Slowly Braised Beef Short Rib Ragu

Beef lovers, get ready to indulge in a dish that warms the soul: Slowly Braised Beef Short Rib Ragu. This luscious ragu is perfect for cozy family dinners or entertaining guests. The slowly braised short ribs create a rich and hearty sauce that pairs beautifully with your favorite pasta or polenta. Every bite is packed with flavors from fresh herbs, tomatoes, and red wine, making it unforgettable and satisfying.

Why You’ll Love This Recipe

• Ultimate Comfort Food: Nothing beats a dish that brings warmth and nostalgia to the dinner table.
• Fall-Apart Tender Meat: The slow cooking process ensures the beef becomes incredibly tender, melting in your mouth.
• Versatile Pairings: Serve it over pappardelle, polenta, or gnocchi for a delightful meal every time.
• Easy Preparation: With straightforward steps, you can whip up this ragu with minimal effort.
• Make-Ahead Friendly: Perfect for meal prep! This ragu stores well and even tastes better the next day.

Tools and Preparation

Before diving into this delicious recipe, gather your essential tools. Having the right equipment makes cooking simpler and more enjoyable.

Essential Tools and Equipment

• Heavy-bottomed pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Liquid measuring cup
• Kitchen twine (optional)

Importance of Each Tool

• Heavy-bottomed pot or Dutch oven: Provides even heat distribution for browning meat and simmering sauces effectively.
• Wooden spoon: Great for stirring without scratching your pot, ensuring all ingredients mix well together.
• Measuring cups and spoons: Accurate measurements are crucial for achieving the perfect balance of flavors in your ragu.

Ingredients

• 4 pounds English cut beef short ribs
• 3 tablespoons olive oil, divided
• 3 large carrots, peeled and diced
• 1 large yellow onion, finely diced
• 1 stalk celery, finely diced
• 8 cloves garlic, finely chopped or grated
• 6 ounces tomato paste
• 1 cup dry red wine
• one (1) 0.75-ounce package fresh “poultry herb blend” (or approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves and 12 sprigs fresh thyme)
• 2 bay leaves
• optional: 1 parmesan rind
• 14 ounces crushed tomatoes
• 2 cups low-sodium beef broth/stock or water
• kosher salt and ground black pepper, to season
• 24 ounces pappardelle or pasta of choice, such as casarecce, bucatini, or gnocchi
• ½ cup heavy cream
• ½ cup grated parmesan
• for serving, as desired: grated parmesan, finely chopped fresh herbs, etc.

How to Make Slowly Braised Beef Short Rib Ragu

Step 1: Brown the Short Ribs

1. Add the olive oil to a large pot over medium-high heat.
2. Pat the beef short ribs dry with paper towels.
3. Season generously with kosher salt and black pepper.
4. Once hot, add the short ribs in batches to avoid overcrowding.
5. Brown for 3–4 minutes on each side until nicely caramelized.
6. Transfer browned ribs to a plate and set aside.

Step 2: Prepare the Soffritto

1. In the same pot used for browning the meat, add carrots, onion, and celery (soffritto).
2. Season with salt and pepper; cook until deeply browned (15–20 minutes), stirring occasionally.

Step 3: Incorporate Garlic and Tomato Paste

1. Add garlic to soffritto; cook until fragrant (1–2 minutes).
2. Stir in tomato paste; cook until browned (2–3 minutes).

Step 4: Deglaze with Red Wine

1. Increase heat to medium-high; pour in red wine.
2. Scrape up any browned bits from the bottom; cook until nearly absorbed (3–4 minutes).

Step 5: Combine Ingredients for Braise

1. Tie herbs together with kitchen twine; add to pot along with bay leaves and parmesan rind if using.
2. Add crushed tomatoes and beef broth/stock; return browned short ribs to pot.
3. Bring mixture to boil; reduce heat to low and cover.
4. Simmer for 2 ½ – 3 hours until short ribs are fall-apart tender.

Step 6: Shred Short Ribs

1. Remove short ribs from pot; discard herbs and bones.
2. Shred meat into bite-sized pieces; return shredded meat to pot with ragu.

Step 7: Cook Pasta

1. Bring a large pot of salted water to boil; add pasta according to package directions.
2. Reserve about 1 cup starchy pasta water before draining pasta.

Step 8: Finish Ragu Sauce

1. While pasta cooks, bring ragu back to simmer; stir in heavy cream and parmesan cheese.

Step 9: Combine Pasta with Ragu

1. Add drained pasta to ragu; toss well to coat evenly.
2. Adjust consistency with reserved pasta water if needed.

Step 10: Serve

1. Portion into bowls; top with additional grated parmesan and fresh herbs as desired.
2. Serve immediately and enjoy your delicious Slowly Braised Beef Short Rib Ragu!

How to Serve Slowly Braised Beef Short Rib Ragu

Serving Slowly Braised Beef Short Rib Ragu is a delightful experience, as this dish pairs beautifully with various accompaniments. Here are some suggestions for serving your ragu to enhance its rich flavors.

With Pasta

• Pappardelle: The wide ribbons of pappardelle perfectly capture the ragu, making each bite delightful.
• Gnocchi: Soft potato gnocchi absorbs the sauce well, offering a pillowy texture alongside the hearty ragu.
• Bucatini: This hollow pasta allows the ragu sauce to fill every bite, providing a satisfying experience.

