Description
This hearty Short Rib Ragu is a slow-simmered Italian-inspired dish featuring tender, fork-braised beef short ribs in a rich tomato and red wine sauce. Perfect for serving over pasta or creamy polenta, this comforting ragu combines aromatic vegetables, herbs, and the deep flavors of red wine and beef broth for an indulgent meal that warms the soul.
Ingredients
Scale
Meat
- 2 lbs short ribs
Vegetables
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Liquids & Canned Goods
- 28 oz canned whole peeled tomatoes, crushed
- 1 cup dry red wine
- 1 cup beef broth
Herbs & Seasonings
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Oil
- 2 tbsp olive oil
Instructions
- Prepare and Sear Short Ribs: Heat olive oil in a large pot over medium-high heat. Season the short ribs generously with salt and pepper. Place them in the hot pot and sear until deeply browned on all sides, about 3-4 minutes per side. Once browned, remove the ribs and set aside.
- Sauté Vegetables: Add the diced onion, carrots, celery, and minced garlic to the same pot. Cook over medium heat until the vegetables are softened and fragrant, approximately 5 minutes. Stir frequently to avoid burning.
- Deglaze the Pot: Pour in the dry red wine to deglaze, scraping the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by half, about 3-5 minutes, concentrating the flavors.
- Add Tomatoes, Broth, and Herbs: Stir in the crushed canned tomatoes, beef broth, fresh thyme sprigs, bay leaves, and season with salt and pepper. Return the seared short ribs to the pot, ensuring they are submerged in the liquid. Bring the mixture to a gentle simmer.
- Slow Cook the Ragu: Cover the pot and reduce the heat to low. Let the short ribs cook slowly for 2 to 3 hours until the meat is tender and falling off the bone.
- Shred and Serve: Remove the short ribs from the pot and shred the meat into bite-sized pieces, discarding bones and excess fat. Return the shredded meat to the sauce and stir well. Serve the ragu hot over cooked pasta or creamy polenta and garnish with fresh parsley if desired.
Notes
- The ragu tastes even better the next day as flavors continue to meld.
- If desired, remove excess fat from the sauce by chilling and skimming before reheating.
- For a thicker sauce, simmer uncovered for the last 30 minutes of cooking.
- Red wine can be substituted with additional beef broth if preferred.
- This ragu freezes well for up to 3 months.
