Description
Indulge in the rich flavors of this hearty Short Rib Ragu, a classic Italian dish featuring tender beef short ribs in a savory tomato-based sauce. Perfect for a cozy family dinner or special gathering.
Ingredients
Scale
Beef Short Ribs:
- 3 pounds bone-in beef short ribs, trimmed of excess fat
Ragu Base:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
Serving:
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese for serving
- Cooked pappardelle pasta or polenta for serving
Instructions
- Prepare the Short Ribs: Season the short ribs with salt and pepper. Sear them in a pot until browned. Set aside.
- Make the Ragu: Sauté onion, carrots, and celery. Add garlic and tomato paste. Deglaze with wine, then add tomatoes, broth, herbs, and spices. Simmer with short ribs.
- Shred the Meat: Remove ribs, shred meat, and return to the pot. Adjust seasoning.
- Serve: Spoon ragu over pasta or polenta. Garnish with parsley and Parmesan.
Notes
- This ragu tastes better the next day as flavors develop.
- For a smoother sauce, puree the vegetables before adding the shredded meat back in.
Nutrition
- Serving Size: 1 cup ragu with pasta
- Calories: 520
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 105 mg
