Irresistible Slowly Braised Short Rib Ragu Recipe

There’s something utterly magical about the aroma of Slowly Braised Short Rib Ragu wafting through your kitchen. Picture this: tender, succulent short ribs, swimming in a rich, savory sauce that clings to pasta like it’s their long-lost lover. Each bite delivers a delightful explosion of flavors that can make even the most discerning food critics swoon. You can practically hear the angels singing as you take that first forkful, and trust me, it’s an experience you won’t want to miss.

Now, let me take you back to a chilly Sunday afternoon when I decided to whip up this culinary masterpiece. My friends gathered around the table, eager for a taste of my latest creation. As soon as the ragu hit their plates, there was silence—yes, a rare moment when people were too busy savoring their food to chat! It was pure bliss, and that’s when I knew this recipe would become a beloved staple in my home.

I remember one particular dinner where my cousin declared that it was “life-changing.” That’s right; life-changing over a plate of ragu!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this delicious main dishes recipe.

• Short Ribs: Choose bone-in short ribs for richer flavor and tenderness during cooking. For more inspiration, check out this cooking tips and techniques recipe.

• Onions: Use yellow onions; they add sweetness and depth to the ragu.

• Carrots: Chopped finely; they lend a subtle sweetness that balances the savory elements.

• Celery: Adds freshness; opt for crisp, vibrant stalks for best texture.

• Garlic: Freshly minced garlic enhances the ragu’s aroma and flavor profile significantly.

• Red Wine: A full-bodied red wine works best; it deepens flavors and adds complexity.

• Beef Broth: Use low-sodium beef broth to control saltiness while ensuring moisture.

• Canned Tomatoes: Opt for San Marzano tomatoes for their sweetness and richness in flavor.

• Olive Oil: Extra virgin olive oil adds richness; use it generously for browning meats and sautéing vegetables.

• Fresh Herbs (Thyme & Bay Leaf): Fresh herbs elevate the dish; use them generously for aromatic depth.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

**Prep Your Ingredients**: Start by chopping your onions, carrots, and celery into small pieces. This mirepoix will form the flavorful base of your ragu.

**Brown the Short Ribs**: Heat olive oil in a large pot over medium-high heat. Sear short ribs until browned on all sides—about 4-5 minutes each side until they look like they’ve been kissed by fire.

**Sauté Vegetables**: Remove ribs from pot and add onions, carrots, and celery. Cook until softened—about 5-7 minutes—and those onions turn translucent and sweet-smelling.

**Add Garlic & Wine**: Toss in minced garlic and cook for another minute until fragrant. Pour in red wine while scraping up any tasty bits stuck to the pot; let it reduce by half.

**Mix In Tomatoes & Broth**: Add canned tomatoes (crushed), beef broth, thyme sprigs, and bay leaf into the mix. Stir well to combine all those delicious flavors.

**Simmer Away**: Return short ribs to the pot. Bring everything to a gentle simmer before reducing heat to low. Cover with a lid slightly ajar for 2-3 hours until meat is fork-tender.

As you stir occasionally throughout cooking, enjoy those heavenly aromas filling your kitchen! After hours of simmering magic, serve this ragu over al dente pasta or creamy polenta for an unforgettable meal that’s sure to leave your taste buds dancing with joy!

Perfecting the Cooking Process

Start by searing the short ribs to lock in flavor, then sauté aromatics before braising them slowly for ultimate tenderness.

Add Your Touch

Feel free to swap red wine with beef broth for a non-alcoholic version or add mushrooms for extra umami goodness.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to preserve flavor.

The first time I made slowly braised short rib ragu, my friends declared it “life-changing.” They still ask when I’m making it again!

FAQ

What cut of meat is best for short rib ragu?

Use bone-in short ribs for richer flavor and tenderness during cooking.

Can I use a slow cooker for this recipe?

Absolutely! A slow cooker can enhance the flavors while simplifying the process.

What should I serve with short rib ragu?

Serve it over pasta, polenta, or creamy mashed potatoes for a hearty meal.