Short Rib Ragu

Tender and flavorful, slow-cooked Short Rib Ragu is a dish that brings comfort and satisfaction to any table. This hearty ragu pairs beautifully with pasta or polenta, making it perfect for family dinners, gatherings with friends, or special occasions. The deep flavors developed during the slow cooking process create a robust sauce that elevates your meal. You’ll love how easy it is to prepare this delicious dish while enjoying the enticing aroma filling your kitchen.

Why You’ll Love This Recipe

• Flavorful Depth: Slow-cooking short ribs allows rich flavors to develop, giving you a decadent sauce.
• Versatile Pairing: Serve with your favorite pasta, polenta, or even crusty bread for a complete meal.
• Easy Preparation: Most of the cooking time is hands-off, letting you enjoy other activities while it simmers.
• Crowd-Pleaser: This dish is sure to impress guests and family alike with its comforting taste.
• Nutritious Ingredients: Packed with wholesome ingredients, this ragu provides a delightful balance of protein and vegetables.

Tools and Preparation

To make your Short Rib Ragu, having the right tools can make all the difference in your cooking experience.

Essential Tools and Equipment

• Dutch oven or large braiser
• Wooden spoon
• Tongs
• Cutting board
• Sharp knife

Importance of Each Tool

• Dutch oven or large braiser: Ideal for searing meat and slow cooking, ensuring even heat distribution.
• Wooden spoon: Perfect for stirring without scratching your pot’s surface while deglazing and mixing ingredients.
• Tongs: Useful for flipping and transferring short ribs safely without losing their juices.

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Ingredients

For the Short Rib Ragu

• 2 lbs Beef short ribs (- De-boned, cut into 2 (5cm) cubes)
• 2 tbsp Light olive oil (- or use vegetable or avocado oil)
• Kosher salt
• 1 cup White onion (- Finely diced)
• ½ cup Celery (- Finely diced)
• ½ cup Carrot (- Finely diced)
• 4 Garlic cloves (- Finely minced)
• 2 tbsp Tomato paste
• 1 cup Red apple vinegar
• 1 cup Broth (- Beef or chicken)
• 1 ¾ cup Crushed tomatoes (- 14oz can)
• Herb Bundle (- Rosemary, thyme, parsley stems)
• 2 Bay leaves
• 2 tbsp apple juice or red apple vinegar
• Kosher salt and fresh cracked pepper to taste
• 1 lbs Pasta (- Tagliatelle or pappardelle )
• Chopped parsley and grated parmigiano reggiano for garnish

How to Make Short Rib Ragu

Step 1: Season the Short Ribs

1. Season short ribs with kosher salt on all sides.

Step 2: Sear the Short Ribs

1. In a large braiser or Dutch oven on medium-high heat, add 2 tablespoons of light olive oil (or vegetable/oil avocado).
2. Add the short ribs to the pot and sear on all sides until they are browned. Do not overcrowd; work in batches if necessary.
3. Transfer the seared short ribs to a plate. Remove excess grease from the pot if needed but leave about 2 tablespoons.

Step 3: Sauté Vegetables

1. In the same pot, add finely diced onion, celery, carrot, and garlic.
2. Sauté over medium-high heat for 3–4 minutes until the onion softens.

Step 4: Add Tomato Paste and Seasoning

1. Stir in tomato paste, 1 teaspoon of kosher salt, and ½ teaspoon of fresh cracked pepper.
2. Sauté for an additional 2–3 minutes.

Step 5: Deglaze the Pot

1. Pour in the red apple vinegar while scraping up all browned bits from the bottom of the pot.

Step 6: Combine Ingredients

1. Return seared short ribs back to the pot.
2. Add broth and crushed tomatoes.

Step 7: Add Herbs and Simmer

1. Toss in herb bundle and bay leaves.
2. Bring to a low simmer; cover slightly ajar so steam can escape.
3. Cook for about 2 to 2½ hours, checking occasionally; add broth if it gets too dry.

Step 8: Check Tenderness

1. The ribs are ready when fork-tender. If not tender after 2½ hours, continue simmering for another 30 minutes.

Step 9: Shred Meat

1. Remove bay leaves and herb bundle; discard them.
2. Shred boneless ribs directly in the pot using tongs or forks; pull bones out from bone-in ribs.

Step 10: Adjust Seasoning

1. Taste and adjust seasoning as needed; add vinegar if desired.
2. If sauce is too runny, simmer longer until thickened.

Step 11: Serve

1. Serve your ragu over cooked pasta according to package instructions.
2. Garnish with grated Parmigiano Reggiano and chopped parsley before serving.

Enjoy your homemade Short Rib Ragu, perfect for any occasion!

How to Serve Short Rib Ragu

Short rib ragu is a hearty dish that pairs beautifully with various sides and garnishes. Here are some delicious serving suggestions to elevate your meal.

