Description
A deeply flavorful, slow-cooked short rib ragu made with tender beef, red wine, and tomatoes—perfect for serving over pasta or polenta.
Ingredients
- 2.5 to 3 lbs bone-in beef short ribs
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 cup red wine (or beef broth)
- 1 cup beef broth
- 2 bay leaves
- 2 sprigs fresh rosemary or thyme
- Optional: pinch of red pepper flakes, splash of balsamic vinegar
Instructions
- Season the short ribs with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until browned. Remove and set aside.
- Add onion, carrot, and celery to the pot and sauté until softened.
- Stir in garlic and tomato paste, cooking for 2 more minutes.
- Deglaze the pot with red wine, scraping up browned bits. Let reduce slightly.
- Add crushed tomatoes, beef broth, bay leaves, rosemary, and return the short ribs to the pot.
- Bring to a simmer, then cover and cook on low heat or in a 325°F oven for 2.5 to 3 hours.
- Remove ribs, shred meat, discard bones, and return meat to the sauce.
- Simmer uncovered for 10–15 minutes to thicken sauce.
- Serve hot over pasta, polenta, or mashed potatoes.
Notes
- Use boneless short ribs or brisket as an alternative.
- Substitute wine with more broth and a splash of balsamic vinegar.
- The ragu tastes better the next day—great for meal prep.
- Freeze leftovers for up to 2 months.
- Pair with wide noodles like pappardelle or tagliatelle.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
