If you’re searching for a comforting, show-stopping pasta sauce, look no further than Slowly Braised Short Rib Ragu. Imagine meltingly tender beef short ribs enveloped in a deeply savory tomato-wine sauce, spooned generously over a heap of pappardelle. This is the kind of dish that will make your kitchen smell incredible for hours and invite everyone to the table with wide-eyed anticipation. So let’s roll up our sleeves and make what’s destined to become a new favorite in your rotation: Slowly Braised Short Rib Ragu.
Ingredients You’ll Need
The magic of Slowly Braised Short Rib Ragu comes from simple, everyday ingredients working together beautifully. Each one brings a unique note to the dish, building layers of flavor and texture that feel luxurious yet familiar. Here’s what you’ll need—along with a few insider tidbits to make your sauce even better.
- Beef Short Ribs (3 pounds, bone-in): Choose well-marbled ribs for the richest, most succulent ragu.
- Salt (2 teaspoons): Essential for seasoning every layer, bringing out the natural flavor of the beef.
- Black Pepper (1 teaspoon): Adds background warmth—the freshly ground stuff makes a difference here.
- Olive Oil (2 tablespoons): Helps brown the meat and gives the sauce a gorgeous sheen.
- Onion (1 medium, finely chopped): Sweet, aromatic, and crucial for a flavorful sauce base.
- Carrots (2, peeled and diced): Lend gentle sweetness and beautiful color to the ragu.
- Celery (2 stalks, diced): Balances the sauce with a subtle, herbal flavor.
- Garlic (4 cloves, minced): For irresistible depth and classic Italian aroma.
- Tomato Paste (2 tablespoons): Intensifies the umami and gives the ragu a velvety, concentrated tomato flavor.
- Dry Red Wine (1 cup): Opt for something you’d enjoy drinking for a deep, sophisticated sauce.
- Crushed Tomatoes (1 28-oz can): The foundation of your sauce—choose a high-quality brand if possible.
- Beef Broth (1 cup): Adds more savory layers and keeps everything moist during the long braise.
- Bay Leaves (2): Unleash subtle herbal notes that perfume the sauce as it simmers.
- Dried Thyme (1 teaspoon): A pinch gives the sauce earthy complexity.
- Crushed Red Pepper Flakes (1/2 teaspoon, optional): For a gentle kick—add more if you love a little heat.
- Fresh Parsley (2 tablespoons, chopped, for garnish): Brightens up the final dish with color and freshness.
- Cooked Pappardelle (for serving): Wide noodles catch every shred of ragu, but any pasta works here.
- Grated Parmesan Cheese (for serving): Just a sprinkle brings salty, nutty magic to every bite.
How to Make Slowly Braised Short Rib Ragu
Step 1: Season and Sear the Short Ribs
Begin your Slowly Braised Short Rib Ragu by patting the beef short ribs dry with a paper towel, then liberally seasoning all sides with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high and sear the ribs until every surface is beautifully browned—this takes about 8 to 10 minutes. This first step locks in flavor and builds the all-important crust that will enrich your sauce later on. Once seared, transfer the ribs to a plate and pour off all but a thin coating of fat in the pot.
Step 2: Build the Flavor Base
Reduce the heat to medium, then add the chopped onion, carrots, and celery to the same pot. Cook for about 5 minutes, stirring occasionally, until the veggies are soft and fragrant. You’ll notice the browned bits loosening from the pan and melting into the veggies—that’s pure flavor. Next, stir in the garlic and tomato paste, letting them cook for another minute so the tomato paste can caramelize and deepen in color.
Step 3: Deglaze with Wine
Pour in the dry red wine, using a wooden spoon to scrape up every last browned bit stuck to the bottom of the pan. Let the wine simmer for 2 to 3 minutes, reducing slightly while it absorbs all the beefy goodness. This step adds incredible body to your ragu and melds everything together harmoniously.
Step 4: Add Tomatoes, Broth, and Herbs
Now stir in the crushed tomatoes, beef broth, bay leaves, dried thyme, and (if you like) a pinch of crushed red pepper flakes. Mix thoroughly, then nestle the browned short ribs and their accumulated juices back into the pot. Make sure the ribs are mostly submerged in sauce—add a bit more broth if needed. This is where the magic of Slowly Braised Short Rib Ragu begins to happen.
Step 5: Slowly Braise Until Tender
Bring everything just to a gentle simmer, then cover and reduce the heat to low. Let your ragu braise for 2 and a half to 3 hours, checking occasionally to make sure it’s not bubbling too vigorously. In this time, the beef will turn meltingly tender and infuse the sauce with deep flavor. Patience is your friend—your kitchen will smell absolutely incredible by the time it’s done.
Step 6: Shred the Beef and Finish the Sauce
Once the short ribs are fall-off-the-bone tender, carefully remove them from the pot and discard the bones. Using two forks, shred the beef into hearty chunks, discarding any large pieces of fat. Return the shredded beef to the sauce and simmer, uncovered, for another 15 to 20 minutes. This final simmer thickens and concentrates your Slowly Braised Short Rib Ragu to absolute perfection.
