why make this recipe
Beef Short Rib Ragu is a comforting, mouth-watering dish perfect for family gatherings or cozy dinners. The tender short ribs simmer in a rich sauce made with red wine and tomatoes, giving it a deep, satisfying flavor. This recipe is straightforward and allows you to enjoy a delicious homemade meal without too much fuss. It’s great served over pasta, making it a hearty and filling choice for any night of the week.
how to make Beef Short Rib Ragu
Ingredients
- 2 tablespoons olive oil
- 1.4 kg beef short ribs (3 lbs)
- 1 onion, finely diced
- 1 carrot, finely diced
- 2 sticks celery, finely diced
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 500 ml red wine (e.g., Chianti)
- 2 x 400 gram cans whole tomatoes, hand crushed
- 250 ml beef stock
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- Salt
- Pepper
- Lemon zest, for serving
- Parmesan, for serving
- Chopped flat-leaf parsley, for serving
Directions
- Preheat your oven to 320°F (160°C).
- Pat the short ribs dry and season them well with salt and pepper.
- Heat 2 tablespoons of olive oil in two frying pans (or in batches) on medium-high heat. Sear the short ribs on all sides until they are golden brown. Set them aside.
- In an oven-proof casserole pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Gently fry the onion, carrot, and celery until soft, about 10 minutes.
- Lower the heat if necessary to prevent browning, then add garlic and cook for an additional 2 minutes.
- Stir in the tomato paste and cook for 2 more minutes.
- Add the red wine and let it simmer gently for a few minutes.
- Add the crushed tomatoes and beef stock, bringing it to a simmer.
- Return the short ribs to the pot with bay leaves and herb sprigs, ensuring the beef is mostly covered with liquid. Add more stock if needed.
- Cover the pot and place it in the oven for 3 to 3.5 hours. Check at 3 hours; the meat should be tender and falling apart.
- Once ready, pull the meat out, discard the bones, and shred with two forks. Remove any big pieces of fat.
- Return the pulled meat to the pot and let it simmer gently while cooking the pasta.
- Combine the cooked pasta with the ragu and a splash of pasta water, allowing it to bubble for a few minutes.
- Serve with grated lemon zest, chopped parsley, and parmesan.
how to serve Beef Short Rib Ragu
Serve the Beef Short Rib Ragu over your favorite pasta, like tagliatelle or pappardelle, for a comforting meal. Top it with freshly grated lemon zest, chopped flat-leaf parsley, and a sprinkle of Parmesan cheese for extra flavor. This dish pairs nicely with a side salad and a slice of crusty bread to soak up the delicious sauce.
how to store Beef Short Rib Ragu
You can store leftover Beef Short Rib Ragu in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave until heated through. You can also freeze the ragu for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
tips to make Beef Short Rib Ragu
- For the best flavor, choose a good quality red wine that you would enjoy drinking.
- If you prefer a thicker sauce, simmer the ragu on the stovetop after removing the meat to reduce the liquid further.
- Feel free to add in other vegetables like mushrooms or bell peppers for extra nutrition and flavor.
variation
You can make this recipe with other cuts of beef, such as chuck roast or brisket, if short ribs are not available. For a twist, try adding a splash of balsamic vinegar or a handful of olives to the sauce for added depth.
FAQs
1. Can I use other types of meat?
Yes, you can use chuck roast or brisket in place of short ribs. Just adjust the cooking time as different cuts may cook differently.
2. How can I make this recipe ahead of time?
You can prepare the ragu in advance and store it in the refrigerator. It often tastes better the next day as the flavors meld together.
3. What pasta works best with this ragu?
Wide pasta, like pappardelle or tagliatelle, is ideal for holding the rich sauce. You can also use any pasta you prefer.
Beef Short Rib Ragu
Ingredients
Method
- Preheat your oven to 320°F (160°C).
- Pat the short ribs dry and season them well with salt and pepper.
- Heat 2 tablespoons of olive oil in two frying pans (or in batches) on medium-high heat. Sear the short ribs on all sides until they are golden brown. Set them aside.
- In an oven-proof casserole pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Gently fry the onion, carrot, and celery until soft, about 10 minutes.
- Lower the heat if necessary to prevent browning, then add garlic and cook for an additional 2 minutes.
- Stir in the tomato paste and cook for 2 more minutes.
- Add the red wine and let it simmer gently for a few minutes.
- Add the crushed tomatoes and beef stock, bringing it to a simmer.
- Return the short ribs to the pot with bay leaves and herb sprigs, ensuring the beef is mostly covered with liquid. Add more stock if needed.
- Cover the pot and place it in the oven for 3 to 3.5 hours. Check at 3 hours; the meat should be tender and falling apart.
- Once ready, pull the meat out, discard the bones, and shred with two forks. Remove any big pieces of fat.
- Return the pulled meat to the pot and let it simmer gently while cooking the pasta.
- Combine the cooked pasta with the ragu and a splash of pasta water, allowing it to bubble for a few minutes.