Slow-Cooked Beef Short Rib Ragu Recipe (Print Version)
Beef short rib ragu, slow-cooked until fork-tender in a rich, savory tomato sauce. A hearty and comforting meal for any occasion.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 265 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ The Hearty Foundation
01 -
4 lbs bone-in beef short ribs
02 -
2 tbsp olive oil
03 -
1 1/2 tsp kosher salt
04 -
1 tsp freshly ground black pepper
→ Aromatic Symphony
05 -
1 large yellow onion, chopped
06 -
2 medium carrots, chopped
07 -
2 medium celery stalks, chopped
08 -
4 cloves garlic, minced
09 -
3 tbsp tomato paste
→ The Rich Braising Liquid
10 -
1 1/2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
11 -
1 (28 oz) can crushed tomatoes
12 -
2 cups beef broth
13 -
2 bay leaves
14 -
4 sprigs fresh thyme
→ Finishing Touches
15 -
1/4 cup fresh flat-leaf parsley, chopped (for garnish)
16 -
1/2 tsp red pepper flakes (optional)
# Instructions:
01 -
Pat dry 4 lbs bone-in beef short ribs. Season generously with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned, then remove and set aside.
02 -
In the same pot, add 1 large yellow onion, 2 medium carrots, and 2 medium celery stalks. Sauté for 8-10 minutes until softened. Stir in 4 cloves garlic and 3 tbsp tomato paste, cooking for 1 minute until fragrant.
03 -
Pour in 1 1/2 cups dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes until slightly reduced. This builds the flavor foundation for your Beef Short Rib Ragu: Slow-Cooked Perfection.
04 -
Stir in 1 (28 oz) can crushed tomatoes, 2 cups beef broth, 2 bay leaves, and 4 sprigs fresh thyme. Return the seared short ribs to the pot. Cover tightly and braise in a preheated 325°F oven for 3-4 hours, until the meat is fork-tender.
05 -
Carefully remove the short ribs from the pot. Once cool enough to handle, discard the bones and shred the tender meat using two forks. Skim any excess fat from the surface of the sauce in the pot.
06 -
Return the shredded meat to the sauce. Simmer the Beef Short Rib Ragu: Slow-Cooked Perfection uncovered on the stovetop over medium-low heat for 15-20 minutes, allowing it to thicken slightly. Adjust seasoning as needed.
07 -
Stir in 1/2 tsp red pepper flakes (optional). Garnish your rich Beef Short Rib Ragu: Slow-Cooked Perfection generously with 1/4 cup fresh flat-leaf parsley before serving.
# Notes:
01 -
This rich ragu is perfect served over creamy polenta, al dente pappardelle pasta, or fluffy mashed potatoes. A sprinkle of grated Parmesan cheese is always a welcome addition.
02 -
For even deeper flavor, prepare the ragu a day in advance. The flavors meld beautifully overnight, and it's easier to skim any solidified fat from the surface when cold.
03 -
If you prefer not to use wine, substitute with an equal amount of beef broth or a non-alcoholic red wine alternative. The flavor profile will be slightly different but still delicious.
04 -
Leftover Beef Short Rib Ragu freezes wonderfully for up to 3 months. Store in airtight containers, leaving some headspace, and thaw overnight in the refrigerator before reheating gently on the stovetop.
# Tools You'll Need:
01 -
Large Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Tongs
07 -
Wooden spoon
# Nutrition Facts (Per Serving):
Calories: 529 kcal
Total Fat: 34 g
Total Carbohydrate: 12 g
Protein: 40 g