As I stood over the simmering pot, the rich aroma of braised beef began to weave a cozy story throughout my kitchen. That's when it hit me—there's something undeniably magical about a homemade Short Rib Ragù, transforming simple ingredients into a dish that feels like a warm hug. With just a touch of olive oil, fresh vegetables, and a splash of red wine, you can whip up a labor-of-love meal that’s perfectly comforting and surprisingly straightforward. Not only does this recipe elevate your weeknight dinners with its robust flavor, but it also makes for a fantastic meal prep option, ensuring you'll have delicious leftovers waiting for you. Are you ready to indulge in some culinary magic and create your own bowl of this comforting ragù?
Why is Short Rib Ragù So Special?
Simplicity at its finest: With just a few steps, this dish allows you to embrace the art of slow cooking without overwhelming complexity.
Rich, decadent flavors: The fusion of seared short ribs with aromatic vegetables and red wine creates a sauce that’s bursting with depth.
Versatile servings: Whether over pasta, polenta, or even rustic bread, the possibilities to enjoy this ragù are endless!
Perfect for meal prep: You can make a big batch and savor the flavor that gets even better after a night in the fridge—ideal for busy weekdays.
Crowd-pleaser: It’s a dish meant to impress, perfect for family gatherings or cozy dinners with friends. You might also enjoy exploring more comforting recipes like One-Pot Pasta Dishes or Classic Italian Sauces.
Short Rib Ragù Ingredients
Unlock the secrets to a delicious Short Rib Ragù with these essential ingredients!
For the Meat
• Beef short ribs – You'll want them deboned and cut into 2-inch cubes for even cooking and flavor absorption.
For the Base
• Light olive oil – Enhances the overall flavor; feel free to substitute with vegetable or avocado oil if desired.
• Kosher salt – Essential for seasoning the meat perfectly; adjust to your taste.
• Fresh cracked black pepper – Adds a lovely kick; use to season throughout the cooking process.
For the Vegetables
• White onion – Finely diced, it brings out the natural sweetness when sautéed.
• Celery – Adds a wonderful crunch and depth; finely diced for even cooking.
• Carrot – Provides a touch of sweetness; also finely diced for balance.
• Garlic cloves – Minced to unleash their aromatic goodness in the sauce.
For the Flavor Builders
• Tomato paste – A crucial ingredient for that rich, umami flavor.
• Dry red wine – Choose a wine you enjoy; it adds complexity to the ragù.
• Beef or chicken broth – This adds moisture and enhances the sauce.
• Crushed tomatoes – A must for a luscious sauce; try to use a quality canned brand.
• Herb bundle – A mix of rosemary, thyme, and parsley stems to infuse a herbal aroma into the dish.
• Bay leaves – Adds layers of flavor; don’t forget to remove them before serving.
• Sherry or red wine vinegar – Brightens the dish; add to taste for a touch of acidity.
For the Pasta
• Pasta – Tagliatelle or pappardelle work beautifully to catch the saucy goodness.
For Garnish
• Fresh parsley – Chopped, it adds a vibrant pop of color and freshness on top.
• Parmigiano Reggiano – Grated, this nutty cheese is the perfect finishing touch to elevate your ragù.
With these ingredients, you're well on your way to creating a heartwarming Short Rib Ragù that will be cherished at your dinner table!
Step‑by‑Step Instructions for Short Rib Ragu
Step 1: Season the Short Ribs
Generously season 2 lbs of beef short ribs with kosher salt on all sides, ensuring each piece is well-coated. This step enhances the flavors, setting a solid foundation for your Short Rib Ragù. Allow the seasoned ribs to sit for a few minutes while you prepare your cooking equipment.
Step 2: Sear the Ribs
In a Dutch oven or braiser, heat 2 tablespoons of light olive oil over medium-high heat until shimmering. Add the short ribs in batches, searing them for 4–5 minutes on each side until deeply browned. This caramelization adds depth to your ragù. Transfer the seared ribs to a plate and set aside.
Step 3: Sauté the Vegetables
Remove excess grease, leaving about 2 tablespoons in the pot. Add 1 cup of finely diced onion, ½ cup of diced celery, ½ cup of diced carrot, and 4 minced garlic cloves. Sauté this aromatic mixture for 3–4 minutes, until the vegetables are softened and fragrant, creating a beautiful base for your sauce.
Step 4: Incorporate Tomato Paste
Stir in 2 tablespoons of tomato paste along with 1 teaspoon of salt and ½ teaspoon of black pepper. Cook for another 2–3 minutes, allowing the paste to caramelize slightly, which will enhance the flavors of your Short Rib Ragù and create a richer sauce.
Step 5: Deglaze the Pot
Pour in 1 cup of dry red wine, using a wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pot. This process deglazes the pan, enriching your ragù with robust flavors. Allow the wine to cook down for about 2–3 minutes until slightly reduced.
Step 6: Combine Short Ribs and Liquids
Return the seared short ribs to the pot. Add 1 cup of beef or chicken broth and 1¾ cups of crushed tomatoes. Stir gently to combine all the ingredients, ensuring the ribs are well submerged for thorough cooking and flavor melding.
