Beef Short Rib Ragu
Hearty braised beef ragu made with tender beef short ribs and classic Italian flavors pairs beautifully with pasta or polenta. It's an easy make-ahead dish that can also be used to make pasta bakes, casseroles, sandwiches, and more.
Servings 6
Calories 399kcal
Equipment
Ingredients
- 3 lbs bone-in beef short ribs
- kosher salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1 large sweet onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 cup red wine
- 1 28-oz can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon sugar
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- To get a good sear on the meat, pat the beef short ribs dry with paper towels. Season with kosher salt and black pepper.3 lbs bone-in beef short ribs, kosher salt, black pepper
- Add the olive oil to a large Dutch oven (or heavy-bottomed pot) over medium-high heat.2 tablespoons olive oil
- Once the oil is glistening in the pan, sear the short ribs on all the sides until a brown crust appears, working in batches if needed. Remove and set aside.
- Add the chopped vegetables to the pot and cook until tender, about 5–7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.1 large sweet onion, 2 carrots, 2 celery stalks, 4 cloves garlic
- Add in the red wine and scrape up all those flavorful browned bits from the bottom of the pot. Let it simmer for about 5 minutes, until reduced by half.1 cup red wine
- Stir in the remaining ingredients and then return the short ribs to the pot, making sure they’re nestled into the sauce.1 28-oz can crushed tomatoes, 2 tablespoons tomato paste, 1 cup beef broth, 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 tablespoon sugar
- Bring the ragu to a boil, then reduce the heat to low. Cover and let simmer for 2½ to 3 hours, until the meat is tender and falling off the bone.
- Remove the ribs, discard the bones, and shred the meat using two forks. Stir the beef back into the sauce, and now you're ready to serve it as desired.
Notes
Ang's Recipe Tips
- Browning the short ribs before braising them helps lock the beefy flavor into the meat.
- Braising is all about slow-cooking over low heat, which will produce tender beef.
- If the sauce is too thin, uncover it and simmer to allow the sauce to reduce and thicken.
- Before serving, taste and adjust seasoning with salt and pepper as desired.
Nutrition
Calories: 399kcal | Carbohydrates: 9g | Protein: 33g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 98mg | Sodium: 320mg | Potassium: 862mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3494IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 4mg
