Why Make This Recipe
Melt-in-Your-Mouth Short Rib Ragu is the ideal comfort food for chilly evenings or family gatherings. This dish combines tender beef short ribs with rich flavors that create a warm and satisfying meal. It’s perfect for anyone who loves hearty pasta dishes. You won’t just feed your stomach; you’ll feed your soul!
How to Make Melt-in-Your-Mouth Short Rib Ragu
Making this ragu is simple and rewarding. The key is to let the short ribs cook slowly, allowing all the flavors to meld together. Let’s dive into the details!
Ingredients:
- 2 lbs Beef Short Ribs (cut into 2" cubes)
- 2 tbsp Light Olive Oil (or vegetable/avocado oil)
- 1 tbsp Kosher Salt
- 1 cup White Onion (finely diced)
- 2 stalks Celery (finely diced)
- 1 medium Carrot (finely diced)
- 4 cloves Garlic (minced)
- 2 tbsp Tomato Paste
- 1 cup Red Wine (any dry red wine)
- 2 cups Broth (Beef/Chicken)
- 14 oz Crushed Tomatoes (1 can)
- 1 bundle Herb Bundle (Rosemary, Thyme, Parsley Stems)
- 2 leaves Bay Leaves
- 1 tbsp Sherry or Red Wine Vinegar
- 1 tsp Fresh Cracked Pepper
- 8 oz Pasta (Tagliatelle or Pappardelle) (for serving)
- ¼ cup Chopped Parsley (for garnishing)
- ½ cup Grated Parmigiano Reggiano (for garnishing)
Directions:
- Heat the olive oil in a large pot over medium heat.
- Season the short ribs with kosher salt. Add them to the pot and brown on all sides. This should take about 5-6 minutes.
- Remove the short ribs and set them aside. In the same pot, add the diced onion, celery, carrot, and garlic. Sauté until the vegetables soften, about 5 minutes.
- Stir in the tomato paste and red wine. Cook for another 2-3 minutes, scraping up any brown bits from the bottom of the pot.
- Add the broth, crushed tomatoes, herb bundle, bay leaves, sherry or red wine vinegar, and pepper. Bring to a gentle simmer.
- Return the short ribs to the pot. Cover and let it cook on low heat for about 2.5 to 3 hours until the meat is tender.
- Once cooking is complete, remove the herb bundle and bay leaves. Shred the meat with a fork and stir back into the sauce.
How to Serve Melt-in-Your-Mouth Short Rib Ragu
Serve this delicious ragu over cooked tagliatelle or pappardelle pasta. Top it with chopped parsley and grated Parmigiano Reggiano for added flavor. A sprinkle of cracked pepper can enhance the dish even more. It’s a bowl of warmth and joy!
How to Store Melt-in-Your-Mouth Short Rib Ragu
You can store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. To reheat, warm it gently on the stove or in the microwave until heated through. You can also freeze it for up to 3 months; just let it cool completely before transferring it to a freezer-safe container.
Tips to Make Melt-in-Your-Mouth Short Rib Ragu
- For richer flavor, let the ragu simmer longer. The longer it cooks, the more tender everything becomes.
- Don’t skip browning the meat; it adds depth to the sauce.
- Use a good quality red wine for best results; it makes a noticeable difference in flavor.
- If you want a thicker ragu, let it simmer uncovered for the last 30 minutes.
Variation
If you want to change things up, you can add chopped mushrooms or pancetta to the vegetable mixture for extra flavor. You can also switch up the herbs based on your preference; thyme or oregano works nicely too!
FAQs
1. Can I use other cuts of meat instead of short ribs?
Yes, you can use chuck roast or brisket, but the texture and flavor might vary slightly.
2. What type of pasta goes best with this ragu?
Tagliatelle and pappardelle are excellent choices because they hold onto the sauce well. You can also use any pasta you prefer.
3. Can I make the ragu ahead of time?
Absolutely! It tastes even better the next day. Just reheat it before serving.
Melt-in-Your-Mouth Short Rib Ragu
- Total Time: 210 minutes
- Yield: 4 servings
- Diet: Meat-based
Description
A hearty and comforting ragu made with tender beef short ribs, perfect for chilly evenings or family gatherings.
Ingredients
- 2 lbs Beef Short Ribs (cut into 2″ cubes)
- 2 tbsp Light Olive Oil (or vegetable/avocado oil)
- 1 tbsp Kosher Salt
- 1 cup White Onion (finely diced)
- 2 stalks Celery (finely diced)
- 1 medium Carrot (finely diced)
- 4 cloves Garlic (minced)
- 2 tbsp Tomato Paste
- 1 cup Red Wine (any dry red wine)
- 2 cups Broth (Beef/Chicken)
- 14 oz Crushed Tomatoes (1 can)
- 1 bundle Herb Bundle (Rosemary, Thyme, Parsley Stems)
- 2 leaves Bay Leaves
- 1 tbsp Sherry or Red Wine Vinegar
- 1 tsp Fresh Cracked Pepper
- 8 oz Pasta (Tagliatelle or Pappardelle) (for serving)
- ¼ cup Chopped Parsley (for garnishing)
- ½ cup Grated Parmigiano Reggiano (for garnishing)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Season the short ribs with kosher salt. Add them to the pot and brown on all sides for about 5-6 minutes.
- Remove the short ribs and set aside. In the same pot, add the diced onion, celery, carrot, and garlic. Sauté until the vegetables soften, about 5 minutes.
- Stir in the tomato paste and red wine. Cook for another 2-3 minutes, scraping up any brown bits from the bottom of the pot.
- Add the broth, crushed tomatoes, herb bundle, bay leaves, sherry or red wine vinegar, and pepper. Bring to a gentle simmer.
- Return the short ribs to the pot. Cover and let it cook on low heat for about 150-180 minutes until the meat is tender.
- Once cooking is complete, remove the herb bundle and bay leaves. Shred the meat with a fork and stir back into the sauce.
Notes
For richer flavor, let the ragu simmer longer. Use a good quality red wine for best results.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian