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Short Rib Ragu Recipe
Ben Carraoli

Short Rib Ragu Recipe

I just finished making this short rib ragu, and my kitchen smells absolutely divine. The slow-cooked beef becomes incredibly tender, melting into a rich, savory sauce that’s pure comfort in a bowl.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6
Course: Dinner
Calories: 657
Ingredients Method

Ingredients
  

  • 2 lbs Beef short ribs - Ask your butcher for de-boned cubed short ribs to save time. Bone-in works too and adds even more flavor.
  • 2 tbsp Light olive oil - A neutral oil like light olive vegetable, or avocado is perfect for searing without adding a strong flavor.
  • Kosher salt - Its larger crystals are ideal for seasoning the meat evenly before searing.
  • 1 cup White onion finely diced - Forms the sweet, aromatic base of the sauce.
  • ½ cup Celery finely diced - Adds a subtle, savory depth to the vegetable base.
  • ½ cup Carrot finely diced - Provides a touch of natural sweetness to balance the richness.
  • 4 Garlic cloves finely minced - Offers a pungent kick that mellows during the long simmer.
  • 2 tbsp Tomato paste - Cooking this down first deepens the tomato flavor and adds complexity.
  • 1 cup Red wine - Use a dry red like a Cabernet Sauvignon or Merlot. It helps tenderize the meat and adds a robust flavor.
  • 1 cup Broth - Beef or chicken broth adds a layer of savory liquid for simmering.
  • 1 ¾ cup Crushed tomatoes - The heart of the sauce. A 14oz can is the perfect amount.
  • Herb Bundle - A combination of rosemary thyme, and parsley stems infuses the sauce with earthy, fresh notes.
  • 2 Bay leaves - Adds a subtle almost minty note that complements the other herbs.
  • 2 tbsp Sherry or red wine vinegar - A splash at the end brightens all the flavors.
  • Kosher salt and fresh cracked pepper to taste
  • 1 lb Pasta - Thick hearty shapes like tagliatelle or pappardelle are best for catching the sauce.
  • Chopped parsley and grated Parmigiano Reggiano for garnish.

Method
 

  1. First, season the short ribs generously with kosher salt. Heat the olive oil in a large Dutch oven or braiser over medium-high heat. Add the ribs, being careful not to crowd the pot, and sear them on all sides until deeply browned.
  2. Remove the seared ribs and set them aside. If there's excess fat, drain some, leaving about two tablespoons. Add the diced onion, celery, and carrot to the pot. Sauté for 3-4 minutes until the onions have softened and become translucent.
  3. Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste, a teaspoon of salt, and pepper. Cook the paste for 2-3 minutes, stirring constantly. This step is crucial for developing a rich, less acidic tomato flavor.
  4. Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Return the seared ribs to the pot along with the beef broth, crushed tomatoes, herb bundle, and bay leaves.
  5. Bring the mixture to a low simmer. Cover the pot, leaving the lid slightly ajar to allow steam to escape. Let it cook for 2.5 to 3 hours, checking occasionally. The beef is ready when it is fork-tender and falls apart easily.
  6. Remove the herb bundle and bay leaves. Use two forks to shred the beef directly in the pot. Stir in the sherry vinegar to brighten the flavors, and taste for any final seasoning adjustments. Serve hot over your favorite pasta.