As I stirred the pot, the rich aroma of red wine and tender meat enveloped my kitchen, instantly transporting me to an Italian trattoria. This Hearty Slow-Cooked Short Rib Ragù is my go-to comfort food, capturing the essence of family gatherings around the dinner table. Not only is this recipe incredibly satisfying and soul-warming, but it also requires just 30 minutes of active prep, leaving you with ample time to sip your favorite wine while it simmers slowly to perfection. Paired beautifully with hearty pasta or creamy polenta, it’s a meal that invites connections and creates lasting memories. Shall we dive into making this delightful dish together?
Why is Short Rib Ragù Irresistible?
Comforting, rich flavors: Each bite of this slow-cooked ragù is infused with dense, savory notes from red wine and fresh herbs, elevating your meal to something truly special.
Easy to prepare: With just 30 minutes of active cooking time, you can enjoy a chef-level dish without the fuss. This makes it perfect for busy weeknights or special occasions.
Versatile serving options: Whether over thick pasta like pappardelle or creamy polenta, this dish adapts beautifully to your family’s taste.
Crowd-pleaser: Your guests will rave about this dish, making it an ideal choice for gatherings—consider pairing it with a fresh side salad for balance.
Meal prep-friendly: It stores well for up to four days in the fridge and freezes beautifully, letting you savor delicious leftovers whenever the craving hits.
With this recipe, you’ll want to dazzle your friends and family with an unforgettable dining experience! For helpful tips on pasta choices, check out our variations for pasta types.
Short Rib Ragù Ingredients
For the Ragù
- 2 lbs Beef short ribs – Provides robust flavor and melt-in-your-mouth texture. Substitutions: Bone-in short ribs can be used for extra flavor.
- 2 tablespoons Light olive oil – For searing and flavor development. Can substitute with vegetable or avocado oil.
- Kosher salt – Enhances flavor. Use to taste throughout the cooking process.
- 1 cup White onion (finely diced) – Adds sweetness and depth. Chop finely to ensure even cooking.
- ½ cup Celery (finely diced) – Contributes to the aromatic base. Finely diced celery integrates better into the sauce.
- ½ cup Carrot (finely diced) – Adds sweetness and color. Finely diced for uniform cooking and texture.
- 4 Garlic cloves (finely minced) – Provides robust flavor. Fresh garlic adds a punch; adjust based on preference.
- 2 tablespoons Tomato paste – Thickens the sauce and adds umami flavor. Cook well to deepen the flavor.
- 1 cup Red wine – Helps to deglaze the pan and enhances the richness of the sauce. Select a good quality wine for best results.
- 1 cup Broth (beef or chicken) – Adds moisture and depth. Use homemade or high-quality store-bought broth.
- 1¾ cups Crushed tomatoes (14oz can) – Forms the base of the sauce. Opt for San Marzano for authentic Italian flavor.
- Herb Bundle – Contains rosemary, thyme, and parsley stems for aromatic infusion. Essential for flavor; discard after cooking.
- 2 Bay leaves – Adds a layer of flavor. Remove before serving; they can be tough in texture.
- 2 tablespoons Sherry or red wine vinegar – Brightens the sauce. Adjust to taste based on acidity preference.
- Kosher salt and fresh cracked pepper to taste – For seasoning. Taste frequently to adjust flavor levels.
For Serving
- 1 lbs Pasta (tagliatelle or pappardelle) – Acts as the vehicle for the ragù. Choose thicker pasta to hold the sauce well.
- Chopped parsley and grated Parmigiano Reggiano for garnish – Adds freshness and a savory finish. Essential for presentation; use fresh herbs.
With this delectable lineup of ingredients, you’re all set to create a Short Rib Ragù that’s nothing short of comfort food perfection!
Step‑by‑Step Instructions for Short Rib Ragu
Step 1: Sear the Short Ribs
Begin by generously seasoning the 2 lbs of beef short ribs with kosher salt. In a hot braiser or Dutch oven, add 2 tablespoons of light olive oil and sear the short ribs on all sides until they develop a rich, golden-brown crust—about 3-4 minutes per side. Once nicely browned, transfer the ribs to a plate and set them aside.
Step 2: Cook the Vegetables
In the same pot, add the finely diced onion, celery, and carrot along with the minced garlic. Sauté these aromatic vegetables over medium heat for about 3-4 minutes until they are softened and fragrant. This creates a flavorful base for your short rib ragù, helping to build a delicious depth of flavor.
