Short Rib Ragu

Tender and flavourful, Short Rib Ragu is the ultimate comfort food that’s perfect for any occasion. This slow-cooked dish pairs beautifully with hearty pasta or creamy polenta, making it an ideal choice for family dinners or special gatherings. Despite taking around three hours to prepare, most of that time is hands-off, allowing you to focus on other tasks while the rich flavors develop. Get ready to impress your guests with this delicious, satisfying meal.

Why You’ll Love This Recipe

• Rich Flavor: The combination of beef short ribs and tomatoes creates a deep, savory taste that lingers on your palate.
• Slow Cooking: Letting the ragu simmer allows the ingredients to meld together beautifully, resulting in a dish that tastes like it has been cooking for days.
• Versatile Pairing: Serve this ragu over your favorite pasta or creamy polenta, giving you options for various meal preferences.
• Easy Preparation: With simple steps and minimal active cooking time, you can whip up this dish without fuss.
• Perfect for Gatherings: This recipe serves six people, making it ideal for family meals or entertaining guests.

Tools and Preparation

Before diving into the recipe, gather your tools and equipment. Having everything ready will make the cooking process smoother.

Essential Tools and Equipment

• Dutch oven or large braiser
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon

Importance of Each Tool

• Dutch oven or large braiser: Ideal for browning meat and slow-cooking the ragu evenly.
• Sharp knife: Ensures clean cuts when dicing vegetables and trimming meat, enhancing safety and efficiency in preparation.

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Ingredients

For the Ragu

• 2 lbs Beef short ribs (De-boned, cut into 2 (5cm) 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

How to Make Short Rib Ragu

Step 1: Season the Short Ribs

1. Season short ribs with kosher salt on all sides.

Step 2: Sear the Short Ribs

1. In a large braiser or Dutch oven on medium-high heat, add 2 tablespoons of light olive oil.
2. Add the short ribs and sear on all sides until browned. Do not crowd your pot; sear in batches if necessary.
3. Transfer seared short ribs to a plate.
4. If there is excess grease in the pot, remove some but leave no more than 2 tablespoons.

Step 3: Sauté Vegetables

1. In the same pot, add onion, celery, carrot, and garlic.
2. Sauté on medium-high for 3–4 minutes until onions soften.

Step 4: Add Tomato Paste

1. Stir in tomato paste along with 1 teaspoon of kosher salt and ½ teaspoon of fresh cracked pepper.
2. Sauté for another 2–3 minutes.

Step 5: Deglaze the Pot

1. Pour in the red apple vinegar to deglaze the pot.
2. Scrape all browned bits off the bottom of the pot to enhance flavor.

Step 6: Combine Ingredients

1. Return seared short ribs back to the pot.
2. Add broth and crushed tomatoes.

Step 7: Simmer

1. Add herb bundle and bay leaves.
2. Bring to a low simmer; cover but leave lid slightly ajar so steam can escape.
3. Cook for 2 to 2½ hours, checking occasionally to ensure it doesn’t dry out; add broth or water as needed.

Step 8: Check Tenderness

1. Ribs are ready when fork-tender; if not tender after 2½ hours, continue simmering for another 30 minutes.

Step 9: Shred Meat

1. Remove bay leaves and herb bundle; discard them.
2. If using boneless ribs, shred them directly in the pot with tongs or forks; if using bone-in ribs, pull out bones first before shredding meat.

Step 10: Adjust Seasoning

1. Taste and adjust seasoning as needed; add more vinegar if desired.
2. If sauce feels too runny, continue simmering for an additional 15–30 minutes until thickened.

Step 11: Serve

1. Serve ragu atop cooked pasta (follow package instructions).
2. Garnish with grated Parmigiano Reggiano and chopped parsley before serving.

Now you’re ready to enjoy a delightful bowl of short rib ragu!

How to Serve Short Rib Ragu

Short rib ragu is a rich and hearty dish that pairs wonderfully with a variety of sides. Here are some delightful ways to serve this comforting meal.

Pasta

• Tagliatelle: This wide, flat pasta holds the ragu well, allowing every bite to be flavorful.
• Pappardelle: Another excellent choice, these long ribbons soak up the sauce beautifully.

Polenta

• Creamy Polenta: Serve the ragu over smooth polenta for a comforting and hearty combination.
• Grilled Polenta Cakes: For a unique twist, try slicing polenta into cakes and grilling them for added texture.

