork-tender and infuse the sauce with a rich, meaty flavor.
Step 9: Final Adjustments
Stir in 2 tablespoons of sherry or red wine vinegar to brighten up flavors. Taste and adjust the seasoning with additional salt and pepper as needed. If the sauce appears too loose, continue simmering uncovered for an additional 15–30 minutes, allowing it to thicken.
Step 10: Cook the Pasta
While the ragu finishes thickening, cook 1 lb of pasta (tagliatelle or pappardelle) according to the package instructions. Drain the pasta and reserve a bit of cooking water. This step allows the pasta to absorb the flavors better when combined with the ragu.
Step 11: Serve and Garnish
Plate the cooked pasta generously topped with your luscious Short Rib Ragu. Sprinkle with grated Parmigiano Reggiano and a handful of chopped fresh parsley for a burst of color and flavor. Your culinary masterpiece is now ready to be savored!
Short Rib Ragu Variations & Substitutions
Feel free to get creative with this Short Rib Ragu, exploring delicious twists that suit your palate!
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Pasta Swap: Use gluten-free pasta to make this dish suitable for gluten-sensitive family members. The sauce will still shine!
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Vegetarian Version: Replace short ribs with hearty mushrooms like portobello or a mix of lentils. The depth of flavor still delivers that comforting warmth.
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Spicy Kick: Stir in red pepper flakes or diced jalapeños while sautéing vegetables for an exciting heat that blends beautifully with the rich sauce.
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Herbal Infusion: Experiment with fresh thyme or basil instead of the herb bundle for a slightly different flavor profile that brings a garden-fresh taste.
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Wine Choice: Use white wine or even a splash of balsamic vinegar in place of red wine. This will give a lovely acidity and unique twist to the sauce.
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Extra Veggies: Add additional vegetables like bell peppers or mushrooms when sautéing for extra texture and nutrition. They'll soak up all those lovely flavors!
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Creamy Finish: For a decadent touch, finish the ragu with a splash of cream or a dollop of mascarpone cheese before serving. It enriches the sauce beautifully!
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Different Meats: Swap the short ribs for chuck roast or even pork shoulder for a different yet equally delectable flavor experience. The tenderness is guaranteed!
Embrace these variations to make the Short Rib Ragu your own, and don’t hesitate to pair it with a lovely salad or some crusty homemade bread!
Make Ahead Options
These Short Rib Ragu are perfect for busy home cooks looking to streamline weeknight meals! You can prepare the ragu up to 3 days in advance by following the initial cooking steps and then letting it cool completely before transferring it to an airtight container. The flavors will continue to meld beautifully while refrigerated, ensuring it remains just as delicious when reheated. When you're ready to serve, simply reheat the ragu over low heat until warmed through and cook your pasta fresh, ideally right before serving for the best texture. This way, you’ll have a comforting, restaurant-quality meal ready with minimal effort!
How to Store and Freeze Short Rib Ragu
Fridge: Store your Short Rib Ragu in an airtight container in the refrigerator for up to 3 days. Just make sure it’s completely cooled before sealing.
Freezer: For longer storage, freeze the ragu in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To enjoy leftovers, gently reheat the ragu on the stovetop over low heat, adding a splash of broth or water if needed for moisture.
Expert Tips for Short Rib Ragu
Searing Success: Make sure to sear the short ribs in batches; overcrowding will steam your meat, preventing a rich crust from forming.
Herb Bundle: Using a herb bundle makes it easy to remove aromatic herbs after simmering, ensuring a smooth ragu without stray pieces.
Deglaze Properly: Take your time when deglazing with red wine; scraping up the browned bits is key to building depth in flavor for your Short Rib Ragu.
Simmer Gently: Keep the heat low and let it simmer slowly, as this helps build that melt-in-your-mouth tenderness while developing complex flavors.
Adjust with Vinegar: Adding vinegar at the end brightens the dish—taste before serving to adjust seasoning and balance the richness!
What to Serve with Short Rib Ragu
A delectable Short Rib Ragu is just the beginning of a delightful dining experience that invites warmth and connection around your table.
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Creamy Polenta: Its smooth texture creates a perfect contrast to the rich ragu, adding a comforting Italian flair. The creaminess soaks up the sauce beautifully, ensuring every bite is indulgent.