Step 3: Incorporate Tomato Paste
Stir in 2 tablespoons of tomato paste, along with a sprinkle of kosher salt and freshly cracked pepper. Cook this mixture for an additional 2-3 minutes, letting the tomato paste caramelize slightly before it’s incorporated into the ragù. This step enhances the flavor profile by adding a rich, umami boost to the dish.
Step 4: Deglaze the Pot
Pour in 1 cup of red wine while scraping the bottom of the pot with a wooden spoon to release any browned bits stuck to the surface. This deglazing step is essential, as those flavorful bits are key to a savory short rib ragù. Allow the wine to reduce slightly, simmering for about 2 minutes until the alcohol aroma dissipates.
Step 5: Combine Ingredients
Return the seared short ribs to the pot. Pour in 1 cup of broth and add 1¾ cups of crushed tomatoes, along with the herb bundle and 2 bay leaves. Stir everything gently to combine, ensuring that all the ingredients are well-mixed, laying the foundation for your slow-cooked ragù.
Step 6: Simmer to Perfection
Cover the pot loosely with the lid and let your short rib ragù simmer on low heat for 2 to 2½ hours. You want the meat to become fork-tender, so check periodically, giving it a stir and adding more liquid if necessary to prevent drying out. The rich aromas will fill your kitchen as it cooks.
Step 7: Shred the Meat
Once the ribs are tender, remove the bay leaves and herb bundle from the pot. If using boneless ribs, now is the time to shred the meat with two forks, or remove the bones before shredding any remaining meat. This shredded short rib will beautifully blend into the sauce, enriching the overall texture.
Step 8: Final Seasoning and Serve
Taste the ragù and adjust the seasoning with additional kosher salt, pepper, and 2 tablespoons of sherry or red wine vinegar for brightness. Serve it over your choice of cooked pasta, like tagliatelle or pappardelle, and finish with chopped parsley and grated Parmigiano Reggiano for an elegant, comforting dish that’s a perfect complement to family meals.
Make Ahead Options
Short Rib Ragù is perfect for meal prep enthusiasts! You can prepare the entire ragù up to 24 hours in advance, allowing the flavors to meld beautifully. After cooking, simply let the ragù cool, then transfer it to an airtight container and refrigerate. To maintain its rich quality, avoid adding any fresh ingredients or cheese until you’re ready to serve. When it’s time to enjoy, reheat gently on the stovetop, adding a splash of broth if necessary to bring back its creamy consistency. Serve over your choice of pasta, and you’ll have a delicious, hearty meal ready to impress without any fuss!
Expert Tips for Short Rib Ragù
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Perfect Sear: Ensure to sear the ribs evenly to lock in flavor. Avoid overcrowding the pot, which can steam the meat instead of browning it.
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Thickness Check: If the sauce seems too runny, let it simmer longer uncovered. Be patient; a great short rib ragù requires time to thicken beautifully.
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Flavor Boost: Make your ragù a day ahead. The flavors deepen and harmonize overnight, giving you a richer, more delicious dish when reheated.
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Herb Bundle: Remember to tie your herbs together for easy removal. This way, you can extract their flavors without having to fish for them later.
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Pasta Pairing: Thicker pasta types like pappardelle or tagliatelle will hold up better against the hearty short rib ragù, making each bite satisfying.
What to Serve with Hearty Slow-Cooked Short Rib Ragù
Creating a full meal around this rich ragù brings comfort and joy to the table, inviting everyone to savor the moment.
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Creamy Polenta: This silky base offers a delightful contrast to the ragù’s richness, making every bite a creamy, hearty indulgence. Polenta absorbs the sauce beautifully, enhancing its flavors.
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Garlic Bread: Crunchy, buttery garlic bread not only complements the ragù but also makes wiping the plate at the end a joyous occasion! It adds an inviting, aromatic touch to your meal.
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Roasted Vegetables: A mix of seasonal roasted vegetables brings a pop of color and vibrant flavor to your plate. Their sweetness balances the savory ragù, creating a harmonious dining experience.
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Mixed Green Salad: A light salad with a tangy vinaigrette refreshes the palate amid the richness of the dish. Crisp greens and colorful veggies provide a welcome crunch.
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Chianti or Barolo Wine: A glass of these robust wines enhances the meal, echoing the deep flavors of the ragù while making for an excellent dining experience.
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Dark Chocolate Mousse: For dessert, a silky dark chocolate mousse is an elegant choice. Its richness complements the meal, offering a sweet finish that warms the heart.
Short Rib Ragù Variations
Feel free to play with this recipe and make it your own, bringing out the deliciousness in every bowl!
