Description
This Short Rib Ragu is a rich, slow-cooked Italian masterpiece featuring tender beef short ribs, aromatic veggies, and a red wine tomato sauce. It’s a comforting, impressive dinner perfect for cozy nights or entertaining guests.
Ingredients
Scale
For the Short Ribs:
- 3 lbs bone-in beef short ribs
- 1½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the Ragu Sauce:
- 1 large onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1½ cups crushed tomatoes
- 1 cup beef broth
- 1½ cups red wine (or more broth)
- 1½ tsp dried oregano
- 1½ tsp dried thyme
- 1 bay leaf
Optional for Serving:
- Fresh basil or parsley, chopped
- Grated Parmesan cheese
- Cooked pappardelle, tagliatelle, polenta, or mashed potatoes
Instructions
- Sear Short Ribs: Season ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high. Sear ribs on all sides until golden brown (3–4 mins per side). Set aside.
- Cook Aromatics: In the same pot, reduce heat and add onion, carrot, and celery. Cook 8 minutes. Add garlic and cook 1 minute more.
- Deglaze: Stir in tomato paste and cook 2 minutes. Add red wine and scrape up brown bits. Simmer 3–4 minutes.
- Simmer Sauce: Add crushed tomatoes, broth, oregano, thyme, bay leaf, and return short ribs to the pot. Cover and simmer on low for 3–3.5 hours until ribs are tender.
- Shred and Reduce: Remove ribs, discard bones, and shred meat. Return meat to pot. Simmer uncovered for 20 minutes to thicken.
- Serve: Spoon over pasta or polenta. Top with herbs and Parmesan.
Notes
- Slow cooker option: Sear meat and veggies first, then cook on low for 8 hours.
- Boneless short ribs: Work too, but bone-in adds more flavor.
- Make ahead: Ragu tastes even better the next day.
- Serve with: Polenta, mashed potatoes, or crusty bread for a complete meal.
- Freeze-friendly: Store in portions for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 510
- Sugar: 7g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 120mg
Keywords: short rib ragu, pasta with short ribs, Italian ragu, slow cooked beef ragu, beef rib meat recipe