Description
This Best Ever Beef Short Rib Ragu is a rich, slow-cooked Italian-inspired sauce made from tender, fall-off-the-bone beef short ribs simmered with aromatic vegetables, herbs, red wine, and tomatoes. Perfectly paired with pasta, mashed potatoes, or polenta, this hearty dish develops deep, complex flavors after hours in the oven for an unforgettable comfort meal.
Ingredients
Scale
Meat
- 1.4 kg (3 lbs) beef short ribs
Vegetables & Aromatics
- 1 onion, finely diced (about 190 grams)
- 1 carrot, finely diced
- 2 sticks celery, finely diced
- 5 garlic cloves, minced
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
Liquids & Sauces
- 2 tablespoons olive oil (plus 1 additional tablespoon for frying)
- 2 tablespoons tomato paste
- 500 ml (2 cups) red wine (Chianti recommended)
- 2 x 400 gram cans whole tomatoes, hand crushed
- 250 ml (1 cup) beef stock
Seasonings & Garnishes
- Salt and pepper, to taste
- Lemon zest, for serving
- Grated Parmesan cheese, for serving
- Chopped flat-leaf parsley, for serving
Instructions
- Preheat Oven: Preheat your oven to 320°F (160°C) to prepare for slow cooking.
- Season and Sear Short Ribs: Pat the beef short ribs dry and season generously with salt and pepper. Heat two tablespoons of olive oil in fry pans over medium-high heat. Sear the ribs on all sides until golden brown, then set aside.
- Sauté Vegetables: In an ovenproof casserole or Dutch oven, heat the remaining one tablespoon of olive oil over medium heat. Gently fry the diced onion, carrot, and celery for about 10 minutes until softened, avoiding browning by adjusting heat as necessary.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for 2 more minutes. Then add tomato paste, mix well and cook for another 2 minutes to develop the flavor.
- Add Wine and Simmer: Pour in the red wine and bring to a gentle simmer for a few minutes. No need to reduce much, just let it marry with the tomato paste and vegetables.
- Add Tomatoes and Stock: Add the crushed tomatoes and beef stock, stirring gently to combine. Bring the mixture to a simmer.
- Combine Short Ribs and Herbs: Return the seared short ribs to the pot along with the bay leaves, rosemary, and thyme sprigs. Ensure the beef is mostly covered with liquid, adding more stock if necessary.
- Slow Cook in Oven: Cover the pot and place it in the preheated oven. Cook for 3 to 3.5 hours until the beef is tender and the bones slide out easily from the meat. Check at 3 hours and continue if needed.
- Shred the Meat: Remove the meat from the pot and discard the bones and large fat pieces. Use two forks to pull apart the meat, discarding any sinewy layers and herb stalks.
- Return Meat to Sauce: Add the shredded beef back into the sauce and let it gently bubble on the stovetop while you prepare your pasta.
- Combine with Pasta: Add cooked pasta directly into the ragu with a splash of pasta water. Stir and let it gently simmer for a few minutes to soak up the sauce.
- Serve: Portion the ragu with pasta, then garnish with lemon zest, chopped fresh Italian parsley, and grated Parmesan cheese for a bright, flavorful finish.
Notes
- Make Ahead: This ragu tastes even better the day after cooking as the flavors develop overnight. It will solidify in the fridge but reheats perfectly with a splash of pasta water.
- Serving Suggestions: Serve the ragu with pasta, mashed potatoes, polenta, or atop a simple risotto for a decadent meal.
- Oven Temperature Accuracy: For best results, use an oven thermometer to ensure your oven is at the correct temperature, as many ovens tend to be inaccurate.
Nutrition
- Serving Size: 1 cup ragu with pasta (approx. 250g)
- Calories: 480
- Sugar: 6g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg
