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Short Rib Ragu

Short Rib Ragu
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Short Rib Ragu is a mouthwatering dish that elevates comfort food to new heights. Slow-cooked beef short ribs meld beautifully with rich tomatoes and aromatic vegetables, creating a hearty sauce that’s perfect for slathering over pasta or creamy polenta. This recipe may take around three hours from start to finish, but most of that time is hands-off—allowing the flavors to develop while you focus on other tasks. Whether it’s a family dinner or a gathering with friends, this ragu promises to impress everyone at the table.

Ingredients

Scale
  • 2 lbs beef short ribs
  • 2 tbsp light olive oil
  • 1 cup white onion, finely diced
  • ½ cup celery, finely diced
  • ½ cup carrot, finely diced
  • 4 garlic cloves, minced
  • 1 cup red apple vinegar
  • 1 cup broth (beef or chicken)
  • 1¾ cups crushed tomatoes
  • Herb bundle (rosemary, thyme, parsley stems)
  • 2 bay leaves

Instructions

  1. Season short ribs with kosher salt.
  2. In a large braiser or Dutch oven, heat olive oil over medium-high heat. Sear short ribs until browned on all sides; transfer to a plate.
  3. Sauté onion, celery, carrot, and garlic in the same pot until the onion softens.
  4. Stir in tomato paste; season with salt and pepper.
  5. Deglaze with red apple vinegar by scraping up browned bits.
  6. Return short ribs to the pot; add broth and crushed tomatoes along with the herb bundle and bay leaves.
  7. Simmer covered with lid slightly ajar for 2 to 2½ hours until tender.
  8. Shred meat directly in the pot and adjust seasoning as needed.

Nutrition

Find it online: https://sweetrecipetime.com/short-rib-ragu/