Over Polenta

• Creamy Polenta: Serving the ragu over creamy polenta creates a comforting base that complements the meat’s richness.
• Grilled Polenta Slices: Slice and grill polenta for a crispy texture that contrasts nicely with the tender ragu.

With Vegetables

• Sautéed Greens: Pairing with sautéed kale or spinach adds freshness and balances the hearty flavors of the ragu.
• Roasted Root Vegetables: A mix of roasted carrots, parsnips, and beets can add sweetness and color to your plate.

Topped with Garnishes

• Fresh Herbs: Chopped parsley or basil can brighten the dish and add freshness.
• Grated Parmesan: A sprinkle of parmesan cheese enhances the savory notes of the ragu.

How to Perfect Slowly Braised Beef Short Rib Ragu

Perfecting your Slowly Braised Beef Short Rib Ragu takes practice but following these tips can help elevate your dish.

• Use Quality Meat: Choosing high-quality beef short ribs ensures better flavor and tenderness in your ragu.
• Brown Properly: Browning the short ribs develops a rich flavor base; don’t rush this step!
• Control Heat: Maintain low heat during simmering to achieve tender meat without drying it out.
• Adjust Seasoning: Taste as you go; adding salt and pepper at different stages can enhance overall flavor.
• Let It Rest: Allowing your ragu to rest before serving helps meld flavors for an even richer taste.
• Make Ahead: Prepare in advance; letting the ragu sit overnight amplifies its flavors beautifully.

Best Side Dishes for Slowly Braised Beef Short Rib Ragu

Pairing side dishes with your Slowly Braised Beef Short Rib Ragu can elevate your meal. Here are some great options:

1. Garlic Bread: Crispy garlic bread is perfect for soaking up any leftover sauce from your plate.
2. Caesar Salad: The crispness of romaine lettuce and tangy dressing contrasts nicely with the hearty ragu.
3. Roasted Brussels Sprouts: Caramelized sprouts provide a nutty flavor that complements the richness of the beef.
4. Mashed Potatoes: Creamy mashed potatoes offer a comforting side that pairs well with rich sauces like ragu.
5. Risotto: A creamy risotto can serve as an elegant base for the braised beef, adding depth to your meal.
6. Grilled Asparagus: Lightly charred asparagus adds a fresh note that balances out the heavy ragu flavors.

Common Mistakes to Avoid

Making Slowly Braised Beef Short Rib Ragu can be a delightful experience, but it’s easy to make mistakes. Here are some common pitfalls to watch out for.

• Neglecting to brown the meat: Browning your beef short ribs is crucial for flavor. Skipping this step can lead to a less rich ragu. Always take the time to sear each side until golden brown.
• Overcrowding the pot: When cooking the short ribs, overcrowding can prevent proper browning. Work in batches to ensure each piece is evenly cooked and develops a nice crust.
• Ignoring seasoning: Under-seasoning during cooking can result in bland flavors. Season at multiple stages—when browning the meat, cooking the soffritto, and before serving—to build depth of flavor.
• Not using enough liquid: Insufficient liquid can cause the ragu to dry out. Make sure to add enough beef broth or water so that the mixture remains saucy throughout the cooking process.
• Rushing the simmering time: The longer you let it simmer, the more tender your beef will become. Allow at least 2 1/2 to 3 hours for best results; patience is key!

Refrigerator Storage

• Store in an airtight container for up to 4 days in the refrigerator.
• Let the ragu cool completely before sealing it in a container.

Freezing Slowly Braised Beef Short Rib Ragu

• Freeze in airtight containers or heavy-duty freezer bags for up to 3 months.
• Divide into meal-sized portions for easier thawing and reheating.

Reheating Slowly Braised Beef Short Rib Ragu

• Oven: Preheat to 350°F (175°C). Place ragu in an oven-safe dish, cover with foil, and heat until warmed through (about 20-25 minutes).
• Microwave: Transfer ragu to a microwave-safe bowl, cover loosely, and heat in 1-minute increments until hot, stirring between intervals.
• Stovetop: Place ragu in a saucepan over medium heat. Stir occasionally until heated through, adding a splash of water or broth if necessary.

Frequently Asked Questions

What pasta pairs best with Slowly Braised Beef Short Rib Ragu?

Pappardelle is an excellent choice due to its wide shape, which holds the rich sauce well. However, any pasta like bucatini or gnocchi works wonderfully too.

How do I make Slowly Braised Beef Short Rib Ragu without red wine?

You can substitute red wine with additional beef broth or stock. This will maintain moisture but may slightly alter the flavor profile.

Can I use different cuts of beef?

Yes! While beef short ribs are ideal for this recipe, chuck roast or brisket can also work well. Just adjust cooking times as needed.

How do I store leftovers of Slowly Braised Beef Short Rib Ragu?

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions as mentioned above.

What should I serve with my Slowly Braised Beef Short Rib Ragu?

This dish is versatile! Serve it over pasta, polenta, or even creamy mashed potatoes for a hearty meal.

Final Thoughts

Slowly Braised Beef Short Rib Ragu is not just about comfort food; it’s about bringing everyone together around the table. With its bold flavors and tender meat, this ragu pairs beautifully with various sides and pasta options. Don’t hesitate to customize it with your favorite herbs or spices!