Irresistible Short Rib Ragu: A Comforting Delight

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Imagine a dish that wraps you in a warm hug, filling your kitchen with the intoxicating aroma of slow-cooked meat mingling with rich tomatoes. That’s what Short Rib Ragu promises. cheesy brisket mac and cheese As the savory sauce simmers and thickens, it beckons you to gather around the table, ready for a comforting feast. savory taco meat recipe. You might also enjoy this Brisket Mac and Cheese recipe.

This ragu is not just a meal; it’s an experience that transports you to Italian trattorias, where laughter echoes, and every bite tells a story. perfect ditalini pasta Perfect for cozy family dinners or impressing guests on special occasions, Short Rib Ragu guarantees an unforgettable flavor adventure.

[info_box title=”Why You’ll Love This Recipe”] This Short Rib Ragu is incredibly easy to prepare, making it perfect for weeknight meals or casual gatherings. The rich, savory flavors will delight your taste buds, leaving everyone asking for seconds. Its deep color and glossy texture make it visually stunning on any plate. Versatile enough to serve over pasta, polenta, or creamy mashed potatoes. [/info_box]

I remember the first time I made this dish; my friends devoured it so fast I barely got a taste!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

  • Short Ribs: Choose well-marbled short ribs for maximum flavor; they become tender and juicy when slow-cooked.

  • Onion: A medium yellow onion works best; it adds sweetness as it caramelizes during cooking.

  • Carrots: Use fresh carrots for natural sweetness; chop them into small pieces to help them meld into the sauce.

  • Garlic: Fresh garlic cloves add depth; don’t skimp on this aromatic powerhouse!

  • Canned Tomatoes: Opt for high-quality San Marzano tomatoes for a rich, authentic flavor that can’t be beaten.

  • Red Wine: A dry red wine enhances the sauce’s depth—save some for sipping while you cook too!

  • Beef Broth: Use low-sodium beef broth to control saltiness and create a rich base for the ragu.

  • Olive Oil: A good quality extra virgin olive oil adds richness; use it for sautéing vegetables and browning meat.

  • Fresh Herbs: Thyme and bay leaves work beautifully together; they infuse the sauce with aromatic goodness as it simmers.

  • Salt and Pepper: Essential seasonings that elevate all the other flavors—season with care!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sear the Short Ribs: Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper before adding them to the pot. Sear until browned on all sides—this builds amazing flavor.

Sauté Vegetables: Remove short ribs from the pot and add chopped onions, carrots, and minced garlic. Sauté until softened and fragrant—about 5-7 minutes—stirring occasionally. For more inspiration, check out this Honey Garlic Butter Roasted Carrots recipe.

Add Wine and Simmer: Pour in red wine to deglaze the pot. Scrape up any browned bits that cling to the bottom. Let simmer until reduced by half—it will smell divine!

Add Tomatoes and Broth: Stir in canned tomatoes along with beef broth. Return short ribs to the pot along with fresh herbs like thyme and bay leaves. Bring everything to a gentle simmer.

Cook Low and Slow: Cover with a lid slightly ajar, reduce heat to low, and let simmer for 2-3 hours until short ribs are fork-tender. Trust me; patience pays off here!

Shred Meat and Serve: Once cooked, remove short ribs from the pot. Shred meat using two forks before returning it back into the sauce. Serve over your favorite pasta or creamy polenta—it’s pure bliss!

[info_box title=”You Must Know”] Short Rib Ragu is a hearty dish that warms the soul. The slow-cooked meat becomes tender, and the rich aroma fills your kitchen, making it irresistible. Serve it over pasta or polenta for a satisfying meal that comforts you after a long day. [/info_box]

Perfecting the Cooking Process

Start by searing the short ribs to lock in flavor, then simmer them low and slow with aromatic veggies for maximum tenderness.

Serving and storing

Add Your Touch

Experiment with different herbs like rosemary or thyme, or swap in red wine for an extra depth of flavor.

Storing & Reheating

Store leftovers in an airtight container for up to three days. Reheat gently on the stovetop to maintain the ragu’s richness.

[info_box title=”Chef’s Helpful Tips”] For perfect Short Rib Ragu, remember to choose bone-in ribs for added flavor. Don’t rush the cooking process; low and slow is key. Finish with a splash of vinegar for brightness right before serving. [/info_box]

There’s nothing like the look on my husband’s face when he first digs into my Short Rib Ragu; it’s pure joy mixed with disbelief that I actually made this magic happen.

FAQs

FAQ

What is Short Rib Ragu?

Short Rib Ragu is a rich sauce made from slow-cooked beef short ribs. hearty beef cheddar sandwiches.

How long does it take to cook Short Rib Ragu?

Cooking Short Rib Ragu takes about 3-4 hours for perfect tenderness.

Can I freeze Short Rib Ragu?

Yes, you can freeze it in an airtight container for up to three months.

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Short Rib Ragu

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Indulge in the heartwarming experience of Short Rib Ragu, where tender beef meets a luscious tomato sauce simmered to perfection. This dish envelops your senses with rich flavors and inviting aromas, making it ideal for family dinners or special gatherings. Serve it over pasta, polenta, or creamy mashed potatoes for a satisfying meal that promises to impress.

  • Author: Iniko Morgan
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: Serves 6
  • Category: Main
  • Method: Slow Cooking
  • Cuisine: Italian

Ingredients

Scale
  • 2 lbs short ribs
  • 1 medium yellow onion, chopped
  • 2 medium carrots, diced
  • 4 garlic cloves, minced
  • 28 oz can San Marzano tomatoes
  • 1 cup dry red wine
  • 2 cups low-sodium beef broth
  • 2 tbsp extra virgin olive oil
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper; sear until browned on all sides. Remove from pot.
  2. Sauté onions, carrots, and garlic in the same pot until softened (5-7 minutes).
  3. Deglaze the pot with red wine, scraping up any browned bits. Simmer until reduced by half.
  4. Stir in canned tomatoes and beef broth; return short ribs to the pot with thyme and bay leaves. Bring to a gentle simmer.
  5. Cover partially and cook on low heat for 2-3 hours until short ribs are fork-tender.
  6. Shred the meat using two forks and mix it back into the sauce before serving over pasta or polenta.

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 410
  • Sugar: 6g
  • Sodium: 680mg
  • Fat: 23g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 85mg

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Tags:

comfort food / family dinner / Italian recipe / ragu sauce / savory dish / short rib / slowcooked

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