Savory Short Rib Ragu Recipe
If you’re looking for a dish that’s rich, comforting, and perfect for a cozy night in, look no further than a savory Short Rib Ragu.
This hearty, slow-cooked sauce is packed with tender beef, tomatoes, and aromatic vegetables, making it an irresistible topping for your favorite pasta, polenta, or even mashed potatoes. Whether you’re cooking for a special occasion or simply want to treat yourself to something delicious, this Short Rib Ragu recipe is sure to impress.
In this article, we’ll guide you through the steps to create this mouthwatering dish, explore the key ingredients that make it so flavorful, and offer tips and variations to suit your taste.
For Serving:
- Cooked Pasta, Polenta, or Mashed Potatoes: To serve the ragu on.
- Grated Parmesan Cheese: For topping.
- Fresh Parsley, Chopped: For garnish.
Step-by-Step Guide to Making Savory Short Rib Ragu
Step 1: Season and Sear the Short Ribs
Begin by generously seasoning the short ribs with salt and pepper on all sides. This initial seasoning is crucial for building flavor in the ragu.
Heat the olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat. Once the oil is hot, add the short ribs in batches, searing them on all sides until they are deeply browned. This should take about 3-4 minutes per side. Browning the short ribs not only locks in their juices but also creates a flavorful base for the ragu. Once browned, remove the short ribs from the pot and set them aside.
Step 2: Sauté the Aromatics
In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes until they are softened and starting to caramelize. This mixture of onion, carrot, and celery, known as a mirepoix, forms the flavorful base of many classic sauces and stews.
Next, add the minced garlic and tomato paste to the pot. Cook for another 2-3 minutes, stirring constantly, until the tomato paste has darkened in color and the garlic is fragrant. This step enhances the tomato flavor and adds depth to the ragu.
Step 3: Deglaze with Red Wine
Pour the red wine into the pot, scraping up any browned bits from the bottom of the pot with a wooden spoon. These browned bits, known as fond, are packed with flavor and will enrich the ragu. Let the wine simmer for about 5 minutes, or until it has reduced by half. The wine adds a deep, rich flavor to the ragu and balances the sweetness of the tomatoes.
Step 4: Add the Tomatoes and Broth
Add the crushed tomatoes, beef broth, bay leaves, thyme, rosemary, and oregano to the pot. Stir well to combine all the ingredients. The tomatoes will form the base of the sauce, while the broth adds a savory depth of flavor.
Return the seared short ribs to the pot, nestling them into the tomato mixture. The short ribs should be mostly submerged in the liquid.
Step 5: Slow Cook the Ragu
Reduce the heat to low, cover the pot, and let the ragu simmer gently for 2.5 to 3 hours. During this time, the short ribs will become incredibly tender, and the sauce will thicken and develop a rich, complex flavor. Stir the ragu occasionally to prevent sticking and ensure even cooking.
If you prefer, you can transfer the pot to a 325°F (163°C) oven to slow cook the ragu. The gentle, even heat of the oven can help maintain a steady simmer and develop the flavors even further.
Step 6: Shred the Short Ribs
After 2.5 to 3 hours, check the short ribs for tenderness. They should be falling off the bone and easy to shred with a fork. Remove the short ribs from the pot and transfer them to a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any excess fat or bones.
Return the shredded meat to the pot and stir it into the sauce. Let the ragu simmer for another 10-15 minutes to allow the flavors to meld.
Step 7: Adjust Seasoning and Serve
Taste the ragu and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving.
To serve, ladle the ragu over your choice of pasta, polenta, or mashed potatoes. The rich, meaty sauce pairs beautifully with these starchy sides, soaking into every bite.
Top the ragu with freshly grated Parmesan cheese and a sprinkle of chopped parsley for a burst of color and freshness.
Tips for Perfecting Short Rib Ragu
Choose the Right Cut of Meat
Bone-in beef short ribs are ideal for this recipe because they have the right balance of meat, fat, and connective tissue. As they cook, the fat renders out, and the connective tissue breaks down, making the meat incredibly tender and flavorful.
Don’t Rush the Browning Process
Browning the short ribs properly is essential for developing the deep, rich flavor of the ragu. Make sure the pot is hot enough before adding the meat, and don’t overcrowd the pot, as this can cause the meat to steam instead of sear.
Use a Good Quality Red Wine
The wine you use will have a significant impact on the flavor of the ragu. Choose a dry red wine that you enjoy drinking, such as a Cabernet Sauvignon or Merlot. The alcohol will cook off, leaving behind the rich, fruity flavors that enhance the sauce.
Serving Suggestions for Short Rib Ragu
Over Pappardelle Pasta
Pappardelle is a wide, flat pasta that’s perfect for holding up to the rich, hearty sauce of a short rib ragu. The wide noodles provide plenty of surface area to catch the thick, meaty sauce.
On Creamy Polenta
Serve the ragu over a bed of creamy polenta for a comforting, rustic meal. The soft, buttery polenta is a perfect canvas for the rich sauce and tender meat.
With Crusty Bread
A side of crusty bread is ideal for sopping up the delicious sauce. Try serving the ragu with a loaf of sourdough or a baguette to add a crunchy texture to the meal.
Variations on Short Rib Ragu
Mushroom and Short Rib Ragu
For an earthy twist, add a mix of mushrooms to the ragu. Sauté the mushrooms with the mirepoix in step 2, and proceed with the recipe as directed. The mushrooms add an extra layer of flavor and a meaty texture that complements the short ribs.
