Short Rib Ragu

If you’re looking for a cozy, hearty dish that brings warmth to any gathering, you’ve stumbled upon the perfect recipe: Short Rib Ragu! There’s something so comforting about the rich aroma of slow-cooked beef simmering on the stove. This dish is not just a meal; it’s an experience. Imagine serving this delightful ragu over a bed of tagliatelle or creamy polenta, creating a feast that feels both special and homey.

This beloved recipe has become a staple in my kitchen for busy weeknights or family gatherings. It’s easy to prepare, and while it takes some time to cook, most of that is hands-off. The result? A tender and flavorful sauce that will have everyone asking for seconds!

Why You’ll Love This Recipe

• Simple preparation: With straightforward steps, you’ll find making this ragu enjoyable and stress-free.
• Family-friendly appeal: It’s a dish that kids and adults alike will devour, making it perfect for family dinners.
• Make-ahead convenience: Cook it in advance and let the flavors deepen overnight—just reheat before serving!
• Deliciously rich flavor: The combination of tender beef and aromatic vegetables creates a symphony of taste in every bite.

Ingredients You’ll Need

These are simple, wholesome ingredients that come together beautifully to create your Short Rib Ragu. Let’s gather what you need for this delicious comfort food!

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

Variations

One of the best parts about cooking is making recipes your own! Here are some fun variations to try with your Short Rib Ragu:

• Swap the protein: Feel free to use lamb shanks or beef chuck as alternatives for a different flavor profile.
• Add more veggies: Toss in some mushrooms or bell peppers during the sautéing step for added nutrition and taste.
• Spice it up: Add a pinch of red pepper flakes if you like a little heat in your ragu.
• Change the pasta: Experiment with different types of pasta like rigatoni or even zucchini noodles for a lighter option.

How to Make Short Rib Ragu

Step 1: Season the Ribs

Begin by seasoning the short ribs generously with kosher salt on all sides. This step ensures that your meat is flavorful from the inside out.

Step 2: Sear the Short Ribs

In a large braiser or Dutch oven over medium-high heat, add your light olive oil. When it’s hot, place the short ribs in without crowding them—this allows them to sear beautifully. Once browned on all sides, remove them from the pot and set aside. If there’s too much grease left behind, feel free to remove some but keep about two tablespoons for added flavor.

Step 3: Sauté Your Veggies

To the same pot, add your finely diced onion, celery, carrot, and minced garlic. Sauté these aromatic vegetables on medium-high heat until the onion softens—around three to four minutes. This step builds layers of flavor that will enhance your ragu.

Step 4: Add Tomato Paste

Next, stir in the tomato paste along with one teaspoon of kosher salt and half a teaspoon of fresh cracked pepper. Sauté everything together for another two to three minutes until fragrant; this will help deepen the tomato flavor.

Step 5: Deglaze

Now it’s time to deglaze! Pour in the red apple vinegar while scraping up those tasty browned bits stuck at the bottom of the pot. This adds richness to your sauce.

Step 6: Combine Ingredients

Return those seared short ribs back into the pot along with broth and crushed tomatoes. The combination of these ingredients creates a hearty base for your ragu.

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 concentrate flavors as it cooks gently for two to two-and-a-half hours.

Step 8: Check Tenderness

Your ribs are ready when they’re fork-tender and easily fall apart. If they aren’t quite there after two-and-a-half hours, don’t worry! Just let them simmer for another thirty minutes until perfect.

Step 9: Shred Meat

Remove bay leaves and herb bundle from the pot before shredding boneless ribs directly in using tongs or forks. If you used bone-in ribs, carefully pull out bones first before shredding up that delicious meat.

Step 10: Taste Test

Now comes my favorite part—taste testing! Adjust seasoning as needed with more vinegar if desired. If your sauce seems too runny, allow it to simmer longer until thickened.

Step 11: Serve

Finally, serve your beautiful Short Rib Ragu over your pasta of choice! Don’t forget plenty of chopped parsley and grated Parmigiano Reggiano sprinkled on top for that finishing touch!

Enjoy this cozy dish that’s sure to warm hearts around your table!

