Why You’ll Love This Short Rib Ragu
This hearty short rib ragu brings warmth to your table with its rich flavors and simple steps that even new cooks can master. Imagine tender beef that melts in your mouth, combined with fresh veggies and herbs for a meal that’s both comforting and full of taste. Whether you’re cooking for family or friends, this dish fits right into busy days while offering something special every time.
One reason you’ll love it is the ease of preparation; it takes just a bit of time upfront, and the rest happens on its own. You’ll also enjoy the health benefits from quality ingredients like beef loaded with protein. Plus, its versatility makes it a go-to option for different needs, from gluten-free tweaks to lighter versions.
The distinctive flavor comes from slow-cooking, which turns everything into a savory sauce that’s hard to resist. This recipe serves 10 to 12 people, making it perfect for gatherings, and it only needs about 3 hours and 30 minutes total. Dive into this short rib ragu to create lasting memories with your loved ones around the dinner table.
Jump To
- 1. Why You’ll Love This Short Rib Ragu
- 2. Essential Ingredients for Short Rib Ragu
- 3. How to Prepare the Perfect Short Rib Ragu: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your Short Rib Ragu
- 5. Mastering Short Rib Ragu: Advanced Tips and Variations
- 6. How to Store Short Rib Ragu: Best Practices
- 7. FAQs: Frequently Asked Questions About Short Rib Ragu
- 8. Short Rib Ragu
Essential Ingredients for Short Rib Ragu
Gathering the right ingredients is key to making a delicious short rib ragu. This section lists everything you need with exact measurements to ensure your recipe turns out just right. I’ll pull from the detailed recipe provided to give you a clear, structured list for easy shopping and prep.
- 4 pounds English cut beef short ribs
- 3 tablespoons olive oil, divided
- 3 large carrots, peeled and diced
- 1 large yellow onion, finely diced
- 1 stalk celery, finely diced
- 8 cloves garlic, finely chopped or grated
- 6 ounces tomato paste
- 1 cup dry red wine
- 2 sprigs rosemary
- 4 sprigs sage
- 12 sprigs thyme
- 2 bay leaves
- 1 parmesan rind (optional)
- 14 ounces crushed tomatoes
- 2 cups low-sodium beef broth or stock (or water)
- 24 ounces pasta
- 1/2 cup heavy cream
- 1/2 cup grated parmesan
- Chopped fresh herbs, for serving
These ingredients come together to create a flavorful base that’s rich and satisfying. For special dietary options, you can swap short ribs with shredded jackfruit or mushrooms for a vegan twist, or ensure broth is gluten-free to meet other needs.
How to Prepare the Perfect Short Rib Ragu: Step-by-Step Guide
Creating short rib ragu is a rewarding process that builds deep flavors through slow cooking. Start by seasoning 4 pounds of English cut beef short ribs with salt and pepper for a solid base. This method ensures every bite is packed with taste, just like in traditional Italian recipes.
Begin by heating 3 tablespoons of olive oil, divided, in a large pot over medium heat. Brown the seasoned short ribs on all sides to lock in juices and add a rich color. Once done, remove them and use the same pot to brown 3 large peeled and diced carrots, 1 large finely diced yellow onion, and 1 stalk of finely diced celery until they soften and release their aromas.
Next, add 8 cloves of finely chopped or grated garlic and 6 ounces of tomato paste, stirring until everything smells fragrant. Deglaze the pot with 1 cup of dry red wine, scraping up those tasty browned bits from the bottom for extra flavor. Then, toss in a fresh poultry herb blend or a mix of 2 sprigs of rosemary, 4 sprigs of sage, and 12 sprigs of thyme, along with 2 bay leaves, the optional parmesan rind, 14 ounces of crushed tomatoes, and 2 cups of low-sodium beef broth.
Continuing the Cooking Process
Return the short ribs to the pot, bring it to a boil, and then cover and simmer for 2½ to 3 hours until the ribs are tender. At this point, shred the meat and mix it back into the sauce for that classic ragu texture. For more ideas on adapting this, check out our creamy beef and bowtie pasta recipe for similar pasta pairings.
