As the cool evening air settles in, I find myself craving a dish that wraps around my senses like a warm hug. That’s when my mind drifts to the richness of slow-cooked short rib ragù. Picture this: tender chunks of short rib, simmered to perfection, mingling with aromatic herbs and a splash of robust red wine. The beautifully thick sauce clings to your favorite pasta, whether it’s the traditional tagliatelle or a comforting bowl of creamy polenta.
This dish is not just a meal; it’s an experience that turns an ordinary night into something special. Best of all, the magic happens mostly while you wait—just a few easy steps and a few hours later, you’ll have a plate of comfort food that’s ready to impress even the most discerning foodie. So, let’s dive into this culinary adventure that promises flavors so powerful, they’ll transport you straight to the heart of Italy!
Why is Short Rib Ragu a Must-Try?
Comforting Warmth: Indulge in the rich, savory taste that only slow-cooked short rib ragù can deliver, making it the ultimate comfort food for chilly evenings.
Effortless Preparation: With mainly hands-off cooking time, you can relax while the flavors meld beautifully.
Flexibility at Its Best: Serve it over pasta, polenta, or use it as a filling in your favorite dishes!
Impress Your Guests: The luscious texture and bold flavors will wow family and friends, making it a go-to for gatherings.
Meal Prep Friendly: Leftovers taste even better the next day, making it ideal for batch cooking or convenient meals during the week.
Dive right into this inviting recipe and discover why it’s a crowd favorite! Consider checking out our guide on serving suggestions for more inspiration!
Short Rib Ragu Ingredients
For the Ragù
• Beef Short Ribs – The main protein that, when slowly cooked, becomes tender and rich.
• Light Olive Oil – Perfect for searing and sautéing; can be substituted with vegetable or avocado oil.
• Kosher Salt – Essential for seasoning the meat and vegetables to enhance overall flavor.
• White Onion – Finely diced to form the base flavor for the ragù.
• Celery – Diced to add depth; a must for that classic aroma!
• Carrot – Adds natural sweetness; finely diced for even cooking.
• Garlic Cloves – Minced to provide a robust aromatic layer.
• Tomato Paste – Intensifies the tomato flavor, adding richness to the sauce.
• Red Wine – A key ingredient for deglazing and infusing depth; opt for a dry red.
• Broth (Beef or Chicken) – Adds moisture and enhances the sauce’s depth.
• Crushed Tomatoes – A 14oz can makes for a convenient base sauce component.
• Herb Bundle (Rosemary, Thyme, Parsley Stems) – Offers aromatic flavor; substitute with dried herbs if necessary.
• Bay Leaves – Important for enhancing the sauce’s flavor during cooking.
• Sherry or Red Wine Vinegar – Balances the ragù’s richness beautifully.
• Fresh Cracked Pepper – For seasoning to your taste preference.
For Serving
• Pasta (Tagliatelle or Pappardelle) – The perfect pairing for the heartiness of short rib ragù.
• Chopped Parsley and Grated Parmigiano Reggiano – These garnishes elevate both appearance and flavor.
This short rib ragu is more than just a dish; it’s a heartfelt experience waiting to unfold in your kitchen! Enjoy the cooking adventure ahead!
How to Make Short Rib Ragù
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Sear Ribs: Season the beef short ribs generously with kosher salt. In a hot Dutch oven or braiser, warm the light olive oil and sear the ribs until they’re beautifully browned—about 3-4 minutes on each side. Remove and set aside.
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Sauté Vegetables: In the same pot, add the diced onion, celery, carrot, and minced garlic. Sauté until softened, around 5-7 minutes, allowing those fragrant aromas to fill your kitchen.
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Tomato Paste Addition: Stir in the tomato paste along with a pinch of salt and fresh cracked pepper. Cook for 2-3 minutes to enhance the flavors and let it caramelize slightly.
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Deglaze: Pour in the red wine, and with a wooden spoon, scrape up those lovely browned bits from the bottom of the pot. This will add depth to your ragù!
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Combine Ingredients: Return the seared short ribs to the pot. Add the broth and crushed tomatoes, stirring to combine all ingredients beautifully.
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Simmering: Toss in the herb bundle and bay leaves. Cover the pot partially and reduce the heat, letting it simmer on low for 2 to 2.5 hours, until the meat is fork-tender and the flavors meld perfectly.
