Short Rib Ragu

If you’re looking for a cozy dish that warms the heart and satisfies the soul, then this Short Rib Ragu is just what you need! This recipe has been a favorite in my kitchen for years. It’s the kind of meal that brings everyone together, whether it’s a busy weeknight or a festive family gathering. The tender beef, rich sauce, and comforting pasta create a delightful experience that feels like a warm hug.

What truly makes this dish special is how it transforms simple ingredients into something extraordinary. With just a bit of patience, you’ll have a hearty ragu that’s bursting with flavor and perfect for sharing. Let’s dive into why you’ll absolutely love making this Short Rib Ragu!

Why You’ll Love This Recipe

• Comforting Flavor: The slow-cooked beef creates a rich and savory sauce that pairs perfectly with pasta.
• Easy Preparation: Most of the cooking time is hands-off, giving you space to relax while the ragu simmers away.
• Family-Friendly: Kids and adults alike adore this dish, making it ideal for family dinners.
• Make-Ahead Convenience: This ragu keeps well in the fridge or freezer, so you can prep ahead for those busy days.
• Versatile Pairings: Serve it over your choice of pasta or creamy polenta for an exciting twist.

Ingredients You’ll Need

Gathering these simple, wholesome ingredients will set you on the path to creating a mouthwatering Short Rib Ragu. Each element contributes to the depth of flavor that makes this dish irresistible. Here’s what you’ll need:

• 2 lbs Beef short ribs (de-boned, cut into 2 cubes)
• 2 tbsp Light olive oil (or 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
• 1 lb Pasta (tagliatelle or pappardelle)
• Chopped parsley and grated Parmigiano Reggiano for garnish

Variations

This Short Rib Ragu is quite flexible, allowing you to customize it based on what you have on hand or your personal preferences. Here are some fun ideas to mix things up:

• Swap the protein: Try using beef chuck or lamb shanks instead of short ribs for a different flavor profile.
• Add more veggies: Toss in some mushrooms or bell peppers while sautéing the mirepoix for added nutrition and texture.
• Spice it up: A pinch of red pepper flakes adds a delightful kick if you’re looking for some heat!
• Experiment with herbs: Feel free to swap out the herb bundle with your favorites like oregano or basil for a unique twist.

How to Make Short Rib Ragu

Step 1: Season the Short Ribs

Start by seasoning the short ribs generously with kosher salt on all sides. This step is essential as it enhances the meat’s natural flavor and helps develop a delicious crust when searing.

Step 2: Sear the Meat

In a large braiser or Dutch oven over medium-high heat, add your light olive oil. Once hot, add the short ribs in batches—don’t crowd the pot! Searing them creates a beautiful brown crust that adds depth to your ragu’s flavor. Once browned on all sides, transfer them to a plate.

Step 3: Sauté Your Veggies

Using the same pot, toss in your diced onion, celery, carrot, and minced garlic. Sauté these aromatic veggies for about 3–4 minutes until they soften. This step builds an incredible base flavor for your ragu.

Step 4: Add Tomato Paste and Seasoning

Stir in tomato paste along with kosher salt and fresh cracked pepper. Sauté again for another few minutes; this helps caramelize the tomato paste which enhances its sweetness.

Step 5: Deglaze with Vinegar

Pour in red apple vinegar while scraping up any brown bits stuck to the bottom of your pot. These bits are packed with flavor and will enrich your ragu significantly.

Step 6: Combine Ingredients

Return those beautifully seared short ribs back into your pot along with broth and crushed tomatoes. Stir everything gently to combine—it’s starting to smell amazing already!

Step 7: Add Herbs and Simmer

Add your herb bundle and bay leaves into the mixture. Bring it all to a low simmer before covering partially with a lid. Let it cook for about 2 to 2½ hours until those short ribs are fork-tender.

Step 8: Shred the Meat

Once cooked, remove bay leaves and herb bundle from the pot. If using boneless ribs, shred them right there in the pot; otherwise carefully pull out bone-in ribs before shredding. Discard any unappetizing cartilage if desired.

Step 9: Taste and Adjust

Give your ragu a taste—this is where you can adjust seasoning as needed! If it seems too runny, let it simmer uncovered for another few minutes until thickened just right.

Step 10: Serve It Up!

