Short Rib Ragu

Introduction

Indulge in the rich, comforting flavors of this hearty Short Rib Ragu. Tender pieces of beef short ribs are simmered to perfection, enveloped in a luscious sauce that’s bursting with robust flavors. This dish is not just a meal, but a warm embrace on a chilly evening, making it perfect for gatherings or cozy family dinners. Serve it over your favorite pasta and watch as it transforms your dinner into a memorable feast.

Ingredients

  • 2 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 cup red wine
  • 1 can (14 ounces) crushed tomatoes
  • 2 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Pasta of your choice (for serving)

Prep Time, Cook Time, Total Time, Yield

  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 4 servings

Directions and Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat until shimmering.
  2. Season the short ribs generously with salt and pepper. Brown the ribs on all sides for about 8-10 minutes, creating a beautiful crust. Once golden, remove them from the pot and set aside.
  3. In the same pot, add the diced onions, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
  4. Add the minced garlic and cook for an additional minute, allowing the aroma to fill your kitchen.
  5. Pour in the red wine, scraping the bottom of the pot to release all those flavorful browned bits. Bring to a boil and reduce the wine by half, which will deepen the flavor.
  6. Return the browned short ribs to the pot and stir in the crushed tomatoes, beef broth, bay leaves, and dried thyme.
  7. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Let it cook for 2-3 hours, or until the meat is incredibly tender and falling off the bone.
  8. Carefully remove the short ribs from the pot. Shred the meat using two forks, discarding the bones and excess fat.
  9. Return the shredded meat to the pot, stirring well to combine. Taste and adjust the seasoning with more salt and pepper if desired.
  10. Serve the rich ragu over cooked pasta, garnishing with freshly chopped parsley for a pop of color and flavor.

Notes or Tips

For an extra layer of flavor, consider adding a splash of balsamic vinegar or a teaspoon of sugar to balance the acidity of the tomatoes. This dish also pairs beautifully with a side of garlic bread to scoop up the delicious sauce!

Cooking Techniques

This recipe utilizes the technique of braising, where the short ribs are slowly cooked in liquid, allowing them to become so tender that they practically melt in your mouth. Searing the meat first helps develop a deep, savory flavor, while the subsequent simmering allows the ingredients to meld beautifully.

FAQ

Can I use another type of meat?
No worries if you don’t have short ribs on hand! Chuck roast or brisket would also work well and yield a similarly delicious result.

How can I store leftovers?
Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes wonderfully, so feel free to make a big batch ahead of time!

Conclusion

This Short Rib Ragu is more than just a recipe; it’s an invitation to gather around the table with loved ones. The hearty, comforting flavors will make any meal feel special, and the delightful aromas wafting from your kitchen will surely create a cozy ambiance. Enjoy your culinary adventure and savor every delicious bite!

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