Short Rib Ragu

If you’re looking for a dish that wraps you in warmth and comfort, then this Short Rib Ragu is just the ticket! This recipe has been a family favorite of mine for special gatherings and cozy weeknights alike. The rich flavors of slow-cooked beef short ribs combined with aromatic vegetables make it a delightful treat that brings everyone to the table.

What I love most about this Short Rib Ragu is how it transforms simple ingredients into something truly magical. The long simmering time may sound daunting, but don’t worry; most of that time is hands-off. It’s perfect for those busy days when you want to come home to a hearty meal waiting for you!

Why You’ll Love This Recipe

• Hearty and Satisfying: This Short Rib Ragu is the definition of comfort food—every bite is rich and full of flavor.
• Easy to Prepare: With simple steps and straightforward ingredients, this recipe is friendly for cooks of all skill levels.
• Perfect for Meal Prep: Make it ahead of time, and simply reheat before serving! It tastes even better the next day.
• Family-Friendly: Kids and adults alike will love digging into this delicious pasta dish together.
• Versatile Serving Options: Whether you serve it over pasta or creamy polenta, this ragu adapts beautifully to your preferences.

Ingredients You’ll Need

For this Short Rib Ragu, you’ll need some simple, wholesome ingredients that come together beautifully. Here’s what you’ll need:

For the Ragu:

• 2 lbs Beef short ribs (de-boned, cut into 2 cubes)
• 2 tbsp Light olive oil (or use vegetable or avocado oil)
• Kosher salt
• 1 cup White onion (finely diced)
• ½ cup Celery (finely diced)
• ½ cup Carrot (finely diced)
• 4 Garlic cloves (finely minced)
• 2 tbsp Tomato paste
• 1 cup Red apple vinegar
• 1 cup Broth (beef or chicken)
• 1 ¾ cup Crushed tomatoes (14oz can)
• Herb Bundle (rosemary, thyme, parsley stems)
• 2 Bay leaves
• 2 tbsp apple juice or red apple vinegar
• Kosher salt and fresh cracked pepper to taste

For Serving:

• 1 lbs Pasta (tagliatelle or pappardelle)
• Chopped parsley and grated Parmigiano Reggiano for garnish

Variations

This recipe is wonderfully flexible! Feel free to make adjustments based on what you have at home or your personal tastes.

• Swap the protein: If you’re not a fan of beef, try using lamb shanks or chicken thighs for a different flavor profile.
• Add more veggies: Toss in chopped mushrooms or bell peppers during cooking for an extra dose of nutrition.
• Spice it up: Add a pinch of red pepper flakes if you like a little heat in your ragu.
• Make it vegetarian: Substitute the beef with hearty vegetables like eggplant or mushrooms and use vegetable broth instead.

How to Make Short Rib Ragu

Step 1: Season the Short Ribs

Start by seasoning the short ribs with kosher salt on all sides. This step is crucial as it enhances the flavor of the meat while it’s cooking.

Step 2: Sear the Meat

In a large braiser or Dutch oven on medium-high heat, add 2 tablespoons of light olive oil. Once hot, sear the short ribs on all sides until they are nicely browned. Don’t crowd your pot; do this in batches if needed. Browning adds depth to the flavor and creates those beautiful caramelized bits that make your sauce rich.

Step 3: Sauté Your Aromatics

Remove the seared ribs from the pot and set them aside. In the same pot, add finely diced onion, celery, carrot, and minced garlic. Sauté on medium-high heat for about 3-4 minutes until the onion softens. This step builds layers of flavor in your ragu.

Step 4: Incorporate Tomato Paste

Next, add tomato paste along with a teaspoon of kosher salt and half a teaspoon of fresh cracked pepper. Sauté everything together for another 2-3 minutes. The tomato paste will deepen in color and enhance your sauce’s sweetness.

Step 5: Deglaze with Vinegar

Pour in red apple vinegar to deglaze the pot, scraping up any browned bits stuck to the bottom. These bits are packed with flavor!

Step 6: Combine Ingredients

Return those beautifully seared short ribs back into the pot along with broth and crushed tomatoes. Give everything a good stir so that all those flavors mingle together.

Step 7: Add Herbs & Simmer

Add your herb bundle and bay leaves next. Bring everything to a low simmer, covering but leaving the lid slightly ajar so steam can escape. Let it cook for 2 to 2½ hours, checking occasionally. If it looks too dry, splash in some more broth or water as needed.

Step 8: Check for Tenderness

Your ragu will be ready when the ribs are fork-tender and fall apart easily! If they still need time after 2½ hours, let them simmer longer until they reach that perfect texture.

Step 9: Final Adjustments

Remove bay leaves and herb bundles before shredding any boneless ribs directly in the pot using tongs or two forks. Taste your ragu now—adjust seasoning by adding more vinegar if needed!

