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Short Rib Ragu

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Short Rib Ragu is a deliciously comforting dish that transforms simple ingredients into a rich, hearty sauce perfect for any occasion. This slow-cooked delight features tender beef short ribs simmered in a flavorful medley of tomatoes, fresh herbs, and aromatic vegetables. Whether served over tagliatelle, creamy polenta, or mashed potatoes, this ragu promises to warm your heart and satisfy your taste buds. Ideal for family gatherings or weeknight dinners, it’s easy to prepare and even better as leftovers.

Ingredients

Scale
  • 2 lbs beef short ribs
  • 2 tbsp light olive oil
  • 1 cup onion (finely diced)
  • ½ cup celery (finely diced)
  • ½ cup carrot (finely diced)
  • 4 garlic cloves (minced)
  • 2 tbsp tomato paste
  • 1 cup red apple vinegar
  • 1 cup broth (beef or chicken)
  • 1 ¾ cups crushed tomatoes
  • Herb bundle (rosemary, thyme, parsley stems)
  • Kosher salt and pepper to taste

Instructions

  1. Season short ribs with kosher salt on all sides.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs until browned on all sides. Remove and set aside.
  3. In the same pot, sauté onion, celery, carrot, and garlic until softened.
  4. Add tomato paste, salt, and pepper; cook for a few minutes.
  5. Deglaze with red apple vinegar by scraping up browned bits from the pot.
  6. Return short ribs to the pot along with broth and crushed tomatoes.
  7. Add herb bundle and bay leaves; bring to a simmer and cover slightly ajar for 2 to 2½ hours until tender.
  8. Shred meat as needed, adjust seasoning, and serve over pasta or polenta garnished with parsley.

Nutrition

Find it online: https://tastyandfast.com/short-rib-ragu/