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Garlicky Breadsticks: Crunchy on the outside and soft on the inside, these breadsticks are ideal for mopping up the hearty sauce. Enhance your meal's experience with a sprinkle of herbs to harmonize with the ragu.
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Roasted Seasonal Vegetables: Colorful veggies like carrots, Brussels sprouts, and bell peppers bring a burst of freshness and crunch, balancing the richness of the ragu. Their natural sweetness complements the savory notes of the dish beautifully.
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Arugula Salad: A simple salad with peppery arugula, shaved parmesan, and a splash of balsamic vinaigrette offers a refreshing contrast to the hearty flavors of the ragu. It brightens up the meal in a delightful way.
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Red Wine: A glass of red wine, such as a Chianti or Barbera, enhances the meal and echoes the robust flavors of the ragu, creating a perfect match for a cozy dinner.
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Tiramisu: For dessert, indulge in a classic tiramisu; its coffee and cocoa notes cleanse the palate beautifully after the rich ragu, making for a sumptuous ending to your meal.
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Herbed Risotto: Creamy risotto flavored with fresh herbs pairs beautifully, making each bite rich and satisfying while being an elegant companion to the ragu.
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Parmesan Chips: Light and crispy, these chips add a savory crunch. Their nutty flavor enhances the ragu when enjoyed alongside or even crumbled on top.
Short Rib Ragu Recipe FAQs
What should I look for when selecting beef short ribs?
Absolutely! When choosing short ribs, look for well-marbled pieces with a good amount of meat on the bone for extra flavor. The meat should have a rich red color, and avoid any that have dark spots all over, as this indicates age. Fresh short ribs usually have a nice sheen.
How long can I store Short Rib Ragu in the fridge?
Your Short Rib Ragu can be happily stored in the fridge for up to 3 days. Just be sure to cool it completely before placing it in an airtight container to keep it fresh and delicious!
Can I freeze Short Rib Ragu?
Very! For long-term storage, freeze your Short Rib Ragu in portion-sized airtight containers for up to 3 months. To thaw, all you need to do is move it to the refrigerator the night before, allowing it to gradually defrost. This method retains the delightful flavors effectively.
How do I reheat my leftover Short Rib Ragu?
To reheat, simply place your ragu in a saucepan over low heat. Stir gently and add a splash of broth or water if the sauce seems too thick; this helps revive its luscious consistency. Heat until warmed through, making sure not to boil it, so the flavors stay intact!
What if my ragu turns out too runny?
If your ragu is too loose for your liking, no need to worry! Just simmer it uncovered on low heat for an additional 15–30 minutes. Keep stirring occasionally to prevent sticking, and this will naturally reduce the sauce to the perfect velvety thickness you desire.
Can I make this recipe gluten-free?
Absolutely! To cater to gluten sensitivities, simply swap out the pasta for a gluten-free variety, such as rice noodles or quinoa pasta. The rich flavors of the Short Rib Ragu will still shine beautifully, ensuring everyone at the table can enjoy it!
Melt-in-Your-Mouth Short Rib Ragu That's Simply Irresistible
Ingredients
Equipment
Method
- Generously season the beef short ribs on all sides with kosher salt and fresh cracked black pepper. Allow to rest for about 10 minutes.
- Heat light olive oil in a Dutch oven over medium-high heat. Sear the short ribs in batches for 3-4 minutes on each side. Transfer to a plate.
- Remove excess grease from the pot, leaving about 2 tablespoons. Sauté diced white onion, celery, carrot, and minced garlic for 3-4 minutes until softened.
- Stir in tomato paste, salt, and black pepper; cook for 2-3 minutes.
- Pour in dry red wine and scrape the bottom of the pot. Bring to simmer and cook for 2-3 minutes.
- Return seared short ribs to the pot along with broth and crushed tomatoes. Stir to combine.
- Add herb bundle and bay leaves; cover partially and simmer on low heat for 2½ hours, stirring occasionally.
- Remove the herb bundle and bay leaves. Shred the short ribs in the pot, discarding bones if using bone-in.
- Stir in sherry or red wine vinegar and adjust seasoning. Simmer uncovered for 15-30 minutes if sauce is too loose.
- Cook pasta according to package instructions. Drain and reserve a bit of cooking water.
- Plate cooked pasta topped with Short Rib Ragu. Garnish with grated Parmigiano Reggiano and parsley.
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