If you have a hankering for something rich, comforting, and downright delicious, this Slowly Braised Short Rib Ragu Recipe is just what your kitchen needs. Tender chunks of short rib soak up a beautiful medley of herbs, red wine, and tomatoes, simmered low and slow into a luscious sauce that’s perfect for cozy dinners or special occasions. The way the flavors meld together after hours of braising is nothing short of magical – this is the kind of dish that invites you to linger over every bite and savor every moment.
Ingredients You’ll Need
Gathering simple, hearty ingredients is key for this recipe. Each component plays a vital role in building the deep, layered flavors and velvety texture of the ragu. From the robust short ribs to the fresh herbs and bright vegetables, everything works in perfect harmony.
- 3 pounds bone-in short ribs: These are the star of the dish, providing incredible richness and tender meat.
- 2 tablespoons olive oil: Used to sear the meat and sauté the aromatics, adding a subtle fruity note.
- 1 large onion, chopped: Offers natural sweetness and depth once softened.
- 2 carrots, peeled and chopped: Adds sweetness and body to the ragu.
- 2 celery stalks, chopped: Gives an earthy, savory base flavor that enhances the sauce.
- 4 cloves garlic, minced: Brings warm, fragrant notes that wake up the palate.
- 1 teaspoon dried thyme: Adds a gentle herbal aroma that complements the beef.
- 1 teaspoon dried rosemary: Offers a piney, fragrant kick that brightens the dish.
- 1 bay leaf: Infuses subtle complexity during the slow braise.
- 1 cup dry red wine: Provides acidity and depth, balancing richness beautifully.
- 2 cups beef broth: Builds the savory foundation of the sauce.
- 1 can (14.5 ounces) crushed tomatoes: Brings bright, tangy sweetness and vibrant color.
- 1 tablespoon tomato paste: Concentrates the tomato flavor and adds thickness.
- 1 teaspoon sugar: Balances acidity and enhances natural sweetness.
- Salt to taste: Essential for bringing all flavors to life.
- Black pepper to taste: Adds just the right amount of heat and depth.
- 2 tablespoons fresh parsley, chopped (for garnish): Brightens and freshens the final presentation.
How to Make Slowly Braised Short Rib Ragu Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 325°F (163°C). This low and slow temperature is crucial for melting the connective tissues in the short ribs, resulting in that melt-in-your-mouth tenderness that makes this Slowly Braised Short Rib Ragu Recipe so irresistible.
Step 2: Sear the Short Ribs
Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering, then season the short ribs generously with salt and black pepper. Sear them in batches to avoid overcrowding the pot, letting each side develop a beautiful crust, about 4 to 5 minutes per side. This browning adds layers of flavor that make the sauce extra savory and rich.
Step 3: Build the Flavor Base
Once the short ribs are browned, remove them and set aside. Add chopped onion, carrots, and celery to the same pot and cook for about 5 minutes until softened. Then stir in the minced garlic, thyme, rosemary, and bay leaf, allowing the herbs and garlic to release their aroma for a couple of minutes – this fragrant base sets the stage for the whole ragu.
Step 4: Deglaze and Simmer
Pour in the dry red wine and use a wooden spoon to scrape up all those glorious browned bits stuck to the pot. Let the wine reduce slightly for 3 to 4 minutes, concentrating its flavor. Stir in beef broth, crushed tomatoes, tomato paste, and sugar, then taste and adjust seasoning with salt and pepper. This rich sauce is already starting to sing.
Step 5: Braise Low and Slow
Return the short ribs back to the pot, nestling them gently into the sauce. Cover with a tight-fitting lid and transfer to the preheated oven. Let everything braise for 3 to 4 hours, or until the meat is so tender it falls apart easily. This patient cooking is what transforms the dish into a decadent masterpiece.
Step 6: Shred and Finish
Remove the short ribs and shred the meat off the bones. Skim any excess fat from the sauce then return the shredded meat into the pot. Simmer gently over low heat for 10 to 15 minutes so the flavors meld perfectly. Give it a final taste and adjust seasoning as needed before serving.
How to Serve Slowly Braised Short Rib Ragu Recipe
Garnishes
Fresh chopped parsley sprinkled right before serving adds a pop of vibrant color and a fresh herbal note that cuts through the richness beautifully. You can also add a sprinkle of grated Parmesan for an extra layer of savory goodness.
Side Dishes
This ragu pairs wonderfully with tender pasta shapes like pappardelle or rigatoni, which soak up every bit of the luscious sauce. Creamy polenta or buttery mashed potatoes also make fantastic bases, balancing the hearty meat with their comforting textures.
Creative Ways to Present
For a special touch, serve the ragu spooned over roasted root vegetables or stuffed inside soft gnocchi pillows. You might also try layering it in lasagna or using it as a rich topping for toasted rustic bread as a sophisticated appetizer.
Make Ahead and Storage
Storing Leftovers
This ragu keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve its deep flavors and tender texture so you can enjoy a quick, flavorful meal the next day.
Freezing
If you want to save some for the future, this ragu freezes like a dream. Portion it into freezer-safe containers or bags, leaving some space for expansion, and it will stay fresh for up to 3 months.
