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
Scale
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
