Short Rib Ragu

Tender and flavourful, Short Rib Ragu is a delightfully comforting dish that brings warmth to any table. Slow-cooked to perfection, this ragu pairs wonderfully with hearty pasta or creamy polenta, making it ideal for family dinners, special occasions, or a cozy night in. With its rich flavors and satisfying texture, it’s sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe

• Hearty and Satisfying: This dish is packed with flavor and will keep you full for hours.
• Versatile Pairings: Enjoy it with pasta, polenta, or even mashed potatoes for a delicious meal.
• Easy Preparation: While it may take time to cook, most of the time is hands-off, allowing you to relax while it simmers.
• Rich Flavor Profile: The combination of beef short ribs, herbs, and tomatoes creates a deep and robust sauce.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week.

Tools and Preparation

To create this delicious Short Rib Ragu, you’ll need some essential kitchen tools. Having the right equipment makes cooking easier and more enjoyable.

Essential Tools and Equipment

• Dutch oven or braiser
• Cutting board
• Chef’s knife
• Wooden spoon
• Measuring cups and spoons

Importance of Each Tool

• Dutch oven or braiser: Perfect for slow-cooking dishes; these pots retain heat well and distribute it evenly.
• Chef’s knife: A sharp knife makes cutting vegetables quick and safe.
• Wooden spoon: Ideal for stirring without scratching your cookware.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Ingredients

For the Short Rib Ragu

• 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 apple juice 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

1. Season the short ribs with kosher salt on all sides.

Step 2: Sear the Short Ribs

1. In a large braiser or Dutch oven on medium-high heat, add 2 tablespoons of light olive oil. You can also use vegetable or avocado oil.
2. Add the short ribs and sear on all sides. Do not crowd your pot; do this in batches if needed.
3. Transfer seared short ribs to a plate. If the ribs released too much grease, remove some from the pot, leaving behind no more than 2 tablespoons.

Step 3: Sauté Vegetables

1. To the same pot, add onion, celery, carrot, and garlic.
2. Sauté on medium-high for 3–4 minutes until the onion softens.

Step 4: Add Tomato Paste

1. Add tomato paste along with 1 teaspoon of kosher salt and ½ teaspoon of fresh cracked pepper.
2. Sauté for another 2–3 minutes.

Step 5: Deglaze the Pot

1. Pour in the red apple vinegar to deglaze the pot.
2. Scrape all the browned bits off the bottom of the pot.

Step 6: Combine Ingredients

1. Return seared short ribs back to the pot.
2. Add broth and crushed tomatoes.

Step 7: Add Herbs

1. Add herb bundle and bay leaves.
2. Bring the pot to a low simmer; cover but leave lid slightly ajar so steam can escape.
3. Cook for 2 to 2½ hours. Check occasionally; if it dries out too much, add broth or water as needed.

Step 8: Test Tenderness

1. The ribs are ready when fork-tender and fall apart easily.
2. If they aren’t tender after 2½ hours, continue simmering for another 30 minutes.

Step 9: Shred Meat

1. Remove bay leaves and herb bundle from the pot; discard them.
2. If using boneless ribs, shred them directly in the pot using tongs or forks.
3. If using bone-in ribs, carefully pull out bones before shredding meat.

Step 10: Adjust Seasoning

1. Taste and adjust seasoning as necessary; add more vinegar if desired.
2. If sauce is too runny for your taste, continue simmering for another 15–30 minutes until thickened.

Step 11: Serve

1. Serve ragu over your choice of pasta (cooked according to package instructions).
2. Garnish with grated Parmigiano Reggiano and chopped parsley before serving.

Enjoy your homemade Short Rib Ragu, perfect for any occasion!

How to Serve Short Rib Ragu

Short rib ragu is a luxurious dish that pairs beautifully with various sides. Whether you’re hosting a dinner party or enjoying a cozy meal at home, these serving suggestions will elevate your dining experience.

With Pasta

• Tagliatelle: Fresh tagliatelle complements the rich flavors of short rib ragu perfectly, allowing the sauce to cling beautifully.
• Pappardelle: The wide ribbons of pappardelle provide a hearty base for the meat sauce, making each bite satisfying.

On Polenta

• Creamy Polenta: Serve the ragu over creamy polenta for a comforting dish. The smooth texture contrasts nicely with the chunky sauce.
• Grilled Polenta Cakes: For a twist, try grilled polenta cakes topped with short rib ragu. The crispy exterior adds extra flavor and texture.

