Description
This rich and hearty Short Rib Ragu is a slow-simmered Italian-inspired dish featuring tender braised short ribs in a savory tomato and red wine sauce. Perfect for serving over pasta or creamy polenta, this comforting ragu develops deep flavors after hours of gentle cooking, making it ideal for a cozy family dinner or special occasion.
Ingredients
Scale
Main Ingredients
- 2 lbs short ribs
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 28 oz canned whole peeled tomatoes
- 1 cup dry red wine
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Sear the Short Ribs: Heat olive oil in a large pot over medium-high heat. Season the short ribs generously with salt and pepper. Sear the ribs until browned on all sides, about 3-4 minutes per side, to develop a rich crust. Remove the ribs from the pot and set aside.
- Sauté the Vegetables: Add the diced onion, carrots, celery, and minced garlic to the same pot. Sauté the vegetables until they are softened and fragrant, approximately 5 minutes, scraping up any browned bits for extra flavor.
- Deglaze with Red Wine: Pour in the dry red wine to deglaze the pot. Use a spoon to scrape the browned bits off the bottom as the wine simmers and reduces by half, about 3-5 minutes. This step adds depth and complexity to the sauce.
- Add Tomatoes and Broth: Crush the canned whole peeled tomatoes by hand or with a spoon and stir them into the pot along with the beef broth. Add the fresh thyme sprigs, bay leaves, and adjust salt and pepper to taste.
- Simmer with Short Ribs: Return the seared short ribs to the pot, submerging them in the liquid. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it cook slowly for 2-3 hours, or until the short ribs are fork-tender and falling off the bone.
- Shred the Meat and Serve: Remove the short ribs from the pot and shred the meat into bite-sized pieces, discarding any excess fat and bones. Return the shredded meat to the sauce and stir to combine. Serve the ragu hot over your choice of pasta or creamy polenta, garnished with fresh parsley for a burst of color and freshness.
Notes
- For best results, use bone-in short ribs to enhance flavor and richness.
- Make sure to reduce the wine sufficiently to avoid any raw alcohol taste.
- Leftover ragu tastes even better the next day as flavors deepen.
- This ragu can be made a day ahead and refrigerated or frozen for later use.
- Serve with pappardelle or polenta for a traditional pairing.
