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Short Rib Ragu

Short Rib Ragu
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Indulge in the comforting flavors of Short Rib Ragu, a dish that transforms tender beef into a rich, savory sauce perfect for pasta nights or gatherings. Slow-cooked to perfection, this ragu features aromatic vegetables and a delightful balance of spices, creating a meal that’s both satisfying and unforgettable. Serve it over tagliatelle or creamy polenta for a heartwarming experience that will have everyone asking for seconds. Whether it’s a busy weeknight or a special family dinner, this recipe is sure to impress and bring warmth to your table.

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 cups crushed tomatoes
  • Herb bundle (rosemary, thyme, parsley stems)
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 lb pasta (tagliatelle or pappardelle)

Instructions

  1. Season the short ribs with kosher salt on all sides.
  2. Heat light olive oil in a large braiser over medium-high heat. Sear short ribs until browned on all sides, then set aside.
  3. In the same pot, sauté onion, celery, carrot, and garlic until the onion softens.
  4. Stir in tomato paste with salt and pepper; sauté for an additional few minutes.
  5. Deglaze the pot with red apple vinegar, scraping up any browned bits.
  6. Return short ribs to the pot along with broth and crushed tomatoes; add herb bundle and bay leaves.
  7. Bring to a simmer; cover partially for about 2 to 2½ hours until tender.
  8. Shred the meat once cooked and adjust seasoning as necessary before serving over pasta.

Nutrition

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