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
Scale
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.
