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Short Rib Ragu

Short Rib Ragu
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Indulge in the ultimate comfort food experience with this inviting Short Rib Ragu. Slow-cooked to perfection, this dish features tender beef short ribs simmered in a rich and savory sauce that marries beautifully with pasta. The combination of aromatic vegetables, tomato paste, and the tang of red apple vinegar creates a robust flavor profile that will warm your heart and satisfy your cravings. Whether it’s a cozy family dinner or a gathering with friends, this hearty ragu is sure to impress. Plus, it’s perfect for meal prep, allowing you to enjoy this culinary delight throughout the week!

Ingredients

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  • 2 lbs beef short ribs (de-boned, cut into 2" cubes)
  • 2 tbsp light olive oil
  • 1 cup white onion (finely diced)
  • ½ cup celery (finely diced)
  • ½ cup carrot (finely diced)
  • 4 garlic cloves (minced)
  • 2 tbsp tomato paste
  • 1 cup red apple vinegar
  • 1 cup broth (beef or chicken)
  • 1¾ cup crushed tomatoes
  • Herb bundle (rosemary, thyme, parsley stems)
  • 2 bay leaves
  • 1 lb pasta (tagliatelle or pappardelle)

Instructions

  1. Season the short ribs generously with kosher salt.
  2. In a large pot, heat light olive oil over medium-high heat. Sear the short ribs in batches until browned on all sides; remove and set aside.
  3. In the same pot, sauté onion, celery, carrot, and garlic for about 3–4 minutes until softened.
  4. Stir in tomato paste along with salt and pepper; cook for an additional few minutes.
  5. Deglaze the pot with red apple vinegar, scraping up any brown bits.
  6. Return short ribs to the pot and add broth and crushed tomatoes. Stir to combine.
  7. Add the herb bundle and bay leaves; bring to a simmer and partially cover. Cook for about 2 to 2½ hours until meat is fork-tender.
  8. Remove herb bundle and bay leaves; shred meat if using boneless ribs.
  9. Adjust seasoning if needed before serving over cooked pasta.

Nutrition

Find it online: https://flavorswish.com/short-rib-ragu/