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Short Rib Ragu

Short Rib Ragu
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Indulge in the warmth of this Short Rib Ragu, a comforting dish that brings family and friends together around the dinner table. Perfect for busy weeknights or special gatherings, this slow-cooked beef ragu boasts tender meat infused with rich flavors, making it an instant favorite. Served over your choice of pasta or creamy polenta, each bite is a delightful blend of savory goodness that will have everyone asking for seconds. Experience the joy of cooking and savor the love that goes into this hearty meal!

Ingredients

Scale
  • 2 lbs beef short ribs (de-boned, cut into 2" cubes)
  • 2 tbsp light olive oil
  • 1 cup white onion (finely diced)
  • ½ cup celery (finely diced)
  • ½ cup carrot (finely diced)
  • 4 garlic cloves (minced)
  • 2 tbsp tomato paste
  • 1 cup red apple vinegar
  • 1 cup broth (beef or chicken)
  • 1¾ cup crushed tomatoes
  • Herb bundle (rosemary, thyme, parsley stems)
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

  1. Season beef short ribs with salt on all sides.
  2. In a large braiser or Dutch oven, heat olive oil over medium-high heat. Sear short ribs until browned on all sides, then remove from pot.
  3. Sauté onion, celery, carrot, and garlic in the same pot for about 3-4 minutes until softened.
  4. Stir in tomato paste and season with salt and pepper; cook for another 2-3 minutes.
  5. Deglaze the pot with red apple vinegar, scraping up brown bits.
  6. Return short ribs to the pot; add broth and crushed tomatoes.
  7. Add herb bundle and bay leaves; bring to a simmer. Cover slightly ajar and simmer for 2 to 2½ hours until meat is fork-tender.
  8. Remove bay leaves and herb bundle; shred meat as needed before serving.

Nutrition

Find it online: https://simplebakingtips.com/short-rib-ragu/