Description
Indulge in the warmth of Slowly Braised Beef Short Rib Ragu, a rich and satisfying dish that brings comfort to your dinner table. Perfect for family gatherings or entertaining friends, this ragu features tender short ribs simmered to perfection with fresh herbs, tomatoes, and red wine. Each mouthful delivers an explosion of flavors that pairs beautifully with your favorite pasta or polenta. Easy to prepare and even better as leftovers, this recipe is destined to become a cherished favorite.
Ingredients
Scale
- 4 pounds beef short ribs
- 3 tablespoons olive oil
- 3 large carrots
- 1 large yellow onion
- 8 cloves garlic
- 6 ounces tomato paste
- 1 cup dry red wine
- 14 ounces crushed tomatoes
- 2 cups beef broth
- Pasta (e.g., pappardelle or gnocchi)
- Heavy cream
- Grated parmesan
Instructions
- Brown short ribs in olive oil over medium-high heat until caramelized. Set aside.
- Sauté diced carrots, onion, and celery in the same pot until browned.
- Add garlic and tomato paste; cook until fragrant.
- Deglaze with red wine, scraping up browned bits.
- Combine herbs, crushed tomatoes, beef broth, and return short ribs to the pot.
- Simmer on low for 2½ – 3 hours until tender.
- Shred meat and stir into ragu; serve over pasta or polenta.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
Keywords: For added depth of flavor, let the ragu sit overnight before serving. Substitute red wine with additional beef broth for a non-alcoholic version.