Reheating
Reheat your leftover or frozen ragu gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much. Warm it slowly to maintain all the nuanced flavors and tender texture you worked so hard to create.
FAQs
Can I use boneless short ribs for this recipe?
Absolutely! While bone-in short ribs add extra flavor during cooking, boneless short ribs will also produce tender meat and a delicious ragu. Just adjust cooking time slightly if needed.
What wine should I use for braising?
A dry red wine with good acidity, like Cabernet Sauvignon or Merlot, works best because it balances the richness of the beef and enhances the sauce’s depth without overpowering it.
Can I make this ragu in a slow cooker?
Yes, you can transfer the browned ribs and sauce ingredients to a slow cooker and braise on low for 6 to 8 hours. Just be sure to brown the meat and vegetables first for the best flavor development.
What pasta pairs best with this Slowly Braised Short Rib Ragu Recipe?
Wide, flat noodles such as pappardelle or tagliatelle are ideal because their broad surfaces hold the chunky ragu sauce beautifully, giving you a perfect bite every time.
Is this recipe freezer friendly after cooking?
Definitely. Once cooked and cooled, the ragu freezes very well. It’s a great make-ahead meal that reheats easily and retains all its rich flavor and tender meat.
Final Thoughts
This Slowly Braised Short Rib Ragu Recipe is the kind of dish you’ll want to make again and again. It takes patience and a little love, but rewards you with soulful, tender meat and a deeply flavorful sauce that fills your kitchen with warmth and comfort. I can’t wait for you to try it and discover your new favorite meal to share with family and friends.
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Slowly Braised Short Rib Ragu Recipe
- Prep Time: 0h 15m
- Cook Time: 3h 0m
- Total Time: 3h 15m
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Slowly Braised Short Rib Ragu is a rich and hearty Italian-inspired dish featuring tender, slow-cooked short ribs simmered in a savory tomato and red wine sauce infused with aromatic herbs and vegetables. Perfect for serving over pasta or creamy polenta, it is a comforting meal that showcases deep, layered flavors achieved through slow oven-braising.
Ingredients
Meat
- 3 pounds bone-in short ribs
Vegetables & Aromatics
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Herbs & Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt to taste
- Black pepper to taste
Liquids & Sauces
- 2 tablespoons olive oil
- 1 cup dry red wine
- 2 cups beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C) to prepare for the slow braising process.
- Heat the pot: Place a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat to warm up.
- Prepare the oil: Add the olive oil to the pot and heat until shimmering but not smoking, creating a perfect searing environment.
- Season the ribs: Generously season the short ribs on all sides with salt and black pepper to enhance flavor.
- Sear the ribs: Carefully place the short ribs in the pot in batches if needed, browning each side for about 4 to 5 minutes until deeply caramelized.
- Set aside ribs: Remove the browned short ribs from the pot and set aside on a plate to prepare the base for the sauce.
- Sauté vegetables: Add chopped onion, carrots, and celery to the pot and cook for about 5 minutes, stirring occasionally until softened.
- Add garlic: Stir in the minced garlic and cook for 1 to 2 minutes until fragrant to develop aroma and depth.
- Add herbs: Sprinkle dried thyme and rosemary into the vegetables, then add the bay leaf, mixing well to combine flavors.
- Deglaze with wine: Pour in the red wine, scraping the bottom to lift browned bits; simmer for 3 to 4 minutes to reduce and intensify flavor.
- Add remaining liquids and tomatoes: Stir in beef broth, crushed tomatoes, tomato paste, and sugar, balancing acidity and richness.
- Adjust seasoning: Taste the sauce and add more salt and pepper as needed to achieve desired flavor.
- Return ribs to pot: Nestle the browned short ribs back into the sauce carefully, ensuring they are submerged.
- Braise in oven: Cover the pot with a tight-fitting lid and transfer it to the oven. Allow the short ribs to braise for 3 to 4 hours until the meat is tender and pulls easily from the bone.
- Remove and shred meat: Take the pot out of the oven, remove ribs, place on a cutting board, shred the meat with forks, and discard bones.
- Skim fat and return meat: Skim excess fat from the sauce if necessary, return shredded meat to the pot, and stir to combine.
- Simmer to meld flavors: Heat the ragu gently over low heat for 10 to 15 minutes to let all flavors marry beautifully.
- Final taste test: Taste once more and adjust seasoning with salt and pepper as preferred.
- Serve: Serve the rich short rib ragu over your favorite pasta or creamy polenta and garnish with fresh chopped parsley for a fresh finish.
Notes
- Braising at low oven temperature helps break down the connective tissue in short ribs, making the meat tender and flavorful.
- Searing the meat before braising adds depth of flavor through caramelization.
- Red wine reduces acidity while imparting rich, complex notes to the sauce.
- If you prefer a thicker ragu, simmer uncovered for the last 15 minutes to reduce the sauce further.
- The ragu can be prepared a day ahead; flavors improve with resting time and it reheats well.
- This dish pairs well with wide pasta noodles like pappardelle or creamy polenta to absorb the sauce.
