Imagine a dish so rich and hearty that it wraps you in a warm, cozy hug. That’s what Short Rib Ragu brings to the table – luscious, tender beef simmered in a Savory Brisket Mac and Cheese-delight/”>cheesy brisket mac and cheese The aroma wafts through your kitchen, teasing your senses and making you wonder if you’ve just stepped into an Italian trattoria.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What meat can I use instead of short ribs?
- Can I make Short Rib Ragu ahead of time?
- How do I serve Short Rib Ragu?
- 📖 Recipe Card
This dish is perfect for those chilly evenings when all you want is something comforting. Picture yourself enjoying this ragu over a mound of creamy polenta or twirling it around with fresh pasta, each bite promising an explosion of flavor that leaves you grinning from ear to ear. cozy ditalini pasta recipe
[info_box title=”Why You’ll Love This Recipe”] This Short Rib Ragu features melt-in-your-mouth beef that’s easy to prepare, perfect for impressing guests or enjoying family dinners. The vibrant flavors and colors will make any meal feel special. Ideal for cozy nights in or festive gatherings with friends. [/info_box]
When I first made this Short Rib Ragu, my family was speechless – not a single fork clinked against the plate until every last morsel was gone. grilled chicken cobb salad.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Beef Short Ribs: Choose well-marbled ribs; they’ll yield the best flavor and tenderness during cooking. slow cooker beef cheddar sandwiches.
Olive Oil: A good quality extra virgin olive oil enhances the richness of the ragu.
Onion: Use yellow onions for sweetness as they caramelize beautifully.
Carrots: Freshly chopped carrots add texture and natural sweetness; don’t skimp on these beauties!
Celery: Chopped celery provides a nice crunch and balances out the richness of the meat.
Garlic: Fresh garlic cloves are essential; they infuse the ragu with aromatic depth.
Canned Tomatoes: Opt for San Marzano tomatoes if possible; they’re sweeter and less acidic.
Red Wine: Use a dry red wine like Merlot or Cabernet Sauvignon to deepen the flavor profile.
Beef Broth: Homemade broth is ideal, but store-bought works just fine; look for low-sodium options.
Fresh Herbs (Thyme & Bay Leaf): These herbs bring freshness and complexity to the dish’s overall flavor.
Salt & Pepper: Essential for seasoning throughout the cooking process to enhance every layer of flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Sear the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 3-4 minutes per side, then remove them from the pot.
Sauté the Aromatics: In the same pot, add onions, carrots, celery, and garlic. Cook until vegetables soften and onions turn translucent, releasing their sweet aroma.
Add Tomatoes and Wine: Stir in canned tomatoes and pour in red wine. Scrape up any browned bits stuck to the bottom of the pot; these add fantastic flavor.
Add Broth and Herbs: Pour in beef broth along with thyme and bay leaf. Return short ribs to the pot and bring everything to a gentle simmer.
Slow Cook for Tenderness: Cover with a lid and cook on low heat for about 3 hours or until short ribs become fork-tender. Your kitchen will smell heavenly!
Serve It Up!: Remove short ribs from sauce; shred meat using two forks. Return meat to sauce, stir well, and serve over polenta or pasta for a delightful experience.
Enjoy each bite as you revel in this comforting creation that’s sure to become a household favorite!
[info_box title=”You Must Know”] Short Rib Ragu is a comforting dish, perfect for cozy nights. The rich flavors and tender meat create a delightful experience, making it a favorite for gatherings. It’s best enjoyed with fresh pasta or crusty bread to soak up that incredible sauce. [/info_box]
Perfecting the Cooking Process
Start by searing the short ribs to lock in flavor, then simmer them low and slow for tenderness. While they cook, prepare your sauce ingredients to save time.
Add Your Touch
Feel free to swap short ribs for beef chuck or add some red wine for depth. Fresh herbs like rosemary or thyme can enhance the aroma and flavor.
Storing & Reheating
Store leftover Short Rib Ragu in an airtight container in the fridge for up to four days. Reheat gently on the stovetop over low heat to maintain texture. For more inspiration, check out this Keto Philly Cheesesteak Casserole recipe.
[info_box title=”Chef’s Helpful Tips”] To avoid tough meat, don’t rush the cooking time; slow is key! Use good quality wine as it enhances flavor immensely. Always taste and adjust seasoning before serving for the best results. [/info_box]
Cooking Short Rib Ragu brings back memories of family dinners where laughter filled the air, and everyone left with full bellies and happy hearts.
FAQ
What meat can I use instead of short ribs?
You can substitute beef chuck or even pork shoulder if desired.
Can I make Short Rib Ragu ahead of time?
Absolutely! It tastes even better after resting overnight in the fridge.
How do I serve Short Rib Ragu?
Serve it over pasta, polenta, or with crusty bread to soak up the sauce.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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Short Rib Ragu
- Total Time: 3 hours 15 minutes
- Yield: Serves 6
Description
Short Rib Ragu is a comforting, hearty dish that will warm your soul. The melt-in-your-mouth beef is simmered in a rich, savory sauce, creating an explosion of flavors with each bite. Perfect for cozy evenings or special gatherings, this ragu pairs beautifully with creamy polenta or fresh pasta. Your family and friends will be left speechless as they savor this easy yet impressive meal.
Ingredients
- 2 lbs beef short ribs
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) San Marzano tomatoes
- 1 cup dry red wine (Merlot or Cabernet Sauvignon)
- 2 cups beef broth (low-sodium)
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt & pepper to taste
Instructions
- Sear the short ribs in olive oil in a large Dutch oven over medium-high heat until browned on all sides. Remove from pot.
- In the same pot, sauté onions, carrots, celery, and garlic until soft.
- Stir in tomatoes and red wine; scrape up browned bits from the bottom.
- Add beef broth and herbs; return short ribs to pot and bring to a simmer.
- Cover and cook on low heat for about 3 hours until tender. Shred meat and stir back into sauce before serving over polenta or pasta.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
