Introduction
If you’re looking for a rich, comforting, and delicious meal, nothing beats a homemade short rib ragu. This Italian-inspired dish features tender, slow-cooked beef in a savory tomato sauce that’s full of flavor. It’s perfect over pasta, polenta, or even creamy mashed potatoes.
The beauty of short rib ragu is that it’s a dish that feels fancy but is surprisingly simple to make. The slow cooking allows the meat to melt in your mouth, and the sauce becomes thick and flavorful. Even beginners can follow this recipe and impress their friends or family. Let’s dive into the ingredients and step-by-step process so you can enjoy this hearty meal at home.
Ingredients – Short Rib Ragu
Here’s everything you’ll need to make the perfect short rib ragu:
- 2 lbs (900g) beef short ribs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup red wine
- 1 can (28 oz/800g) crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Pasta of your choice (optional, for serving)
Step by Step Process – Short Rib Ragu
Making short rib ragu is easy if you follow these steps:
Step 1: Prepare the Short Ribs
Start by seasoning the short ribs generously with salt and pepper. This will enhance the flavor of the meat.
Step 2: Brown the Meat
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the short ribs and brown them on all sides. This step locks in the flavor and adds depth to your ragu. Once browned, remove the ribs and set them aside.
Step 3: Sauté the Vegetables
In the same pot, add onions, carrots, and celery. Cook until the vegetables are soft and the onions are translucent, about 5–7 minutes. Then, add minced garlic and sauté for another 1–2 minutes.
Step 4: Deglaze with Wine
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 3–5 minutes until it reduces slightly.
Step 5: Add Tomatoes and Broth
Stir in crushed tomatoes, tomato paste, and beef broth. Add oregano, thyme, and bay leaves. Mix everything well.
Step 6: Return Short Ribs to the Pot
Place the browned short ribs back into the pot, ensuring they are submerged in the sauce.
Step 7: Slow Cook the Ragu
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2.5–3 hours, stirring occasionally. The meat should be tender and easy to shred with a fork.
Step 8: Shred the Meat
Remove the short ribs from the pot and shred the meat, discarding bones and excess fat. Return the shredded meat to the sauce and stir well.
Step 9: Final Seasoning
Taste the ragu and adjust salt and pepper as needed. Let it cook for another 10–15 minutes on low heat so the flavors meld together.
Step 10: Serve and Enjoy
Serve your short rib ragu over your favorite pasta, polenta, or mashed potatoes. Garnish with freshly chopped parsley for a touch of color and freshness.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 32 g |
| Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 700 mg |
| Vitamin A | 25% DV |
| Vitamin C | 15% DV |
| Calcium | 6% DV |
| Iron | 30% DV |
Frequently Asked Questions
Q1: Can I make this ragu in a slow cooker?
Yes! Brown the short ribs and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours until the meat is tender.
Q2: Can I use other cuts of beef?
Short ribs are preferred for their rich flavor and tenderness, but you can also use chuck roast if short ribs are unavailable.
Q3: Can I freeze short rib ragu?
Absolutely! Let the ragu cool completely, then transfer it to airtight containers. It can be frozen for up to 3 months.
Q4: What pasta goes best with short rib ragu?
Wide pasta noodles like pappardelle or tagliatelle are ideal as they hold the sauce well, but any pasta works.
Q5: Can I make it ahead of time?
Yes, ragu tastes even better the next day as the flavors develop. Make it a day ahead and gently reheat before serving.
Final Thoughts
Making short rib ragu at home is a rewarding experience. The slow-cooked beef and rich tomato sauce create a dish that’s comforting, flavorful, and perfect for any occasion. With simple ingredients and a little patience, you can make a restaurant-quality meal in your own kitchen.
Whether you’re serving it over pasta for a family dinner or using it to impress guests, this short rib ragu recipe will become a favorite in your recipe collection. Remember, cooking is about love and patience—so let the ragu simmer, and enjoy the delicious results!
