Ingredients
For the Short Ribs:
- 3 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
For the Ragu:
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1/2 cup heavy cream (optional)
- 1/4 cup chopped fresh parsley
- 1 pound pasta (such as pappardelle, rigatoni, or penne)
- Grated Parmesan cheese, for serving
Step-by-Step Instructions
Preparing the Short Ribs:
- Sear the Short Ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing flavor. Don’t overcrowd the pot; sear in batches if necessary. Remove the short ribs from the pot and set aside.
- Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 8-10 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot – these bits are flavor gold!
- Add Aromatics: Add the minced garlic and tomato paste to the pot and cook for 1 minute more, until fragrant.
- Deglaze the Pot: Pour in the red wine and bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
- Braise the Short Ribs: Return the short ribs to the pot. Pour in the beef broth and add the bay leaves, thyme, and rosemary. Bring to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
- Bake: Bake for 3-3.5 hours, or until the short ribs are very tender and easily shredded with a fork.
Making the Ragu:
- Shred the Short Ribs: Remove the pot from the oven and let it cool slightly. Remove the short ribs from the pot and shred the meat with two forks, discarding the bones and any excess fat.
- Simmer the Sauce: Skim off any excess fat from the sauce in the pot. Add the crushed tomatoes and tomato sauce to the pot. Bring to a simmer over medium heat and cook for 15-20 minutes, or until the sauce has thickened slightly.
- Combine: Stir the shredded short ribs into the sauce and cook for another 5 minutes, allowing the flavors to meld.
- Finish: Stir in the heavy cream (if using) and parsley. Season with salt and pepper to taste.
Serving:
- Cook the Pasta: While the ragu is simmering, cook the pasta according to package directions until al dente.
- Combine and Serve: Drain the pasta and add it to the pot with the short rib ragu. Toss to coat.
- Garnish: Serve immediately, garnished with grated Parmesan cheese.
Tips for the Best Short Rib Ragu
Okay, let’s talk about making this Short Rib Ragu truly exceptional. Here are a few tips and tricks I’ve learned over the years to elevate this dish from good to unforgettable.- Don’t Skip the Sear: I cannot stress this enough – searing the short ribs is not just for show. It’s the foundation of the entire flavor profile. That beautiful crust creates a depth of richness that you simply can’t achieve without it. Make sure your pot is hot and the ribs are dry before they hit the pan.
- Low and Slow is the Way to Go: Braising is all about patience. That long, slow cook time is what transforms tough short ribs into melt-in-your-mouth tenderness. Resist the urge to crank up the heat; you want a gentle simmer, not a boil. This is one of those dinner night recipes that is perfect for a Sunday when you have the time.
- Wine Choice Matters: While you don’t need to break the bank, choosing a decent red wine will make a difference. Opt for a dry wine with good body, such as a Cabernet Sauvignon or Merlot. The wine adds complexity and depth to the sauce.
- Adjust the Sauce to Your Liking: Once the sauce has simmered, taste and adjust the seasonings as needed. Some people prefer a sweeter sauce, while others prefer a more savory one. Don’t be afraid to experiment with different herbs and spices to create your perfect flavor profile.
- Pasta Perfection: Choose a pasta shape that will hold the sauce well. Pappardelle, rigatoni, and penne are all excellent choices. And remember to cook your pasta al dente – it will continue to cook slightly when you toss it with the ragu. You could even serve this over Cheesy Mashed Potato Perfection for a wonderful mashed potatoes main dish.
Variations and Additions
Want to mix things up? Here are a few ideas to customize your Short Rib Ragu:- Add Vegetables: Feel free to add other vegetables to the ragu, such as mushrooms, bell peppers, or zucchini. Sauté them along with the onions, carrots, and celery.
- Spice it Up: For a little heat, add a pinch of red pepper flakes to the ragu.
- Add Balsamic Vinegar: A tablespoon of balsamic vinegar added at the end of cooking will add a touch of sweetness and acidity.
- Use a Slow Cooker: If you prefer, you can make this ragu in a slow cooker. Sear the short ribs and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
What to Serve with Short Rib Ragu
This Short Rib Ragu is a complete meal on its own, but here are a few side dish ideas to round out your dinner:- Garlic Bread: Crusty garlic bread is perfect for soaking up all that delicious sauce.
- Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the ragu.
- Roasted Vegetables: Roasted vegetables, such as broccoli, Brussels sprouts, or carrots, are a healthy and flavorful addition.
- Polenta: Creamy polenta is a delicious alternative to pasta.
- Creamy Mashed Potatoes: If you are looking for an alternative to pasta then you can use the sauce as a topping to creamy mashed potatoes. The flavor combination is divine.
