Oh, Short Rib Ragu, Rich and Savory! My stomach rumbles and my heart sings just thinking those words! A ragu simmering away on the stove, enveloping your kitchen in rich, warm scents that envelop you like a warm blanket, has a very comforting and decadent quality. This recipe is a personal favorite of mine, not only because it’s so delicious, but also because it brings back happy memories of spending time with loved ones at the table, telling stories and enjoying every last morsel.
On a cold Sunday afternoon, when my sister decided to throw a “Sister’s Cook-Off,” I first fell in love with short rib ragu. Although we both made our own renditions, her short rib ragu was the highlight. I still recall the rich, deep flavor profile that had us returning for seconds, the tender meat that crumbled at the touch of a fork, and the creamy polenta she served it over. I’ve been trying to make my own short rib ragu ever since, and I can say with confidence that this recipe is a keeper!
Now put on your apron and let’s explore the flavorful and substantial world of short rib ragu. I promise that after tasting this dish, you will want to serve it frequently. It can be used for both a sophisticated dinner party and a relaxed evening with a nice glass of wine.
Rich and Savory Short Rib Ragu: What Is It?
Let’s take a moment to examine the components of this amazing dish. Every ingredient is essential to producing the nuanced, multi-layered flavor that makes this ragu genuinely remarkable.
The centerpiece of this dish is the short ribs! I typically choose bone-in short ribs because, as they cook slowly, they give the sauce a deeper flavor. The meat’s fat renders beautifully, keeping everything soft and moist. A nice marbling indicates that the ribs will be juicy and flavorful.
Olive Oil: To brown the meat, add a little premium olive oil. It contributes to the short ribs’ delectable crust, which improves the ragu’s flavor in general.
Onion: This fragrant ingredient adds depth and sweetness. Yellow onions add a lovely base flavor and caramelize beautifully, so I suggest using them.
Garlic: For an added flavor boost, a few minced garlic cloves are necessary. The aroma of garlic sautéing in olive oil is a favorite of all. Anyone’s mouth will water from it!
Carrots: Diced carrots give the ragu a little crunch and a hint of sweetness. As they cook, they decompose and contribute to the sauce’s overall texture.
Celery: An additional flavorful vegetable! It counterbalances the short ribs’ richness and brings in some freshness.
Red Wine: A robust red wine, such as Merlot or Cabernet Sauvignon, is ideal in this situation. The acidity enhances the sauce’s complexity and cuts through the meat’s richness. Win-win! You can also sip a glass while cooking!
The liquid gold of the ragu, beef broth adds flavor and moisture. For optimal results, use a high-quality broth (homemade if available).
Canned Tomatoes: Because of their depth and sweetness, I prefer using San Marzano tomatoes. They produce a rich tomato base and break down beautifully.
Fresh Herbs: The dish is made brighter by the addition of fresh parsley, thyme, and bay leaves. The whole ragu can be elevated with just a few herbs!
Seasoning is crucial, so use sea salt and freshly ground pepper. Throughout the cooking process, add more salt and pepper as necessary to suit your taste.
Is It Healthy to Eat Rich and Savory Short Rib Ragu?
Let’s now discuss health. When consumed in moderation, this dish offers some excellent nutritional benefits despite its undeniable richness and decadence.
Iron and protein, which are necessary for normal blood and energy levels, are found in short ribs. Just keep in mind that because of its higher fat content, it is best enjoyed occasionally.
Vegetables: This ragu’s inclusion of celery, carrots, and onion undoubtedly gives the meal more vitamins and minerals. They offer fiber, which promotes overall health and digestion. Additionally, the meat and the flavors of the sautéed vegetables combine to create a dish that is high in nutrients.
Red Wine: Red wine contains heart-healthy antioxidants like resveratrol when it is moderately consumed. But if you decide to indulge, watch how much you eat.
All things considered, when paired with your favorite pasta, fresh vegetables, or whole grains, this ragu is a delicious treat that can be a part of a balanced diet. Enjoy every savory bite, and perhaps stick to it occasionally for a special occasion!