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Finish Ragu: After simmering, remove the herb bundle. If you’re using boneless ribs, shred the meat; if with bones, gently pull the bones out. Adjust seasoning with more salt and pepper, and stir in a splash of sherry or red wine vinegar.
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Serve: Toss your luscious ragù with cooked tagliatelle or pappardelle, and garnish with chopped parsley and freshly grated Parmigiano Reggiano.
Optional: This ragù pairs wonderfully with creamy polenta instead of pasta!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Short Rib Ragu are perfect for busy home cooks looking to save time during the week! You can prep the base of the ragù up to 24 hours in advance by searing the short ribs and sautéing the vegetables, then refrigerate them in an airtight container. Additionally, you can cook the entire ragù and refrigerate for up to 3 days. To maintain quality, ensure the mixture is cooled completely before sealing it up. When you’re ready to enjoy your hearty short rib ragù, simply reheat it gently on the stovetop, adding a splash of broth if needed to revive the luscious sauce. This way, you ensure a delicious meal that’s just as comforting and flavorful after a day or two!
Short Rib Ragu Variations
Feel free to explore and personalize this dish, turning your short rib ragù into a flavor masterpiece!
- Stewing Beef: Swap short ribs for stewing beef for a more budget-friendly option without sacrificing taste.
- Alternate Pasta Shapes: Try different pasta like rigatoni or orecchiette for a playful twist that holds the sauce beautifully.
- Ravioli Filling: Use the ragù as a rich filling for homemade ravioli, adding gourmet flair to your dinner.
- Creamy Polenta: Serve the ragù over creamy polenta instead of pasta for a warm and comforting alternative.
- Spicy Kick: Add crushed red pepper flakes while simmering for a touch of heat that elevates the flavor profile.
- Mushroom Medley: Incorporate sautéed mushrooms into the ragù for an earthy depth that harmonizes perfectly with the beef.
- Herb Variation: Experiment with different herbs like basil or oregano for a unique twist on the traditional flavor.
- Wine Swap: Use white wine instead of red for a lighter version that still retains complexity and character.
Let your creativity shine through and make this dish truly yours!
What to Serve with Short Rib Ragu?
If you’re ready to create a comforting meal that warms the heart and delights the taste buds, let these pairings inspire your next dinner!
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Creamy Polenta: A luscious bed for the ragù, polenta adds a hearty, creamy texture that perfectly balances the rich flavors of the sauce.
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Garlic Bread: Crunchy and warm, garlic bread is a delightful vessel for savoring every drop of the ragù while adding an aromatic, buttery touch to the meal.
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Roasted Vegetables: Seasonal roasted veggies like carrots, bell peppers, and zucchini add a fresh, slightly sweet flavor that complements the savory ragù beautifully.
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Mixed Green Salad: A crisp salad with a tangy vinaigrette offers a refreshing contrast to the richness of the ragù, revitalizing your palate with every bite.
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Wine Pairing: A medium-bodied red wine, like Chianti or Merlot, enhances the flavors of the ragù while providing a lovely sipping experience alongside your meal.
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Grated Parmigiano Reggiano: This finishing touch not only elevates the presentation but also amplifies the flavors, bringing a nutty richness to the dish.
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Buttery Mashed Potatoes: Creamy and indulgent, mashed potatoes create a satisfying foundation for the ragù to shine, allowing you to relish both textures together.
How to Store and Freeze Short Rib Ragu
Fridge: Store leftover short rib ragù in an airtight container for up to 4 days. This allows the flavors to continue melding, so it tastes even better the next day.
Freezer: For longer storage, freeze the ragù in portioned airtight containers or freezer bags, ensuring all air is removed. It can be frozen for up to 3 months.
Reheating: Thaw frozen ragù in the fridge overnight and reheat gently on the stovetop over low heat, adding a splash of broth if needed to regain its luscious consistency.
Room Temperature: Avoid leaving short rib ragù out at room temperature for more than 2 hours to maintain food safety. Always refrigerate leftovers promptly!
Expert Tips for Short Rib Ragu
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Choose the Right Cut: Opt for well-marbled beef short ribs. Their fat content ensures a rich and tender ragù, while leaner cuts may dry out.
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Sear Thoroughly: Don’t rush the searing process! A good caramelization develops flavor and depth, making your short rib ragù irresistible.
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Adjust Liquid Carefully: If you notice the mixture getting too dry while simmering, add more broth gradually. You want a luscious consistency, not a stew!
