There’s something incredibly soothing about the aroma of slow-cooked short rib ragu wafting through my kitchen. On those chilly evenings when the sun sets early, I find myself craving a dish that wraps me in warmth and comfort; this ragu does just that. The tender, melt-in-your-mouth beef, infused with the rich flavors of red wine and fragrant herbs, creates a symphony of taste that feels like a cozy hug on a plate.
I stumbled upon this gem during a weekend cooking spree, eager to elevate our family dinner from the usual pasta night. Little did I know that this recipe would not only satisfy our hunger but also turn into a cherished tradition in our home. Piled high over freshly cooked pasta or creamy polenta, this ragu is perfect for impressing guests or simply enjoying a hearty meal with loved ones. So, roll up your sleeves and join me on this comforting culinary journey—you’ll be glad you did!
Why is Short Rib Ragu a must-try?
Comforting warmth: With its rich, savory sauce, this ragu envelops you in coziness, perfect for those chilly nights.
Melt-in-your-mouth texture: The slow-cooked beef practically falls apart, ensuring a delightful dining experience.
Versatile serving options: Serve it over pasta, creamy polenta, or use it as a decadent filling for ravioli.
Easily made ahead: The flavors only deepen overnight, making it a time-saver for busy weeknights or entertaining.
Crowd-pleaser: Whether it’s a family dinner or a gathering with friends, this dish is sure to impress and satisfy!
Short Rib Ragu Ingredients
For the Ragu
• Beef short ribs – The star of the dish, offering rich flavor and tenderness; consider stewing beef as a budget-friendly substitute.
• Light olive oil – Ideal for searing the ribs and building flavor; vegetable or avocado oil can be used if preferred.
• Kosher salt – Elevates the ragu’s taste; remember to adjust based on personal preference.
• White onion – Brings sweetness and depth to the sauce.
• Celery – Adds aromatic flavor and crunch that balances the richness of the beef.
• Carrot – Contributes natural sweetness to the ragu.
• Garlic cloves – Infuses the ragu with that irresistible savory essence.
• Tomato paste – Enhances the flavor complexity of the sauce.
• Red wine – Essential for deglazing and rich flavor; a quality wine enhances the overall taste of the Short Rib Ragu.
• Broth (beef or chicken) – Provides moisture and depth; choose low-sodium if salt is a concern.
• Crushed tomatoes – Forms the sauce’s base, adding body and flavor.
• Herb bundle (rosemary, thyme, parsley stems) – Infuses the ragu with a fragrant touch.
• Bay leaves – Adds subtle complexity to the flavor profile.
• Sherry or red wine vinegar – Brightens the dish and balances the overall richness.
• Pasta (Tagliatelle or Pappardelle) – Serves as a hearty base; feel free to try other shapes like orecchiette or rigatoni for fun.
• Chopped parsley – Adds a fresh garnish, enhancing presentation.
• Grated Parmigiano Reggiano – Complements the ragu beautifully, adding richness and nutty flavor.
How to Make Short Rib Ragu
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Season short ribs with kosher salt, ensuring they’re well-coated. This enhances their flavor and prepares them for browning.
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Heat a large braiser or Dutch oven over medium-high heat, adding light olive oil. Once hot, sear the short ribs until they’re beautifully browned on all sides, about 4-5 minutes per side. Remove and set aside.
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Sauté diced white onion, celery, carrot, and minced garlic in the same pot for 3-4 minutes, stirring until they soften and become fragrant.
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Stir in tomato paste, 1 teaspoon of salt, and ½ teaspoon of pepper; cook for an additional 2-3 minutes until the mixture darkens slightly, building flavor.
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Deglaze the pot with red wine, scraping up all the lovely browned bits at the bottom. This adds depth to the ragu, enhancing its flavor profile.
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Return the short ribs to the pot, then add broth, crushed tomatoes, herb bundle, and bay leaves. Stir well to combine all the ingredients.
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Simmer over low heat, cover slightly ajar, and cook for 2 to 2 ½ hours until the ribs are fork-tender. The sauce will thicken beautifully during this time.
