Description
Short Rib Ragu is a rich, comforting Italian-style meat sauce made with tender braised beef short ribs, simmered for hours in a savory tomato and red wine sauce. It’s the perfect cozy dish to serve over wide noodles like pappardelle or creamy polenta for a hearty and satisfying meal.
Ingredients
Units
Scale
- 2.5 lbs bone-in beef short ribs
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
- Cooked pasta (like pappardelle), for serving
Instructions
- Preheat oven to 325°F (163°C).
- Season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, then transfer to a plate.
- In the same pot, add onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
- Add garlic and tomato paste. Cook for 1–2 minutes until fragrant.
- Pour in the red wine to deglaze, scraping up any browned bits. Simmer for 2–3 minutes.
- Add crushed tomatoes, beef broth, rosemary, and thyme. Stir to combine, then return short ribs to the pot.
- Cover and transfer the pot to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fall-apart tender.
- Remove ribs, shred the meat, and discard bones and herbs. Return the shredded meat to the sauce and stir well.
- Serve over cooked pasta or polenta, garnished with fresh parsley or basil.
Notes
- This dish tastes even better the next day—perfect for make-ahead meals.
- Can be frozen for up to 3 months.
- For a deeper flavor, use a full-bodied red wine like Cabernet Sauvignon.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg