Description
A rich and hearty Short Rib Ragu slow-braised in a flavorful tomato and red wine sauce until the meat is tender and falls off the bone. Perfectly served over your choice of pasta, polenta, or mashed potatoes, and garnished with fresh parsley and Parmesan cheese for a comforting Italian-inspired meal.
Ingredients
Scale
Meat
- 3 lbs bone-in short ribs
Vegetables & Aromatics
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids
- 2 tbsp olive oil
- 1 cup red wine (such as Cabernet Sauvignon or Chianti)
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
Herbs & Spices
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
To Serve
- 1 tbsp fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese
- Pasta (such as pappardelle, rigatoni, or tagliatelle)
- Polenta (optional)
Instructions
- Sear the Short Ribs: Preheat the oven to 325°F (165°C). Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 4-5 minutes per side. Remove the short ribs and set them aside.
- Prepare the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Deglaze with Wine: Pour the red wine into the pot to deglaze, scraping up any browned bits from the bottom. Let the wine simmer for about 2-3 minutes to reduce slightly.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, and beef broth. Add the thyme, rosemary, bay leaf, oregano, and red pepper flakes (if using). Return the short ribs to the pot, making sure they’re submerged in the sauce.
- Braise the Short Ribs: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 3-4 hours, or until the meat is fork-tender and easily falls off the bone.
- Shred the Meat: Once the short ribs are done, remove them from the pot and discard the bones. Shred the meat into bite-sized pieces using two forks. Return the shredded meat to the pot and stir it into the sauce.
- Serve: Serve the short rib ragu over your choice of pasta, polenta, or mashed potatoes. Garnish with fresh parsley and a generous sprinkle of freshly grated Parmesan cheese.
Notes
- You can substitute red wine with additional beef broth if you prefer a non-alcoholic version.
- For extra depth of flavor, marinate the short ribs in the red wine for a few hours before cooking.
- Leftover ragu freezes well and tastes even better the next day once flavors meld.
- Adjust the amount of red pepper flakes based on your preferred spice level or omit for mild flavor.
- Serve with rustic bread to soak up the delicious sauce.
