Description
This Best Ever Beef Short Rib Ragu is a rich and hearty Italian-style meat sauce slow-cooked until the beef is tender and falling off the bone. The sauce is deeply flavorful with a base of sautéed aromatic vegetables, red wine, tomatoes, and fragrant herbs, perfect for tossing with your favorite pasta or serving over mashed potatoes or polenta. It’s an ideal make-ahead dish that develops even more complexity the next day.
Ingredients
Scale
Meat
- 1.4 kg beef short ribs (3 lbs)
Vegetables & Aromatics
- 1 onion, finely diced (about 190 grams)
- 1 carrot, finely diced
- 2 sticks celery, finely diced
- 5 garlic cloves, minced
Liquids & Sauces
- 2 tablespoons olive oil (plus 1 extra tablespoon)
- 2 tablespoons tomato paste
- 500 ml red wine (Chianti recommended)
- 2 x 400 gram cans whole tomatoes, hand crushed
- 250 ml beef stock (plus extra if needed)
Herbs & Spices
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- Salt and pepper to taste
To Serve
- Lemon zest
- Parmesan cheese, grated
- Chopped flat leaf parsley
Instructions
- Preheat Oven: Preheat your oven to 320°F (160°C) to prepare for slow braising the short ribs.
- Season and Sear Short Ribs: Pat the short ribs dry and season generously with salt and pepper. Heat two tablespoons of olive oil in two separate frying pans (or in batches) over medium-high heat. Sear the short ribs on all sides until golden brown. Set them aside once browned.
- Sauté Vegetables: In a large oven-proof casserole pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the finely diced onion, carrot, and celery, and gently cook for about 10 minutes until soft but not browned. Adjust heat as necessary to avoid browning.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for 2 minutes. Then add the tomato paste, mixing it in well, and cook for an additional 2 minutes to deepen the flavors.
- Deglaze with Wine: Pour in the red wine and bring to a gentle simmer for a few minutes; it doesn’t need to reduce significantly but will add depth to the sauce.
- Add Tomatoes and Stock: Add the crushed whole tomatoes and beef stock, then bring the mixture to a simmer.
- Add Meat and Herbs: Return the seared short ribs to the pot along with the bay leaves, rosemary, and thyme sprigs. Ensure the liquid mostly covers the meat; add extra stock if necessary.
- Braise in Oven: Cover the pot and transfer to the preheated oven. Cook for 3 to 3.5 hours until the meat is tender and the bones slide out easily. Check at 3 hours and continue if needed.
- Pull and Clean Meat: Remove the meat from the pot and discard the bones and herb stalks. Using two forks, shred the meat and discard any large pieces of fat or sinewy bits.
- Simmer Ragu: Return the pulled meat to the pot and let the sauce gently bubble on the stovetop while you prepare your pasta or side dish.
- Serve: Toss cooked pasta directly into the ragu with a splash of pasta water and let it simmer together for a few minutes. Serve with grated lemon zest, freshly chopped parsley, and Parmesan cheese for a bright, delicious finish.
Notes
- Make ahead: The ragu tastes even better the next day after resting overnight. It will solidify in the fridge and can be gently reheated with a splash of pasta water.
- Serving suggestions: Serve with pasta, mashed potatoes, polenta, or even on top of a simple risotto.
- Oven thermometer: Using an oven thermometer is recommended as many ovens do not heat accurately to the set temperature.
Nutrition
- Serving Size: 1 cup sauce (approx. 250 g)
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
