Homemade Short Rib Ragu

Why Make This Homemade Short Rib Ragu

Homemade Short Rib Ragu is a comforting, hearty dish that warms the soul and delights the taste buds. This rich sauce combines tender, melt-in-your-mouth short ribs with a robust tomato and red wine base, making it the perfect topping for wide, luscious pappardelle pasta. The slow-cooking process allows the flavors to meld beautifully, resulting in a dish that feels special yet is simple to prepare. Whether you’re hosting a cozy family dinner or wanting to impress guests at a gathering, this ragu brings a touch of elegance without complicated techniques.

How to Make Homemade Short Rib Ragu

Making Homemade Short Rib Ragu is surprisingly straightforward. Begin by searing the short ribs to unlock their deep flavor, then build up your sauce with aromatic vegetables and red wine to enhance the depth. After a slow simmer, the short ribs will become tender and infused with flavor. Finally, you simply shred the meat and mix it back into the sauce, creating a dish worthy of any Italian trattoria right in your own kitchen.

Ingredients:

• 2 pounds short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Pappardelle pasta, for serving
• Grated Parmesan cheese, for serving

Directions:

1. Preheat your Dutch oven over medium-high heat and add olive oil. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides.
2. Remove the short ribs and set aside. In the same pot, add the onion, carrots, and celery, cooking until they are softened.
3. Stir in the garlic and cook for another minute.
4. Pour in the red wine and scrape the bottom of the pot to deglaze; let it simmer for 5 minutes.
5. Add the crushed tomatoes, beef broth, tomato paste, oregano, and basil, then return the short ribs to the pot.
6. Bring to a boil, then reduce heat to low, cover, and let simmer for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
7. Remove the short ribs, shred the meat, and return it to the sauce.
8. Serve over cooked pappardelle pasta and top with grated Parmesan cheese.

Nutritional Information

Per serving, this hearty dish offers a robust flavor profile along with nutrition to fuel your day. Here’s the breakdown:

• Calories: 620
• Total Fat: 32g
• Saturated Fat: 12g
• Cholesterol: 130mg
• Sodium: 850mg
• Total Carbohydrate: 45g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 44g

How to Serve Homemade Short Rib Ragu

To serve Homemade Short Rib Ragu, ladle it generously over a mound of cooked pappardelle pasta. Top it off with a generous grating of Parmesan cheese to add a nutty flavor that complements the richness of the meat. This dish pairs wonderfully with a simple green salad dressed with vinaigrette and a crusty loaf of bread to soak up any leftover sauce. Perfect for a family night or a special occasion!

How to Store Homemade Short Rib Ragu

If you find yourself with leftovers or wish to prepare it in advance, Homemade Short Rib Ragu stores beautifully. Allow the sauce to cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to three days. For longer storage, consider freezing it in individual portions, where it will last for up to three months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove.

Expert Tips for Perfect Homemade Short Rib Ragu

• Searing: Take your time while searing the short ribs; a good brown color develops rich flavors.
• Wine: Use a good-quality red wine, as it greatly enhances the sauce’s depth. If you prefer a non-alcoholic version, switch the wine for an extra cup of beef broth.
• Tomatoes: Crushed tomatoes provide a wonderful texture, but you can use diced tomatoes if you prefer more chunks.
• Pasta Choice: While pappardelle works beautifully, feel free to substitute with tagliatelle or even gnocchi for a different texture.
• Fresh Herbs: Consider adding fresh herbs like basil or parsley at the end of cooking for a burst of fresh flavor.

Delicious Variations

• Spicy Kick: Add a pinch of red pepper flakes when cooking the vegetables to give your ragu a spicy finish.
• Mushroom Addition: Stir in sliced mushrooms with the onions for an earthy flavor.
• Vegetarian Version: Substitute the short ribs with lentils or mushrooms for a delicious vegetarian alternative that still offers great texture and flavor.

Frequently Asked Questions

1. Can I use other cuts of meat besides short ribs?

Absolutely! Chuck roast is a great alternative that also becomes tender when simmered. Just cut it into similar-sized chunks.

2. Is it necessary to deglaze the pot with wine?

Yes! Deglazing helps lift those flavorful browned bits off the bottom of the pot, which adds richness to your sauce. But if you prefer, you can use beef broth instead.

3. How can I thicken my ragu if it’s too watery?

If your ragu is too thin, allow it to simmer uncovered for an additional 20-30 minutes, which helps reduce and thicken the sauce. Alternatively, you can stir in a cornstarch slurry to thicken it quicker.

Conclusion

Homemade Short Rib Ragu is a comforting dish that’s perfect for both everyday meals and special occasions. The combination of rich flavors and tender beef creates a delightful experience for your taste buds. We encourage you to try this recipe and embrace the warmth of home-cooked meals. Share your experiences or any twists you may have added to the recipe. Happy cooking!

Homemade Short Rib Ragu

A comforting, hearty dish that combines tender short ribs with a rich tomato and red wine sauce served over pappardelle pasta.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 620

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds short ribs
• 2 tablespoons olive oil
• 1 cup red wine Use a good-quality red wine for depth.
• 1 can crushed tomatoes (28 ounces) Diced tomatoes can be used for more texture.
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 stalks celery (chopped)
• 2 carrots carrots (chopped)
• 1 onion onion (chopped)
• 4 cloves garlic (minced)
• Salt and pepper to taste
• Pappardelle pasta, for serving
• Grated Parmesan cheese, for serving

Method

 

Preparation

1. Preheat your Dutch oven over medium-high heat and add olive oil. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides.
2. Remove the short ribs and set aside.
3. In the same pot, add the onion, carrots, and celery, cooking until softened.
4. Stir in the garlic and cook for another minute.
5. Pour in the red wine and scrape the bottom of the pot to deglaze; let it simmer for 5 minutes.
6. Add the crushed tomatoes, beef broth, tomato paste, oregano, and basil, then return the short ribs to the pot.
7. Bring to a boil, then reduce heat to low, cover, and let simmer for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
8. Remove the short ribs, shred the meat, and return it to the sauce.
9. Serve over cooked pappardelle pasta and top with grated Parmesan cheese.

Notes

For variations, consider adding a pinch of red pepper flakes for a spicy kick, or use other cuts of meat like chuck roast. Store leftovers in an airtight container for up to three days, or freeze for three months.