Cook your pasta according to package instructions while your ragu finishes up. Serve spoonfuls of that luscious sauce over pasta and garnish with freshly grated Parmigiano Reggiano and chopped parsley. Enjoy every comforting bite!

Pro Tips for Making Short Rib Ragu

Making a delicious Short Rib Ragu can seem daunting, but with a few helpful tips, you’ll be on your way to mastering this comforting dish!

• Choose Quality Meat: Opt for well-marbled short ribs. The fat content helps keep the meat tender and infuses the sauce with rich flavor as it cooks down.

• Don’t Rush the Searing: Take your time when searing the short ribs until they are beautifully browned. This step adds depth and complexity to the final dish through the Maillard reaction.

• Monitor Cooking Temperature: Keep an eye on your pot’s heat. A low simmer allows the flavors to meld together beautifully without drying out or burning the sauce.

• Taste as You Go: Don’t forget to taste your ragu! Adjusting seasoning throughout cooking ensures that every bite is perfectly balanced and full of flavor.

• Let It Rest: After cooking, let your ragu sit for a few minutes before serving. This resting period allows the flavors to further develop and enhances the overall taste.

How to Serve Short Rib Ragu

Serving Short Rib Ragu is all about showcasing its rich flavors and hearty texture. Here are some delightful ideas to present this dish in style!

Garnishes

• Chopped Fresh Parsley: A sprinkle of parsley adds a pop of color and freshness that cuts through the richness of the ragu.
• Grated Parmigiano Reggiano: A classic topping that brings a nutty flavor and creaminess, enhancing every bite of pasta.
• Cracked Black Pepper: A dash of pepper just before serving adds an aromatic kick that brightens up the dish.

Side Dishes

• Garlic Bread: Perfect for sopping up any extra sauce, garlic bread is a must-have side that complements pasta dishes beautifully.
• Simple Green Salad: A light salad with mixed greens, cherry tomatoes, and a balsamic vinaigrette provides a refreshing contrast to the robust ragu.
• Roasted Seasonal Vegetables: Toss seasonal veggies like zucchini or bell peppers in olive oil and roast them until caramelized for a flavorful side that adds color and nutrients.
• Polenta: Creamy polenta makes an excellent base for serving alongside or under the ragu, soaking up all those delicious juices while adding a comforting texture.

Now you’re ready to enjoy your homemade Short Rib Ragu! Whether you’re hosting friends or indulging in a cozy night in, this dish promises warm hearts and happy bellies. Happy cooking!

Make Ahead and Storage

This Short Rib Ragu is perfect for meal prep, allowing you to savor delicious flavors even on busy days. It stores beautifully, making it a go-to dish for leftovers or future meals.

Storing Leftovers

• Allow the ragu to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3-4 days.
• Ensure that the ragu is reheated thoroughly before serving.

Freezing

• Portion the ragu into freezer-safe containers or bags for easy serving sizes.
• Label with the date and freeze for up to 3 months.
• Thaw overnight in the fridge before reheating.

Reheating

• To reheat, place the ragu in a saucepan over medium heat and stir occasionally until warmed through.
• If frozen, you can also reheat in a microwave, stirring halfway through to ensure even heating.
• Add a splash of broth or water if the sauce has thickened too much during storage.

FAQs

Here are some common questions you might have about this hearty recipe.

How can I make Short Rib Ragu spicier?

You can add red pepper flakes or diced fresh chili peppers to the pot while sautéing the vegetables. Adjust according to your heat preference!

What can I serve with Short Rib Ragu besides pasta?

This ragu pairs wonderfully with creamy polenta, mashed potatoes, or even on top of crusty bread as a satisfying bruschetta-style appetizer.

Can I use other cuts of beef for Short Rib Ragu?

Yes! Chuck roast or brisket can be great alternatives. Just adjust cooking times as needed based on the cut’s tenderness.

Is Short Rib Ragu suitable for meal prep?

Absolutely! This recipe is ideal for meal prep and stores well in both the fridge and freezer, making it easy to enjoy throughout the week.

Final Thoughts

I hope you find this Short Rib Ragu as comforting and delicious as I do! It’s a recipe that brings warmth and joy to any table, perfect for sharing with family and friends. Take your time savoring each step, and don’t hesitate to make it your own. Enjoy every bit of this culinary adventure!