Short Rib Ragu
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.
- 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
- 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.
- Sauté onions, carrots, and garlic in the same pot until softened (5-7 minutes).
- Deglaze the pot with red wine, scraping up any browned bits. Simmer until reduced by half.
- Stir in canned tomatoes and beef broth; return short ribs to the pot with thyme and bay leaves. Bring to a gentle simmer.
- Cover partially and cook on low heat for 2-3 hours until short ribs are fork-tender.
- 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