Pro Tips for Making Short Rib Ragu

Creating the perfect short rib ragu is easy with a few helpful tips! These simple suggestions will ensure your dish turns out flavorful and satisfying every time.

• Use High-Quality Meat: Selecting well-marbled beef short ribs will enhance the flavor and tenderness of your ragu, making each bite melt in your mouth.

• Don’t Rush the Searing: Taking the time to sear the short ribs properly develops a deep, rich flavor through caramelization, which adds complexity to your sauce.

• Adjust Liquid Levels: Keep an eye on the moisture levels while cooking. If it looks too dry, add a splash of broth or water to keep everything juicy and prevent burning.

• Let It Rest: After cooking, allow the ragu to rest for a few minutes before serving. This time helps meld the flavors together beautifully.

• Taste and Adjust Seasoning: Always taste your sauce before serving. A little extra vinegar or seasoning can make a big difference in balancing flavors.

How to Serve Short Rib Ragu

Serving your short rib ragu can be just as exciting as preparing it! Here are some delightful ways to present this hearty dish that will impress your family and friends.

Garnishes

• Chopped Fresh Herbs: A sprinkle of fresh parsley or basil adds a vibrant pop of color and freshness that brightens up the rich flavors of the ragu.
• Grated Cheese: Finely grated Parmigiano Reggiano complements the dish perfectly, adding a salty finish that enhances every bite.

Side Dishes

• Garlic Bread: Perfect for soaking up any leftover sauce, garlic bread is a classic side that pairs beautifully with pasta dishes.
• Mixed Green Salad: A light salad with mixed greens, cherry tomatoes, and a balsamic vinaigrette offers a refreshing contrast to the rich ragu.
• Roasted Vegetables: Seasonal roasted vegetables like carrots, zucchini, and bell peppers add color and balance out the meal with their natural sweetness.
• Creamy Polenta: For those looking for an alternative to pasta, creamy polenta is an excellent choice that provides a comforting base for this luscious ragu.

With these tips and serving ideas, you’re ready to create a short rib ragu that’s not only delicious but also beautifully presented. Enjoy every comforting bite!

Make Ahead and Storage

This Short Rib Ragu is a fantastic option for meal prep! It not only tastes better the next day, but it also makes busy weeknight dinners a breeze. Here’s how to store it properly:

Storing Leftovers

• Allow the ragu to cool completely before storing.
• Transfer to an airtight container and refrigerate for up to 3 days.
• If you have a larger batch, consider dividing it into smaller portions for easy access.

Freezing

• Freeze the ragu in airtight freezer-safe containers or heavy-duty freezer bags.
• Label with the date and freeze for up to 3 months.
• For best results, thaw in the refrigerator overnight before reheating.

Reheating

• For stovetop reheating, place ragu in a saucepan over medium heat until warmed through, adding a splash of broth if necessary.
• Microwave in a covered dish, stirring occasionally until hot.
• Ensure that the internal temperature reaches at least 165°F (75°C) before serving.

FAQs

Here are some common questions you might have about making this delicious Short Rib Ragu:

Can I use other types of meat for Short Rib Ragu?

Absolutely! While short ribs give this dish its rich flavor and tenderness, you can also experiment with beef chuck or even turkey if you prefer a lighter option.

How do I know when my Short Rib Ragu is done?

The ragu is ready when the short ribs are fork-tender and easily shred apart. This typically takes about 2 to 2.5 hours of simmering, but feel free to continue cooking if they need more time.

What can I serve with Short Rib Ragu?

Short Rib Ragu pairs beautifully with hearty pasta like tagliatelle or pappardelle, but it’s also delightful served over creamy polenta or mashed potatoes for a cozy meal.

Can I make Short Rib Ragu without tomato paste?

While tomato paste adds depth to the flavors, you can omit it if desired. Just be sure to adjust your seasoning accordingly for balance.

Final Thoughts

I hope you enjoy making this comforting Short Rib Ragu as much as I do! Its rich flavors and tender meat will surely bring warmth to your table and create lasting memories. Don’t hesitate to invite friends or family over—this dish is perfect for sharing! Happy cooking!