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Remove bay leaves from the pot, and if using boneless ribs, shred the meat; for bone-in, simply pull the bones out.
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Adjust seasoning to taste, adding vinegar if necessary and simmer for a few more minutes if the sauce is too runny.
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Serve the ragu over your choice of cooked pasta, garnishing with chopped parsley and freshly grated Parmigiano Reggiano for that perfect finishing touch.
Optional: Pair with a glass of red wine for a delightful meal!
Exact quantities are listed in the recipe card below.
What to Serve with Short Rib Ragu?
Elevate your dining experience with delightful sides that complement every rich bite of this hearty dish.
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Creamy Polenta: The smooth, buttery texture of polenta soaks up the savory ragu, creating a perfect balance of flavors. It’s a comforting alternative to pasta and adds an enticing creaminess to each mouthful.
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Garlic Bread: Crispy, buttery garlic bread serves as the ideal vessel for sopping up the robust sauce. Its crunchy texture and garlic aroma enhance the whole dining experience, transforming each bite into a moment of pure delight.
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Roasted Seasonal Vegetables: A medley of vibrant vegetables provides a fresh, earthy contrast to the richness of the ragu. Roasting brings out their natural sweetness, making it a colorful and healthy addition to your table.
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Simple Arugula Salad: A crisp, peppery arugula salad dressed with lemon vinaigrette adds a refreshing brightness that cuts through the ragu’s richness. It’s a light accompaniment that balances the meal beautifully.
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Mashed Potatoes: Fluffy, buttery mashed potatoes are a classic comfort food that works wonderfully with short rib ragu. Their creamy texture makes every bite feel indulgent and satisfying.
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Red Wine: A glass of robust red wine, such as a Chianti or Cabernet Sauvignon, enhances the flavors of the ragu while adding a touch of elegance to your meal. Its tannins harmonize gracefully with the richness of the dish.
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Parmesan Crisps: These crunchy, cheesy bites make for a delightful appetizer or garnish. The savory flavor and satisfying crunch complement the softness of the ragu beautifully, adding a unique texture contrast.
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Tiramisu: For dessert, consider the classic Italian treat, tiramisu. Its creamy, coffee-flavored layers provide a sweet finish that pairs wonderfully with the hearty main course. Each spoonful is a little slice of heaven!
Expert Tips for Short Rib Ragu
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Sear Properly: Ensure the ribs are not overcrowded while searing. This allows you to achieve a good crust and maximizes flavor.
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Monitor Sauce Consistency: Check the sauce periodically, adding broth if it starts to dry out. A well-hydrated sauce is key to a delicious Short Rib Ragu.
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Make Ahead: Consider preparing the ragu a day in advance. It improves in flavor and makes your mealtime stress-free, perfect for entertaining.
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Store Everything Right: Leftovers can be refrigerated for up to four days or frozen for up to three months. Reheating well enhances those comforting flavors.
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Adjust to Taste: Always taste and adjust the seasoning towards the end of cooking. Every palate is different, and this ensures your ragu is just right!
Short Rib Ragu Variations
Customize your short rib ragu experience with these delightful twists that will tantalize your taste buds!
- Pork Alternative: Swap beef short ribs for pork short ribs to enjoy a different flavor profile that’s equally rich and satisfying.
- Vegetarian Delight: Use mushrooms or jackfruit instead of meat for a hearty, plant-based version that still feels indulgent.
- Pasta Experimentation: Change up the pasta shape! Try orecchiette or rigatoni for a delightful twist and added texture.
- Spicy Kick: Add crushed red pepper flakes to the sauce for an enticing heat that warms you from the inside out.
- Herb Swap: Experiment with different herbs like basil or oregano to give your ragu a unique flair, depending on your personal preference.
- Flavor Boost: Incorporate a tablespoon of espresso or chocolate for added depth and a hint of complexity in the sauce.
- Wine Variation: Use white wine for a lighter sauce that still packs a punch; it pairs beautifully with the other ingredients.
- Ravioli Twist: Use the ragu as a decadent filling for ravioli; it’s a fun way to serve a comforting dish in a new form!
