Short Rib Ragu

Tender and flavourful, Short Rib Ragu is a dish that brings comfort and joy to any table. This slow-cooked sauce pairs beautifully with hearty pasta or creamy polenta, making it perfect for gatherings or cozy family dinners. The rich flavors and succulent meat create a memorable meal that’s well worth the time spent cooking.

Why You’ll Love This Recipe

• Hearty and Satisfying: The rich flavor of beef short ribs makes this dish truly indulgent.
• Easy to Prepare: With most of the cooking time being hands-off, you can focus on other tasks while it simmers.
• Versatile Pairing Options: Serve over pasta, polenta, or even with crusty bread to soak up the delicious sauce.
• Perfect for Meal Prep: This ragu tastes even better the next day, making it ideal for leftovers.
• Impressive Yet Simple: Great for impressing guests without spending all day in the kitchen.

Tools and Preparation

To make this delicious Short Rib Ragu, you’ll need some essential kitchen tools. Having the right equipment will streamline your cooking process and enhance your experience in the kitchen.

Essential Tools and Equipment

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

Importance of Each Tool

• Dutch oven or large braiser: These heavy pots retain heat well, allowing for even cooking and browning of the short ribs.
• Wooden spoon or spatula: Perfect for stirring ingredients without scratching your cookware, ensuring everything blends nicely.
• Chef’s knife: A sharp knife makes chopping vegetables quick and easy, saving you prep time.

Ingredients

For the 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 Short Ribs

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 to sear on all sides. Do not crowd your pot; do this in batches if necessary.
3. Transfer seared short ribs to a plate. If there is excess grease in the pot, remove some, leaving no more than 2 tablespoons.

Step 3: Sauté Vegetables

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

Step 4: Add Tomato Paste and Seasonings

1. Add tomato paste along with 1 teaspoon of kosher salt and ½ teaspoon of fresh cracked pepper.
2. Sauté for another 2–3 minutes until combined.

Step 5: Deglaze the Pot

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

Step 6: Combine Ingredients

1. Return seared short ribs to the pot.
2. Add broth and crushed tomatoes along with herb bundle and bay leaves.

Step 7: Simmer the Ragu

1. Bring the pot to a low simmer.
2. Cover but leave the lid slightly ajar so steam can escape.
3. Cook for 2 to 2½ hours, checking occasionally; add broth or water if it dries out too much.

Step 8: Check Tenderness of Ribs

1. The ribs are ready when fork-tender and easily fall apart.
2. If not tender after 2½ hours, continue simmering for another 30 minutes.

Step 9: Shred Meat

1. Remove bay leaves and herb bundle from pot before discarding them.
2. If using boneless ribs, shred them directly in the pot using tongs or forks; if bone-in, carefully pull bones out first before shredding meat.

Step 10: Adjust Seasoning

1. Taste ragu and adjust seasoning as needed.
2. If sauce is too runny for your liking, continue simmering for an additional 15–30 minutes.

Step 11: Serve

1. Serve ragu over your favorite pasta (cook according to 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. It’s not just about the pasta; how you serve it can elevate the entire meal experience.

With Hearty Pasta

• Tagliatelle: This wide, flat pasta absorbs the sauce beautifully for a satisfying bite.
• Pappardelle: Its broad ribbons provide a perfect canvas for the chunky ragu, making each mouthful delightful.

Over Creamy Polenta

• Soft Polenta: Serve the ragu over creamy polenta for a luxurious texture that complements the meatiness of the dish.
• Cheesy Polenta: Adding parmesan to your polenta gives an extra depth of flavor that pairs perfectly with the ragu.

Garnished with Fresh Herbs

• Chopped Parsley: A sprinkle of fresh parsley brightens up the dish, adding color and freshness.
• Grated Parmigiano Reggiano: This cheese adds a nutty flavor and creaminess that enhances the overall taste of your serving.

Accompanied by Artisan Bread

• Crusty Baguette: Perfect for mopping up any leftover sauce on your plate.
• Garlic Bread: Adds a flavorful crunch and aroma that complements the hearty ragu.

How to Perfect Short Rib Ragu

Perfecting short rib ragu involves attention to detail and some helpful tricks. Here are some tips to ensure your dish turns out exceptional every time.

