Slowly Braised Short Rib Ragu

As the short ribs slowly braise away, the kitchen fills with the most comforting aromas—deep, savory notes of beef slowly breaking down in the rich, fragrant broth. It’s like your kitchen is wrapping itself in a warm blanket, and you can already tell that the dish will be the kind of meal that will have everyone gathered around the table, eagerly waiting for the first bite. The key here is the low and slow cooking method, which tenderizes the meat to the point that it practically melts in your mouth. It’s not just the short ribs that shine, though—the sauce is the star, too. That velvety, hearty ragu formed by the reduction of braising liquids is perfectly infused with the flavors of garlic, onions, and a touch of tomato, creating a rich and satisfying base for the meat. Each spoonful carries with it a little bit of everything—the succulent beef, the comforting sauce, and the perfect blend of spices—and together, it’s pure bliss on a plate.

This ragu is just as versatile as it is delicious. You can serve it over a bowl of creamy polenta, fresh pasta, or even spooned over mashed potatoes. The possibilities are endless, and no matter what you choose, each bite will feel like a warm hug. Whether you’re enjoying a quiet evening with family or hosting a dinner party, this dish is bound to become a favorite that you’ll want to return to again and again. And, if you happen to have leftovers (though I doubt it!), the flavors only deepen after a day or two, making it even more irresistible the second time around. So go ahead, take your time, and let that ragu develop its incredible depth—good things truly do come to those who wait!

Key Ingredients in Slowly Braised Short Rib Ragu

Now that we’ve set the stage for what promises to be an unforgettable meal, let’s take a closer look at the key ingredients that come together to create this melt-in-your-mouth ragu. Each component plays a vital role in developing that deep, comforting flavor profile that will have you going back for seconds (or thirds!). Let’s dive in:

• Beef Short Ribs
  The star of the show! These meaty, bone-in ribs are perfect for braising because their rich marbling allows them to cook low and slow, breaking down into tender, juicy morsels that fall apart with the gentlest touch.
• Olive Oil
  A drizzle of olive oil is used to sear the short ribs at the start, creating a beautiful golden-brown crust on the meat. This step locks in flavor and adds depth to the ragu.
• Yellow Onion
  Sweet and savory, the onions bring a natural sweetness to the sauce as they slowly cook down, adding a solid foundation for the rest of the flavors to build on.
• Garlic
  Nothing fills a kitchen quite like the smell of garlic sizzling in a pan. It’s the fragrant backbone of the ragu, adding its aromatic kick and an earthy richness that balances out the meatiness of the short ribs.
• Carrots
  Slightly sweet with a touch of earthiness, carrots soften and melt into the sauce, giving it a beautiful richness and depth while also lending a little hint of natural sweetness.
• Celery
  Celery adds that perfect, subtle herbal crunch and a layer of freshness to balance the richness of the beef and sauce. It’s that little something you don’t always notice, but it makes a big difference in the overall flavor.
• Tomato Paste
  This concentrated tomato goodness deepens the flavor of the ragu, providing a rich, slightly tangy backdrop that enhances the beef’s savoriness and adds a touch of acidity to balance the richness.
• Red Wine
  Red wine isn’t just for sipping—it’s essential for deglazing the pan and lifting all the brown bits from searing the meat, which adds even more flavor. The wine adds depth and complexity, with a subtle sweetness and acidity that pairs perfectly with the richness of the beef.
• Beef Broth
  The braising liquid that slowly tenderizes the meat and infuses the sauce with savory goodness. Beef broth brings out the essence of the short ribs, making it the perfect base for the ragu.
• Thyme
  Fresh thyme provides an herby note that’s slightly earthy and aromatic. It infuses the sauce with layers of flavor, complementing both the beef and the other vegetables in the mix.
• Bay Leaves
  Bay leaves are a must when it comes to braising. They add an elusive, aromatic flavor that’s almost hard to describe but completely essential to that deep, savory complexity of the sauce.
• Salt and Pepper
  Simple, but absolutely crucial. Salt brings out the natural flavors of the ingredients, while freshly cracked black pepper adds a gentle heat and kick that rounds out the dish beautifully.

How to Make Slowly Braised Short Rib Ragu

Serving Suggestions for Slowly Braised Short Rib Ragu

• Creamy Polenta
  Polenta is the perfect creamy canvas for this rich, flavorful ragu. The soft, buttery texture of the polenta soaks up all the savory sauce, making each bite feel like pure indulgence. Top it with a sprinkle of Parmesan, and you’ve got yourself a comforting bowl of heaven.
• Fresh Pasta
  If you’re feeling a bit fancy, fresh pasta is an excellent way to elevate your ragu. The delicate strands of pasta perfectly catch the rich, meaty sauce, creating the kind of dish you might find at a cozy Italian trattoria. Whether it’s pappardelle, fettuccine, or tagliatelle, the ragu clings beautifully to the noodles, making each forkful a bite of pure bliss.
• Mashed Potatoes
  There’s something about mashed potatoes that makes everything better. Serve the ragu over a bed of velvety mashed potatoes, and let the creamy potatoes absorb all that juicy beef and rich sauce. It’s like comfort on a plate!

How to Store Slowly Braised Short Rib Ragu

If you’re lucky enough to have leftovers (though I wouldn’t blame you if it all disappeared in one sitting!), storing this ragu properly will help preserve its deep flavors for future meals. The beauty of this dish is that it gets even better the next day, so don’t be afraid to make extra!