Step 7: Add Herbs and Simmer
Introduce your herb bundle, which consists of rosemary, thyme, and parsley stems, along with 2 bay leaves. Cover the pot with the lid slightly ajar and reduce the heat to low. Let your Short Rib Ragù simmer for 2½ hours, stirring occasionally, until the meat is tender and falls apart easily.
Step 8: Shred the Ribs
After simmering, remove the herb bundle and bay leaves from the pot. Shred the short ribs directly in the sauce, discarding any bones if they are bone-in. This step creates a luscious texture for your ragù, allowing the meat to soak up all the rich flavors.
Step 9: Adjust the Seasoning
Stir in 2 tablespoons of sherry or red wine vinegar to brighten the flavors. Taste and adjust the seasoning with more salt and pepper if needed. If the sauce is too loose for your liking, simply simmer uncovered for an additional 15–30 minutes to thicken it further.
Step 10: Cook the Pasta
While the ragù is finishing up, cook 1 lb of pasta (tagliatelle or pappardelle) according to package instructions in salted water. Drain the pasta and combine with the Short Rib Ragù for a delightful, hearty meal that brings all the flavors together beautifully.
Step 11: Serve and Garnish
Serve the Short Rib Ragù elegantly over the cooked pasta, then garnish with freshly chopped parsley and a generous sprinkle of grated Parmigiano Reggiano. The bright colors and textures will make your dish inviting and delicious, ready to impress at the dinner table.
Make Ahead Options
Short Rib Ragù is a fantastic candidate for meal prep, allowing busy home cooks to enjoy delicious homemade flavors without the wait. You can prepare the entire ragù up to 3 days in advance; simply follow all the steps except for cooking the pasta. After simmering, allow the ragù to cool and then refrigerate it in an airtight container. This not only preserves the quality but enhances the flavors as they meld overnight. When you're ready to dine, gently reheat the ragù on the stove, adding a splash of broth to loosen it, while cooking your pasta fresh for a comforting meal that feels just as delicious as when it was first made!
Short Rib Ragu Variations
Feel free to let your creativity shine and elevate your Short Rib Ragù experience with these delicious alternatives!
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Dairy-Free: Use nutritional yeast instead of Parmigiano Reggiano for a nutty, cheesy flavor without the dairy.
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Spicy Kick: Add crushed red pepper flakes to the sautéing vegetables for a subtle heat that complements the richness beautifully.
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Vegetable-Loaded: Incorporate chopped mushrooms or bell peppers to enhance the ragù's texture and add another layer of flavor.
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Wine-Free: Replace red wine with a splash of balsamic vinegar and more broth for a non-alcoholic version that keeps the sauce lively.
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Slow Cooker Ease: After searing the meat, transfer everything to a slow cooker and let it simmer on low for 6-8 hours, developing flavors effortlessly.
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Extra Herbs: Toss in a handful of fresh basil or oregano just before serving for a vibrant, herbaceous finish.
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Crispy Topping: Broil breadcrumbs mixed with olive oil and herbs to sprinkle over your dish, creating delightful textural contrast.
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Alternative Pasta: Try polenta or zucchini noodles as a base instead of traditional pasta for gluten-free or low-carb options that still satisfy.
These variations can help you tailor the dish to your preferences and dietary needs while keeping the spirit of comfort and flavor alive. Enjoy exploring these options while savoring the heartwarming experience of your own homemade Short Rib Ragù!
Expert Tips for Short Rib Ragù
Choose Quality Meat: Opt for well-marbled beef short ribs, as the fat content enhances flavor and tenderness during slow cooking.
Don’t Rush the Sear: Ensure your cooking pot is hot enough before searing the short ribs; this caramelization adds depth to your Short Rib Ragù.
Mind the Seasoning: Adjust salt carefully throughout cooking; remember that the broth and cheese contribute saltiness as well.
Simmer Slowly: Patience is key! Allow the ragù to simmer gently for those 2½ hours for optimal tenderness and flavor—don’t skip this step.
Thicken with Care: If your sauce seems too loose, simmer uncovered to evaporate excess liquid without rushing the cooking process.
Perfect Pairing: Serve with wide pasta like pappardelle, which will catch all that savory ragù goodness, making each bite a delight!
How to Store and Freeze Short Rib Ragù
Fridge: Store your Short Rib Ragù in an airtight container for up to 4 days. The flavors continue to deepen when it’s left overnight, making leftovers even better!
Freezer: Cool the ragù completely before portioning into freezer-safe containers. It can be frozen for up to 3 months, ready for a cozy meal anytime!
Thawing: When you're ready to enjoy, thaw the frozen ragù in the refrigerator overnight for the best results.
Reheating: Reheat gently in a saucepan over low heat, adding a splash of broth or water if it thickens too much. Enjoy the warmth of your homemade comfort food!
