Rich and Savory Beef Short Rib Ragu Recipe

Imagine a dish that fills your home with an irresistible aroma, making everyone eager to gather around the table. This beef short rib ragu is that dish – a comforting and hearty meal that warms the soul. Perfect for special occasions or cozy family dinners, it brings a touch of elegance to your evening.

This recipe transforms tender beef short ribs into a luscious, slow-cooked sauce that clings beautifully to pasta, polenta, or even crusty bread. It’s a delightful combination of rich flavors, with the meat melting in your mouth and a sauce that’s both savory and satisfying. Trust me, your dinner guests will be asking for seconds!

The Essence of Beef Short Rib Ragu

Beef short rib ragu is a celebration of rich flavors and textures. This dish transforms humble ingredients into a culinary masterpiece that beckons taste buds to indulge.

The slow-cooking process allows the beef to become tender, while the sauce develops a luscious depth. Each bite embodies comfort, making it perfect for gatherings or quiet dinners at home.

Aromatic Ingredients

The combination of aromatic vegetables like onions, carrots, and celery creates a fragrant base for the ragu. These ingredients work harmoniously, infusing the dish with layers of flavor.

Adding red wine not only enriches the taste but also helps deglaze the pot, capturing those delicious browned bits that cling to the bottom. The result is a sauce that envelops the pasta beautifully, enhancing every mouthful.

Slow Cooking Perfection

Slow cooking is the secret to achieving that melt-in-your-mouth tenderness. After searing the short ribs to a golden brown, they simmer gently in the sauce for hours.

This method allows the meat to absorb all the flavors, transforming it into a succulent filling that pairs perfectly with al dente pappardelle pasta. The transformation from tough cuts to tender shreds is nothing short of magical.

Garnishing for the Perfect Finish

No dish is complete without the right garnish. A sprinkle of fresh parsley not only adds a pop of color but also a touch of freshness that brightens the rich ragu.

Serving this dish with a glass of red wine and a piece of crusty bread enhances the overall experience, making it a feast that invites everyone to gather around the table.

Serving Suggestions

While pappardelle is an excellent choice for this ragu, it can also be served over polenta or even with crusty bread for dipping. Each option offers a different way to enjoy the flavors.

For an extra touch, consider pairing the meal with a side salad or roasted vegetables to balance the richness of the ragu. This creates a well-rounded dining experience that satisfies all appetites.

The Perfect Occasion

This beef short rib ragu is ideal for special occasions or a cozy family dinner. Its inviting aroma and hearty nature create a warm atmosphere, perfect for making memories around the table.

Whether it’s a holiday gathering or a casual weeknight, this dish brings people together, encouraging them to savor each bite and share stories. It’s a meal that not only fills the belly but also warms the heart.

Ingredients

• 4 pounds beef short ribs, bone-in
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups red wine
• 4 cups beef broth
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Cooked pasta or polenta for serving

Instructions

1. Sear the Meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove and set aside.
2. Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
3. Deglaze: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let reduce for about 5 minutes.
4. Combine Ingredients: Add the beef broth, crushed tomatoes, tomato paste, thyme, bay leaves, and the reserved short ribs back into the pot. Bring to a simmer.
5. Slow Cook: Cover and cook on low heat for 3-4 hours, or until the meat is tender and falling off the bone. Alternatively, you can transfer the pot to an oven set at 300°F (150°C) for the same duration.
6. Finish: Once cooked, remove the short ribs and shred the meat, discarding the bones. Return the shredded meat to the sauce, stirring to combine. Adjust seasoning with salt and pepper.
7. Serve: Ladle the ragu over pasta or polenta, and garnish with fresh parsley.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes

Nutrition Information

• Servings: 6 servings
• Calories: 450kcal
• Fat: 25g
• Protein: 35g
• Carbohydrates: 15g