As the weather cools down and the cozy evenings set in, nothing beats the comfort of a rich, slow-cooked beef short rib ragu. This dish is packed with deep flavors, tender beef, and a velvety tomato sauce that makes it the perfect meal for fall and winter nights. Whether you're serving it over pasta, polenta, or creamy mashed potatoes, this ragu will quickly become a favorite in your household.
Here’s how to make the ultimate Beef Short Rib Ragu that’s sure to impress, whether it’s a casual family dinner or a more elegant occasion.
Why Beef Short Ribs?
Beef short ribs are a fantastic choice for ragu because they’re rich in flavor and become incredibly tender when slow-cooked. Their natural marbling makes the meat succulent and creates a luscious sauce that’s irresistible. As the beef braises, it breaks down and melds with the tomatoes, wine, and aromatics, turning into a deeply satisfying dish that feels both rustic and luxurious.
Beef Short Rib Ragu Recipe
Ingredients:
3 pounds beef short ribs, bone-in
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 cup red wine (a robust variety like Cabernet Sauvignon or Merlot)
1 28-ounce can crushed tomatoes
2 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Salt and pepper, to taste
Fresh parsley for garnish
Pappardelle pasta or polenta, for serving
Grated Parmesan cheese for serving
Instructions:
Sear the short ribs:
Season the short ribs generously with salt and pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs in batches (to avoid overcrowding) and sear on all sides until they are well-browned, about 8-10 minutes. Remove the short ribs and set them aside.
Cook the vegetables:
In the same pot, reduce the heat to medium and add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and begin to caramelize, about 6-8 minutes.
Add the minced garlic and cook for another minute until fragrant.
Deglaze with red wine:
Stir in the tomato paste and cook for 1-2 minutes to allow it to caramelize slightly.
Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the tomatoes and broth:
Stir in the crushed tomatoes and beef broth. Return the short ribs to the pot, nestling them into the sauce.
Add herbs and simmer:
Add the rosemary, thyme, and bay leaves. Bring the mixture to a simmer, then reduce the heat to low.
Cover the pot with a lid and let the ragu cook for 2.5 to 3 hours, or until the short ribs are fall-apart tender. Check occasionally and stir to prevent sticking.
Shred the meat:
Once the short ribs are tender, remove them from the pot and use two forks to shred the meat. Discard any excess fat and bones.
Return the shredded meat to the sauce and stir to combine. Let the ragu simmer uncovered for another 15-20 minutes to thicken slightly. Season with salt and pepper to taste.
Serve:
Serve the beef short rib ragu over pappardelle pasta, creamy polenta, or mashed potatoes. Garnish with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese.
Tips for the Best Ragu:
Slow cooking is key: The long, slow simmering process is essential to achieving the tender, melt-in-your-mouth beef and deep flavors. Don't rush it!
Red wine depth: The red wine adds complexity to the sauce, but if you prefer not to cook with alcohol, you can substitute beef broth or even balsamic vinegar for a different twist.
Make ahead: This ragu is even better the next day, so feel free to make it ahead of time and let the flavors develop. It also freezes well for a quick, comforting meal down the line.
Why This Recipe Works
The beauty of this beef short rib ragu lies in its simplicity. The ingredients are common pantry staples, yet they come together to create a rich and satisfying dish that feels special. The beef becomes impossibly tender, absorbing all the flavors of the wine, tomatoes, and herbs, while the sauce thickens into a velvety ragu that clings beautifully to pasta or polenta.
This recipe is perfect for a weekend dinner when you have time to let it slowly simmer on the stove. It’s also an impressive dish to serve to guests, as the deep flavors and hearty texture are sure to win over any crowd. And don't forget the Parmesan – a good sprinkle of fresh cheese adds the perfect finishing touch.
Final Thoughts
As fall and winter roll in, this beef short rib ragu is the ultimate comfort food. It's rich, hearty, and full of flavor, making it the ideal dish for chilly nights. Plus, it's versatile enough to serve over your favorite base, whether that’s a thick pasta like pappardelle, a creamy bed of polenta, or even mashed potatoes.
Give this recipe a try, and you'll have a new cold-weather favorite that warms both body and soul. Happy cooking!
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