Description
Hearty and flavorful Beef Short Rib Ragu slow-simmered to perfection with fresh herbs, vegetables, and rich crushed tomatoes, perfect for serving over pasta or mashed potatoes.
Ingredients
Scale
Meat
- 4 pounds (1815 g) English cut beef short ribs or 3 pounds boneless short ribs
Vegetables
- 3 large carrots, peeled and diced
- 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 8 cloves garlic, finely minced
Pantry & Herbs
- 3 tablespoons olive oil
- 6 ounces (170 g) tomato paste
- 1 cup (237 ml) dry, bold red wine
- 4 sprigs fresh rosemary
- 4 sprigs fresh sage leaves
- 12 sprigs fresh thyme
- 4 bay leaves
- 2 parmesan rinds
- 24 ounces (680 g) crushed tomatoes
- 3 cups (710 ml) low-sodium beef broth or stock
- Kosher salt and ground black pepper to season
Instructions
- Prep the Short Ribs: Pat dry the short ribs with paper towels and generously season all sides with kosher salt and black pepper to ensure flavorful crust development during searing.
- Sear the Short Ribs: Heat 3 tablespoons of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned short ribs, working in batches if necessary, and brown each side for 3-4 minutes until a crust forms. Remove and set aside, discarding excess oil except for 2 tablespoons.
- Sauté Vegetables: Lower heat to medium, then add diced carrots, onion, celery, and minced garlic to the pot. Stir frequently with a wooden spoon and cook until tender and softened, approximately 10-15 minutes.
- Add Tomato Paste: Stir in 6 ounces of tomato paste, coating the vegetables evenly. Cook for 2 minutes to deepen the flavor.
- Deglaze with Wine: Raise heat to medium-high and slowly pour in 1 cup of dry, bold red wine, scraping the bottom of the pot with the wooden spoon to lift browned bits. Cook for about 5 minutes until most liquid is absorbed and vegetables have soaked up the flavors.
- Add Herbs and Liquids: Tie fresh rosemary, sage, and thyme sprigs together with kitchen twine and add to the pot along with bay leaves, parmesan rinds, crushed tomatoes, and beef broth. Return the short ribs to the pot. Stir to combine.
- Simmer the Ragu: Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 3 hours or until the meat is tender and falling off the bone. Add additional broth in ½ cup increments if the sauce reduces too quickly.
- Finish the Ragu: Once the short ribs are tender, remove the herb bundle, bay leaves, and parmesan rinds using tongs. Transfer the short ribs to a cutting board, shred the meat with two forks, and return the shredded meat to the pot. Stir well to incorporate.
- Serve or Store: Use the ragu as a hearty sauce over pasta or mashed potatoes, or allow to cool and freeze for future meals.
Notes
- For best flavor, use a bold dry red wine such as Cabernet Sauvignon or Merlot.
- Simmer gently to prevent the sauce from burning or evaporating too fast.
- Removing excess oil after searing ensures the sauce is not greasy.
- Shredding the meat helps it absorb the rich sauce fully.
- This ragu freezes well and can be stored for up to 3 months.
Nutrition
- Serving Size: 1 cup (approximately 225 g)
- Calories: 450
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg
