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Short Rib Ragu

Short Rib Ragu
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If you’re in search of a comforting meal that brings warmth and joy, look no further than this Short Rib Ragu. This hearty dish features tender beef slow-cooked with aromatic vegetables and rich flavors that will have everyone eagerly gathering around the table. Perfect for busy weeknights or special occasions, this ragu transforms simple ingredients into a truly delightful experience. The long simmering time allows the flavors to meld beautifully, making it ideal for meal prep—just reheat and serve over your favorite pasta or creamy polenta for a satisfying dinner.

Ingredients

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

Instructions

  1. Season short ribs with salt.
  2. In a large pot, heat olive oil over medium-high heat and sear short ribs until browned on all sides. Remove from pot.
  3. In the same pot, sauté onion, celery, carrot, and garlic until softened.
  4. Stir in tomato paste, salt, and pepper; cook for a few minutes.
  5. Deglaze with red apple vinegar, scraping up browned bits from the bottom.
  6. Return short ribs to the pot along with broth and crushed tomatoes; stir well.
  7. Add herb bundle and bay leaves; bring to a simmer. Cover slightly ajar and simmer for 2 to 2½ hours until ribs are tender.
  8. Remove bay leaves and shred any boneless ribs back into the sauce before serving.

Nutrition

Find it online: https://jadecooks.com/short-rib-ragu/