Spicy Short Rib Ragu
If you like a bit of heat, add a pinch of red pepper flakes or a diced chili pepper to the sautéed vegetables in step 2. The spice will add a nice kick that balances the richness of the sauce.
Vegetarian Ragu
For a vegetarian version, substitute the short ribs with hearty vegetables like eggplant, zucchini, and bell peppers. Use vegetable broth instead of beef broth and follow the recipe as directed. The vegetables will soak up the rich tomato sauce, making for a satisfying meatless meal.
Nutritional Benefits of Short Rib Ragu
Short Rib Ragu is a hearty, protein-rich dish that’s perfect for a special meal. The beef short ribs provide a good source of iron, protein, and essential vitamins like B12. The tomato-based sauce is rich in antioxidants like lycopene, which is known for its heart-healthy benefits.
If you’re looking to lighten the dish, consider using less short rib and adding more vegetables to the sauce. This will increase the fiber content and add more vitamins and minerals to the meal.
Frequently Asked Questions (FAQs)
Q1: Can I make Short Rib Ragu in a slow cooker?
Yes, you can make Short Rib Ragu in a slow cooker. After browning the short ribs and sautéing the vegetables, transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. The meat should be tender and falling off the bone.
Q2: Can I freeze Short Rib Ragu?
Absolutely! Short Rib Ragu freezes well. Allow the ragu to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop.
Q3: What can I serve with Short Rib Ragu?
Short Rib Ragu is delicious over pasta, polenta, or mashed potatoes. You can also serve it with a side of crusty bread for dipping into the sauce.
Q4: How can I make this dish gluten-free?
To make Short Rib Ragu gluten-free, serve it over gluten-free pasta, polenta, or mashed potatoes. Ensure that all other ingredients, like the broth and wine, are also gluten-free.
Q5: Can I make this dish ahead of time?
Yes, Short Rib Ragu actually improves in flavor when made ahead of time. Prepare the ragu as directed, let it cool, and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Conclusion
Savory Short Rib Ragu is a delicious, comforting dish that’s perfect for special occasions or a cozy dinner at home. With its tender, slow-cooked beef and rich tomato sauce, it’s a recipe that’s sure to impress. Serve it over your favorite pasta, polenta, or even mashed potatoes for a satisfying meal that’s full of flavor. Whether you’re new to cooking or a seasoned chef, this recipe is easy to follow and yields spectacular results. Give it a try, and enjoy the rich, comforting flavors of this classic Italian-inspired dish.
Savory Short Rib Ragu Recipe
If you’re looking for a dish that’s rich, comforting, and perfect for a cozy night in, look no further than a savory Short Rib Ragu. This hearty, slow-cooked sauce is packed with tender beef, tomatoes, and aromatic vegetables, making it an irresistible topping for your favorite pasta, polenta, or even mashed potatoes. Whether you're cooking for a special occasion or simply want to treat yourself to something delicious, this Short Rib Ragu recipe is sure to impress.
Ingredients
- 2.5 lbs bone-in beef short ribs*
- Salt and pepper
- 2 Tablespoons olive oil
- 1 small onion , finely diced
- 1 large carrots , finely diced
- 1 celery rib , finely diced
- 4 cloves garlic , minced
- 1/2 cup dry red wine (chianti, cabernet sauvignon, merlot)
- 1 3/4 cups low-sodium beef broth
- 2 teaspoons beef bouillon paste
- 28 oz can peeled whole tomatoes , (San Marzano recommended)
- 2 Tablespoons tomato paste
- 1 parmesan cheese rind , (optional)
- ½ teaspoon kosher salt , or more, to taste
- ½ teaspoon Black Pepper
- 3 sprigs fresh thyme
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 2 bay leaves
- Pinch crushed red pepper flakes , optional
- 1 lb pappardelle or tagliatelle pasta
Instructions
- Sear Beef: Season short ribs all over with salt and pepper. Heat the oil in a Dutch oven over medium high heat. Sear the short ribs, rotating every minute or so, until browned and seared on all sides. Remove from pot and set aside.
- Sauté Soffrito: Reduce heat to medium. Add onion, carrots, celery and garlic and sauté for 3-5 minutes. Add red wine to deglaze the pan and cook for 3 minutes, scraping up browned bits from the bottom of the pan.
- Add beef broth, boullion, tomatoes (crush them with your hands or a potato masher), tomato paste, cheese rind, salt, pepper, oregano, basil, bay leaves and crushed red pepper. Nestle short ribs on top and top with fresh thyme sprigs.
- Simmer: Bring to a boil, reduce heat, cover pot and simmer for 2 hours.
- Shred Meat: Remove bay leaves, thyme sticks and cheese rind. Remove short ribs and shred meat (discard bones).
- Simmer Again: Return meat to the pot and continue to simmer for 30 minutes, to reduce some of the sauce. (If you like the sauce to be a thicker gravy consistency, scoop some into a cup and mix with ½ teaspoon cornstarch, then return to pot).
- Cook pasta according to package instructions in salted water. Once pasta is almost al dente, use tongs to remove it from the hot pasta water and add it to the ragu sauce. Toss to combine and cook for 5 more minutes.
- Serve: Spoon ragu and noodles into shallow bowls and garnish with fresh shredded parmesan cheese, for serving. (Or, if you’re feeling fancy top each bowl with a pinch of fresh burrata, sprinkle of flake sea salt and fresh chopped basil.)