Short Rib Ragu

Tender and flavourful, Short Rib Ragu is a dish that embodies comfort food at its finest. Slow-cooked to perfection, this rich sauce pairs beautifully with hearty pasta or creamy polenta. Perfect for family dinners or special occasions, this recipe is sure to impress your guests and satisfy your cravings. The unique combination of ingredients creates a depth of flavor that makes every bite a delight.

Why You’ll Love This Recipe

• Incredible Flavor: This ragu is rich and savory, thanks to the slow cooking process that melds the flavors of the beef and vegetables.
• Easy to Make: While it takes time to cook, most of it is hands-off. You can relax while it simmers away!
• Versatile Serving Options: Pair this ragu with your favorite pasta or polenta for a comforting meal.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week or freeze for later.
• Impressive Presentation: Garnish with chopped parsley and grated Parmigiano Reggiano for a beautiful finish.

Tools and Preparation

To make this delicious Short Rib Ragu, you’ll need some essential tools in your kitchen. Having the right equipment will streamline your cooking process and ensure success.

Essential Tools and Equipment

• Large braiser or Dutch oven
• Wooden spoon or spatula
• Tongs
• Cutting board
• Sharp knife

Importance of Each Tool

• Large braiser or Dutch oven: Ideal for browning meat and simmering, ensuring even heat distribution.
• Tongs: Perfect for safely handling hot short ribs during searing and shredding.
• Sharp knife: Ensures precise chopping of vegetables, making prep easier and quicker.

Ingredients

To create this delightful Short Rib Ragu, gather the following ingredients:

• 2 lbs Beef short ribs (- De-boned, cut into 2 (5cm) cubes)
• 2 tbsp Light olive oil (- or use 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 Sherry 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

How to Make Short Rib Ragu

Step 1: Season the Short Ribs

Season the short ribs with kosher salt on all sides.

Step 2: Sear the Short Ribs

In a large braiser or Dutch oven on medium-high heat:
1. Add 2 tablespoons of light olive oil (or vegetable/avocado oil).
2. Add the short ribs and sear on all sides until browned. Avoid crowding the pot; do this in batches if necessary.
3. Transfer seared short ribs to a plate. If there’s excess grease in the pot, remove all but about 2 tablespoons.

Step 3: Sauté Vegetables

To the same pot:
1. Add finely diced onion, celery, carrot, and minced garlic.
2. Sauté on medium-high heat for about 3–4 minutes until the onion softens.

Step 4: Combine Ingredients

Add tomato paste, kosher salt (1 tsp), and fresh cracked pepper (½ tsp):
1. Sauté for another 2–3 minutes.
2. Deglaze the pot with red apple vinegar by scraping up browned bits from the bottom.

Step 5: Simmer the Ragu

Return seared short ribs back to the pot:
1. Add broth and crushed tomatoes.
2. Include herb bundle and bay leaves.
3. Bring to a low simmer; cover but leave lid slightly ajar to allow steam to escape.
4. Cook for about 2 to 2½ hours, checking occasionally to add broth if needed.

Step 6: Check Tenderness

When ribs are fork-tender:
1. Remove bay leaves and herb bundle.
2. If using boneless ribs, shred them right in the pot with tongs; if bone-in, pull out bones first before shredding.

Step 7: Adjust Seasoning

Taste ragu:
1. Adjust seasoning as needed; add additional vinegar if desired.
2. If sauce is too runny, continue simmering uncovered for another 15–30 minutes.

Step 8: Serve

Serve ragu over cooked pasta (follow package instructions)
Garnish with grated Parmigiano Reggiano and chopped parsley before enjoying!

How to Serve Short Rib Ragu

Short rib ragu is a rich and hearty dish that pairs beautifully with various sides and garnishes. Here are some delicious ways to serve this comforting meal.

With Hearty Pasta

• Tagliatelle – The wide ribbons of tagliatelle soak up the ragu’s flavors perfectly.
• Pappardelle – This pasta’s broad shape holds the thick sauce, making every bite satisfying.

Over Polenta

• Creamy Polenta – Serve the ragu over a bed of creamy polenta for a luscious contrast in texture.

