Short Rib Ragu
Hearty, slow-cooked short rib ragu made with rich red wine, tomatoes, garlic, and herbs. Serve over pasta or polenta for the ultimate comfort meal!
Ingredients
- 2 lbs beef short ribs deboned and cut into 2" cubes
- 2 tbsp olive oil or vegetable/avocado oil
- Kosher salt to taste
- 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 wine
- 1 cup beef or chicken broth
- 1¾ cup crushed tomatoes 14 oz can
- 1 herb bundle rosemary, thyme, parsley stems
- 2 bay leaves
- 2 tbsp sherry or red wine vinegar
- Fresh cracked pepper to taste
- 1 lb tagliatelle or pappardelle
- Chopped fresh parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season short ribs generously with kosher salt.
- Heat oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides in batches to avoid crowding. Transfer to a plate.
- If excess fat remains, remove all but 2 tbsp from the pot.
- Add onion, celery, carrot, and garlic to the pot. Sauté 3-4 minutes until softened.
- Stir in tomato paste, 1 tsp kosher salt, and ½ tsp pepper. Cook 2-3 minutes.
- Deglaze with red wine, scraping the bottom of the pot.
- Return short ribs to the pot. Add broth and crushed tomatoes.
- Tie herbs with kitchen twine into a bundle. Add to pot along with bay leaves.
- Bring to a low simmer. Cover, leaving lid slightly ajar. Cook 2½–3 hours, until beef is fork-tender.
- Remove bay leaves and herb bundle. Shred meat with forks. Discard bones/cartilage if using bone-in ribs.
- Stir in vinegar. Simmer uncovered 15–30 mins more to thicken if needed.
- Cook pasta according to package. Toss with ragu or spoon over top. Garnish with cheese and parsley.
Notes
- Can substitute stewing beef if short ribs aren't available.
- Ragu freezes well for up to 3 months.
- Delicious with pasta, polenta, or as a ravioli filling.