Short Rib Ragu

If you’re looking for a comforting dish that warms the soul and fills the belly, then this Short Rib Ragu is just what you need! This recipe is close to my heart because it’s something I love making for family gatherings or cozy weeknights at home. The slow-cooked short ribs melt in your mouth, and the rich, savory sauce pairs perfectly with your favorite pasta or even a creamy polenta. Trust me, once you try this dish, it’ll become a staple in your kitchen too!

What makes this recipe truly special is its ability to bring everyone together around the dinner table. Whether you’re hosting friends or enjoying a quiet meal with loved ones, Short Rib Ragu always impresses. Plus, while it does take about three hours from start to finish, most of that time is hands-off. You’ll be savoring every bite in no time!

Why You’ll Love This Recipe

• Easy Preparation: With simple steps and minimal active cooking time, this dish is perfect for cooks of any skill level.
• Family-Friendly Appeal: Everyone will love the tender beef and rich flavors; it’s guaranteed to please picky eaters!
• Make-Ahead Convenience: The ragu tastes even better the next day, making it ideal for meal prep or batch cooking.
• Hearty and Satisfying: This dish is pure comfort food—perfect for chilly evenings or special occasions.
• Versatile Pairing Options: Serve it over pasta, polenta, or even mashed potatoes for a delicious twist!

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients that create this delightful Short Rib Ragu. Most of these items can be found in your pantry or local grocery store.

For the Ragu

• 2 lbs Beef short ribs (De-boned, cut into 2 cubes)
• 2 tbsp Light olive oil (or use vegetable or avocado oil)
• Kosher salt
• 1 cup White onion (finely diced)
• ½ cup Celery (finely diced)
• ½ cup Carrot (finely diced)
• 4 Garlic cloves (finely minced)
• 2 tbsp Tomato paste
• 1 cup Red apple vinegar
• 1 cup Broth (beef or chicken)
• 1 ¾ cup Crushed tomatoes (14oz can)
• Herb Bundle (rosemary, thyme, parsley stems)
• 2 Bay leaves
• 2 tbsp apple juice or red apple vinegar
• Kosher salt and fresh cracked pepper to taste

For Serving

• 1 lb Pasta (tagliatelle or pappardelle)
• Chopped parsley and grated Parmigiano Reggiano for garnish

Variations

This Short Rib Ragu is quite flexible! Here are some fun ideas to mix things up:

• Swap the protein: Try using beef chuck roast instead of short ribs for a budget-friendly option.
• Change up the veggies: Add mushrooms or bell peppers for extra flavor and nutrition.
• Spice it up: Toss in some red pepper flakes if you like a bit of heat in your sauce!
• Make it lighter: Substitute the short ribs with shredded chicken for a lighter version that still packs flavor.

How to Make Short Rib Ragu

Step 1: Season the Short Ribs

Start by generously seasoning your short ribs with kosher salt on all sides. This step is crucial because it enhances the flavor of the meat as it cooks down.

Step 2: Sear the Meat

In a large braiser or Dutch oven over medium-high heat, add 2 tablespoons of light olive oil. When it’s hot but not smoking, add those seasoned short ribs. Sear them until they’re browned on all sides—this caramelization adds depth to your ragu’s flavor! Don’t overcrowd the pot; work in batches if necessary. Once seared, transfer them to a plate.

Step 3: Sauté the Vegetables

In the same pot, add your finely diced onion, celery, carrot, and minced garlic. Sauté on medium-high heat for about 3-4 minutes until softened. This mixture forms the aromatic base for our sauce!

Step 4: Add Tomato Paste and Seasonings

Next up, stir in tomato paste along with one teaspoon of kosher salt and half a teaspoon of fresh cracked pepper. Sauté for another 2-3 minutes to let those flavors meld together nicely.

Step 5: Deglaze with Vinegar

Now comes an important step—deglazing! Pour in the red apple vinegar while scraping up any flavorful bits stuck to the bottom of your pot. This not only enhances flavor but also prevents burning.

Step 6: Combine Ingredients

Return those beautifully seared short ribs back into the pot along with broth and crushed tomatoes. Give everything a good stir so that all those flavors can combine.

Step 7: Add Herbs and Simmer

Throw in your herb bundle and bay leaves before bringing everything to a low simmer. Cover but leave the lid slightly ajar so steam can escape—this helps thicken your sauce! Let it cook gently for about 2 to 2½ hours while occasionally checking if it needs more liquid.

Step 8: Check Tenderness

Your ragu is ready when those short ribs are fork-tender and fall apart easily! If they’re not there yet after 2½ hours, don’t worry—just keep simmering until they reach that perfect texture.

