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Short Rib Ragu Recipe

Short Rib Ragu Recipe
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★★★★★

5 from 8 reviews

A hearty and flavorful Short Rib Ragu recipe that is perfect for a comforting dinner. Tender beef short ribs are slow-cooked in a rich tomato and red wine sauce until they are fall-apart tender. Serve this delicious ragu over your favorite pasta for a satisfying meal.

Ingredients

Scale

For the Short Rib Ragu:

  • 2 lbs Beef short ribs (De-boned, cut into 2″ (5cm) 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 wine
  • 1 cup Broth (Beef or chicken)
  • 1 ¾ cup Crushed tomatoes (14oz 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 lbs Pasta (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 on medium-high heat, add olive oil. Sear the short ribs on all sides. Do this in batches if needed. Transfer seared short ribs to a plate.
  3. Saute vegetables: In the same pot, saute onion, celery, carrot, and garlic until softened.
  4. Add flavor: Add tomato paste, salt, and pepper. Saute for a few more minutes.
  5. Deglaze: Deglaze the pot with red wine, scraping off the browned bits.
  6. Cook the ragu: Return the short ribs to the pot, add broth, crushed tomatoes, herb bundle, and bay leaves. Simmer covered for 2 to 2 1/2 hours.
  7. Shred the meat: Once the ribs are tender, shred the meat and discard bones and any undesirable parts.
  8. Adjust seasoning: Taste and adjust seasoning, adding vinegar. Simmer to desired consistency.
  9. Serve: Serve the ragu over cooked pasta, garnishing with parsley and Parmigiano Reggiano.

Notes

  • Make sure to check the pot occasionally to prevent the sauce from drying out too much.
  • If the sauce is too runny, simmer for additional time to thicken.

Nutrition

Keywords: Short Rib Ragu, Beef Ragu, Pasta Recipe, Italian Recipe

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