- Dairy-Free: Use a nut-based cheese or nutritional yeast instead of Parmesan for a creamy finish without the dairy.
- Gluten-Free: Swap regular pasta with quinoa, rice noodles, or even zucchini noodles for a gluten-free option.
- Level Up the Heat: Add a splash of hot sauce or red pepper flakes while simmering to add a gentle kick to each bite.
- Vegetable Boost: Incorporate mushrooms, bell peppers, or spinach for added nutrition and delightful texture, enhancing the ragù’s flavor complexity.
- Swap Proteins: For a lighter version, try using turkey or chicken thighs in place of beef short ribs, reducing cooking time slightly.
- Add a Sweet Touch: Stir in a tablespoon of brown sugar or balsamic vinegar during cooking to balance the acidity with a hint of sweetness.
- Unique Presentation: Layer the ragù within stuffed peppers or eggplants for a stunning centerpiece that impresses at any gathering.
- Ragù Hummus: Blend leftover ragù into a creamy hummus, creating a savory dip that pairs wonderfully with fresh veggies or pita bread.
Don’t forget, each of these variations can help you tailor this hearty dish to your family’s taste. For more about pasta and serving options, check out our variations for pasta types.
How to Store and Freeze Short Rib Ragù
Fridge: Store leftover short rib ragù in an airtight container for up to 4 days. Ensure it cools completely before sealing to preserve flavor and texture.
Freezer: You can freeze the ragù for up to 3 months. Portion it into freezer-safe containers or bags, leaving space for expansion.
Reheating: Thaw the frozen ragù overnight in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce thickens too much.
Make-Ahead Benefits: Prepare the short rib ragù a day in advance for enhanced flavors; it tastes even better after resting!
Short Rib Ragù Recipe FAQs
What kind of short ribs should I use?
For the best flavor and texture, I recommend using bone-in beef short ribs, as the bones contribute delicious richness to the ragù. However, if you prefer a more economical option, you can use boneless short ribs or even stewing beef cubes.
How long can I store leftover short rib ragù?
Leftover short rib ragù can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to let it cool completely before sealing to keep it fresh!
Can I freeze short rib ragù?
Absolutely! You can freeze the ragù for up to 3 months. To do this, portion the ragù into freezer-safe containers or bags, ensuring to leave some space for expansion as it freezes. Thaw overnight in the refrigerator before reheating.
What should I do if my ragù is too runny?
If you find your short rib ragù is too watery, continue to simmer it uncovered on low heat. This will allow excess moisture to evaporate and thicken the sauce. Patience is key here, and it can take around 15-30 minutes for the right consistency.
Any dietary considerations for serving short rib ragù?
When serving, keep in mind that short rib ragù contains meat and red wine, so it’s not suitable for vegetarians or those avoiding alcohol. For pets, it’s best not to share this dish, particularly because of the high salt and wine content.
Can I make this ragù in advance?
Definitely! Making the short rib ragù a day in advance can enhance the flavor as it sits and the ingredients meld together. Just reheat gently on the stove before serving, and enjoy the depth of flavor that develops overnight!
Savory Short Rib Ragu: Your Ultimate Comfort Food Delight
Ingredients
Equipment
Method
- Begin by generously seasoning the beef short ribs with kosher salt. In a hot braiser or Dutch oven, add light olive oil and sear the short ribs on all sides until they develop a rich, golden-brown crust—about 3-4 minutes per side. Once nicely browned, transfer the ribs to a plate and set them aside.
- In the same pot, add the finely diced onion, celery, and carrot along with the minced garlic. Sauté these aromatic vegetables over medium heat for about 3-4 minutes until they are softened and fragrant.
- Stir in tomato paste, along with a sprinkle of kosher salt and freshly cracked pepper. Cook for an additional 2-3 minutes, letting the tomato paste caramelize slightly before incorporating it into the ragù.
- Pour in red wine while scraping the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to reduce slightly, simmering for about 2 minutes until the alcohol aroma dissipates.
- Return the seared short ribs to the pot. Pour in broth and add crushed tomatoes, along with the herb bundle and bay leaves. Stir everything gently to combine.
- Cover the pot loosely with the lid and let your short rib ragù simmer on low heat for 2 to 2½ hours until the meat is fork-tender.
- Once the ribs are tender, remove the bay leaves and herb bundle from the pot. Shred the meat, or remove the bones before shredding any remaining meat.
- Taste the ragù and adjust the seasoning with additional kosher salt, pepper, and sherry or red wine vinegar for brightness. Serve it over your choice of cooked pasta, finishing with chopped parsley and grated Parmigiano Reggiano.
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