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Short Rib Ragu

Short Rib Ragu
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Indulge in the heartwarming delight of Short Rib Ragu, a comforting dish that elevates any meal. This rich, slow-cooked sauce, made with tender beef short ribs, is bursting with flavor and ideal for family dinners or special occasions. Slow cooking allows the ingredients to meld beautifully, creating a luscious ragu perfect over pasta or creamy polenta. Although it requires about three hours to cook, most of this time is hands-off—giving you the freedom to relax while the aroma fills your kitchen. Treat yourself and your loved ones to this classic Italian comfort food that promises satisfaction on chilly evenings.

Ingredients

Scale
  • 2 lbs beef short ribs
  • 2 tbsp light olive oil
  • 1 cup white onion
  • ½ cup celery
  • ½ cup carrot
  • 4 garlic cloves
  • 2 tbsp tomato paste
  • 1 cup red apple vinegar
  • 1 cup broth (beef or chicken)
  • 1¾ cups crushed tomatoes
  • Herb bundle (rosemary, thyme, parsley stems)
  • 2 bay leaves
  • Kosher salt and fresh cracked pepper to taste

Instructions

  1. Season short ribs with kosher salt on all sides.
  2. In a Dutch oven over medium-high heat, add olive oil and sear ribs until browned on all sides. Transfer to a plate.
  3. In the same pot, sauté onion, celery, carrot, and garlic for 3–4 minutes until softened.
  4. Stir in tomato paste and seasonings; sauté for an additional 2–3 minutes.
  5. Deglaze with red apple vinegar, scraping up browned bits from the pot.
  6. Return seared ribs to the pot; add broth and crushed tomatoes along with herb bundle and bay leaves.
  7. Bring to a low simmer; cover slightly ajar for about 2–2½ hours until fork-tender.
  8. Remove bay leaves and herb bundle; shred meat in the pot and adjust seasoning if needed.
  9. Serve over cooked pasta or polenta; garnish with grated cheese and chopped parsley.

Nutrition

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

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