With Pasta

• Tagliatelle: This classic pasta shape holds the ragu well, allowing each bite to be flavorful.
• Pappardelle: The wide ribbons of pappardelle complement the richness of the sauce perfectly.

With Polenta

• Creamy Polenta: Serve the ragu over a bed of creamy polenta for a comforting and filling option.
• Grilled Polenta Cakes: For a twist, slice grilled polenta cakes and top them with the ragu for added texture.

Garnishes

• Chopped Parsley: A sprinkle of fresh parsley adds color and brightness to your dish.
• Grated Parmigiano Reggiano: This cheese enhances the flavor profile while adding a creamy texture.

How to Perfect Short Rib Ragu

Creating an exceptional short rib ragu requires attention to detail. Here are some tips to ensure your dish is perfect every time.

• Choose Quality Meat: Select well-marbled beef short ribs for richer flavor and tenderness.
• Don’t Rush the Sear: Take your time when searing the ribs; this step builds essential flavor through caramelization.
• Use Fresh Ingredients: Fresh herbs and vegetables will provide vibrant flavors that dried ones simply can’t match.
• Taste as You Go: Adjust seasoning throughout cooking to achieve a balanced flavor profile in your ragu.
• Simmer Low and Slow: Allow the ragu to simmer gently for maximum tenderness; patience is key!
• Rest Before Serving: Letting the ragu rest allows flavors to meld together, enhancing its overall taste.

Best Side Dishes for Short Rib Ragu

Complementing your short rib ragu with the right side dishes can elevate your meal. Here are some great options to consider:

1. Garlic Bread: Perfect for soaking up every bit of sauce, garlic bread adds crunch and flavor.
2. Caesar Salad: A crisp Caesar salad balances the richness of the ragu with its tangy dressing.
3. Roasted Vegetables: Seasonal roasted veggies bring color and nutrients to your plate while adding natural sweetness.
4. Mashed Potatoes: Creamy mashed potatoes provide a comforting base that pairs wonderfully with rich sauces.
5. Steamed Asparagus: Lightly steamed asparagus adds freshness and a pop of color alongside your hearty dish.
6. Grilled Zucchini: Tender grilled zucchini offers a smoky flavor that complements the robust taste of short rib ragu.

Common Mistakes to Avoid

Cooking Short Rib Ragu can be a delightful experience, but there are common pitfalls that can affect the dish. Here are some mistakes to watch out for:

• Skipping the searing step – Searing the short ribs enhances flavor through caramelization. Don’t skip this step; it’s essential for a rich taste.
• Overcrowding the pot – When searing, avoid adding too many ribs at once. This can lower the pot’s temperature and prevent proper browning. Work in batches if necessary.
• Not adjusting seasoning – Taste your ragu before serving. Failing to adjust seasoning can result in a bland dish. Always season to your preference at the end.
• Ignoring simmer time – Rushing the cooking process will yield tougher meat. Allow sufficient simmering time to ensure that the ribs become fork-tender.
• Using low-quality broth – The broth adds depth to your ragu. Using poor-quality broth can negatively impact the flavor, so opt for high-quality beef or chicken broth.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow ragu to cool completely before sealing.

Freezing Short Rib Ragu

• Freeze in a freezer-safe container for up to 3 months.
• Leave space at the top of the container as the ragu may expand when frozen.

Reheating Short Rib Ragu

• Oven – Preheat to 350°F (175°C) and heat covered for about 20-25 minutes until warmed through.
• Microwave – Heat in short bursts, stirring occasionally, until hot throughout. Use a microwave-safe container.
• Stovetop – Place in a saucepan over medium heat, stirring often until heated through.

Frequently Asked Questions

Here are some common questions about making Short Rib Ragu:

Can I use other meats for Short Rib Ragu?

Yes! You can use beef chuck or lamb if you prefer different flavors, but make sure they are cut into similar sizes.

How do I know when the short ribs are done?

The ribs are ready when they are fork-tender and easily pull apart. This usually takes about 2.5 hours on low simmer.

What pasta pairs best with Short Rib Ragu?

Tagliatelle or pappardelle are excellent choices as their wide noodles hold onto the sauce well.

Can I make this recipe ahead of time?

Absolutely! It tastes even better when made a day ahead as flavors meld together during refrigeration.

How should I serve Short Rib Ragu?

Serve over your favorite pasta and garnish with chopped parsley and grated Parmigiano Reggiano for an extra touch of flavor.

Final Thoughts

Short Rib Ragu is a comforting and hearty dish perfect for family dinners or special occasions. Its richness pairs wonderfully with pasta or polenta, making it versatile for any meal setting. Feel free to customize by adding vegetables or spices that suit your taste!