First, let it cool completely at room temperature before storing it. You don’t want any hot steam trapped in the container, which could cause the sauce to lose its lovely texture. Once cooled, transfer the ragu into an airtight container. It will keep in the fridge for up to 3-4 days, which means you can enjoy it all over again without any extra effort.

For longer storage, you can freeze the ragu. Just spoon it into freezer-safe bags or containers, ensuring you remove as much air as possible before sealing. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw overnight in the fridge, then reheat gently on the stovetop. The rich flavors will still be as comforting and delicious as when it was freshly made.

If you’re reheating leftovers, be sure to add a splash of beef broth or water to the sauce to help loosen it up and bring back that velvety consistency. A quick stir and a warm-up will have it tasting just like new, perfect for enjoying once more on a cozy evening!

Conclusion

And there you have it—your guide to making the most mouthwatering, slowly braised short rib ragu! From searing the beef to simmering the sauce to perfection, each step brings you closer to a dish that’s rich, comforting, and simply unforgettable. The beauty of this recipe is that it’s just as much about the process as it is about the result. The kitchen becomes a place of warmth, of flavors melding together in a way that makes every bite feel like a celebration of good food and time well spent.

Whether you choose to serve it over creamy polenta, fresh pasta, or mashed potatoes, you’ve got a meal that’s guaranteed to bring everyone together around the table. The best part? Leftovers are just as delicious, so you’ll have plenty to savor again. It’s the kind of dish that becomes a family favorite, a go-to recipe you’ll return to for years to come.

If you give this a try, I’d love to hear how it turns out! Do you have any questions, or did you add your own twist to the ragu? Let me know in the comments! And remember, I’m always here if you need a little help along the way. Happy cooking, friends!

Print Recipe

Slowly Braised Short Rib Ragu

Author: Maria Bennet Courses: Dinner

Difficulty: Advanced Prep Time 20 mins Cook Time 3 hrs Rest Time 10 mins Total Time 3 hrs 30 mins

Calories: 700

Description

Tender short ribs, slowly braised to perfection, fall apart into a rich, savory ragu. Slow-cooked with tomatoes, garlic, and herbs, it’s a comforting dish full of deep, bold flavors that melt in your mouth and warm your soul. A true cozy classic!

Ingredients

Scale

1/2x 1x 2x 3x

• 4 pounds bone-in short ribs

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2 medium carrots, chopped

• 2 celery stalks, chopped

• ¹⁄₄ cup tomato paste

• 1 cup red wine

• 2 cups beef broth

• 1 (28-ounce) can crushed tomatoes

• 1 tablespoon dried thyme

• 1 tablespoon dried oregano

• 2 bay leaves

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• ¹⁄₂ teaspoon crushed red pepper flakes

• ¹⁄₄ cup chopped fresh parsley

• ¹⁄₄ cup grated Parmesan cheese

• 1 pound pasta (such as pappardelle or rigatoni)

Instructions

1. Preheat your oven to 300°F (150°C).
2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
3. Season the short ribs generously with salt and pepper.
4. Once the oil is hot, sear the short ribs in batches until they are browned on all sides, about 8 to 10 minutes per batch.
5. Remove the seared short ribs from the pot and set them aside.
6. Reduce the heat to medium and add the chopped onion to the pot.
7. Cook the onion, stirring occasionally, until softened and translucent, about 5 minutes.
8. Add the minced garlic to the onions and cook for another minute until fragrant.
9. Add the chopped carrots and celery to the pot and cook, stirring occasionally, until they begin to soften, about 5 to 7 minutes.
10. Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly.
11. Pour in the red wine, scraping the bottom of the pot to release any browned bits.
12. Allow the wine to reduce by half, about 5 minutes.
13. Add the beef broth, crushed tomatoes, dried thyme, dried oregano, bay leaves, salt, black pepper, and crushed red pepper flakes.
14. Stir the mixture to combine, then return the short ribs to the pot, nestling them into the sauce.
15. Bring the mixture to a simmer over medium heat.
16. Cover the pot with a lid and transfer it to the preheated oven.
17. Braise the short ribs in the oven for 3 to 4 hours, or until the meat is fork-tender and easily falls off the bone.
18. Remove the pot from the oven and carefully transfer the short ribs to a cutting board.
19. Once the short ribs are cool enough to handle, remove the bones and shred the meat into bite-sized pieces using two forks.
20. Discard the bay leaves and stir the shredded meat back into the sauce.
21. While the short ribs are braising, cook the pasta according to the package instructions until al dente.
22. Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
23. Toss the cooked pasta with the ragu, adding a bit of the reserved pasta water if the sauce needs to be thinned.
24. Sprinkle the ragu with the chopped fresh parsley and grated Parmesan cheese.
25. Serve the slowly braised short rib ragu hot, and enjoy!

Note

• Searing the short ribs in batches ensures even browning and maximizes flavor.
• For extra depth, add a splash of balsamic vinegar or Worcestershire sauce when deglazing the pot.
• If you prefer a richer ragu, you can use beef stock in place of some or all of the beef broth.
• Substitute pappardelle with rigatoni for a more robust bite that holds the sauce well.
• For a lighter version, swap the pasta for a cauliflower or zucchini noodle alternative.

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