Short Rib Ragu

Tender and flavourful, Short Rib Ragu is perfect for serving with hearty pasta or polenta. This dish is total comfort food that’s sure to impress at any gathering. While it requires about three hours from start to finish, most of that time is hands-off, allowing you to focus on other tasks while the flavors develop beautifully.

Why You’ll Love This Recipe

• Comforting Flavor: The combination of slow-cooked beef and rich tomatoes creates a deeply satisfying taste.
• Versatile Serving Options: Pair it with your choice of pasta like tagliatelle or pappardelle, or serve over creamy polenta for a delightful twist.
• Family-Friendly Meal: This dish is hearty enough to please everyone at the table, making it ideal for family dinners or special occasions.
• Meal Prep Friendly: Prepare in advance and store in the fridge or freezer; it tastes even better the next day!
• Easy to Customize: Feel free to adjust herbs and spices to match your personal preferences.

Tools and Preparation

To create this delicious Short Rib Ragu, you’ll need a few essential tools that will make cooking easier and more efficient.

Essential Tools and Equipment

• Large braiser or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon
• Measuring cups and spoons

Importance of Each Tool

• Large braiser or Dutch oven: Ideal for browning meat and slow-cooking the ragu evenly.
• Chef’s knife: A sharp knife ensures clean cuts for your vegetables, making prep work quick and safe.
• Wooden spoon: Perfect for stirring without scratching your cookware, helping you combine ingredients smoothly.

Ingredients

For the Short Rib Ragu

• 2 lbs Beef short ribs (- De-boned, cut into 2 (5cm) cubes)
• 2 tbsp Light olive oil (- or use vegetable or avocado oil)
• Kosher salt
• 1 cup White onion (- Finely diced)
• ½ cup Celery (- Finely diced)
• ½ cup Carrot (- Finely diced)
• 4 Garlic cloves (- Finely minced)
• 2 tbsp Tomato paste
• 1 cup Red apple vinegar
• 1 cup Broth (- Beef or chicken)
• 1 ¾ cup Crushed tomatoes (- 14oz can)
• Herb Bundle (- Rosemary, thyme, parsley stems)
• 2 Bay leaves
• 2 tbsp apple juice or red apple vinegar
• Kosher salt and fresh cracked pepper to taste

For Serving

• 1 lb Pasta (- Tagliatelle or pappardelle)
• Chopped parsley and grated Parmigiano Reggiano for garnish

How to Make Short Rib Ragu

Step 1: Season the Short Ribs

1. Season short ribs with kosher salt on all sides.

Step 2: Sear the Meat

1. In a large braiser or Dutch oven on medium-high heat, add 2 tablespoons of light olive oil (or vegetable/avocado oil).
2. Add the short ribs in batches if necessary to avoid crowding.
3. Sear on all sides until golden brown. Transfer seared short ribs to a plate.
4. If there’s excess grease in the pot, remove some but leave no more than 2 tablespoons.

Step 3: Sauté Vegetables

1. In the same pot, add onion, celery, carrot, and garlic.
2. Sauté on medium-high heat for 3-4 minutes until onion softens.

Step 4: Add Tomato Paste and Seasoning

1. Stir in tomato paste along with 1 teaspoon kosher salt and ½ teaspoon fresh cracked pepper.
2. Sauté for an additional 2-3 minutes.

Step 5: Deglaze the Pot

1. Pour in red apple vinegar and scrape up any browned bits from the bottom of the pot.

Step 6: Combine Ingredients

1. Return seared short ribs back to the pot along with broth and crushed tomatoes.

Step 7: Simmer

1. Add herb bundle and bay leaves.
2. Bring to a low simmer; cover but leave lid slightly ajar so steam can escape.
3. Cook for 2 to 2½ hours, checking occasionally; add broth or water if drying out.

Step 8: Check Tenderness

1. The ribs should be fork-tender when done; if not tender after 2½ hours, continue simmering for another 30 minutes.

Step 9: Shred Meat

1. Remove bay leaves and herb bundle; discard them.
2. Shred boneless ribs directly in the pot using tongs or forks. For bone-in ribs, pull out bones before shredding meat.

Step 10: Final Adjustments

1. Taste and adjust seasoning as needed; add vinegar if desired.
2. If sauce is too runny, continue simmering for another 15-30 minutes.

Step 11: Serve

1. Serve ragu over your favorite pasta (cooked per package instructions).
2. Garnish with grated Parmigiano Reggiano and chopped parsley before enjoying!

How to Serve Short Rib Ragu

Short rib ragu is a rich and comforting dish that pairs wonderfully with various sides and garnishes. Here are some delightful serving suggestions to enhance your meal.

With Hearty Pasta

• Tagliatelle: This flat pasta holds the ragu sauce perfectly, offering a robust bite.
• Pappardelle: Wide noodles that complement the tender meat, making each bite satisfying.

