Description
This Best Ever Beef Short Rib Ragu is a rich, comforting Italian-inspired sauce slow-cooked to tender perfection. Succulent beef short ribs are seared and simmered with aromatic vegetables, red wine, and herbs before being slow roasted in the oven for over three hours. The result is a deeply flavorful ragu, perfect served with pasta, polenta, mashed potatoes, or risotto, topped with fresh lemon zest, parsley, and parmesan for an irresistible finish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1.4 kg (3 lbs) beef short ribs
- 1 onion, finely diced (about 190 grams)
- 1 carrot, finely diced
- 2 sticks celery, finely diced
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 500 ml red wine (Chianti recommended)
- 2 x 400 gram cans whole tomatoes, hand crushed
- 250 ml beef stock
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- Salt and pepper, to taste
To Serve
- Lemon zest
- Parmesan cheese, grated
- Chopped flat leaf parsley
Instructions
- Preheat Oven: Set your oven to 320°F (160°C) to prepare for slow roasting the ragu.
- Prepare and Season Short Ribs: Pat the beef short ribs dry with paper towels and season generously with salt and pepper on all sides to enhance flavor.
- Sear Short Ribs: Heat 2 tablespoons olive oil in two frying pans or do in batches over medium-high heat. Sear the short ribs on all sides until they develop a golden brown crust. Remove and set aside.
- Sauté Vegetables: In an ovenproof casserole pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add finely diced onion, carrot, and celery. Cook gently, stirring occasionally, until softened but not browned, about 10 minutes. Lower heat if necessary.
- Add Garlic and Tomato Paste: Stir in minced garlic and cook for 2 minutes more. Mix in tomato paste, cooking it off for about 2 minutes to deepen the flavor.
- Deglaze with Wine: Pour in the red wine and bring to a gentle simmer for a few minutes—no need to reduce it significantly.
- Add Tomatoes and Stock: Add crushed whole tomatoes and beef stock to the pot and bring to a simmer.
- Add Short Ribs and Herbs: Return the seared short ribs to the pot along with bay leaves, rosemary, and thyme sprigs. Ensure the ribs are mostly covered with liquid; add more beef stock if needed.
- Oven Braise: Cover the pot and transfer it to the preheated oven. Cook for 3 to 3.5 hours until the meat is tender enough that the bones slide out easily.
- Shred the Meat: Remove the ribs from the pot, discard bones and herb sprigs. Using two forks, pull the meat apart discarding large fat pieces and sinewy layers for the best texture.
- Simmer Ragu: Return the shredded meat back into the sauce in the pot. Gently simmer on the stovetop to meld flavors while you prepare your pasta.
- Combine with Pasta: Toss cooked pasta directly into the ragu with a splash of reserved pasta water. Let it bubble gently for several minutes to absorb the sauce.
- Serve: Portion approximately one heaped cup of ragu per person. Serve topped with fresh lemon zest, chopped Italian parsley, and grated parmesan for a refreshing and savory finish.
Notes
- Make Ahead: Prepare the ragu a day in advance to allow flavors to develop further overnight. It will thicken when refrigerated and can be gently reheated with a splash of pasta water.
- Serving Suggestions: This versatile ragu pairs wonderfully with various sides such as pasta, mashed potatoes, polenta, or even atop a simple risotto.
- Oven Temperature Accuracy: Using an oven thermometer ensures optimal cooking temperature as many ovens may run hotter or cooler than the set temperature.
Nutrition
- Serving Size: 1 cup ragu
- Calories: 450
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