Let your creativity flow, and make this dish your own!
How to Store and Freeze Short Rib Ragu
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Fridge: Store leftover short rib ragu in an airtight container for up to 4 days. The flavors will deepen, making it even more delicious when reheated.
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Freezer: For long-term storage, freeze the cooled ragu in a sturdy freezer-safe container for up to 3 months. Be sure to leave some space for expansion as it freezes.
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Reheating: Thaw frozen ragu in the refrigerator overnight. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to restore its consistency.
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Avoiding Separation: When reheating, stir frequently to combine any separated sauce and maintain the rich, comforting texture of your short rib ragu.
Make Ahead Options
These Short Rib Ragu are a fantastic choice for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the entire ragu up to 24 hours in advance; simply make the recipe as instructed and allow it to cool completely before refrigerating in an airtight container. This allows the flavors to deepen overnight, resulting in an even richer dish. When you’re ready to serve, gently reheat the ragu on the stovetop until warmed through, adding a bit of broth if needed to maintain the perfect consistency. Don’t forget to garnish with fresh parsley and Parmigiano Reggiano just before serving—incredibly satisfying meals are just a step away!
Short Rib Ragu Recipe FAQs
How do I choose the right short ribs?
Absolutely! When selecting beef short ribs, look for meaty cuts with a good amount of marbling. The fat content is crucial for flavor and tenderness. You should avoid ribs that have dark spots or excessive bone, as they can be tough and less flavorful.
What is the best way to store leftover short rib ragu?
You can store leftover short rib ragu in an airtight container in the fridge for up to 4 days. If you want to prepare it in advance, I often recommend making it the day before, as the flavors really deepen and improve when allowed to rest overnight!
Can I freeze the ragu for later use?
Yes! The short rib ragu can be frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Be sure to leave some space at the top of the container for expansion. When ready to enjoy, simply thaw it overnight in the fridge or reheat it from frozen on the stove over low heat.
What should I do if the ragu sauce is too runny?
If you find your ragu sauce is too runny, don’t worry! You can remedy this easily. Simmer it uncovered for about 10-15 minutes on low heat, stirring occasionally. This allows excess liquid to evaporate and will thicken the sauce. If it’s still not thick enough, mix a tablespoon of cornstarch with cold water to create a slurry, then stir it into the sauce until it thickens to your liking.
Are there any dietary considerations for this recipe?
Yes! If you’re cooking for someone with dietary restrictions, feel free to substitute the beef short ribs with pork or even a plant-based protein, like mushrooms or jackfruit. Additionally, ensure that any broth used is low-sodium or vegetable-based if someone is watching their sodium intake.
Can my pet have any of the ragu leftovers?
While the ingredients in short rib ragu can be tempting, it’s best not to share this dish with pets. Ingredients like garlic and onions can be harmful to them. If you want your furry friend to join in the fun, consider setting aside some plain cooked meat before adding it to the ragu.
Melt-in-Your-Mouth Short Rib Ragu for Cozy Nights
Ingredients
Equipment
Method
- Season short ribs with kosher salt, ensuring they're well-coated.
- Heat a large braiser or Dutch oven over medium-high heat, adding light olive oil. Sear the short ribs until browned on all sides, about 4-5 minutes per side.
- Sauté diced white onion, celery, carrot, and minced garlic in the same pot for 3-4 minutes until soft and fragrant.
- Stir in tomato paste, 1 teaspoon of salt, and ½ teaspoon of pepper; cook for an additional 2-3 minutes.
- Deglaze the pot with red wine, scraping up browned bits.
- Return short ribs to the pot, then add broth, crushed tomatoes, herb bundle, and bay leaves. Stir well.
- Simmer over low heat, cover slightly ajar, and cook for 2 to 2 ½ hours until ribs are fork-tender.
- Remove bay leaves, and shred the meat if using boneless ribs.
- Adjust seasoning to taste, adding vinegar if necessary.
- Serve over cooked pasta, garnished with chopped parsley and freshly grated Parmigiano Reggiano.