Growing up in a big Italian family, Short Rib Ragu was a Sunday staple that brought us all together around the table. The aroma of the rich, meaty sauce simmering on the stove would fill the house and have us kids peeking over the pot, eagerly waiting for dinner. My nonna, with her worn wooden spoon in hand, would stir the ragu with such care and patience, infusing every bite with the flavors of her heritage.
To this day, the first taste of Short Rib Ragu takes me right back to those cherished family meals, where laughter, stories, and love were the main ingredients. It’s a dish that embodies the essence of comfort and community, and I’m thrilled to share my tried-and-true recipe with you.
Why This Short Rib Ragu Recipe Will Become Your Go-To
What sets this Short Rib Ragu apart is the tender, fall-off-the-bone meat and the deep, complex flavors that develop after hours of slow simmering. The secret lies in the long, gentle cooking process that transforms the tough beef into a silky, melt-in-your-mouth sauce. This isn’t a quick weeknight meal, but the effort is well worth it for the ultimate in Italian comfort food.
The Secret Behind Perfect Short Rib Ragu
The key to achieving that signature richness and velvety texture is to braise the short ribs low and slow until they’re practically falling apart. By letting the ragu simmer for 3-4 hours, the connective tissues break down, and the flavors have time to meld and intensify. It’s a labor of love, but the result is a sauce that’s truly out of this world.
Essential Ingredients You’ll Need
– Short ribs: The star of the show. Look for well-marbled beef short ribs for maximum flavor and tenderness.
– Onions, carrots, and celery: The classic Italian soffritto, building the foundation of the ragu’s flavor.
– Garlic: Adds an aromatic punch that complements the other ingredients.
– Tomatoes: Canned crushed tomatoes or San Marzano whole peeled tomatoes work great.
– Red wine: This adds depth and complexity to the sauce.
– Herbs: Fresh basil, thyme, and bay leaves lend their fragrance and bring the ragu to life.
– Parmesan cheese: For a final sprinkle of salty, umami goodness.
Step-by-Step Short Rib Ragu Instructions
Preparing Your Short Rib Ragu
This Short Rib Ragu is a labor of love, taking around 4 hours from start to finish. But trust me, the end result is worth every minute. You’ll need a large Dutch oven or heavy-bottomed pot, as well as a bit of patience to let the ragu simmer and develop its incredible flavors.
1- Season the short ribs generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, sear the ribs over high heat until they’re nicely browned on all sides, about 3-4 minutes per side. This crucial step locks in the juices and adds a wonderful caramelized crust.
2- Remove the seared ribs from the pot and set them aside. Reduce the heat to medium and add the onions, carrots, and celery. Sauté the vegetables until they’re softened and fragrant, about 8-10 minutes.
3- Stir in the garlic and cook for an additional minute, just until the aroma blooms. Then, pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
4- Add the crushed tomatoes, fresh basil, thyme, and bay leaves. Nestle the seared short ribs back into the pot, making sure they’re submerged in the liquid. Bring the ragu to a simmer, then reduce the heat to low, cover, and let it gently simmer for 3-4 hours, until the meat is fall-off-the-bone tender.
5- Remove the bay leaves and use two forks to shred the short rib meat right in the pot. Stir the shredded meat back into the sauce, allowing the flavors to meld for an additional 15-20 minutes.
6- Serve the luscious Short Rib Ragu over your favorite pasta, garnished with freshly grated Parmesan cheese and a sprinkle of chopped basil. Pair it with a full-bodied red wine and enjoy this comforting Italian classic.
Pro Tips for Success
– Be patient and let the ragu simmer low and slow. The longer cooking time is what makes this Short Rib Ragu so incredibly tender and flavorful.
– Sear the short ribs thoroughly to develop a nice caramelized crust – this adds tons of flavor to the finished dish.
– Taste and adjust the seasoning as needed. The amount of salt required can vary depending on the brand of tomatoes used.
– Don’t be afraid to add a splash more wine or broth if the ragu seems to be getting too thick as it simmers.
Serving and Storing Your Short Rib Ragu
Perfect Pairings for Short Rib Ragu
This Short Rib Ragu is the ultimate comfort food, perfect for cozy Sunday suppers or special occasion dinners. Serve it over a bed of creamy polenta, fluffy mashed potatoes, or your favorite pasta, like pappardelle or rigatoni. A side of garlic bread or a fresh green salad would also make wonderful accompaniments.
