Short Rib Ragu
Short Rib Ragu is a comforting and savory dish that promises to elevate your dining experience. This rich sauce, made from tender beef short ribs simmered with aromatic vegetables and red wine, envelops pasta in luscious flavors. Perfect for family gatherings or cozy nights in, this ragu will leave your loved ones asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Braising
- Cuisine: Italian
Ingredients
Scale
- 3 lbs beef short ribs
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup dry red wine
- 28 oz canned whole peeled tomatoes, crushed
- 2 cups low-sodium beef broth
- 2 bay leaves
- 1 tsp fresh thyme or oregano
- Parmesan cheese (optional), for serving
Instructions
- Preheat oven to 325°F (160°C).
- Heat olive oil in a heavy pot over medium-high heat. Season short ribs with salt and pepper; sear until browned on all sides. Remove and set aside.
- In the same pot, sauté onions, carrots, celery, and garlic until softened (5-7 minutes).
- Add red wine to deglaze the pot; simmer until reduced by half (about 10 minutes).
- Stir in crushed tomatoes and beef broth; return short ribs to the pot and add bay leaves.
- Cover and braise in the oven for about 3 hours until meat is tender.
- Shred short ribs and mix back into the sauce; serve over pasta or polenta.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 470
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg
Keywords: Experiment with different herbs like rosemary for added flavor. For a twist, add mushrooms or bell peppers during the sauté step.