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
Scale
- 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