While the ragu simmers, cook 24 ounces of pasta to al dente. Stir in 1/2 cup of heavy cream and 1/2 cup of grated parmesan into the sauce, then add the pasta and toss to coat. Let it simmer briefly before serving with extra grated parmesan and chopped fresh herbs. Tips like using hand-cut soffritto vegetables for texture or tying herbs for easy removal can make your dish even better.
Dietary Substitutions to Customize Your Short Rib Ragu
Making short rib ragu adaptable means everyone can enjoy it, no matter their preferences. Start with protein swaps, like using shredded jackfruit or mushrooms instead of beef for vegan options. This keeps the hearty feel while fitting different diets.
For vegetable and seasoning changes, try adding bell peppers or zucchini in place of some carrots and celery. If you need gluten-free, just use certified gluten-free broth and skip any potential thickeners. You can also amp up the flavors with extras like smoked paprika for heat or fresh rosemary for an earthy vibe.
These tweaks help make the dish lighter or spicier, building on the original recipe that serves 10 to 12. Remember, reserving pasta water from cooking 24 ounces of pasta is a great way to adjust sauce consistency if needed.
Mastering Short Rib Ragu: Advanced Tips and Variations
Taking your short rib ragu to the next level involves some pro techniques and creative twists. For instance, use a heavy Dutch oven to distribute heat evenly, which helps in browning those 4 pounds of short ribs perfectly. You can also adapt for the oven, slow cooker, or Instant Pot to fit your schedule.
| Tips for Better Flavor | Why It Works |
|---|---|
| Use hand-cut soffritto vegetables | Enhances texture and adds deeper flavor to the base |
| Add a parmesan rind | Boosts umami and richness in the sauce |
| Tie herbs for easy removal | Keeps the infusion without messy bits |
Flavor variations might include adding porcini mushrooms or balsamic vinegar for more depth. Presentation is key too; serve with fresh parmesan shavings and a drizzle of olive oil. Plus, you can prepare it ahead and freeze portions, just like in our chicken alfredo tater tot casserole for quick meals later.
How to Store Short Rib Ragu: Best Practices
Proper storage keeps your short rib ragu fresh and tasty for later. After cooking, let it cool completely before putting it away. Store in airtight containers in the fridge for up to 4 days, which works well if you’ve made a big batch for 10 to 12 servings.
- Freeze in portion-sized bags for up to 3 months to save time on busy nights.
- Thaw overnight in the fridge and reheat gently on the stovetop.
- Stir while reheating to keep the texture just right, especially after adding 1/2 cup of heavy cream to the sauce.
This method ties into tips like preparing the ragu ahead, so you can enjoy it without starting from scratch. It’s a smart way to handle leftovers from your short rib ragu adventure.
FAQs: Frequently Asked Questions About Short Rib Ragu
What is short rib ragu and how is it different from other ragus?
Short rib ragu is a slow-cooked Italian-style meat sauce made using tender braised short ribs as the main protein. Unlike traditional ragus that often use ground beef or pork, short rib ragu features large chunks of meat that become rich and flavorful after simmering in a tomato-based sauce with aromatics like garlic, onions, and herbs. The long cooking process breaks down the connective tissue, resulting in a melt-in-your-mouth texture and a deep, hearty taste distinct from quicker ragus.
How long does it take to cook short rib ragu properly?
Cooking short rib ragu typically takes between 3 to 4 hours of slow braising. This time allows the short ribs to become tender and the flavors to fully develop. It’s best to brown the meat first, then cook it gently over low heat in a covered pot with liquids such as wine and broth. Using an oven set to 300°F or simmering on the stovetop ensures even cooking and optimal tenderness.
What is the best way to serve short rib ragu?
Short rib ragu pairs beautifully with wide pasta shapes like pappardelle or rigatoni, which hold the thick sauce well. You can also serve it over creamy polenta or mashed potatoes for a comforting meal. Garnishing with freshly grated Parmesan cheese and chopped parsley adds freshness. For an extra touch, serve with crusty bread to soak up any leftover sauce.
Can I make short rib ragu ahead of time and freeze it?