As a Filling

• Stuffed Peppers: Use short rib ragu as a filling for bell peppers. Bake them until tender for a delicious and visually appealing dish.
• Lasagna Layers: Incorporate short rib ragu into your lasagna for an indulgent twist on this classic Italian favorite.

How to Perfect Short Rib Ragu

Creating the perfect short rib ragu involves attention to detail and patience. Here are some tips to ensure your dish turns out amazing every time.

• Bold seasoning: Season the short ribs well before searing; this enhances the overall flavor of the ragu.
• Sear properly: Don’t rush the searing process. Browning the meat develops rich flavors that infuse into the sauce.
• Slow and low cooking: Allow ample time for simmering. This breaks down the meat, making it tender and full of flavor.
• Adjust acidity: Taste your sauce at the end and add vinegar as needed; this brightens up the flavors and balances richness.
• Use quality broth: A good-quality beef or chicken broth can significantly enhance the depth of flavor in your ragu.

Best Side Dishes for Short Rib Ragu

Complementing your short rib ragu with delicious side dishes can transform your meal into an unforgettable experience. Here are some excellent options:

1. Garlic Bread: Crisp on the outside and soft inside, garlic bread is perfect for soaking up leftover sauce.
2. Roasted Vegetables: A mix of seasonal vegetables roasted until caramelized adds color and nutrition to your plate.
3. Caesar Salad: This classic salad provides a refreshing crunch that balances out the richness of the ragu.
4. Mashed Potatoes: Creamy mashed potatoes can absorb all those flavorful juices from your ragu, making each bite delightful.
5. Steamed Asparagus: Lightly steamed asparagus brings a touch of freshness and vibrant color to complement your meal.
6. Herb Couscous: Fluffy couscous flavored with herbs offers a light yet satisfying side that pairs well with robust sauces.

Common Mistakes to Avoid

Cooking Short Rib Ragu can be a delightful experience, but there are common pitfalls to watch out for.

• Bold seasoning: Not seasoning the meat properly before searing can lead to bland ragu. Be sure to generously season your short ribs with kosher salt on all sides for maximum flavor.
• Crowding the pot: Placing too many ribs in the pot during searing can cause steaming instead of browning. Cook in batches if necessary to achieve that rich, caramelized exterior.
• Ignoring simmering time: Rushing through the cooking process can result in tough meat. Allow the short ribs to simmer low and slow for at least 2 to 2.5 hours until they are fork-tender.
• Skipping deglazing: Failing to deglaze the pot after browning can waste flavorful bits stuck to the bottom. Use red apple vinegar to scrape up those browned bits, enhancing your sauce’s depth.
• Neglecting flavor adjustments: Not tasting and adjusting seasoning at the end can leave your ragu lacking balance. Always taste before serving and adjust with more vinegar or salt as needed.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Short Rib Ragu

• Freeze in a freezer-safe container for up to 3 months.
• Portion into smaller servings for easy thawing later.

Reheating Short Rib Ragu

• Oven: Preheat oven to 350°F (175°C). Place ragu in an oven-safe dish, cover with foil, and heat for about 20-25 minutes until warmed through.
• Microwave: Transfer ragu into a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until hot, stirring in between.
• Stovetop: Heat ragu on low in a saucepan, stirring occasionally until warmed through. Add a splash of broth if it seems too thick.

Frequently Asked Questions

Here are some common questions about making Short Rib Ragu.

What is Short Rib Ragu?

Short Rib Ragu is a rich and hearty sauce made from tender short ribs cooked slowly with vegetables and tomatoes, perfect for pasta or polenta.

Can I use other meats instead of beef?

Yes! This recipe can be adapted using lamb or turkey short ribs if you prefer different flavors.

How do I know when my short ribs are done?

Your short ribs are ready when they are fork-tender and easily fall apart. This usually takes about 2-2.5 hours of simmering.

Can I make Short Rib Ragu ahead of time?

Absolutely! In fact, making it ahead allows flavors to deepen. You can store it in the refrigerator for up to three days or freeze it for longer storage.

Final Thoughts

Short Rib Ragu is an outstanding dish that embodies comfort and richness. Its versatility allows you to serve it over pasta or polenta, making it suitable for various occasions. Feel free to customize by adding different herbs or spices according to your taste!