Short Rib Ragu

If you’re looking for a cozy dish that warms both the heart and the belly, then this Short Rib Ragu is just what you need! This recipe has a special place in my heart because it brings back memories of family gatherings, laughter, and lots of love around the dinner table. The slow-cooked short ribs become incredibly tender, soaking up all those rich flavors, making it perfect for busy weeknights or when you want to impress your friends at a dinner party. Trust me, once you try this ragu, it will quickly become one of your favorites too!

Why You’ll Love This Recipe

• Comforting and hearty: This Short Rib Ragu is the ultimate comfort food that will make your whole house smell amazing.
• Easy to prepare: Most of the cooking time is hands-off, so you can relax while it simmers away.
• Family-friendly: Everyone loves a big bowl of pasta topped with this delicious ragu—it’s sure to please even the pickiest eaters!
• Make-ahead convenience: It tastes even better the next day, making it ideal for meal prep or leftovers.
• Versatile: Serve it over pasta, polenta, or even mashed potatoes for a delightful twist!

Ingredients You’ll Need

To make this delightful Short Rib Ragu, gather these simple and wholesome ingredients. They come together beautifully to create a rich sauce that’s bursting with flavor!

For the Ragu

• 2 lbs Beef short ribs (De-boned, cut into 2 (5cm) cubes)
• 2 tbsp Light olive oil (or use vegetable or avocado oil)
• Kosher salt
• 1 cup White onion (Finely diced)
• ½ cup Celery (Finely diced)
• ½ cup Carrot (Finely diced)
• 4 Garlic cloves (Finely minced)
• 2 tbsp Tomato paste
• 1 cup Red apple vinegar
• 1 cup Broth (Beef or chicken)
• 1 ¾ cup Crushed tomatoes (14oz can)
• Herb Bundle (Rosemary, thyme, parsley stems)
• 2 Bay leaves
• 2 tbsp apple juice or red apple vinegar
• Kosher salt and fresh cracked pepper to taste

For Serving

• 1 lbs Pasta (Tagliatelle or pappardelle)
• Chopped parsley and grated Parmigiano Reggiano for garnish

Variations

This Short Rib Ragu is quite flexible! Here are some fun variations to try:

• Swap the protein: If you prefer something lighter, use beef chuck instead of short ribs for a leaner option.
• Add veggies: Toss in some mushrooms or bell peppers for extra nutrients and flavor.
• Spice it up: Add a pinch of red pepper flakes if you like a little heat in your sauce.
• Switch up the pasta: Try serving it over gnocchi or zucchini noodles for a gluten-free version.

How to Make Short Rib Ragu

Step 1: Season the Short Ribs

Begin by seasoning your beef short ribs generously with kosher salt on all sides. This step enhances the meat’s natural flavors and helps create that savory depth we all love.

Step 2: Sear the Meat

In a large braiser or Dutch oven over medium-high heat, add 2 tablespoons of light olive oil. Once hot, add the seasoned short ribs and sear them on all sides until nicely browned. Be sure not to overcrowd your pot — doing this in batches ensures they get that beautiful crust which adds flavor!

Step 3: Sauté the Veggies

After searing, remove the ribs and set them aside on a plate. In the same pot, throw in your finely diced onion, celery, carrot, and minced garlic. Sauté them on medium-high heat for about 3-4 minutes or until the onion starts to soften. This step builds a flavorful base for your ragu.

Step 4: Stir in Tomato Paste

Now it’s time to add 2 tablespoons of tomato paste along with some kosher salt and freshly cracked pepper. Sauté everything together for another 2-3 minutes. This not only deepens the flavor but also gives your sauce that beautiful rich color.

Step 5: Deglaze with Vinegar

Next up is deglazing! Pour in that lovely red apple vinegar and give everything a good scrape at the bottom of your pot. This will lift those tasty browned bits stuck to the pan and infuse even more flavor into your ragu.

Step 6: Return Ribs & Add Liquids

Carefully return those seared short ribs back to your pot now. Add in the broth and crushed tomatoes next – these ingredients will create that luscious sauce you’re dreaming of!

Step 7: Simmer Away

Add your herb bundle and bay leaves before bringing everything to a low simmer. Cover but leave the lid slightly ajar so steam can escape; this helps thicken your sauce as it cooks down. Let it simmer for about 2 to 2½ hours while you enjoy some downtime!

Step 8: Check for Tenderness

The short ribs are done when they are fork-tender — they should easily fall apart when prodded with a fork. If they aren’t tender after 2½ hours, just keep simmering until they reach that perfect texture.

Step 9: Shred & Adjust Seasoning

Once done cooking, remove those bay leaves and herb bundle from your pot before shredding any boneless ribs right there using tongs or forks. Taste your sauce at this point — feel free to adjust seasoning if needed!