Step 9: Remove Herbs and Shred Meat

Once cooked through, carefully remove bay leaves and herb bundles before shredding your meat right in the pot using tongs or forks. If using bone-in ribs, be sure to pull out those bones first!

Step 10: Adjust Seasoning

Give your ragu a taste test! Adjust seasoning as needed with additional vinegar if desired. If it’s too runny for your liking, let it simmer uncovered for another 15-30 minutes.

Step 11: Serve with Pasta

Serve this delectable ragu over cooked tagliatelle or pappardelle pasta. Garnish each plate with freshly chopped parsley and grated Parmigiano Reggiano for an extra touch of flavor!

Enjoy every bite of this comforting Short Rib Ragu—it’s sure to become one of your favorites!

Pro Tips for Making Short Rib Ragu

Creating the perfect Short Rib Ragu is all about patience and technique, but these tips will help you achieve a delicious outcome every time!

• Choose the right cut: Using well-marbled beef short ribs ensures that your ragu will be tender and rich in flavor. The fat renders down during cooking, creating a luscious sauce.
• Don’t rush the searing: Taking the time to properly sear your short ribs adds depth of flavor to your ragu. Those brown bits stuck to the bottom of the pot are gold and contribute to a richer sauce.
• Adjust seasoning thoughtfully: After simmering, always taste before serving! Flavors can concentrate and change, so you might want to add more vinegar or salt to balance everything perfectly.
• Simmer low and slow: Allowing the ragu to cook over low heat for an extended period not only makes the meat tender but also melds the flavors beautifully. It’s worth the wait!
• Make it ahead of time: This dish actually gets better as it sits! If you have leftovers, they’ll develop even more flavor overnight, making it a fantastic make-ahead option for gatherings.

How to Serve Short Rib Ragu

Serving Short Rib Ragu is as delightful as making it! You can create a beautiful presentation that enhances this comforting dish.

Garnishes

• Chopped parsley: Fresh parsley adds a pop of color and a hint of freshness that brightens up the rich flavors of the ragu.
• Grated Parmigiano Reggiano: A sprinkle of this cheese brings a nutty, savory element that complements the dish perfectly.
• Cracked black pepper: A dash of freshly cracked black pepper adds a subtle heat and enhances all the flavors in your ragu.

Side Dishes

• Garlic Bread: Perfect for soaking up any extra sauce, garlic bread adds a crunchy texture and aromatic flavor that pairs wonderfully with pasta.
• Roasted Vegetables: Seasonal roasted vegetables provide a healthy contrast to the richness of the ragu. Think carrots, zucchini, or bell peppers tossed in olive oil and herbs.
• Simple Green Salad: A refreshing salad with mixed greens, cherry tomatoes, and a lemon vinaigrette balances out the hearty nature of the ragu and cleanses the palate.
• Polenta: Creamy polenta makes an excellent base for short rib ragu if you want something different from pasta. It’s comforting and adds another layer of flavor!

With these tips and serving suggestions, your Short Rib Ragu will not only taste incredible but also impress anyone lucky enough to share your table! Enjoy every bite!

Make Ahead and Storage

This Short Rib Ragu is a fantastic dish for meal prep! It develops even more flavor as it sits, making it perfect for enjoying throughout the week.

Storing Leftovers

• Store any leftover ragu in an airtight container in the refrigerator.
• It will keep well for up to 3 days.
• Be sure to let it cool to room temperature before sealing the container.

Freezing

• Allow the ragu to cool completely before transferring it to a freezer-safe container or resealable plastic bag.
• It can be frozen for up to 3 months.
• For convenience, consider freezing in individual portions for easy meals later.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat on the stovetop over low heat until warmed through, adding a splash of broth if necessary to loosen the sauce.
• You can also microwave in short intervals, stirring occasionally.

FAQs

Here are some common questions about making Short Rib Ragu!

Can I make Short Rib Ragu without red wine?

Absolutely! This recipe uses red apple vinegar instead of wine, which adds acidity and depth without alcohol.

How long does Short Rib Ragu take to cook?

While it takes about three hours from start to finish, most of that time is hands-off. Just let it simmer away until you have tender, flavorful meat!

What pasta goes best with Short Rib Ragu?

Tagliatelle or pappardelle are excellent choices as they hold up well against the rich sauce. However, feel free to use any pasta you enjoy!

Can I use other cuts of meat for this recipe?

Yes! While short ribs provide great flavor and tenderness, you can substitute other beef cuts like chuck roast if needed. Adjust cooking times accordingly.

Final Thoughts

I hope you find joy in preparing this comforting Short Rib Ragu! It’s perfect for cozy dinners with family or friends and makes leftovers something to look forward to. Enjoy every bite, and don’t hesitate to share your experience—I’m excited for you to try this delicious recipe!