Storage and Make-Ahead Tips
The flavors of this Short Rib Ragu only improve with time, making it an excellent make-ahead option. Once cooled, the ragu can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. When ready to serve, simply reheat the ragu on the stovetop or in the microwave until piping hot.
Variations and Dietary Adaptations for Short Rib Ragu
Creative Short Rib Ragu Variations
While the classic version is hard to beat, there are plenty of ways to put your own spin on this dish. Try swapping the short ribs for beef or pork shanks, oxtail, or even lamb. You can also experiment with different herb and wine combinations, such as using rosemary and Chianti or thyme and Cabernet Sauvignon.
Making Short Rib Ragu Diet-Friendly
To make this Short Rib Ragu more diet-friendly, you can use lean beef or bison short ribs and reduce the amount of oil used for searing. For a gluten-free version, serve the ragu over zucchini noodles or spaghetti squash instead of traditional pasta. And for a dairy-free option, simply omit the Parmesan cheese garnish.
Frequently Asked Questions
Q: Can I use boneless short ribs instead of bone-in?
A: Absolutely! Boneless short ribs will work just as well in this recipe. The cooking time may be slightly shorter since there’s no bone, so be sure to check the meat for tenderness after 2-3 hours of simmering.
Q: How can I get the ragu extra thick and creamy?
A: To achieve an even richer, more velvety texture, try blending a portion of the cooked ragu in a high-speed blender before adding it back to the pot. This will help emulsify the sauce and create a luxurious mouthfeel.
Q: Can I make the Short Rib Ragu in the Instant Pot or slow cooker?
A: Yes, you can easily adapt this recipe for the Instant Pot or slow cooker. For the Instant Pot, brown the ribs using the sauté function, then pressure cook the ragu for 60-90 minutes. For the slow cooker, simply sear the ribs, add all the ingredients, and let it simmer on low for 8-10 hours.
Q: How much does this recipe make, and can I scale it up or down?
A: This Short Rib Ragu recipe serves about 6-8 people. You can easily scale it up or down to suit your needs. Just be sure to adjust the cooking time accordingly – the more ragu you have in the pot, the longer it will take to reach that perfect tender texture.
Short Rib Ragu
- Total Time: 180
- Yield: 6
Description
Indulge in the rich, tender flavors of this mouthwatering Short Rib Ragu. Slow-cooked to perfection, this classic Italian dish is perfect for cozy nights in or impressive dinner parties.
Ingredients
– 3 lbs bone-in short ribs
– 2 tbsp olive oil
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 garlic cloves, minced
– 1 cup red wine
– 1 (28 oz) can crushed tomatoes
– 2 tbsp tomato paste
– 2 bay leaves
– 2 sprigs fresh thyme
– 1 tsp dried oregano
– Salt and pepper to taste
– Cooked pasta, for serving
– Freshly grated parmesan, for serving
– Chopped parsley, for garnish
Instructions
1. 1. Season the short ribs with salt and pepper.
2. 2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
3. 3. Reduce the heat to medium and add the onions, carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables are softened.
4. 4. Add the garlic and sauté for 1 minute, until fragrant.
5. 5. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. 6. Add the crushed tomatoes, tomato paste, bay leaves, thyme, and oregano. Season with salt and pepper.
7. 7. Return the seared short ribs to the pot and bring the mixture to a simmer.
8. 8. Cover the pot and transfer to the oven. Braise the short ribs for 2-3 hours, or until the meat is fall-off-the-bone tender.
9. 9. Remove the pot from the oven and transfer the short ribs to a cutting board. Shred the meat using two forks, discarding any bones or tough connective tissue.
10. 10. Return the shredded meat to the sauce and simmer for an additional 15-20 minutes to allow the flavors to meld.
11. 11. Serve the Short Rib Ragu over cooked pasta, garnished with freshly grated parmesan and chopped parsley.
Notes
For a richer flavor, you can brown the short ribs in batches to get a deeper sear. The ragu can be made in advance and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 30
- Cook Time: 150
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Conclusion
Short Rib Ragu is a labor of love, but the end result is so worth it. The meltingly tender meat, the rich and velvety sauce, the comforting aroma – it’s an experience that transports you right back to Nonna’s kitchen. I hope this recipe becomes a new go-to for you, filling your home with the same sense of love and community that it has for my family. So, what are you waiting for? Grab those short ribs and get simmering! I can’t wait to hear how your Short Rib Ragu turns out.
