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
Scale
- 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.