Yes, short rib ragu freezes exceptionally well. After cooking, allow it to cool completely, then transfer to airtight containers or heavy-duty freezer bags. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm gently on the stovetop or in the oven, stirring occasionally to preserve the sauce’s texture and flavor.
What ingredients help make short rib ragu rich and flavorful?
Key ingredients that create a rich short rib ragu include red wine, which adds depth and acidity, and browned short ribs that provide robust meatiness. Aromatics like garlic, onions, carrots, and celery create a flavorful base, while crushed tomatoes and beef broth add body. Herbs such as thyme and bay leaves infuse subtle earthiness. Allowing the sauce to simmer slowly develops concentrated flavors and tender meat.
Short Rib Ragu
- Total Time: 3 hours 30 minutes
- Yield: 10 to 12 servings
- Diet: Non-vegetarian
Description
🍖 This Slowly Braised Beef Short Rib recipe produces a richly flavored, tender ragu perfect for comforting family meals.
🥘 Slow cooking and hand-cut vegetables develop deep, layered flavors that make this dish a standout classic.
Ingredients
– 4 pounds English cut beef short ribs
– 3 tablespoons olive oil, divided
– 3 large carrots, peeled and diced
– 1 large yellow onion, finely diced
– 1 stalk celery, finely diced
– 8 cloves garlic, finely chopped or grated
– 6 ounces tomato paste
– 1 cup dry red wine
– 2 sprigs rosemary
– 4 sprigs sage
– 12 sprigs thyme
– 2 bay leaves
– 1 parmesan rind (optional)
– 14 ounces crushed tomatoes
– 2 cups low-sodium beef broth or stock (or water)
– 24 ounces pasta
– 1/2 cup heavy cream
– 1/2 cup grated parmesan
– Chopped fresh herbs, for serving
Instructions
1- Creating short rib ragu is a rewarding process that builds deep flavors through slow cooking. Start by seasoning 4 pounds of English cut beef short ribs with salt and pepper for a solid base. This method ensures every bite is packed with taste, just like in traditional Italian recipes.
2- Begin by heating 3 tablespoons of olive oil, divided, in a large pot over medium heat. Brown the seasoned short ribs on all sides to lock in juices and add a rich color. Once done, remove them and use the same pot to brown 3 large peeled and diced carrots, 1 large finely diced yellow onion, and 1 stalk of finely diced celery until they soften and release their aromas.
3- Next, add 8 cloves of finely chopped or grated garlic and 6 ounces of tomato paste, stirring until everything smells fragrant. Deglaze the pot with 1 cup of dry red wine, scraping up those tasty browned bits from the bottom for extra flavor. Then, toss in a fresh poultry herb blend or a mix of 2 sprigs of rosemary, 4 sprigs of sage, and 12 sprigs of thyme, along with 2 bay leaves, the optional parmesan rind, 14 ounces of crushed tomatoes, and 2 cups of low-sodium beef broth.
4- Continuing the Cooking Process Return the short ribs to the pot, bring it to a boil, and then cover and simmer for 2½ to 3 hours until the ribs are tender. At this point, shred the meat and mix it back into the sauce for that classic ragu texture. For more ideas on adapting this, check out our creamy beef and bowtie pasta recipe for similar pasta pairings.
5- While the ragu simmers, cook 24 ounces of pasta to al dente. Stir in 1/2 cup of heavy cream and 1/2 cup of grated parmesan into the sauce, then add the pasta and toss to coat. Let it simmer briefly before serving with extra grated parmesan and chopped fresh herbs. Tips like using hand-cut soffritto vegetables for texture or tying herbs for easy removal can make your dish even better.
Notes
🍅 Use hand-cut soffritto vegetables for better texture and flavor.
🧀 Add parmesan rind to enhance umami depth in the sauce.
🌿 Tie herbs together for easy removal after cooking.
- Prep Time: 30 minutes
- Simmering time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650 calories
- Sugar: 6 grams
- Sodium: 500 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 65 grams
- Fiber: 5 grams
- Protein: 50 grams
- Cholesterol: 150 milligrams
Keywords: Beef, Short Rib, Braised, Ragu