Beef Short Rib Ragu: Slow-Cooked Perfection (Print Version)
Rich beef short rib ragu, slow-cooked to tender perfection. This hearty sauce is ideal for pasta or polenta, bringing deep, savory flavors to your table.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 265 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ The Hearty Foundation
01 -
3 lbs bone-in beef short ribs
02 -
1/4 cup all-purpose flour
03 -
1 tbsp olive oil
→ Aromatic Depth
04 -
1 large yellow onion, diced
05 -
2 carrots, peeled and diced
06 -
2 celery stalks, diced
07 -
4 cloves garlic, minced
08 -
2 sprigs fresh rosemary
09 -
3 sprigs fresh thyme
10 -
1 bay leaf
→ Rich Tomato Embrace
11 -
1 (28 oz) can crushed tomatoes
12 -
1 cup dry red wine
13 -
2 cups beef broth
14 -
1 tbsp tomato paste
→ Finishing Flourish
15 -
Salt and freshly ground black pepper, to taste
16 -
1/4 cup fresh parsley, chopped, for garnish
17 -
1/2 cup grated Parmesan cheese, for serving
# Instructions:
01 -
Pat dry 3 lbs bone-in beef short ribs. Season generously with salt and freshly ground black pepper, then dredge in 1/4 cup all-purpose flour, shaking off excess. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear ribs until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
02 -
In the same pot, add 1 large yellow onion, 2 carrots, and 2 celery stalks. Cook over medium heat, stirring occasionally, until softened, about 8-10 minutes. Add 4 cloves minced garlic and cook for another minute until fragrant.
03 -
Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the pot. Stir in 1 tbsp tomato paste, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, and 1 bay leaf. Simmer for 2-3 minutes until the wine has reduced slightly. This builds the foundation for your Beef Short Rib Ragu: A Comforting Classic.
04 -
Return the seared short ribs to the pot. Add 1 (28 oz) can crushed tomatoes and 2 cups beef broth. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the meat is fork-tender and easily pulls from the bone.
05 -
Carefully remove the short ribs from the pot and place them on a cutting board. Discard the bones, rosemary, thyme, and bay leaf. Shred the tender meat using two forks. Return the shredded meat to the pot, stirring it into the rich sauce. Taste and adjust seasoning with salt and freshly ground black pepper.
06 -
Ladle the warm Beef Short Rib Ragu: A Comforting Classic over your favorite pasta, polenta, or mashed potatoes. Garnish generously with 1/4 cup fresh parsley and 1/2 cup grated Parmesan cheese. Enjoy this comforting classic immediately.
# Notes:
01 -
For a richer flavor, prepare the ragu a day ahead; the flavors deepen overnight.
02 -
Leftover ragu can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months.
03 -
If you don't have red wine, you can substitute with an equal amount of beef broth, adding a splash of red wine vinegar for acidity.
04 -
While delicious with pasta, this ragu is also fantastic served over creamy polenta, mashed potatoes, or even crusty bread for dipping.
# Tools You'll Need:
01 -
Large Dutch oven
02 -
Cutting board
03 -
Sharp knife
04 -
Measuring cups and spoons
05 -
Tongs
06 -
Wooden spoon or spatula
# Nutrition Facts (Per Serving):
Calories: 545 kcal
Total Fat: 32 g
Total Carbohydrate: 18 g
Protein: 46 g