why make this recipe
Homemade Short Rib Ragu is a rich and comforting dish that brings warmth to any table. It’s perfect for gatherings or a cozy night in. The slow-cooked short ribs become tender and flavorful, making the sauce a delicious complement to pasta. This recipe is easy to prepare and uses simple ingredients, making it an excellent choice for both beginner cooks and seasoned chefs looking for a hearty meal.
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
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Pappardelle pasta for serving
- Grated Parmesan cheese for serving
Directions
- Preheat your Dutch oven over medium-high heat and add olive oil.
- Season the short ribs with salt and pepper, then sear them in the hot oil until browned on all sides.
- Remove the ribs and set aside.
- In the same pot, add onion, carrots, celery, and garlic, sautéing until softened, about 5-7 minutes.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes.
- Add crushed tomatoes, beef broth, thyme, and bay leaf, then return the short ribs to the pot.
- Bring to a simmer, cover, and reduce heat to low. Cook for about 2-3 hours until the meat is tender and falling off the bone.
- Once finished, remove the short ribs, shred the meat, and return it to the sauce.
- Cook pappardelle pasta according to package instructions.
- Serve the ragu over the pasta and top with grated Parmesan cheese.
how to serve Homemade Short Rib Ragu
To serve Homemade Short Rib Ragu, place a generous helping of pappardelle pasta on a plate, then ladle the ragu over the top. Finish with a sprinkle of grated Parmesan cheese for added flavor. Accompany the dish with a side salad and some crusty bread for a complete meal.
how to store Homemade Short Rib Ragu
Store any leftover ragu in an airtight container in the refrigerator for up to four days. You can also freeze it for up to three months. To reheat, thaw in the refrigerator overnight and warm it on the stove, adding a splash of beef broth or water if needed.
tips to make Homemade Short Rib Ragu
- For even more flavor, consider marinating the short ribs in red wine for a few hours before cooking.
- If you don’t have pappardelle, other pasta types like tagliatelle or fettuccine work well too.
- For an extra layer of depth, add a tablespoon of tomato paste when sautéing the vegetables.
variation
You can customize the ragu by adding mushrooms, bell peppers, or even a splash of balsamic vinegar for additional tanginess. Some people also like to finish it with fresh herbs such as parsley or basil.
FAQs
Can I use beef chuck instead of short ribs?
Yes, beef chuck is a great alternative and will still provide a delicious flavor.
Can I make this dish ahead of time?
Absolutely! The flavors develop even more if made a day in advance. Just reheat it before serving.
What wine is best for this recipe?
A dry red wine, like a Cabernet Sauvignon or Merlot, works best. Avoid sweet wines as they may alter the flavor of the ragu.
