Discover how to make a rich and flavorful short rib ragu that’s easy to prepare and budget-friendly. Perfect for family dinners and special occasions.
📝 Recipe Summary
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Servings: 6
- Difficulty: Intermediate
- Tags: #ShortRibRagu #HomemadeMeal #BudgetFriendly #ComfortFood
Craving a hearty, comforting meal? This Short Rib Ragu is the answer. Slow-braised beef short ribs simmered in a rich tomato sauce create a dish that’s both indulgent and satisfying. Ideal for family dinners or special occasions, this recipe is easy to prepare and budget-friendly. At Recipench, we believe in making gourmet meals accessible to everyone.
Ingredients
- For the Ragu:
- 3–4 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 sprig fresh rosemary
- Salt and pepper to taste
- For Serving:
- 1 pound pappardelle pasta
- Freshly grated Parmesan cheese
*Note: For a gluten-free version, substitute the pasta with gluten-free pappardelle or your preferred gluten-free pasta.
Instructions
1. Sear the Short Ribs
In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs generously with salt and pepper. Sear the ribs on all sides until browned, about 3–4 minutes per side. Remove the ribs and set them aside.
2. Sauté the Aromatics
In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Deglaze the Pot
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 2–3 minutes to reduce slightly.
4. Add Tomatoes and Broth
Stir in the tomato paste, crushed tomatoes, and beef broth. Return the short ribs to the pot, along with any accumulated juices. Add the bay leaves and rosemary sprig. Bring the mixture to a simmer.
5. Braise the Ragu
Cover the pot and transfer it to a preheated oven at 325°F (163°C). Braise for 2.5–3 hours, or until the meat is tender and easily pulls away from the bone.
6. Shred the Meat
Remove the short ribs from the pot. Once cool enough to handle, shred the meat using two forks, discarding the bones. Return the shredded meat to the sauce, stirring to combine.
7. Cook the Pasta
While the ragu is finishing, cook the pappardelle pasta according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
8. Combine and Serve
Toss the cooked pasta with the ragu, adding reserved pasta water as needed to achieve desired sauce consistency. Serve hot, garnished with freshly grated Parmesan cheese.
Tips, Notes & Variations
- Make-Ahead: This ragu can be prepared a day in advance. Store it in the refrigerator overnight; the flavors will deepen, and the fat can be easily skimmed off before reheating.
- Wine Pairing: Serve with a robust red wine, such as Cabernet Sauvignon or Chianti, to complement the rich flavors of the dish.
- Vegetable Variations: Add mushrooms or bell peppers for additional depth and flavor.
- Serving Suggestions: Pair with crusty bread to soak up the delicious sauce.
Ingredient Spotlight: Short Ribs
Short ribs are a flavorful cut of beef known for their rich marbling and tenderness when slow-cooked. They are ideal for braising, as the long cooking time breaks down the connective tissue, resulting in melt-in-your-mouth meat. In this ragu, short ribs provide a deep, savory base that enhances the overall dish.
🧾 Nutritional Information (per serving)
- Calories: Approximately 650 kcal
- Protein: 45g
- Fat: 35g
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 8g
*Note: Nutritional values are estimates and may vary based on ingredients and portion sizes.
❓ Frequently Asked Questions:
1. Can I use boneless short ribs instead of bone-in?
Yes, boneless short ribs can be used. However, bone-in ribs tend to have more flavor and richness.
2. Can I make this recipe in a slow cooker?
Absolutely! After searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours until the meat is tender.
3. How can I store leftovers?
Store leftovers in
To Wrap It Up
his rich and flavorful Short Rib Ragu is truly a crowd-pleaser that brings comfort and elegance to your table without breaking the bank. Whether you’re cooking for a family dinner or a special occasion, this recipe’s tender, slow-braised beef and savory tomato sauce will make every bite unforgettable. With simple ingredients and straightforward steps, it’s a great way to enjoy gourmet dining at home.
Ready to impress your family and friends? Try this recipe today and see why it’s becoming a favorite at Recipench.com. Don’t forget to share your delicious results with us!