Bread

• Crusty Italian Bread: Perfect for mopping up any leftover sauce, crusty bread adds a delightful crunch.
• Garlic Bread: Enhance your meal with garlic bread, which complements the flavors in the ragu.

Salad

• Arugula Salad: A simple arugula salad with lemon vinaigrette adds freshness that balances the richness of the ragu.
• Caesar Salad: Classic Caesar salad provides a creamy contrast to the savory meat sauce.

How to Perfect Short Rib Ragu

Creating the perfect short rib ragu requires attention to detail and a few key techniques. Here are some tips to elevate your dish.

• Sear the Meat Well: Properly browning the short ribs enhances flavor through caramelization, adding depth to your ragu.
• Use Fresh Ingredients: Opt for fresh herbs and vegetables for better flavor; they make all the difference in your sauce.
• Be Patient: Slow cooking allows flavors to develop. Avoid rushing this process for a richer taste.
• Adjust Consistency: If the sauce is too runny, let it simmer longer uncovered to thicken; if it’s too thick, add broth or water gradually.

Best Side Dishes for Short Rib Ragu

Pairing side dishes with short rib ragu can enhance your dining experience. Here are some great options:

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic provide a comforting base for soaking up the ragu.
2. Roasted Vegetables: Seasonal roasted veggies add color and nutrients, balancing out the richness of the dish.
3. Grilled Asparagus: Tender asparagus drizzled with olive oil makes for a bright addition that complements the ragu’s flavors.
4. Risotto: A creamy risotto can offer another layer of comfort while being versatile enough to pair beautifully with short rib ragu.
5. Green Beans Almondine: Sautéed green beans topped with toasted almonds add crunch and freshness alongside the hearty sauce.
6. Caprese Salad: Fresh mozzarella, tomatoes, and basil create a refreshing contrast that brightens up your plate.

Common Mistakes to Avoid

Avoiding common mistakes can elevate your short rib ragu from good to exceptional.

• Using too high heat: This can cause the meat to toughen instead of becoming tender. Always use medium to medium-low heat for slow cooking.
• Not seasoning adequately: A lack of seasoning can dull the flavors of your dish. Make sure to taste and adjust salt and pepper throughout the cooking process.
• Skipping the deglazing step: Ignoring this step means missing out on rich flavors stuck to the pot. Always deglaze with vinegar or broth to capture those delicious bits.
• Overcrowding the pot: This can prevent proper searing of the meat, resulting in uneven cooking. Cook in batches if necessary to ensure each piece gets a good sear.
• Not allowing enough simmering time: Rushing the cooking process won’t give you that melt-in-your-mouth texture. Allow at least 2 hours for a perfect short rib ragu.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Let it cool completely before sealing the container.

Freezing Short Rib Ragu

• Freeze in a freezer-safe container for up to 3 months.
• Consider portioning it into smaller containers for easy defrosting.

Reheating Short Rib Ragu

• Oven: Preheat to 350°F (175°C). Place ragu in an oven-safe dish, cover with foil, and heat for about 20-25 minutes until warmed through.
• Microwave: Place ragu in a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes or until hot, stirring halfway through.
• Stovetop: Heat in a saucepan over medium-low heat, stirring occasionally until warmed through. Add a splash of broth if needed.

Frequently Asked Questions

What is Short Rib Ragu?

Short rib ragu is a rich and savory sauce made from slow-cooked beef short ribs, vegetables, and tomatoes. It’s perfect over pasta or polenta.

How long does it take to cook Short Rib Ragu?

The total cooking time is about 2 to 2.5 hours after initial preparation. Most of this time is hands-off simmering.

Can I make Short Rib Ragu ahead of time?

Yes! It actually tastes better when made ahead as the flavors meld together. You can store it in the fridge or freezer as outlined above.

What type of pasta goes well with Short Rib Ragu?

Tagliatelle or pappardelle are excellent choices as their broad noodles hold the hearty sauce well.

How can I customize my Short Rib Ragu?

Feel free to add different vegetables like mushrooms or bell peppers, or experiment with herbs such as basil or oregano for unique flavor profiles.

Final Thoughts

This short rib ragu is not only comforting but also incredibly versatile. Perfect for family dinners or special occasions, its robust flavors make it a crowd-pleaser. Don’t hesitate to customize your dish with your favorite ingredients!