More Delicious Dinner Recipes You’ll Love
If you enjoyed this Short Rib Ragu, here are a few other recipes you might like:- Garlic Parmesan Pasta Perfection: A simple and flavorful pasta dish that’s perfect for a weeknight meal.
- Ragu: A classic Italian meat sauce that’s perfect for pasta, lasagna, or polenta.
- Slow Cooker Steak & Cheddar Potato Casserole: Hearty and comforting, this casserole is perfect for a cold winter evening. This also falls under dinners with roast.
- Parmesan Garlic Chicken Pasta: A quick and easy one-pan meal that’s perfect for busy weeknights.
- Irresistible Cheesy Garlic Scalloped Potatoes: The ultimate comfort food, these scalloped potatoes are sure to please.
Why This is One of the Most Flavorful Recipes Ever
This Short Rib Ragu isn’t just a meal; it’s an experience. It’s the culmination of slow cooking, rich ingredients, and a passion for flavor. The combination of tender short ribs, savory vegetables, and fragrant herbs creates a symphony of tastes that will tantalize your taste buds and leave you wanting more. It showcases one of the most flavorful recipes with its rich and savory taste. The secret lies in the slow braising process, which allows the flavors to meld together and deepen over time. This is the kind of dish that brings people together, creating memories around the dinner table. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a truly unforgettable meal. This Short Rib Ragu is guaranteed to become a new family favorite! This recipe is also an excellent option for dinners with roast if you are looking for other options. You’ll be surprised how easy it is to make something so delicious. Enjoy!Why is searing the short ribs so important in this recipe?
Searing the short ribs is crucial for developing a deep, rich flavor profile. The crust that forms during searing adds a depth of richness that you can’t achieve otherwise.
What kind of red wine is best to use for the Short Rib Ragu?
The recipe recommends using a dry red wine with good body, such as Cabernet Sauvignon or Merlot, to add complexity and depth to the sauce.
What pasta shapes work best with Short Rib Ragu?
Pasta shapes that hold sauce well are ideal. Pappardelle, rigatoni, and penne are all excellent choices because their shape allows them to grab the ragu.
Can I make this Short Rib Ragu in a slow cooker?
Yes, you can make this ragu in a slow cooker. Sear the short ribs and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Irresistible Short Rib Ragu
This Short Rib Ragu recipe transforms simple ingredients into a restaurant-worthy meal. Tender, slow-cooked short ribs mingle with rich tomatoes and fragrant herbs, coating every strand of perfectly cooked pasta. It’s a flavorful and unforgettable dish perfect for a weeknight dinner or special occasion.
Equipment
- Dutch oven or heavy-bottomed pot
- Large pot
- Paper towels
- Cutting board
- Chef’s knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Fork
- Colander
Ingredients
- 3 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup dry red wine such as Cabernet Sauvignon or Merlot
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup heavy cream optional
- ¼ cup chopped fresh parsley
- 1 pound pasta such as pappardelle, rigatoni, or penne
- Grated Parmesan cheese, for serving
Instructions
- Pat the short ribs dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Sear in batches if necessary.
- Remove the short ribs from the pot and set aside.
- Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 8-10 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot.
- Add the minced garlic and tomato paste to the pot and cook for 1 minute more, until fragrant.
- Pour in the red wine and bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
- Return the short ribs to the pot. Pour in the beef broth and add the bay leaves, thyme, and rosemary.
- Bring to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
- Bake for 3-3.5 hours, or until the short ribs are very tender and easily shredded with a fork.
- Remove the pot from the oven and let it cool slightly. Remove the short ribs from the pot and shred the meat with two forks, discarding the bones and any excess fat.
- Skim off any excess fat from the sauce in the pot. Add the crushed tomatoes and tomato sauce to the pot.
- Bring to a simmer over medium heat and cook for 15-20 minutes, or until the sauce has thickened slightly.
- Stir the shredded short ribs into the sauce and cook for another 5 minutes, allowing the flavors to meld.
- Stir in the heavy cream (if using) and parsley. Season with salt and pepper to taste.
- While the ragu is simmering, cook the pasta according to package directions until al dente.
- Drain the pasta and add it to the pot with the short rib ragu. Toss to coat.
- Serve immediately, garnished with grated Parmesan cheese.
Notes
Don’t skip searing the short ribs for maximum flavor. Braise low and slow for melt-in-your-mouth tenderness. Choose a dry red wine like Cabernet Sauvignon or Merlot. Adjust the sauce seasonings to your liking. Pappardelle, rigatoni, or penne are excellent pasta choices. You can also add other vegetables, spice it up with red pepper flakes, or add balsamic vinegar. A slow cooker can be used as an alternative.