Over Creamy Polenta

• Soft Polenta: The creamy texture of polenta absorbs the sauce beautifully, creating a luscious base for the ragu.
• Cheesy Polenta: Add grated cheese to your polenta for an extra layer of flavor that elevates the dish.

Topped with Fresh Garnishes

• Chopped Parsley: A sprinkle of fresh parsley adds brightness and a pop of color.
• Grated Parmigiano Reggiano: This cheese enhances the umami flavor and adds a salty touch to each bite.

Served with Crusty Bread

• Rustic Baguette: Perfect for soaking up every drop of delicious sauce, crusty bread is an essential side.
• Garlic Bread: Adds a savory flair and makes for an excellent accompaniment to your ragu.

How to Perfect Short Rib Ragu

Creating the perfect short rib ragu requires attention to detail and patience. Follow these tips for an outstanding result.

• Choose Quality Meat: Opt for well-marbled beef short ribs to ensure tenderness and rich flavor in your ragu.
• Sear Properly: Don’t rush the searing process; browning the meat adds depth and complexity to the dish.
• Deglaze Thoroughly: Make sure to scrape up all browned bits from the bottom of your pot when adding vinegar; this enhances flavor significantly.
• Simmer Slowly: Allowing the ragu to cook low and slow helps break down the meat fibers for maximum tenderness.
• Adjust Seasonings at End: Taste and tweak seasonings after cooking, as flavors can intensify during simmering.

Best Side Dishes for Short Rib Ragu

To round out your meal featuring short rib ragu, consider these delightful side dishes that perfectly complement the main course.

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic provide a comforting side that pairs well with rich sauces.
2. Roasted Vegetables: Seasonal veggies roasted until caramelized add sweetness and texture contrast to the meal.
3. Caesar Salad: Crisp romaine topped with crunchy croutons and creamy dressing offers a refreshing balance to hearty ragu.
4. Steamed Green Beans: Bright green beans lightly seasoned give a fresh crunch alongside the rich ragu dish.
5. Brussels Sprouts: Roasted or sautéed Brussels sprouts bring nutty flavors that enhance your dining experience.
6. Risotto: A creamy risotto can be a luxurious addition, providing a silky texture that complements the ragu beautifully.
7. Caprese Salad: Fresh mozzarella, tomatoes, and basil deliver vibrant flavors that contrast nicely with the savory ragu.
8. Garlic Breadsticks: Soft breadsticks brushed with garlic butter make for perfect vessels to enjoy every bit of sauce left on your plate.

Common Mistakes to Avoid

Cooking short rib ragu can be a delightful experience, but common mistakes can make it less enjoyable.

• Bold seasoning: Under-seasoning your meat and vegetables can lead to bland flavors. Always taste and adjust seasoning throughout the cooking process.
• Bold overcrowding: Crowding the pot while searing the short ribs prevents proper browning. Cook in batches if necessary to achieve that rich flavor.
• Bold skipping deglazing: Failing to deglaze after browning the meat means missing out on deep, complex flavors. Use vinegar to scrape up those tasty browned bits from the pot.
• Bold ignoring simmer time: Not allowing enough time for the ragu to simmer can result in tough meat. Be patient; allow at least 2 hours of low simmering for tender results.
• Bold neglecting adjustments: It’s easy to forget final seasoning tweaks. Always taste before serving and adjust with additional vinegar or salt as needed.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Ensure the ragu has cooled completely before sealing.

Freezing Short Rib Ragu

• Freeze in a freezer-safe container for up to 3 months.
• Leave some space in the container for expansion.

Reheating Short Rib Ragu

• Oven: Preheat to 350°F (175°C). Place in an oven-safe dish covered with foil until heated through, about 20-30 minutes.
• Microwave: Heat in a microwave-safe bowl on medium power, stirring occasionally until hot, about 5-7 minutes.
• Stovetop: Warm over low heat in a saucepan, stirring frequently until heated throughout.

Frequently Asked Questions

Here are some common questions about preparing and enjoying short rib ragu.

What is Short Rib Ragu?

Short rib ragu is a rich and hearty sauce made from slow-cooked beef short ribs, perfect for pairing with pasta or polenta.

Can I use other meats instead of beef?

Yes! You can substitute beef with lamb or turkey for a different flavor profile while maintaining tenderness.

How long does it take to cook Short Rib Ragu?

The total cooking time is approximately three hours, including about 2-2.5 hours of simmering for tender results.

Can I make Short Rib Ragu ahead of time?

Absolutely! This dish tastes even better when made ahead as the flavors deepen over time. Just store it properly!

What should I serve with Short Rib Ragu?

This dish pairs wonderfully with hearty pasta like tagliatelle or pappardelle, and you can also serve it over creamy polenta.

Final Thoughts

Short rib ragu embodies comfort food at its best—rich, tender, and full of flavor. It’s versatile enough for weeknight meals or special occasions. Feel free to customize by adding your favorite herbs or spices!