Slowly Braised Beef Short Rib Ragu Recipe

Introduction

A slowly braised beef short rib ragu is the epitome of comfort food. It’s rich, flavorful, and absolutely perfect when you’re looking to indulge in a dish that feels like a warm hug. The combination of tender beef short ribs, slow-cooked in a savory tomato sauce, creates a deep and satisfying ragu that pairs wonderfully with pasta, polenta, or even crusty bread. The meat becomes so tender it practically falls off the bone, and the sauce is packed with layers of flavor that develop over hours of braising.

This dish is ideal for special occasions, family dinners, or even just when you need a hearty, soul-warming meal. The slow cooking process allows all the ingredients to meld together, creating a melt-in-your-mouth texture that’s hard to beat. If you’re ready to treat yourself to a memorable meal, then this braised beef short rib ragu is the perfect recipe to try.

Why You’ll Love Slowly Braised Beef Short Rib Ragu

• Unbeatable Flavor: The slow braising process allows the beef to absorb all the flavors of the tomatoes, wine, garlic, and herbs, creating a rich and deep sauce that’s simply bursting with flavor.
• Tender Meat: The short ribs become so tender during the slow braising process that they practically fall off the bone, creating a luxurious texture that’s perfect for a ragu.
• Comforting and Hearty: This dish is the definition of comfort food, offering a warm, hearty meal that’s perfect for cozying up with on a cold evening.
• Versatile: While the traditional pairing is with pasta, you can serve this ragu with polenta, mashed potatoes, or even crusty bread. It’s a dish that can be customized to suit your preferences.
• Impressive: Despite being easy to make, this dish looks and tastes like something you’d order at a high-end restaurant, making it a fantastic choice for entertaining or a special family meal.

Preparation and Cooking Time

• Total Time: 4 hours 15 minutes
• Preparation Time: 15 minutes
• Cooking Time: 4 hours
• Servings: 4-6 servings
• Calories per Serving: Approximately 500-600 calories per serving, depending on the sides you serve with it.

Nutrition Facts (Per Serving)

• Calories: 500-600 kcal
• Fat: 25g
• Carbohydrates: 30g
• Protein: 45g
• Fiber: 5g
• Sugar: 7g

Ingredients

• 4 bone-in beef short ribs (about 3 lbs)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1/2 cup tomato paste
• 1 cup red wine (choose a dry wine like Cabernet Sauvignon or Merlot)
• 2 cups beef broth
• 1 can (14 oz) crushed tomatoes
• 2 bay leaves
• 1 sprig fresh thyme or 1 teaspoon dried thyme
• Salt and pepper to taste
• Freshly grated Parmesan cheese (for garnish, optional)
• Fresh parsley (for garnish, optional)
• Pasta or polenta (for serving, optional)

Step-by-Step Instructions

1. Prepare the Beef Short Ribs

Start by seasoning the beef short ribs generously with salt and pepper on all sides. This step is crucial for ensuring that the meat is well-seasoned and will absorb the flavors of the braising liquid as it cooks.

2. Sear the Short Ribs

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once the oil is hot, add the beef short ribs to the pot, working in batches if necessary to avoid overcrowding. Sear the ribs for 3-4 minutes on each side, or until they are deeply browned. This caramelization will add a rich, savory flavor to the ragu.

Once the short ribs are browned, remove them from the pot and set them aside. Don’t worry about any browned bits that may have stuck to the bottom of the pot — these will contribute to the flavor of the ragu later.

3. Sauté the Vegetables

In the same pot, reduce the heat to medium and add the chopped onion, carrots, and celery. Sauté the vegetables for about 5-6 minutes, stirring occasionally, until they soften and begin to caramelize. Add the garlic and cook for an additional 1-2 minutes until fragrant.

At this point, you may notice some fond (browned bits) at the bottom of the pot. This is flavor that you want to incorporate into the sauce. To do so, add the tomato paste and cook it for 2-3 minutes, stirring constantly, to help break up the fond and develop its flavor.

4. Deglaze the Pot

Once the tomato paste has been incorporated, it’s time to deglaze the pot. Pour in the red wine and scrape up any remaining browned bits from the bottom of the pot using a wooden spoon. The wine will also help to add depth and complexity to the sauce. Bring the wine to a simmer and cook for about 2-3 minutes, allowing it to reduce slightly.

5. Add the Remaining Ingredients

Add the beef broth, crushed tomatoes, bay leaves, and thyme to the pot. Stir everything together to combine. Once the liquid is well-mixed, return the beef short ribs to the pot, making sure they are submerged in the liquid. Bring the mixture to a simmer.

6. Braise the Short Ribs

Cover the Dutch oven with a lid and reduce the heat to low. Let the short ribs braise for about 3-4 hours, or until the meat is incredibly tender and falls off the bone easily. Check the short ribs once or twice during the cooking process, making sure there’s enough liquid in the pot. If the liquid level is getting too low, add a bit more beef broth or water to maintain the braising liquid.

