Short Rib Ragu Recipe for Comforting Meals

The aroma of slow-cooked short rib ragu wafts through the house like a warm hug on a chilly evening. Imagine savoring rich, tender beef melting in your mouth while the savory sauce dances around your taste buds and wraps you in pure contentment. It’s the kind of dish that can turn any ordinary day into an occasion worthy of celebration.

I remember the first time I made this dish—my friends gathered around the table as I triumphantly presented it. Their eyes widened with anticipation and joy as they inhaled the delicious scent. Little did they know that cooking it was almost as fun as devouring it!

I’ll never forget my brother’s face when he took his first bite—he looked like he’d just won the lottery!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Short Ribs: Look for well-marbled ribs; they become exceptionally tender when slow-cooked.
• Onions: Use yellow onions for their sweetness; they caramelize beautifully in the sauce.
• Garlic: Fresh garlic adds depth; opt for whole cloves rather than pre-minced for better flavor.
• Carrots: Choose firm carrots; they add natural sweetness and texture to balance the rich sauce.
• Celery: Fresh celery provides crunch and enhances the overall flavor profile of your ragu.
• Canned Tomatoes: Use crushed tomatoes for a smooth consistency; San Marzano tomatoes are ideal if available.
• Beef Broth: Opt for low-sodium broth; it allows you to control the seasoning better.
• Bay Leaves: These aromatic leaves infuse a herbal essence into your dish during cooking.
• Olive Oil: Extra virgin olive oil adds richness; don’t skimp on quality here!
• Salt and Pepper: Essential seasonings that enhance all the other flavors—don’t forget them!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Short Ribs: Season your short ribs generously with salt and pepper. In a heavy-bottomed pot, heat olive oil over medium-high heat until shimmering. Add ribs in batches, browning them on all sides until they’re beautifully caramelized.

Sauté the Vegetables: Remove ribs and set aside. In the same pot, toss in chopped onions, garlic cloves, carrots, and celery. Sauté until softened—about 5-7 minutes—until fragrant aromas fill your kitchen.

Add Tomatoes and Broth: Pour in crushed tomatoes along with beef broth. Stir well to combine all those delicious bits stuck at the bottom of your pot—the secret flavor bomb!

Simmer Away: Return the browned ribs back into your pot. Toss in bay leaves before bringing everything to a gentle boil. Reduce heat to low and cover with a lid; simmer for 2-3 hours until meat is fork-tender and falls apart easily.

Final Touches: Taste your ragu before serving—add more salt or freshly cracked pepper if needed! Once ready, remove bay leaves before ladling this hearty goodness over pasta or polenta.

Cooking short rib ragu isn’t just about preparing food; it’s about creating memories that linger long after dinner plates are cleared away!

Perfecting the Cooking Process

Start by searing the short ribs until golden brown, then deglaze the pot with broth, followed by adding aromatics. This sequence ensures maximum flavor development and creates a delicious base for your ragu.

Add Your Touch

Feel free to swap the beef for lamb or enhance with mushrooms or carrots for additional depth. A splash of balsamic vinegar can also add a delightful zing to your ragu, making it uniquely yours.

Storing & Reheating

Store leftover short rib ragu in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of broth if needed to restore moisture.

I vividly remember my first time cooking short rib ragu; I invited friends over, hoping for culinary applause. They left empty plates and full hearts, claiming it was their new favorite dish!

FAQ

What can I serve with short rib ragu?

Short rib ragu pairs beautifully with pasta, creamy polenta, or crusty bread for dipping.

Can I freeze short rib ragu?

Yes, you can freeze it in an airtight container for up to three months without losing flavor.

How do I know when my short ribs are done?

Short ribs are done when they are fork-tender and fall apart easily after long simmering.

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Short Rib Ragu

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A hearty, slow-cooked delight transforming tender beef and vegetables into a rich sauce, perfect for pasta or polenta.

• Total Time: 3 hours 20 minutes
• Yield: Serves 6

Ingredients

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• 2 lbs short ribs
• 1 large yellow onion, diced
• 4 cloves garlic, whole
• 2 medium carrots, diced
• 2 stalks celery, diced
• 28 oz can crushed tomatoes
• 2 cups low-sodium beef broth
• 2 bay leaves
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Season short ribs with salt and pepper. In a heavy pot, heat olive oil over medium-high heat. Brown the ribs on all sides; set aside.
2. In the same pot, sauté onions, garlic, carrots, and celery for 5-7 minutes until softened.
3. Add crushed tomatoes and beef broth. Stir to combine.
4. Return browned ribs to the pot with bay leaves. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 2-3 hours until fork-tender.
5. Taste and adjust seasoning if necessary. Serve over pasta or creamy polenta.

Notes

• Fresh herbs like basil or parsley can enhance flavor.
•  For variations, consider adding mushrooms or using lamb instead of beef.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 180 minutes
• Category: Main
• Method: Slow-cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 6g
• Sodium: 500mg
• Fat: 21g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 80mg