If you are searching for a dish that brings together deep flavors, tender textures, and that warm feeling of home, you must try this Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe. This ragu takes your favorite beef short ribs and transforms them through slow, loving braising into a silky, rich sauce that clings perfectly to hearty pasta. Every bite tells a story of patience, care, and old-world Italian tradition, making it a true showstopper for any occasion where you want to impress with comfort and elegance all at once.
Ingredients You’ll Need
Though the ingredient list might seem extensive, each one plays an essential role in building the complex flavors and inviting aromas of the dish. These simple, quality ingredients come together seamlessly to create a ragu that is both hearty and refined.
- 3 pounds bone-in beef short ribs: Choose meaty ribs for maximum flavor and melt-in-your-mouth tenderness.
- 2 tablespoons olive oil: For searing and layering a rich base flavor in the sauce.
- 1 yellow onion (diced): Adds sweetness and depth when softened and caramelized.
- 2 carrots (diced): Brings natural sweetness and texture contrast to the sauce.
- 2 celery stalks (diced): Offers a subtle earthiness helping balance the tomato acidity.
- 4 garlic cloves (minced): Garlic infuses the ragu with robust aromatic undertones.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and adds a beautiful crimson hue.
- 1 cup dry red wine: Adds acidity and deep complexity, tenderizing the meat during braising.
- 1 (28-ounce) can crushed tomatoes: The luscious tomato base that ties all ingredients together.
- 1 cup beef broth: Introduces savory richness and moisture needed for slow cooking.
- 1 teaspoon salt: Enhances all the natural flavors and ensures balance.
- ½ teaspoon black pepper: Adds a gentle heat and seasoning depth.
- 1 teaspoon dried oregano: Imparts a hint of classic Italian herbal sweetness.
- ½ teaspoon crushed red pepper flakes (optional): For those who like a subtle, warming kick.
- 2 bay leaves: Infuse subtle herbal notes to complement the beef.
- 1 sprig fresh rosemary or ½ teaspoon dried: Adds piney fragrance and earthiness.
- 1 sprig fresh thyme or ½ teaspoon dried: A delicate herbaceous flavor to round out the sauce.
- Cooked pasta (such as pappardelle or rigatoni): Perfect strands or tubes to soak up every bit of ragu.
- Grated Parmesan and fresh basil for serving: Adds sharp, creamy finishing notes and a vibrant herbal pop.
How to Make Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe
Step 1: Preparing and Searing the Short Ribs
Begin by preheating your oven to 325°F. Pat the short ribs dry with paper towels and season every side generously with salt and pepper. This step ensures a beautiful crust that locks in flavor. Heat olive oil in a large Dutch oven over medium-high heat and sear the ribs for about 2 to 3 minutes on each side until they develop a deep brown crust. This caramelization sets the foundation for the ragu’s rich flavor. Once browned, transfer the ribs to a plate and set aside.
Step 2: Building the Flavor Base
In the same Dutch oven, add diced onions, carrots, and celery. These classic soffritto ingredients cook down over 5 to 7 minutes until tender and fragrant, releasing a natural sweetness that balances the acidity of the tomatoes. Then, stir in minced garlic and tomato paste, cooking for 1 to 2 minutes until you can smell those toasted, concentrated tomato aromas.
Step 3: Deglazing and Braising the Ribs
Pour in the dry red wine to deglaze the pot, scraping up all those lovely browned bits from the bottom—you don’t want to miss out on any concentrated flavor. Simmer the wine for 2 to 3 minutes, letting the alcohol cook off and the liquid reduce slightly. Next, stir in crushed tomatoes, beef broth, dried oregano, red pepper flakes if using, bay leaves, rosemary, and thyme. Return the short ribs along with any juices on the plate back to the pot, submerge them in this tomato-braised goodness, cover with a lid, and place it in the oven. Let the magic happen as you braise for 2½ to 3 hours, until the meat is fork-tender and practically falling off the bone.
Step 4: Shredding and Thickening
Carefully remove the ribs from the Dutch oven and shred the luscious meat with forks, discarding the bones and excess fat. Return the shredded meat to the sauce and stir to combine. If you want a thicker consistency, simmer the ragu uncovered on the stovetop for 10 to 15 minutes. This finishing step intensifies the flavors and allows the sauce to cling beautifully to your pasta.
How to Serve Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe
Garnishes
The finishing touches are what make this ragu truly shine. Generously sprinkle freshly grated Parmesan over the steaming pasta piled with the ragu. It adds a salty, nutty contrast that contrasts beautifully with the tender beef. A few fresh basil leaves provide a bright, herbal lift and make each plate feel special and vibrant.
