Description
This rich and hearty Short Rib Ragu features tender, slow-braised bone-in short ribs simmered in a flavorful blend of red wine, tomatoes, and aromatic herbs. Perfectly paired with pasta, polenta, or mashed potatoes, this comforting Italian-inspired dish is ideal for a cozy family meal or special occasions.
Ingredients
Scale
Meat
- 3 lbs bone-in short ribs
Produce
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tbsp fresh parsley, chopped (for garnish)
Pantry
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup red wine (such as Cabernet Sauvignon or Chianti)
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 tsp dried oregano
- 1 tsp red pepper flakes (optional, for heat)
For Serving
- Freshly grated Parmesan cheese
- Pasta (such as pappardelle, rigatoni, or tagliatelle)
- Polenta (optional)
Instructions
- Sear the Short Ribs: Preheat the oven to 325°F (165°C). Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 4-5 minutes per side. Remove the short ribs and set them aside.
- Prepare the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic and cook for another 1 minute until fragrant.
- Deglaze with Wine: Pour the red wine into the pot to deglaze, scraping up any browned bits from the bottom. Let the wine simmer for about 2-3 minutes to reduce slightly.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, and beef broth. Add the thyme, rosemary, bay leaf, oregano, and red pepper flakes (if using). Return the short ribs to the pot, making sure they’re submerged in the sauce.
- Braise the Short Ribs: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 3-4 hours, or until the meat is fork-tender and easily falls off the bone.
- Shred the Meat: Once the short ribs are done, carefully remove them from the pot and discard the bones. Shred the meat into bite-sized pieces using two forks. Return the shredded meat to the pot and stir it into the sauce to combine.
- Serve: Serve the short rib ragu over cooked pasta, polenta, or mashed potatoes. Garnish with fresh parsley and a generous sprinkle of freshly grated Parmesan cheese.
Notes
- If you prefer a thicker sauce, simmer the ragu uncovered on the stovetop for 10-15 minutes after shredding the meat to reduce the liquid.
- For deeper flavor, sear the short ribs in batches to avoid overcrowding the pot.
- Feel free to substitute red wine with additional beef broth if you prefer to avoid alcohol.
- Polenta or mashed potatoes make excellent alternatives to pasta for serving this hearty dish.
- Leftovers taste even better the next day as the flavors continue to meld.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Baking
- Cuisine: Italian