Step 10: Serve It Up!

Serve this luscious ragu over your favorite pasta cooked according to package instructions. Garnish generously with freshly grated Parmigiano Reggiano and chopped parsley before serving—it’s like a warm hug on a plate!

Enjoy sharing this comforting dish with family and friends; it’s sure to become a beloved staple just like it has in my home!

Pro Tips for Making Short Rib Ragu

Creating the perfect Short Rib Ragu is all about patience and technique, so let’s make sure you nail it!

• Sear your meat well – Taking the time to sear the short ribs until they are golden brown enhances the flavor of your ragu. This step creates a rich base of caramelized goodness that deepens the overall taste.

• Use fresh herbs – Using fresh rosemary, thyme, and parsley not only adds a vibrant flavor but also brings freshness to your dish. Dried herbs can be used in a pinch, but fresh will elevate your ragu to restaurant-quality.

• Deglaze properly – When you add the red apple vinegar after sautéing the vegetables, make sure to scrape up all the browned bits from the bottom of the pot. These bits are packed with flavor and will enrich your sauce.

• Be patient with simmering – Allowing your ragu to simmer for a longer period helps break down the meat fibers, resulting in a tender texture. If you find yourself with extra time, don’t hesitate to let it simmer beyond 2.5 hours for even better results.

• Taste as you go – Always taste your sauce before serving! Adjusting seasoning at each stage ensures that every bite is perfectly balanced and bursting with flavor.

How to Serve Short Rib Ragu

Serving Short Rib Ragu is all about creating a delightful experience for your guests or family. Here’s how to present this comforting dish beautifully.

Garnishes

• Chopped fresh parsley – A sprinkle of chopped parsley adds a pop of color and freshness that brightens up the rich flavors of the ragu.
• Grated Parmigiano Reggiano – This aged cheese not only provides an extra layer of umami but also enhances the creamy texture when melted over warm pasta.
• Cracked black pepper – A dash of freshly cracked pepper elevates your dish with an aromatic touch that complements the savory notes of the ragu.

Side Dishes

• Garlic bread – Crunchy on the outside and soft on the inside, garlic bread is perfect for soaking up any leftover sauce from your plate. It pairs wonderfully with pasta dishes.

• Roasted vegetables – Seasonal roasted veggies like zucchini, bell peppers, and carrots offer a colorful side that balances out the richness of the ragu while adding extra nutrients.

• Mixed green salad – A light salad topped with a tangy vinaigrette provides a refreshing contrast to the hearty ragu. The crispness of greens complements each bite beautifully.

• Polenta or creamy mashed potatoes – Both polenta and mashed potatoes serve as excellent vehicles for this rich sauce. Their creamy textures provide comfort and soak up all those delicious flavors.

With these tips and serving suggestions, you’re on your way to impress everyone at your dinner table with this delightful Short Rib Ragu! Enjoy every moment spent creating this comforting meal.

Make Ahead and Storage

This Short Rib Ragu is perfect for meal prep! You can easily make it ahead of time and enjoy the delightful flavors throughout the week. Here’s how to store it and keep it fresh:

Storing Leftovers

• Allow the ragu to cool completely before storing.
• Place in an airtight container and refrigerate for up to 3-4 days.
• Be sure to separate any pasta if you’ve already mixed it in; store pasta separately for best texture.

Freezing

• Portion the ragu into freezer-safe containers or bags.
• Freeze for up to 2-3 months.
• Label with the date for easy tracking.

Reheating

• Thaw overnight in the refrigerator before reheating.
• Heat on the stove over low heat, adding a splash of broth or water if necessary.
• Alternatively, microwave in short bursts, stirring occasionally until warmed through.

FAQs

Here are some common questions you might have about making this delicious Short Rib Ragu!

Can I use other cuts of beef for Short Rib Ragu?

Absolutely! While short ribs provide amazing flavor and tenderness, you can substitute with chuck roast or brisket. Just make sure to adjust cooking times as needed.

How do I know when my Short Rib Ragu is done?

Your ragu is ready when the short ribs are fork-tender and fall apart easily. This usually takes about 2-2.5 hours of simmering. If they need more time, just keep simmering until tender!

Can I make Short Rib Ragu in advance?

Yes! This dish is fantastic for meal prep. Prepare it a day in advance and let the flavors develop even more. Simply reheat when you’re ready to serve.

Final Thoughts

I hope you enjoy making this comforting Short Rib Ragu as much as I do! It’s not just a recipe; it’s a warm hug in a bowl, perfect for sharing with family and friends. Don’t hesitate to try it out, and I can’t wait to hear how your version turns out! Happy cooking!