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Short Rib Ragu

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Indulge in the comforting embrace of Short Rib Ragu, a hearty Italian dish that transforms tender beef short ribs into a rich and flavorful sauce. Slow-cooked to perfection, this ragu melds beautifully with your choice of pasta or creamy polenta, making it an ideal centerpiece for family gatherings or cozy dinners. The robust flavors are further enhanced by fresh herbs and a hint of acidity from apple vinegar, ensuring each bite is memorable. Perfect for meal prep, this dish tastes even better the next day, making it a delicious option for leftovers.

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)
  • 1 ¾ cup Crushed tomatoes
  • Herb bundle (rosemary, thyme, parsley stems)
  • 2 Bay leaves

Instructions

  1. Season short ribs with kosher salt.
  2. In a Dutch oven, heat olive oil over medium-high heat and sear short ribs until browned on all sides. Remove and set aside.
  3. Sauté onion, celery, carrot, and garlic until softened.
  4. Stir in tomato paste, salt, and pepper; cook for another few minutes.
  5. Deglaze with red apple vinegar, scraping up brown bits from the pot.
  6. Return short ribs to the pot along with broth, crushed tomatoes, herb bundle, and bay leaves.
  7. Bring to a simmer, cover slightly ajar, and cook for 2 to 2½ hours until ribs are fork-tender.
  8. Shred meat from bones if necessary and adjust seasoning before serving over pasta or polenta.

Nutrition

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