List of Ingredients
This recipe is ideal for meal prep or a cozy dinner because it makes about 6 generous portions. What you’ll need is as follows:
Three pounds of bone-in short ribs
Two tablespoons of olive oil; one large yellow onion, chopped; four minced garlic cloves; and two medium carrots, chopped
Two celery stalks, chopped
One cup of red wine, preferably Merlot or Cabernet Sauvignon
Two cups of homemade or store-bought beef broth
One 28-ounce can of crushed San Marzano tomatoes
Two bay leaves, one teaspoon of fresh thyme leaves, half a cup of chopped fresh parsley, sea salt, and freshly ground pepper, to taste
How Can I Make Savory and Rich Short Rib Ragu?
Are you prepared to begin? A treat awaits you! To make the tastiest short rib ragu, follow these instructions.
1. **Get Your Ingredients Ready**: First, get everything you’ll need. Having all of your ingredients on hand facilitates the cooking process. Additionally, it will spare you from rushing while cooking.
2. **Heat the Olive Oil**: Heat the olive oil in a large Dutch oven or heavy-bottom pot over medium-high heat. The meat should be seared by the heat.
3. **Sear the Short Ribs**: To improve their sear, pat the short ribs dry with paper towels. Then, liberally season them with salt and pepper. To prevent crowding, add them to the pot in batches if needed. Sear until deeply browned, 3–4 minutes per side. When finished, take them out and put them aside.
**Sauté the Aromatics**: Add the diced celery, carrots, and onion to the same pot. The vegetables should be softened and the onion should be transparent after 5 to 7 minutes of sautéing. Stir for one more minute until fragrant after adding the minced garlic.
5. **Deglaze with Wine**: The red wine is now ready to be added! After adding it, scrape up any flavor-packed brown bits that have gotten stuck to the bottom of the pot with a wooden spoon. After bringing it to a gentle simmer, allow it to reduce by roughly half, which should take no more than five minutes.
6. **Add the Broth and Tomatoes**: Add the crushed tomatoes and beef broth, bay leaves, and thyme, and stir to combine. Make sure the browned short ribs are completely covered in sauce before adding them back to the pot.
7. **Simmer Low and Slow**: Reduce the heat to a simmer after bringing the mixture to a gentle boil. For two to three hours, or until the meat is fork-tender and easily shreds, cover the pot with a lid and cook. If you’re pressed for time, you can also bake it for the same length of time at 325°F (160°C) in a preheated oven.
When the short ribs are done, take them out of the pot and allow them to cool for a few minutes before shredding the meat. Shred the meat from the bones with two forks, then throw away any extra fat. Add the shredded meat back to the pot and mix everything together.
9. **Modify Seasoning**: If necessary, add more salt, pepper, and fresh herbs after tasting the ragu. Before serving, take out the bay leaves.
10. **Serve and Savor!**: It’s time to start eating! My go-to accompaniments for Rich and Savory Short Rib Ragu are homemade pasta, creamy polenta, or delicious chunky bread for dipping.
Serving Ideas and Modifications
Now, let’s return to some entertaining variations and serving suggestions for this delicious ragu! Because who doesn’t enjoy a little diversity?
To balance the richness of your meal, serve it with a fresh green salad dressed in a light vinaigrette or a side of garlic bread.
**Try it with Pasta**: Toss this ragu with your preferred pasta in place of polenta. Pappardelle is especially delicious, but rigatoni or fettuccine are also excellent. Imagine how delicious this ragu would be when it clings to pasta that has been cooked to perfection!
**Make it Spicy**: When sautéing the vegetables, add a pinch of crushed red pepper flakes for a little kick of heat. It will invigorate your taste buds by adding a delightful warmth to the ragu!
**Herb Variations**: To create a different taste profile, try using other fresh herbs like oregano or rosemary. Every meal can be a thrilling adventure with the addition of fresh herbs, which completely change the dish!
**Storing and Reheating**: Allow the ragu to cool fully before putting it in an airtight container in the fridge for up to 3–4 days if you have leftovers, which are typically even better the following day. Additionally, it can be frozen for up to three months! Simply reheat slowly in the microwave or on the stovetop, adding a little broth to loosen it up if necessary.
As much as I love making this Rich and Savory Short Rib Ragu, I hope you do too! It’s a real crowd-pleaser—one of those foods that makes you feel good and unites everyone. Feel free to share your own variations on this cozy recipe and don’t forget to let me know how yours turned out. Have fun in the kitchen!
