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Short Rib Ragu

Hearty Short Rib Ragu for Ultimate Comfort Food Lovers

Short Rib Ragu is a rich, hearty dish that offers comforting warmth and satisfaction.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting Time 15 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 3 lbs Beef Short Ribs Can substitute with chuck roast or oxtail.
For Cooking
  • 2 tbsp Light Olive Oil Vegetable or avocado oil works as a good alternative.
  • 1 tbsp Kosher Salt Adjust to personal taste.
  • 1 tsp Fresh Cracked Black Pepper Use freshly ground for the best results.
For the Base
  • 1 medium White Onion Yellow onion can be substituted.
  • 2 stalks Celery
  • 1 medium Carrot Can replace with parsnip.
  • 4 cloves Garlic Use roasted garlic for a sweeter flavor.
For the Sauce
  • 2 tbsp Tomato Paste
  • 1 cup Dry Red Wine White wine can be used for a lighter version.
  • 2 cups Beef or Chicken Broth Vegetable broth is suitable for a lighter option.
  • 1 can Crushed Tomatoes Whole canned tomatoes can be crushed by hand.
  • 1 bunch Herb Bundle Includes rosemary, thyme, and parsley stems.
  • 2 leaves Bay Leaves Remember to remove before serving.
  • 1 tbsp Sherry or Red Wine Vinegar Balsamic can serve as a great alternative.
For Pasta & Garnish
  • 1 lb Pasta (Tagliatelle or Pappardelle) Gluten-free options include polenta or lentils.
  • 1 tbsp Fresh Parsley For garnish.
  • 1/2 cup Parmigiano Reggiano For garnish; nutritional yeast can be a vegan substitute.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Short Rib Ragu
  1. Generously season the beef short ribs with kosher salt and freshly cracked black pepper on all sides. Allow them to sit for about 15 minutes at room temperature.
  2. In a large Dutch oven, heat light olive oil over medium-high heat. Add the seasoned short ribs in batches, searing each side for 4-5 minutes until browned. Transfer to a plate.
  3. Lower heat to medium, remove excess grease, leaving about 2 tablespoons. Add diced white onion, chopped celery, sliced carrot, and minced garlic. Sauté for 3-4 minutes until softened.
  4. Stir in tomato paste along with a pinch of kosher salt and black pepper. Cook for another 2-3 minutes until the mixture is caramelized.
  5. Pour in dry red wine, scraping up browned bits from the pot. Allow the wine to simmer for about 3-4 minutes until reduced by half.
  6. Return seared short ribs to the pot, add beef broth, crushed tomatoes, herb bundle, and bay leaves. Cover slightly ajar and simmer for 2.5 hours.
  7. After cooking, remove herb bundle and bay leaves. Shred the beef and mix it back into the sauce. Stir in vinegar and adjust seasoning.
  8. Prepare pasta according to package instructions. Cook until al dente, then drain and set aside.
  9. Toss cooked pasta with some Short Rib Ragu sauce. Plate and ladle ragu on top, finishing with parsley and grated Parmigiano Reggiano.

Nutrition

Serving: 1bowlCalories: 750kcalCarbohydrates: 60gProtein: 45gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 30IUVitamin C: 10mgCalcium: 200mgIron: 5mg

Notes

Allow the dish to rest for at least 15 minutes before serving to enhance flavors.

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