7. Shred the Meat

Once the short ribs are tender and the meat easily pulls away from the bone, remove the ribs from the pot and place them on a cutting board. Allow them to cool slightly. Once cool enough to handle, use two forks or your hands to shred the meat into bite-sized pieces, discarding the bones and excess fat.

8. Finish the Ragu

Return the shredded meat to the pot with the sauce. Stir to combine and let the ragu simmer for an additional 10-15 minutes, allowing the flavors to meld together and the sauce to thicken. Taste the ragu and adjust the seasoning with salt and pepper as needed.

9. Serve the Ragu

Serve the ragu over your choice of pasta, polenta, or mashed potatoes. You can also serve it with crusty bread for dipping into the rich sauce. Garnish with freshly grated Parmesan cheese and a sprinkle of fresh parsley for a pop of color and flavor.

Tips for Perfect Slowly Braised Beef Short Rib Ragu

• Choose the Right Cut of Meat: Beef short ribs are ideal for this recipe due to their marbling and connective tissue, which break down during the slow cooking process, resulting in incredibly tender meat. If short ribs aren’t available, you can substitute with other cuts like chuck roast or brisket, though the cooking time may vary.
• Slow and Low Cooking: The key to a successful braise is patience. Cooking the short ribs slowly allows the flavors to develop and the meat to become melt-in-your-mouth tender. Avoid turning up the heat; low and slow is the way to go for the best results.
• Make Ahead: This ragu actually improves in flavor the next day, making it a perfect dish for meal prepping. You can braise the short ribs a day in advance, shred the meat, and store it in the fridge overnight. When you’re ready to serve, simply reheat the ragu on the stove.
• Customizing the Sauce: Feel free to add extra ingredients to the sauce to suit your taste. You can include mushrooms, olives, or even a splash of balsamic vinegar for extra depth. Herbs like rosemary, oregano, or bay leaves can also be swapped in for thyme.
• Serving Ideas: While pasta is the most popular choice, this ragu also pairs beautifully with polenta, mashed potatoes, or crusty bread. The rich, savory sauce is perfect for sopping up with a piece of bread or serving over a bowl of creamy polenta.
• Wine Pairing: Since the ragu is made with red wine, it’s only fitting to pair the dish with a glass of red wine. A dry red wine like Cabernet Sauvignon or Merlot will complement the flavors of the ragu perfectly.

Variations of Slowly Braised Beef Short Rib Ragu

• Spicy Ragu: If you like a bit of heat, add red pepper flakes or a fresh chili pepper to the ragu. The spice will enhance the richness of the beef and add a layer of complexity to the sauce.
• Mushroom Ragu: For added umami, stir in sautéed mushrooms towards the end of the cooking process. Mushrooms will absorb the flavor of the braise and create a more savory, earthy flavor.
• Herb-Infused Ragu: While thyme and bay leaves are classic choices, you can experiment with other herbs like rosemary, parsley, or even sage to add a unique flavor profile to your ragu.

Storage and Shelf Life

This braised beef short rib ragu makes excellent leftovers. Allow it to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to develop, so it’s even better the next day!

If you want to store it for a longer period, you can freeze the ragu. Let it cool completely, then transfer it to a freezer-safe container or zip-top bag. Freeze for up to 3 months. To reheat, thaw the ragu in the refrigerator overnight and then heat it on the stovetop over low heat, adding a bit of broth or water if necessary to thin it out.

Side Dishes and Pairings for Slowly Braised Beef Short Rib Ragu

• Pasta: Serve the ragu over your favorite type of pasta, such as pappardelle, fettuccine, or rigatoni. The thick sauce will cling to the pasta, creating a delicious bite.
• Polenta: Creamy polenta is a wonderful base for the rich ragu, absorbing the sauce and adding a smooth texture to every bite.
• Mashed Potatoes: Mashed potatoes are another great side dish for soaking up the savory sauce. Top the mashed potatoes with the ragu for a hearty and filling meal.
• Crusty Bread: Serve the ragu with some crusty bread, perfect for sopping up the delicious sauce. A baguette or sourdough bread would work wonderfully.
• Green Salad: A simple green salad with a tangy vinaigrette can balance out the richness of the ragu and add a refreshing contrast.

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Conclusion

Slowly braised beef short rib ragu is a dish that is rich, comforting, and full of flavor. Whether you serve it over pasta, polenta, or mashed potatoes, it’s guaranteed to be a hit with anyone lucky enough to try it. The slow braising process results in tender, melt-in-your-mouth beef that’s perfectly complemented by a savory, tomato-based sauce. With its versatile flavors and satisfying texture, this recipe is a must-try for any fan of hearty, comforting meals.