Name: Braised Short Rib Ragu: A Rich and Flavorful Italian Classic
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6-8 servings
Ingredients: 4 pounds beef short ribs; 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 cup red wine (preferably a dry variety); 1 can (28 ounces) crushed tomatoes; 2 cups beef broth; 2 tablespoons tomato paste; 2 teaspoons dried thyme; 2 teaspoons dried oregano; 1 bay leaf; Salt and pepper, to taste; Fresh parsley, chopped (for garnish); Parmesan cheese, grated (for serving); Pasta of your choice (for serving, optional)

Braised Short Rib Ragu: A Comforting Culinary Delight

Braised Short Rib Ragu is a dish that warms the heart and satisfies the soul. This rich and savory sauce, made from tender short ribs, is a true testament to the art of slow cooking. Originating from the rustic kitchens of Italy, this recipe has been passed down through generations, embodying the essence of family gatherings and festive celebrations. The slow braising process allows the meat to become incredibly tender, while the flavors meld together beautifully, creating a sauce that is both hearty and luxurious.

People love Braised Short Rib Ragu not only for its exquisite taste but also for its delightful texture. The combination of melt-in-your-mouth meat and a thick, flavorful sauce makes it a perfect companion for pasta, polenta, or even crusty bread. Additionally, this dish is incredibly convenient; it can be prepared in advance and simply reheated, making it an ideal choice for busy weeknights or special occasions. Whether you’re serving it to family or friends, Braised Short Rib Ragu is sure to impress and leave everyone asking for seconds!

Ingredients:

4 pounds beef short ribs
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup red wine (preferably a dry variety)
1 can (28 ounces) crushed tomatoes
2 cups beef broth
2 tablespoons tomato paste
2 teaspoons dried thyme
2 teaspoons dried oregano
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Parmesan cheese, grated (for serving)
Pasta of your choice (for serving, optional)

Preparing the Short Ribs

Start by preheating your oven to 325°F (160°C). This low and slow cooking method will help tenderize the short ribs.
Season the short ribs generously with salt and pepper on all sides. This will enhance the flavor of the meat.
In a large, heavy-bottomed Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once the oil is hot, add the short ribs in batches, browning them on all sides. This should take about 3-4 minutes per side. Remove the browned ribs and set them aside on a plate.

Building the Ragu Base

In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they are softened and the onion is translucent.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Pour in the red wine, scraping the bottom of the pot to deglaze and lift any flavorful bits stuck to the bottom. Allow the wine to simmer for about 5 minutes, reducing slightly.
Stir in the crushed tomatoes, beef broth, tomato paste, dried thyme, dried oregano, and bay leaf. Mix well to combine all the ingredients.

Combining the Ingredients

Return the browned short ribs to the pot, nestling them into the sauce. Make sure they are mostly submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
Braise the short ribs in the oven for about 3 hours, or until the meat is fork-tender and falling off the bone. Check occasionally to ensure the liquid is not evaporating too much; if it looks dry, add a bit more beef broth.

Finishing the Ragu

Once the short ribs are done, carefully remove the pot from the oven. Take out the short ribs and place them on a cutting board. Let them cool slightly before shredding the meat off the bones. Discard the bones and any excess fat.
While the meat is cooling, return the pot with the sauce to the stovetop over medium heat. Allow it to simmer uncovered for about 10-15 minutes to thicken slightly. Stir occasionally to prevent sticking.
Add the shredded short rib meat back into the pot, stirring to combine it with the sauce. Taste and adjust seasoning with more salt and pepper if needed.

Serving the Ragu

If you’re serving the ragu with pasta, cook your pasta of choice according to package instructions while the sauce is simmering. I love using pappardelle or tagliatelle for this dish, as the wide noodles hold the sauce beautifully.
Once the pasta is cooked, drain it and return it to the pot. Add a generous amount of the short rib ragu to the pasta, tossing to coat the noodles evenly.
To serve, plate the pasta topped with additional ragu, and garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese. This adds a lovely touch of flavor and presentation.

Conclusion:

If you’re looking for a dish that embodies comfort and sophistication, this Braised Short Rib Ragu is an absolute must-try. The rich, tender meat combined with a medley of aromatic vegetables and herbs creates a sauce that is not only flavorful but also deeply satisfying. Each bite melts in your mouth, making it perfect for cozy family dinners or special occasions. The slow-cooking process allows the flavors to develop beautifully, ensuring that every forkful is a delightful experience.

When it comes to serving suggestions, the possibilities are endless! I love pairing this ragu with freshly cooked pasta, such as pappardelle or tagliatelle, which perfectly captures the sauce. You can also serve it over creamy polenta or even a bed of mashed potatoes for a heartwarming meal. For a lighter option, consider serving it with a side of sautéed greens or a fresh arugula salad to balance the richness of the ragu.

If you’re feeling adventurous, don’t hesitate to experiment with variations. You can add a splash of red wine for an extra depth of flavor or toss in some mushrooms for an earthy twist. For a touch of brightness, a sprinkle of fresh herbs like parsley or basil just before serving can elevate the dish even further. You might also consider using different types of meat, such as lamb or pork, to create your own unique version of this classic recipe.

I wholeheartedly encourage you to try this Braised Short Rib Ragu for your next meal. It’s not just a recipe; it’s an experience that brings people together around the table. Once you’ve made it, I would love to hear about your experience! Did you stick to the classic recipe, or did you put your own spin on it? Share your thoughts and any variations you tried in the comments below. Your feedback not only inspires me but also helps others in our cooking community discover new ways to enjoy this delicious dish.

So, roll up your sleeves, gather your ingredients, and let the aroma of this ragu fill your kitchen. I promise you won’t regret it! Happy cooking!