Garnished with Fresh Herbs

• Chopped Parsley – A sprinkle of fresh parsley brightens the dish and adds color.
• Grated Parmigiano Reggiano – This cheese enhances the flavors and adds a savory finish.

As a Sandwich Filling

• Rustic Bread – Use crusty bread to create a delicious sandwich filled with short rib ragu for a tasty lunch option.

How to Perfect Short Rib Ragu

Creating the perfect short rib ragu requires attention to detail. Follow these tips for an exceptional dish.

• Sear the Meat Well: Browning the short ribs develops deep, rich flavors that enhance your ragu.
• Use Quality Ingredients: Choosing high-quality tomatoes and broth will significantly impact the final taste.
• Cook Low and Slow: Allowing the ragu to simmer gently ensures that the meat becomes tender and absorbs all flavors.
• Taste as You Go: Adjust seasoning throughout cooking to achieve a balanced flavor profile.
• Let it Rest: Allowing the ragu to sit after cooking helps meld the flavors together beautifully.

Best Side Dishes for Short Rib Ragu

To complement your short rib ragu, consider these delightful side dishes that enhance your meal.

1. Garlic Bread – Crispy on the outside, soft on the inside, perfect for soaking up any leftover sauce.
2. Roasted Vegetables – Seasonal veggies roasted until caramelized add a healthy touch and vibrant colors.
3. Caesar Salad – A crisp salad with romaine, croutons, and Caesar dressing provides a refreshing contrast.
4. Mashed Potatoes – Creamy mashed potatoes can absorb the flavorful sauce, creating a comforting bite.
5. Grilled Asparagus – Lightly charred asparagus offers a crisp texture that pairs well with rich ragu.
6. Steamed Broccoli – Simple steamed broccoli adds both color and nutrition to balance out your plate.

Common Mistakes to Avoid

When making Short Rib Ragu, it’s easy to make a few common errors that can affect the final dish. Here are some mistakes to watch for:

• Skipping the searing step: Searing the short ribs adds depth of flavor. Don’t skip this crucial step; it enhances the overall taste.

• Using too much heat: Cooking on high heat can dry out the meat. Keep it low and slow for tender results.

• Ignoring seasoning: Not seasoning at each stage can lead to bland ragu. Taste and adjust as you cook to build layers of flavor.

• Overcooking or undercooking the sauce: Not allowing enough time for simmering can result in a watery sauce, while overcooking can dry it out. Follow the recommended cooking times closely.

• Not using fresh herbs: Dried herbs may not provide the same aromatic quality as fresh ones. Use fresh herbs for a richer flavor profile.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow the ragu to cool completely before sealing it in the container.

Freezing Short Rib Ragu

• Freeze in freezer-safe containers or bags for up to 3 months.
• Make sure to label containers with dates to keep track of freshness.

Reheating Short Rib Ragu

• Oven: Preheat to 350°F (175°C) and heat in a covered dish until warmed through.
• Microwave: Heat on medium power in short intervals, stirring in between until hot.
• Stovetop: Warm over medium heat, stirring occasionally until heated thoroughly.

Frequently Asked Questions

What is Short Rib Ragu?

Short Rib Ragu is a rich Italian sauce made with slow-cooked beef short ribs, vegetables, and tomatoes, perfect for pasta or polenta.

How long does it take to make Short Rib Ragu?

The total time is about 3 hours, but most of this is hands-off cooking time while the ragu simmers.

Can I substitute other meats in Short Rib Ragu?

Yes! You can use chuck roast or brisket if you prefer a different cut of beef.

What pasta pairs best with Short Rib Ragu?

Tagliatelle and pappardelle are excellent choices because their wide shapes hold the sauce well.

How do I know when my ribs are done?

The ribs should be fork-tender, meaning they easily pull apart when tested with a fork.

Final Thoughts

This Short Rib Ragu recipe offers warmth and comfort that is hard to resist. It’s versatile enough for any occasion and can be customized with different herbs or spices according to your taste. Enjoy this hearty dish that brings joy and satisfaction to your dining table!