How to Serve Slowly Braised Short Rib Ragu
Garnishes
Spoon the ragu over a nest of hot pappardelle and finish with a generous sprinkle of chopped fresh parsley and clouds of grated Parmesan cheese. The parsley adds brightness and a pop of green, while Parmesan adds a salty, savory finish that makes every bite pop.
Side Dishes
Slowly Braised Short Rib Ragu is robust enough to be the star, but it truly shines alongside a simple green salad with a tangy vinaigrette or buttery garlic bread for mopping up extra sauce. If you’re in the mood for something heartier, a side of creamy polenta or mashed potatoes is also fantastic.
Creative Ways to Present
Try serving the ragu tucked into individual ramekins with a puff pastry lid for a lively dinner party twist, or over creamy polenta for a rustic farmhouse vibe. For something lighter, ladle the ragu onto thick slices of toasted sourdough for a hearty open-faced sandwich. Slowly Braised Short Rib Ragu is endlessly versatile—let your mood (and your guests) inspire you.
Make Ahead and Storage
Storing Leftovers
Leftover Slowly Braised Short Rib Ragu only gets better with time! Allow the ragu to cool, then store in an airtight container in the refrigerator for up to 4 days. Don’t forget to save some extra sauce in a separate container for reheating with pasta if you like things extra saucy.
Freezing
This ragu is a freezer superstar. Transfer fully cooled ragu into freezer-safe containers or heavy-duty zip-top bags (removing as much air as possible). It will keep its delicious flavor and texture for up to 3 months. Thaw in the refrigerator overnight before using.
Reheating
To reheat, gently warm the ragu over medium-low heat on the stovetop, adding a splash of water or beef broth if it thickened too much in the fridge. Alternatively, microwave smaller portions in 60-second bursts, stirring between each interval until piping hot.
FAQs
Can I use boneless short ribs for Slowly Braised Short Rib Ragu?
Yes, you can! The bones add extra flavor to the sauce, but boneless short ribs work well too. If you go boneless, try to select nicely marbled pieces and reduce the cook time a bit, as they may tenderize faster.
What type Main Course
Choose a full-bodied dry red wine like Cabernet Sauvignon, Chianti, or Merlot. Pick a wine you’d enjoy sipping from a glass—if it tastes good in your glass, it’ll be fantastic in your ragu!
Is Slowly Braised Short Rib Ragu gluten-free?
The ragu itself is naturally gluten-free. Simply pair it with gluten-free pasta or serve over polenta to keep the entire meal gluten-free.
Can I make this recipe in advance?
Absolutely! In fact, the flavors deepen and meld when Slowly Braised Short Rib Ragu sits overnight. Reheat slowly and serve as usual for an even more memorable meal.
What can I do if my sauce is too thin?
If your ragu seems a bit loose after shredding the beef, just simmer it uncovered for an extra 10 to 15 minutes until it thickens up. Stir occasionally and let the sauce become lusciously rich.
Final Thoughts
If you haven’t tried Slowly Braised Short Rib Ragu before, you are in for a treat. It’s everything a comforting Italian meal should be: savory, hearty, and just a little bit luxurious. The next time you’re craving something special, gather these simple ingredients and prepare to savor every bite with family and friends. You’re going to love this ragu!
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Slowly Braised Short Rib Ragu Recipe
- Total Time: 3 hours 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this Slowly Braised Short Rib Ragu, a comforting and hearty Italian dish that pairs perfectly with pasta and a sprinkle of Parmesan cheese.
Ingredients
For the Short Ribs:
- 3 pounds bone-in beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
For the Ragu:
- 1 medium onion (finely chopped)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh chopped parsley (for garnish)
- cooked pappardelle or other pasta (for serving)
- grated Parmesan cheese (for serving)
Instructions
- Season the short ribs: Season the short ribs with salt and pepper.
- Sear the short ribs: Brown the short ribs in a Dutch oven. Remove and set aside.
- Cook the vegetables: Sauté onion, carrots, and celery until softened. Add garlic and tomato paste.
- Deglaze and simmer: Pour in red wine, then add crushed tomatoes, broth, herbs, and spices. Return short ribs to the pot.
- Braise: Cover and cook for 2.5 to 3 hours until meat is tender.
- Shred the meat: Remove bones, shred the meat, and return to the sauce. Simmer to thicken.
- Serve: Serve over pasta, garnish with parsley and Parmesan.
Notes
- For deeper flavor, prepare the ragu a day ahead and reheat before serving.
- This dish pairs well with polenta or creamy mashed potatoes.
- Use a robust red wine like Cabernet Sauvignon or Chianti for added richness.
- Prep Time: 25 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Stovetop, Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups ragu with pasta
- Calories: 580
- Sugar: 7g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 125mg
