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Short Rib Ragu

Savory Short Rib Ragu: Ultimate Comfort for Cozy Nights

Enjoy the rich flavors of Short Rib Ragu, a comforting dish ideal for cozy nights with loved ones.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 2 pounds Beef Short Ribs consider using de-boned for easier handling
  • 2 tablespoons Light Olive Oil or substitute with vegetable or avocado oil
  • 1 tablespoon Kosher Salt for seasoning
  • 1 medium White Onion finely chopped for the sauce
  • 1 stalk Celery finely chopped
  • 1 medium Carrot diced, fresh
  • 4 cloves Garlic minced
  • 1 tablespoon Tomato Paste sauté to deepen richness
  • 1 cup Red Wine a wine you’d enjoy drinking
  • 2 cups Broth beef or chicken
  • 28 ounces Crushed Tomatoes use quality canned options
  • 1 bunch Herb Bundle includes rosemary, thyme, and parsley
  • 2 leaves Bay Leaves remove before serving
  • 1 tablespoon Sherry or Red Wine Vinegar adjust to taste
  • 12 ounces Pasta Tagliatelle or Pappardelle
  • 1/4 cup Chopped Parsley for garnish
  • 1/2 cup Grated Parmigiano Reggiano for serving

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Season the beef short ribs with kosher salt, ensuring they are coated on all sides. Let them sit for 10 minutes.
  2. In a Dutch oven, heat two tablespoons of olive oil. Sear the short ribs for 4-5 minutes on each side until golden brown. Transfer to a plate.
  3. Add chopped onion, celery, and carrot to the pot. Sauté for 3-4 minutes until softened and fragrant.
  4. Stir in the tomato paste and sauté for an additional 2-3 minutes until it deepens in color.
  5. Deglaze the pot with the red wine, scraping up brown bits for 2 minutes.
  6. Return the ribs to the pot, add broth, crushed tomatoes, the herb bundle, and bay leaves. Stir well.
  7. Cover the pot slightly ajar, reduce heat to low, and simmer for 2 to 2.5 hours until the ribs are fork-tender.
  8. After cooking, discard the herb bundle and bay leaves. Shred the beef in the pot and adjust flavors with vinegar. Serve over pasta garnished with parsley and cheese.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 20IUVitamin C: 6mgCalcium: 100mgIron: 5mg

Notes

Ideal to prepare a day in advance for enhanced flavor. Store leftovers properly to maintain texture.

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