• Sear Your Meat Well: A good sear on the short ribs develops deep flavors through caramelization, enhancing the overall taste of your ragu.
• Don’t Rush the Simmering: Allowing the ragu to simmer slowly ensures that all flavors meld together beautifully. Patience is key!
• Use High-Quality Broth: A flavorful broth adds richness to your sauce. Choosing homemade or high-quality store-bought options makes a noticeable difference.
• Adjust Seasonings: Taste as you go! Adjust salt, pepper, or acidity with vinegar to achieve a balanced flavor profile just before serving.
• Consider Leftovers: This dish often tastes better the next day as flavors continue to develop. Make extra for delicious leftovers!

Best Side Dishes for Short Rib Ragu

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

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic make for a comforting side that complements the richness of the ragu.
2. Roasted Vegetables: Seasonal roasted vegetables bring color and nutritional value, balancing out the heaviness of the main dish.
3. Cauliflower Gratin: This cheesy baked cauliflower dish provides a creamy contrast to the robust flavors of the ragu.
4. Green Salad: A light green salad with vinaigrette adds freshness and acidity, which cuts through the richness of the meat.
5. Risotto: Creamy risotto can be an elegant side option, offering a smooth texture that pairs well with hearty sauces.
6. Breadsticks: Lightly seasoned breadsticks serve as an excellent option for dipping into leftover sauce from your plate.

Common Mistakes to Avoid

When making Short Rib Ragu, it’s easy to overlook a few key steps. Here are some common mistakes to avoid for the best results.

• Skipping the seasoning – Not seasoning the short ribs properly can lead to bland flavors. Make sure to season generously with kosher salt before cooking.
• Crowding the pot – Cooking too many ribs at once prevents proper browning. Always sear in batches if necessary to ensure they get a good crust.
• Not deglazing – Failing to deglaze the pot after browning can result in a less flavorful sauce. Always scrape up those browned bits with vinegar for depth of flavor.
• Ignoring cooking time – Rushing the cooking process can leave the ribs tough. Allow enough time for slow simmering until fork-tender, typically 2 to 2.5 hours.
• Neglecting taste adjustments – Skipping final seasoning checks can lead to an unbalanced dish. Always taste and adjust with more vinegar or salt as needed.

Storage & Reheating Instructions

Refrigerator Storage

• Store Short Rib Ragu in an airtight container.
• It will keep well in the refrigerator for up to 3 days.

Freezing Short Rib Ragu

• Place cooled Short Rib Ragu in freezer-safe containers or bags.
• It can be frozen for up to 3 months for best quality.

Reheating Short Rib Ragu

• Oven – Preheat the oven to 350°F (175°C) and cover the ragu in a baking dish. Heat for about 20-25 minutes or until warmed through.
• Microwave – Transfer ragu to a microwave-safe dish and cover. Heat on medium power, stirring occasionally, for about 5-7 minutes.
• Stovetop – Warm over medium heat in a saucepan, stirring frequently until heated through, about 10-15 minutes.

Frequently Asked Questions

Here are some common questions regarding Short Rib Ragu that might help you while preparing this delicious recipe.

What is Short Rib Ragu?

Short Rib Ragu is a rich and hearty Italian sauce made from slow-cooked beef short ribs, perfect for serving over pasta or polenta.

How long does it take to make Short Rib Ragu?

The total time is about 3 hours, but most of that is hands-off cooking as the ragu simmers gently on the stove.

Can I use other types of meat in this recipe?

Yes! You can substitute beef short ribs with lamb or turkey if you prefer different flavors.

How do I thicken my Short Rib Ragu?

If your ragu is too runny, simply simmer it longer without a lid until it reduces and thickens to your desired consistency.

What dishes pair well with Short Rib Ragu?

Short Rib Ragu pairs wonderfully with tagliatelle or pappardelle pasta, but it also goes great with creamy polenta or mashed potatoes.

Final Thoughts

This Short Rib Ragu is not only comforting but also versatile. You can easily customize it by adding different herbs or spices according to your taste preferences. Try this mouthwatering recipe today and enjoy its rich flavor over your favorite pasta!