Short Rib Ragu

Tender and flavourful, Short Rib Ragu is the ultimate comfort food that elevates any meal. This rich, slow-cooked sauce pairs beautifully with pasta or polenta, making it perfect for family dinners or special gatherings. The blend of ingredients creates a deep flavor profile that warms the soul. Although the recipe requires about three hours to cook, most of that time is hands-off, allowing you to enjoy other activities while it simmers.

Why You’ll Love This Recipe

• Rich Flavor: The slow cooking process develops deep flavors that are irresistible.
• Versatile Pairing: Enjoy this ragu with various dishes, including pasta, polenta, or even on its own.
• Perfect for Gatherings: Makes a hearty meal that’s great for serving guests or family.
• Easy Preparation: Mostly hands-off cooking allows you to relax while it simmers.
• Comfort Food Classic: A warm bowl of short rib ragu is sure to satisfy during chilly evenings.

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Tools and Preparation

Before diving into the recipe, gather your tools and prepare your workspace. Having everything ready will make the cooking process smooth and enjoyable.

Essential Tools and Equipment

• Dutch oven or braiser
• Wooden spoon or spatula
• Tongs
• Cutting board
• Knife

Importance of Each Tool

• Dutch oven: Ideal for slow cooking, retains heat well, and enhances flavor development.
• Tongs: Perfect for handling hot meat without losing juices.
• Wooden spoon: Great for stirring without scratching your cookware.

Ingredients

Ingredients:
– 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 Sherry or red apple vinegar
– Kosher salt and fresh cracked pepper to taste
– 1 lbs Pasta (- Tagliatelle or pappardelle)
– Chopped parsley and grated parmigiano reggiano for garnish

How to Make Short Rib Ragu

Step 1: Season the Ribs

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

Step 2: Sear the Ribs

1. In a large braiser or Dutch oven on medium-high heat, add light olive oil.
2. Add short ribs and sear on all sides until browned. Do not crowd the pot; work in batches if necessary.
3. Transfer seared short ribs to a plate. If there’s excess grease in the pot, remove some but leave about 2 tablespoons.

Step 3: Sauté Vegetables

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

Step 4: Add Tomato Paste and Seasoning

1. Stir in tomato paste along with kosher salt and fresh cracked pepper.
2. Continue sautéing for another 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.
2. Add broth and crushed tomatoes.

Step 7: Simmer

1. Add herb bundle and bay leaves.
2. Bring to a low simmer; cover but keep the lid slightly ajar to allow steam to escape.
3. Cook for about 2 to 2½ hours, checking occasionally and adding broth as needed if it dries out.

Step 8: Check Tenderness

1. The ribs should be fork-tender and fall apart easily after about two hours.
2. If they’re not tender yet, continue simmering for an additional thirty minutes.

Step 9: Prepare Ragu

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

Step 10: Final Adjustments

1. Taste and adjust seasoning if needed; consider adding more vinegar if desired.
2. If sauce is too runny, simmer for an additional 15–30 minutes until thickened.

Step 11: Serve

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

How to Serve Short Rib Ragu

Short rib ragu is a versatile dish that can elevate any meal. Whether you’re hosting a dinner party or enjoying a cozy night in, these serving suggestions will help you create the perfect dining experience.

With Fresh Pasta

• Tagliatelle: This flat pasta holds onto the sauce beautifully, making each bite flavorful.
• Pappardelle: The wide ribbons of pappardelle are perfect for scooping up the hearty ragu.

Over Creamy Polenta

• Polenta: The creamy texture of polenta complements the rich short rib ragu, adding a comforting element to your plate.

As a Filling for Lasagna

• Lasagna Layers: Use the ragu as a filling between sheets of pasta for a decadent twist on traditional lasagna.

With Garlic Bread

• Garlic Bread: Serve alongside crispy garlic bread to soak up every last bit of the delicious sauce.

Topped with Cheese

• Grated Parmigiano Reggiano: A generous sprinkle of cheese adds a savory depth and enhances the dish’s overall flavor.

