Short Rib Ragu Recipe

Imagine curling up on a cozy night with a bowl of rich, flavorful Short Rib Ragu, a dish that feels like a warm embrace from your kitchen. This hearty yet elegant ragu, overflowing with tender beef short ribs and aromatic veggies, is everything you want out of a comforting meal, leaving you blissfully satisfied after every bite.

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Ingredients You’ll Need

Featuring simple yet essential ingredients, this Short Rib Ragu thrives on the aromatic blend of vegetables and hearty beef. Each component adds to the symphony of flavors, ensuring every bite is a beautiful melody on the palate.

• Beef short ribs: The star of the show, providing robust flavor and tender texture.
• Light olive oil: An ideal, neutral base for searing the ribs to perfection.
• White onion, celery, carrot: The holy trinity of flavor, offering sweetness and depth.
• Red wine: For deglazing and adding a touch of elegance and complexity.
• Herb bundle: Provides an earthy aroma and infuses the ragu with fresh, herbal goodness.
• Crushed tomatoes: The backbone of the sauce, offering sweetness and vibrant color.
• Pasta: Choose hearty tagliatelle or pappardelle to perfectly cradle the delicious sauce.

Variations

This Short Rib Ragu is as flexible as it is delicious. Feel free to customize it, whether to suit a dietary need or to use what you have on hand, without losing an ounce of its cozy comfort.

• Vegetarian Ragu: Swap short ribs for hearty mushrooms and add more root veggies for a plant-based twist.
• Wine Alternative: Replace red wine with an equal amount of beef broth for a non-alcoholic version.
• Spicy Kick: Add a dash of chili flakes for those who love a little heat in their ragu.

How to Make Short Rib Ragu

Step 1: Prepare the Short Ribs

Begin by seasoning the short ribs generously with kosher salt, ensuring that every inch of meat is covered. This step is crucial for drawing out the rich flavors locked inside the meat, laying the foundation for your ragu.

Step 2: Sear for Perfection

In a large braiser or Dutch oven over medium-high heat, add a couple of tablespoons of light olive oil and sear the ribs on all sides until browned. Do this in batches to avoid crowding, which is essential for achieving that beautiful sear without steaming the meat.

Step 3: Build the Flavor Base

With the pan still hot, add your holy trinity of vegetables: onion, celery, and carrot. Sauté them until the onion softens, then toss in minced garlic and tomato paste. This aromatic base is where the magic begins, layering flavors that deepen the ragu.

Step 4: Deglaze with Wine

Pour in the red wine, using it to deglaze the pan and scrape up all those flavorful bits at the bottom. Let it simmer briefly, so the alcohol cooks off, leaving just the depth and richness behind.

Step 5: Simmer to Tenderness

Return the seared ribs to the pot, pour in the broth and crushed tomatoes, and add your herb bundle along with bay leaves. Let it all simmer, partially covered, for 2 to 2 1/2 hours until the meat becomes fall-apart tender and a glorious symphony of flavors emerges.

Step 6: Final Touches

Remove the herbs and any bones, shred the meat, and adjust the seasoning with vinegar, salt, and pepper to taste. Allow the sauce to reduce slightly if needed, perfecting its consistency.

How to Serve Short Rib Ragu

Garnishes

Finish your dish with a sprinkle of freshly chopped parsley and a generous grating of Parmigiano Reggiano. These garnishes add a pop of freshness and a creamy finish that heightens the ragu’s luxury.

Side Dishes

Pair your Short Rib Ragu with a crispy garlic bread or a simple green salad. Either will complement the rich flavors while adding texture and contrast to every plate.

Creative Ways to Present

For a stunning presentation, serve it family-style in a large, beautiful dish, or create individual nests of pasta on each plate, topping them with a delightful mound of the ragu.

Make Ahead and Storage

Storing Leftovers

To store leftovers, let the Short Rib Ragu cool completely and place it in airtight containers. It will keep well in the refrigerator for up to four days, growing even more flavorful as it sits.

Freezing

Consider freezing portions of your ragu for quick future meals. Simply freeze it in containers or freezer bags for up to three months, ensuring you press out as much air as possible to maintain quality.

Reheating

Reheat your Short Rib Ragu gently on the stovetop over low heat, adding a splash of broth or water to bring it back to its original sauciness without over-reducing.

FAQs

Final Thoughts

I hope you feel inspired to try this Short Rib Ragu yourself—a dish that endears with its warming richness and culinary elegance. It’s comfort food redefined, and once you try it, it’s sure to become a cherished part of your recipe repertoire. Bon appétit!

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