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Short Rib Ragu

Short Rib Ragu
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Short Rib Ragu is a soul-warming dish that embodies comfort and flavor. Crafted from tender beef short ribs, this slow-cooked sauce melds beautifully with a medley of fresh vegetables, aromatic herbs, and rich tomatoes. Ideal for family gatherings or intimate dinners, it transforms ordinary pasta or creamy polenta into an extraordinary meal. With its deep flavors and satisfying texture, this ragu is sure to become a cherished favorite in your culinary repertoire.

Ingredients

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  • 2 lbs beef short ribs (de-boned, cut into 2" cubes)
  • 2 tbsp light olive oil (or vegetable/avocado oil)
  • 1 cup white onion (finely diced)
  • ½ cup celery (finely diced)
  • ½ cup carrot (finely diced)
  • 4 garlic cloves (minced)
  • 2 tbsp tomato paste
  • 1 cup red apple vinegar
  • 1 cup broth (beef or chicken)
  • 1¾ cups crushed tomatoes (14 oz can)
  • Herb bundle (rosemary, thyme, parsley stems)
  • 2 bay leaves
  • Kosher salt and fresh cracked pepper to taste

Instructions

  1. Season beef short ribs generously with kosher salt.
  2. In a large Dutch oven over medium-high heat, heat the olive oil and sear the short ribs until browned on all sides. Remove and set aside.
  3. In the same pot, sauté onions, celery, carrot, and garlic for about 4 minutes until softened.
  4. Stir in tomato paste, salt, and pepper; sauté for another few minutes.
  5. Deglaze the pot with red apple vinegar, scraping up brown bits from the bottom.
  6. Return the beef to the pot and add broth and crushed tomatoes.
  7. Add herb bundle and bay leaves; bring to a simmer. Cover loosely and cook for 2 to 2½ hours until meat is fork-tender.
  8. Shred the meat if using boneless ribs; remove bones if using bone-in.
  9. Adjust seasoning as necessary before serving over pasta or polenta.

Nutrition

Find it online: https://cookingwithmia.com/short-rib-ragu/

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