How to Perfect Short Rib Ragu

Creating an exceptional short rib ragu requires attention to detail. Here are some tips to ensure your ragu is perfect every time:

• Choose quality meat: Opt for well-marbled beef short ribs for richer flavor and tenderness.
• Sear properly: Take your time during the searing process to develop deep flavors from caramelization.
• Don’t rush cooking: Allow the sauce to simmer slowly; this enhances flavors and tenderizes the meat.
• Taste as you go: Adjust seasoning throughout cooking to achieve the right balance of flavors.
• Let it rest: Allowing the ragu to sit after cooking lets flavors meld together for an even better taste.

Best Side Dishes for Short Rib Ragu

Pairing side dishes with your short rib ragu can enhance the meal. Here are some fantastic options:

1. Garlic Mashed Potatoes: Creamy mashed potatoes offer a rich contrast and absorb the sauce well.
2. Roasted Brussels Sprouts: These add a crispy texture and slightly bitter flavor, balancing the richness of the ragu.
3. Caesar Salad: A fresh salad with crunchy romaine and tangy dressing lightens up the meal nicely.
4. Grilled Asparagus: The bright flavor of grilled asparagus complements the savory notes of short rib ragu.
5. Crusty Italian Bread: Perfect for dipping into the sauce, crusty bread adds an essential element to your dining experience.
6. Steamed Broccoli: The simple preparation allows this vegetable’s natural flavor to shine while providing a healthy option.

Common Mistakes to Avoid

When making short rib ragu, it’s easy to make a few common mistakes. Here are some tips to help you avoid them.

• Skipping the seasoning: Not seasoning the short ribs before cooking can lead to bland flavors. Always season generously with kosher salt on all sides for a flavorful base.
• Crowding the pot: Placing too many short ribs in the pot at once can prevent proper searing. Sear in batches to achieve a nice brown crust that enhances flavor.
• Not deglazing: Failing to deglaze the pot after searing can result in lost flavor. Use red apple vinegar to scrape up those tasty browned bits stuck to the bottom.
• Ignoring simmering time: Rushing the simmering process will lead to tough meat. Allow the short ribs to cook low and slow for 2 to 2.5 hours for tender results.
• Disregarding texture: If your ragu sauce is too runny, it won’t cling well to pasta. Simmer longer if necessary to thicken it, ensuring a perfect consistency.

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Storage & Reheating Instructions

Refrigerator Storage

• Store short rib ragu in an airtight container.
• It will last up to 3 days in the refrigerator.

Freezing Short Rib Ragu

• Allow it to cool completely before freezing.
• Place in freezer-safe containers or heavy-duty freezer bags.
• It can be frozen for up to 3 months.

Reheating Short Rib Ragu

• Oven: Preheat oven to 350°F (175°C), cover with foil, and heat until warmed through.
• Microwave: Place in a microwave-safe dish, cover, and heat in 1-minute intervals until hot.
• Stovetop: Gently reheat over medium-low heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about making and serving short rib ragu.

What is Short Rib Ragu?

Short rib ragu is a rich, slow-cooked sauce made from beef short ribs, vegetables, and tomatoes. It’s perfect over pasta or polenta for hearty meals.

Can I use different pasta with Short Rib Ragu?

Yes! While tagliatelle or pappardelle works best, you can use any pasta shape you prefer. Just adjust cooking times according to package instructions.

How do I know when my Short Rib Ragu is done?

The ragu is ready when the short ribs are fork-tender and easily pull apart. If they aren’t tender after 2.5 hours, continue simmering until they reach that point.

Can I customize my Short Rib Ragu?

Absolutely! You can add other vegetables like mushrooms or bell peppers or experiment with different herbs for added flavor depth.

Final Thoughts

Short rib ragu is a comforting dish that brings warmth and satisfaction to any dinner table. Its versatility allows for numerous customization options, so feel free to make it your own. Whether served over pasta or polenta, this dish is sure to delight your family and friends!