What to Serve with Short Rib Ragù
As you savor your luscious Short Rib Ragù, imagine the delightful dishes that can complement this hearty meal.
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Creamy Polenta: Silky smooth polenta acts as a perfect base; its mild flavor enhances the richness of the ragù brilliantly. A sprinkle of Parmigiano Reggiano ties it all together.
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Garlic Bread: Crispy on the outside and soft within, garlic bread makes for a lovely side that’s great for scooping up the saucy bits from your bowl.
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Roasted Vegetables: A medley of roasted carrots, Brussels sprouts, and zucchini adds a beautiful color contrast while incorporating healthy, fresh flavors. Their slight sweetness balances the savory depth of the ragù.
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Caesar Salad: A crisp Caesar salad offers a refreshing crunch to cut through the richness of the dish. The tangy dressing and crunchy croutons create a perfect palate cleanser.
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Sangiovese Wine: Enhance your dining experience with a glass of Sangiovese, a medium-bodied red wine that beautifully complements the flavors of the ragù while elevating the overall meal.
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Buttery Mashed Potatoes: Creamy mashed potatoes are a classic side, offering comfort and a luxurious texture that perfectly melds with the ragù. The buttery taste enriches each mouthful.
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Tiramisu: End your meal on a sweet note with a classic tiramisu. The coffee flavor and velvety mascarpone provide a delightful contrast after the hearty main dish.
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Steamed Asparagus: Lightly steamed asparagus can add a fresh, bright element. The green vegetables provide a crisp texture against the rich ragù, making each bite delightful.
These pairings bring not just balance, but also a touch of warmth to your dining table, ensuring that your Short Rib Ragù becomes the star of a beautifully crafted meal.
Short Rib Ragù Recipe FAQs
How do I choose the right beef short ribs?
Absolutely! When selecting beef short ribs, look for well-marbled pieces with a nice layer of fat. This fat renders down during cooking, adding flavor and tenderness to your Short Rib Ragù. Avoid any that have a lot of dark spots or are overly dry.
How should I store leftover Short Rib Ragù?
For sure! Store your Short Rib Ragù in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making the leftovers even more delicious! Just make sure to allow it to cool completely before sealing it up.
Can I freeze Short Rib Ragù, and how?
Absolutely! To freeze, let the ragù cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. When you're ready to enjoy, thaw it overnight in the refrigerator, and reheat gently on the stove with a splash of broth or water to keep it nice and saucy.
What if my ragù sauce is too loose?
There’s no need to worry! If the sauce seems loose, simply uncover the pot and allow it to simmer on low heat for an additional 15–30 minutes. This will give excess liquid time to evaporate and help thicken up your ragù to that perfect consistency.
Are there any dietary considerations for this recipe?
Very! This Short Rib Ragù contains beef and may not be suitable for those with beef allergies or following a vegetarian diet. If you have pets, make sure they don’t get into any leftovers, as garlic can be harmful to dogs. Always check ingredients if allergies are a concern!
Savory Short Rib Ragu: A Comforting Homemade Delight
Equipment
- Dutch oven or braiser
Ingredients
For the Meat
- 2 lbs beef short ribs deboned and cut into 2-inch cubes
For the Base
- 2 tablespoon light olive oil or substitute with vegetable or avocado oil
- to taste teaspoon kosher salt
- to taste teaspoon fresh cracked black pepper
For the Vegetables
- 1 cup white onion finely diced
- 0.5 cup celery finely diced
- 0.5 cup carrot finely diced
- 4 cloves garlic minced
For the Flavor Builders
- 2 tablespoon tomato paste
- 1 cup dry red wine choose a wine you enjoy
- 1 cup beef or chicken broth
- 1.75 cups crushed tomatoes use a quality canned brand
- 1 bundle herb bundle mix of rosemary, thyme, and parsley stems
- 2 leaves bay leaves
- 2 tablespoon sherry or red wine vinegar add to taste
For the Pasta
- 1 lbs pasta tagliatelle or pappardelle
For Garnish
- 0.25 cup fresh parsley chopped
- 0.5 cup Parmigiano Reggiano grated
Instructions
Step-by-Step Instructions for Short Rib Ragu
- Generously season the short ribs with kosher salt on all sides.
- In a Dutch oven, heat olive oil over medium-high heat. Sear the short ribs for 4-5 minutes on each side.
- Remove excess grease, leaving some oil, and sauté the onion, celery, carrot, and garlic for 3-4 minutes.
- Stir in tomato paste, salt, and pepper. Cook for 2-3 minutes to enhance flavors.
- Pour in red wine and deglaze the pot, scraping up browned bits. Cook for 2-3 minutes.
- Return short ribs to the pot, add broth and crushed tomatoes, and stir to combine.
- Add herb bundle and bay leaves. Simmer for 2.5 hours until meat is tender.
- Remove herb bundle and shred short ribs in the sauce.
- Add vinegar, taste, and adjust seasoning.
- Cook the pasta according to package instructions. Combine with the ragù.
- Serve over pasta and garnish with parsley and Parmigiano Reggiano.
