why make this recipe
Homemade Short Rib Ragu is a dish that brings warmth and comfort to any table. The rich, savory flavors of the tender short ribs, combined with fresh vegetables and hearty red wine, create a sauce that transforms any pasta into a feast. Cooking this dish slowly allows the meat to become incredibly tender, while the spices blend beautifully, resulting in a satisfying meal that’s perfect for family gatherings or special occasions.
how to make Homemade Short Rib Ragu
Ingredients:
- 2 pounds short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- Pappardelle pasta, for serving
- Fresh parsley, for garnish
Directions:
- Heat the olive oil in a Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides. Remove the ribs and set them aside.
- In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
- Pour in the red wine, scraping the bottom of the pot to deglaze. This adds great flavor to the sauce.
- Add the crushed tomatoes, beef broth, bay leaves, and the browned short ribs back into the pot. Bring everything to a boil, then reduce the heat to low and cover the pot.
- Let it simmer for about 3 hours or until the meat is tender and falling off the bone.
- While the ragu simmers, prepare the pappardelle pasta according to package instructions.
- Once ready, serve the ragu over the pasta and garnish with fresh parsley for a bright finish.
how to serve Homemade Short Rib Ragu
Homemade Short Rib Ragu is best served over a bed of pappardelle pasta. You can also offer some freshly grated Parmesan cheese alongside for those who like a little extra flavor. It’s hearty enough to be a main course and makes an excellent dish for gatherings or cozy family dinners.
how to store Homemade Short Rib Ragu
To store any leftovers, let the ragu cool down before placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the ragu. It will last in the freezer for up to 3 months. When ready to eat, simply thaw it in the refrigerator overnight and reheat on the stove.
tips to make Homemade Short Rib Ragu
- For a deeper flavor, consider marinating the short ribs in red wine overnight before cooking.
- Don’t rush the cooking time. The longer you let it simmer, the more flavorful and tender the meat will become.
- You can adjust the vegetables according to your preference. Adding mushrooms or bell peppers can also be delicious.
variation
If you’re looking for a twist, try adding some crushed red pepper flakes for a little heat, or mix in some chopped fresh herbs like thyme or rosemary for an added burst of flavor. You can also swap pappardelle for other pasta types like tagliatelle or fettuccine.
FAQs
Can I use other cuts of meat for this ragu?
Yes, you can use chuck roast or brisket if short ribs are not available. Just ensure they have a good amount of fat for flavor.
Is it necessary to brown the meat?
Browning the meat is important as it adds depth of flavor to the ragu. It creates a beautiful crust that enhances the overall taste.
Can I make this dish ahead of time?
Absolutely! The flavors of the ragu improve as it sits, making it an excellent candidate for prepping a day ahead. Just reheat it before serving.
Homemade Short Rib Ragu
- Total Time: 195 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A rich and savory sauce made with tender short ribs, fresh vegetables, and hearty red wine, perfect for pasta.
Ingredients
- 2 pounds short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- Pappardelle pasta, for serving
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides. Remove the ribs and set them aside.
- In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
- Pour in the red wine, scraping the bottom of the pot to deglaze.
- Add the crushed tomatoes, beef broth, bay leaves, and the browned short ribs back into the pot. Bring everything to a boil, then reduce the heat to low and cover the pot.
- Let it simmer for about 180 minutes or until the meat is tender and falling off the bone.
- While the ragu simmers, prepare the pappardelle pasta according to package instructions.
- Once ready, serve the ragu over the pasta and garnish with fresh parsley.
Notes
Consider marinating the short ribs in red wine overnight for a deeper flavor. Adjust vegetables to your liking.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg
