Description
Indulge in the rich, savory flavors of Slowly Braised Short Rib Ragu that transforms a chilly afternoon into a culinary delight. Tender short ribs simmered in a luscious red wine sauce create a dish that’s perfect for cozy gatherings or special occasions. Serve it over your choice of pasta, polenta, or creamy mashed potatoes to elevate your meal to gourmet status. This recipe is simple yet delivers an unforgettable taste experience that will leave everyone asking for seconds.
Ingredients
Scale
- 3 lbs bone-in short ribs
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups low-sodium beef broth
- 1 can (28 oz) San Marzano tomatoes, crushed
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Preheat a large pot over medium-high heat. Add olive oil.
- Sear short ribs until browned on all sides (about 4-5 minutes per side). Remove and set aside.
- In the same pot, sauté onions, carrots, and celery until softened (about 5-7 minutes).
- Add minced garlic and cook for another minute.
- Pour in red wine and reduce by half while scraping any browned bits from the bottom.
- Stir in crushed tomatoes, beef broth, thyme sprigs, bay leaf, salt, and pepper.
- Return short ribs to the pot. Bring to a gentle simmer, cover slightly ajar, and cook on low for 2-3 hours until meat is fork-tender.
- Serve over pasta or polenta.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For a non-alcoholic version, replace red wine with additional beef broth. Consider adding mushrooms for an extra layer of umami flavor.