Imagine the aroma of succulent beef simmering to perfection, mingling with rich tomato sauce and herbs, creating an irresistible Short Rib Ragu that makes your taste buds dance. The flavors meld together like a well-rehearsed orchestra, playing a symphony of comfort and warmth that wraps around you like a cozy blanket on a chilly evening.
Now picture this: it’s a Sunday afternoon, and the kitchen is filled with laughter as friends gather. You unveil your masterpiece—a bowl of creamy polenta topped with that glorious Short Rib Ragu. Faces light up as they take their first bite, and suddenly everyone is best friends again, united by the magic of good food.
Why You'll Love This Recipe
- This Short Rib Ragu is incredibly easy to prepare, turning humble ingredients into something extraordinary.
- The rich flavor profile will have everyone asking for seconds.
- Its deep red hue adds visual appeal, making it a stunning centerpiece for any dinner table.
- Plus, it’s versatile enough to serve over pasta, polenta, or even mashed potatoes.
One time, I served this dish at a family gathering, and my uncle declared it the best thing he’d ever eaten—no pressure for future holiday meals!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Short Ribs: Opt for bone-in short ribs for maximum flavor; they’re rich and tender once cooked.
- Olive Oil: A good quality extra virgin olive oil enhances the flavors while adding richness.
- Onion: Use yellow onions for sweetness; they’ll caramelize beautifully during cooking.
- Carrots: Choose fresh carrots; they add natural sweetness and color to the sauce.
- Celery: Celery adds crunch and depth; don’t skip this aromatic base!
- Garlic: Fresh garlic cloves are essential for that aromatic punch in the ragu.
- Red Wine: A dry red wine not only enhances flavor but also helps deglaze the pan.
- Canned Tomatoes: Use high-quality crushed tomatoes for a luscious sauce; San Marzano are my favorite!
- Beef Broth: Opt for low-sodium broth; it gives depth without overwhelming saltiness.
- Fresh Herbs (Thyme & Bay Leaves): Fresh thyme adds brightness while bay leaves infuse that classic aroma.
- Sugar: A pinch balances the acidity of the tomatoes beautifully.
- Salt & Pepper: Essential seasonings that bring all the flavors together perfectly.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Short Rib Ragu
Brown the Short Ribs: Heat olive oil in a large pot over medium-high heat. Season short ribs generously with salt and pepper before browning them on all sides until golden brown.
Sauté Aromatics: Remove ribs from the pot and add diced onions, carrots, celery, and garlic. Sauté until onions are translucent and fragrant—about 5 minutes—stirring occasionally.
Add Wine: Pour in red wine to deglaze the pot. Scrape any browned bits from the bottom with a wooden spoon until fully combined—let it simmer for about 3 minutes.
Add Tomatoes and Broth: Stir in crushed tomatoes along with beef broth. Bring mixture to a gentle boil before returning short ribs back into the pot.
Add Herbs: Toss in fresh thyme and bay leaves. Reduce heat to low and cover; allow ragu to simmer gently for 2-3 hours until meat is tender.
Taste and Adjust: Once cooked, taste your ragu! Add sugar if needed to balance acidity. Remove bay leaves before serving.
And there you have it! A hearty Short Rib Ragu that’s perfect for sharing—or hoarding all to yourself (I won’t tell). Serve it over creamy polenta or your favorite pasta for an unforgettable meal that’ll have everyone begging you for the recipe!
You Must Know
- Short Rib Ragu is all about depth of flavor and comfort.
- It creates a rich, velvety sauce that pairs perfectly with pasta or polenta.
- The aroma will have your neighbors knocking on your door, begging for a taste!
Perfecting the Cooking Process
Start by searing the short ribs for a deep flavor. While they cook, chop veggies and prepare pasta for a seamless experience.
Add Your Touch
Feel free to swap out short ribs for chuck roast or add mushrooms for an earthy twist. Personalize it with your favorite herbs too.
Storing & Reheating
Store any leftovers in an airtight container in the fridge. Reheat slowly on low heat to keep flavors intact and prevent burning.
Chef's Helpful Tips
- To enhance the ragu, use high-quality red wine; it truly makes a difference.
- Always taste as you go to adjust seasonings perfectly.
- Let the ragu simmer longer when possible; this builds incredible depth and flavor.
Sharing my first attempt at Short Rib Ragu still makes me chuckle; I accidentally set off the smoke alarm, but the dish turned out surprisingly delicious!
FAQ
What can I serve with Short Rib Ragu?
Short Rib Ragu pairs excellently with pasta, polenta, or creamy mashed potatoes.
How long can I store Short Rib Ragu?
You can store it in the refrigerator for up to 3 days without losing quality.
Can I freeze Short Rib Ragu?
Yes, freezing works well! It stays tasty for up to three months in an airtight container.
Short Rib Ragu
Short Rib Ragu is a comforting Italian classic that combines tender, succulent beef with rich tomato sauce and aromatic herbs. Ideal for cozy gatherings, this dish transforms simple ingredients into a flavorful masterpiece. Served over creamy polenta or pasta, this ragu promises to warm your heart and satisfy your taste buds. Perfect for family dinners or special occasions, it’s a dish that brings everyone together around the table.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
- 3 lbs bone-in short ribs
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 garlic cloves, minced
- 1 cup dry red wine
- 28 oz can crushed tomatoes (preferably San Marzano)
- 2 cups low-sodium beef broth
- 1 tsp fresh thyme leaves
- 2 bay leaves
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper. Brown on all sides; then set aside.
- Add onion, carrots, celery, and garlic to the pot. Sauté until onions are translucent (about 5 minutes).
- Pour in red wine to deglaze the pot, scraping up browned bits; simmer for 3 minutes.
- Stir in crushed tomatoes and beef broth. Bring to a gentle boil before returning short ribs to the pot.
- Add thyme and bay leaves, reduce heat to low. Cover and simmer for 2–3 hours until meat is tender.
- Taste and adjust seasoning; remove bay leaves before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Substitute short ribs with chuck roast or add mushrooms for an earthy twist. For extra depth of flavor, allow the ragu to simmer longer if time permits.