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Let It Rest: For deeper flavors, consider resting the ragù overnight in the fridge. Reheating the next day allows the aromas to develop further.
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Garnish with Love: Fresh herbs and a generous sprinkle of Parmigiano Reggiano not only enhance presentation but also elevate the flavor of your ragù.
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Variations Are Endless: Feel free to substitute pasta with creamy polenta or use the ragù as a filling for your favorite homemade pasta dishes!
Short Rib Ragu Recipe FAQs
How do I choose the best short ribs for my ragù?
Absolutely! Look for beef short ribs that are well-marbled with fat. This marbling is key for a rich and tender ragù. You can ask your butcher for recommendations or choose ribs that are about 2 inches thick for optimal cooking results.
How should I store leftover short rib ragù?
Leftover short rib ragù can be stored in an airtight container in the fridge for up to 4 days. Be sure to let it cool to room temperature before sealing it up to preserve its flavors.
Can I freeze short rib ragù?
Yes! For longer-term storage, freeze your ragù in portioned airtight containers or freezer bags (removing as much air as possible) for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and reheat gently on the stovetop.
What if my ragù turns out too thick?
Very! If your short rib ragù is too thick after simmering, simply add a little more broth or water, stirring to combine until you achieve your desired consistency. Remember, the longer it simmers, the thicker it can become, so adjust as needed!
Are there any dietary considerations for short rib ragù?
Absolutely! If you’re cooking for someone with specific allergies, be cautious of substitutions. For instance, the recipe includes wine and broth, so be sure to select a gluten-free broth if necessary. Additionally, this dish is not suitable for pets due to the onion and garlic content, which can be harmful to them.
What’s the best way to serve short rib ragù?
Great question! Serve your short rib ragù over al dente tagliatelle or pappardelle for a classic touch. Alternatively, you can enjoy it spooned over creamy polenta. Don’t forget to garnish with chopped parsley and a generous grating of Parmigiano Reggiano for that extra touch of flavor.
This nostalgic, heartwarming dish truly shines, making it an unforgettable addition to your meal rotation. Enjoy your culinary adventure!
Irresistibly Juicy Short Rib Ragu: A Comfort Food Classic
Equipment
- Dutch oven
Ingredients
For the Ragù
- 3 lbs Beef Short Ribs Well-marbled for richness
- 2 tbsp Light Olive Oil Can substitute with vegetable or avocado oil
- 1 tbsp Kosher Salt For seasoning
- 1 medium White Onion Finely diced
- 2 stalks Celery Diced
- 1 medium Carrot Finely diced
- 4 cloves Garlic Minced
- 2 tbsp Tomato Paste
- 1 cup Red Wine Opt for a dry red
- 2 cups Broth Beef or chicken
- 14 oz Crushed Tomatoes
- 1 bunch Herb Bundle Rosemary, Thyme, Parsley Stems
- 2 leaves Bay Leaves
- 1 tbsp Sherry or Red Wine Vinegar
- to taste Fresh Cracked Pepper
For Serving
- 12 oz Pasta Tagliatelle or Pappardelle
- to taste Chopped Parsley For garnish
- to taste Grated Parmigiano Reggiano For garnish
Instructions
Cooking Steps
- Season the beef short ribs generously with kosher salt. In a hot Dutch oven or braiser, warm the light olive oil and sear the ribs until they’re beautifully browned—about 3-4 minutes on each side. Remove and set aside.
- In the same pot, add the diced onion, celery, carrot, and minced garlic. Sauté until softened, around 5-7 minutes, allowing fragrant aromas to fill your kitchen.
- Stir in the tomato paste along with a pinch of salt and fresh cracked pepper. Cook for 2-3 minutes to enhance the flavors and let it caramelize slightly.
- Pour in the red wine, and with a wooden spoon, scrape up those lovely browned bits from the bottom of the pot.
- Return the seared short ribs to the pot. Add the broth and crushed tomatoes, stirring to combine all ingredients beautifully.
- Toss in the herb bundle and bay leaves. Cover the pot partially and reduce the heat, letting it simmer on low for 2 to 2.5 hours, until the meat is fork-tender.
- After simmering, remove the herb bundle. Adjust seasoning with more salt and pepper, and stir in a splash of sherry or red wine vinegar.
- Toss your luscious ragù with cooked tagliatelle or pappardelle, and garnish with chopped parsley and freshly grated Parmigiano Reggiano.
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