Side Dishes
This hearty ragu deserves sides that complement its richness without competing. A crisp green salad dressed simply with lemon and olive oil adds refreshing balance. Garlic bread or a crusty Italian loaf is perfect for mopping up every last bit of that luxurious sauce. Roasted vegetables or sautéed greens bring subtle texture and color to round out the meal.
Creative Ways to Present
If you want to fancy things up a bit, serve the ragu atop creamy polenta or buttery mashed potatoes for an indulgent twist. Using pappardelle ribbons allows the sauce to weave through every bite, while rigatoni offers delightful pockets of tenderness. For a casual touch, pile it high inside baked potatoes or stuff into hearty focaccia sandwiches for a comforting, handheld feast.
Make Ahead and Storage
Storing Leftovers
This ragu is one of those dishes that tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld and deepen, making reheated portions a treat all on their own.
Freezing
If you have extra portions, this recipe freezes beautifully. Portion the ragu into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve the texture and flavor.
Reheating
Reheat slowly on the stovetop over low to medium heat, stirring occasionally. Add a splash of beef broth or water if needed to loosen the sauce. For extra richness, stir in a bit of cream or butter just before serving to refresh its silky smoothness and elevate the taste.
FAQs
Can I use boneless short ribs for this recipe?
Yes, boneless short ribs will work well. However, bone-in ribs add extra flavor during braising, so if you use boneless, consider adding a bit more beef broth or stock to enhance richness.
What pasta type pairs best with this short rib ragu?
Wide noodles like pappardelle or tube-shaped pasta like rigatoni are excellent because they hold onto the chunky sauce. But feel free to use your favorite pasta to suit your preference.
Is it necessary to use wine in the recipe?
While wine adds beautiful acidity and depth, you can substitute with extra beef broth if you prefer. Just keep in mind the flavor profile will be less complex without the wine’s subtle fruity notes.
Can I prepare this dish in a slow cooker instead of the oven?
Absolutely! Sear the ribs and sauté the vegetables on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the meat is tender enough to shred.
How spicy is the ragu with the red pepper flakes?
The crushed red pepper flakes add just a gentle warmth that brightens the sauce without overpowering it. You can omit or adjust the amount according to how much heat you like.
Final Thoughts
If you want to impress your friends or just treat yourself to a bowl of pure comfort, don’t hesitate to try this Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe. It’s a beautiful blend of savory, tender meat and rich tomato sauce that warms the heart and satisfies the soul. Once you master this dish, it just might become your go-to recipe for elevating any dinner into a memorable feast.
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Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Description
This Slowly Braised Short Rib Ragu is an incredible and ultimate Italian dish featuring tender, fall-off-the-bone beef short ribs simmered in a rich tomato and red wine sauce. Perfectly slow-braised in the oven, this hearty ragu is served over your favorite pasta and topped with grated Parmesan and fresh basil, making it an ideal comfort food dinner for any occasion.
Ingredients
Meat
- 3 pounds bone-in beef short ribs
Vegetables and Aromatics
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Liquids and Sauce
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
Herbs and Spices
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 2 bay leaves
- 1 sprig fresh rosemary or ½ teaspoon dried
- 1 sprig fresh thyme or ½ teaspoon dried
To Serve
- Cooked pasta (such as pappardelle or rigatoni)
- Grated Parmesan cheese
- Fresh basil leaves
Instructions
- Prep and Season: Preheat your oven to 325°F. Pat the short ribs dry with paper towels and season all sides generously with salt and pepper to enhance flavor and aid in browning.
- Sear Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for 2–3 minutes per side until they develop a deep brown crust. Remove the ribs and set aside on a plate.
- Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened and fragrant.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1–2 minutes until the paste darkens slightly and becomes aromatic.
- Deglaze and Simmer: Pour in the dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2–3 minutes to reduce slightly.
- Add Tomatoes and Herbs: Stir in crushed tomatoes, beef broth, dried oregano, crushed red pepper flakes (if using), bay leaves, rosemary, and thyme. Mix well to combine all flavors.
- Braise the Short Ribs: Return the seared short ribs along with any accumulated juices back into the pot. Cover with a lid and braise in the preheated oven for 2½ to 3 hours until the meat is tender and falling off the bone.
- Shred the Meat: Carefully remove the ribs from the pot. Using two forks, shred the meat, discarding bones and excess fat.
- Combine and Thicken: Return the shredded meat to the sauce and stir to combine. If desired, simmer the sauce uncovered on the stovetop for 10–15 minutes to thicken.
- Serve: Serve the ragu over your choice of cooked pasta, topped with freshly grated Parmesan cheese and fresh basil leaves for added flavor and garnish.
Notes
- This ragu can be made a day ahead as the flavors develop even more with resting time, making it perfect for meal prep or entertaining.
- Leftovers freeze well for up to 3 months — thaw and reheat gently before serving.
- For a richer, creamier sauce, stir in a splash of cream or a knob of butter just before serving.