Step 10: Serve It Up!

Finally! Serve your beautiful ragu over cooked pasta according to package instructions. Don’t forget to finish with some grated Parmigiano Reggiano and chopped parsley — it’s all about those finishing touches! Enjoy every comforting bite!

Pro Tips for Making Short Rib Ragu

Cooking is all about enjoying the process, and these tips will help ensure your short rib ragù turns out delicious every time!

• Choose Quality Meat: Using well-marbled beef short ribs enhances flavor and tenderness. Look for meat with good fat distribution for that melt-in-your-mouth texture.

• Don’t Rush the Searing: Taking your time to sear the short ribs properly adds depth of flavor to your dish. This caramelization creates a rich base that makes your ragù truly special.

• Adjust Liquid Levels: Keep an eye on your sauce as it simmers. If it starts to dry out, add a splash of broth or water. This ensures that the meat stays tender and juicy throughout the cooking process.

• Let It Rest: After cooking, allowing the ragù to rest for a few minutes before serving helps the flavors meld together beautifully, enhancing the overall taste of your meal.

• Make It Ahead: This dish actually gets better with time! Preparing it a day in advance allows the flavors to develop even more, making it perfect for entertaining or busy weeknights.

How to Serve Short Rib Ragu

Serving short rib ragù can be just as delightful as making it! With its rich flavors and hearty texture, this dish deserves some thoughtful presentation.

Garnishes

• Chopped Fresh Parsley: A sprinkle of chopped parsley adds a fresh pop of color and brightness to balance the richness of the sauce.
• Grated Parmigiano Reggiano: A dusting of this cheese not only complements the flavors but also adds a touch of creaminess that elevates each bite.
• Cracked Black Pepper: A light sprinkle enhances the flavor profile with a subtle heat and aroma that ties everything together beautifully.

Side Dishes

• Garlic Bread: Crispy on the outside and soft on the inside, garlic bread is perfect for soaking up any leftover sauce from your plate.
• Roasted Vegetables: Seasonal roasted vegetables like carrots or bell peppers provide a colorful and nutritious contrast that pairs wonderfully with the richness of your ragù.
• Creamy Polenta: Soft polenta serves as an excellent base for short rib ragù, adding a velvety texture that absorbs all those delicious flavors.
• Simple Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette offers a refreshing crunch that balances out the hearty nature of this dish.

With these serving suggestions and pro tips, you’re all set to create an unforgettable dining experience centered around this comforting short rib ragù! Enjoy every delicious bite!

Make Ahead and Storage

This Short Rib Ragu is not only a delightful dish to serve fresh but also an excellent option for meal prep. Making a big batch means you can enjoy this comforting meal throughout the week or save it for a special occasion.

Storing Leftovers

• Store any leftovers in an airtight container in the refrigerator.
• The ragu will keep well for about 3-4 days.
• To prevent sogginess, store pasta separately if you’ve already combined it with the sauce.

Freezing

• Allow the ragu to cool completely before freezing.
• Transfer it into freezer-safe containers or bags, removing as much air as possible.
• It can be frozen for up to 3 months. Just be sure to label your containers!

Reheating

• Thaw overnight in the refrigerator if frozen, or reheat directly from frozen on the stove over low heat.
• Add a splash of broth or water while reheating to maintain moisture.
• If microwaving, cover loosely and heat in short increments, stirring in between.

FAQs

Here are some common questions that might pop up while you prepare your Short Rib Ragu.

Can I use other cuts of beef for this Short Rib Ragu?

Absolutely! While short ribs provide rich flavor and tenderness, you can substitute with chuck roast or brisket. Just adjust cooking times accordingly until the meat is tender.

How can I make this Short Rib Ragu vegetarian?

To create a vegetarian version, use mushrooms like portobello or shiitake for depth of flavor. Opt for vegetable broth instead of meat-based options and skip the meat altogether.

What should I serve with Short Rib Ragu?

Short Rib Ragu pairs beautifully with hearty pasta like tagliatelle or pappardelle, but you can also serve it over polenta or creamy mashed potatoes for a comforting twist.

How do I know when the short ribs are done cooking?

The short ribs are ready when they are fork-tender and fall apart easily. This usually takes about 2 to 2.5 hours of simmering time, but don’t hesitate to cook longer if necessary!

Final Thoughts

This Short Rib Ragu is truly a dish that warms both the heart and the soul. Its rich flavors and tender meat make it perfect for family gatherings or cozy nights in. I hope you enjoy making and sharing this recipe as much as I do! Dive into this culinary adventure and savor every bite—happy cooking!