Short Rib Ragu: Discover the Ultimate Comfort Dish!

Introduction

Short Rib Ragu is a dish that warms the soul and fills the kitchen with the most inviting aroma. I first discovered this comforting delight during a family gathering, where my aunt served it over freshly made pasta. The rich, savory scent of slow-cooked beef mingled with herbs and tomatoes was simply irresistible! Each bite was a perfect blend of tender meat and a luscious sauce that clung to the pasta, creating a cozy hug for my taste buds. It’s the kind of meal that brings everyone together, perfect for those chilly evenings when you just want to indulge in something hearty. Trust me, once you try making this Short Rib Ragu, it’ll become a staple in your home too. Let’s get cooking!

Why You’ll Love It

• Rich and hearty flavor profile that satisfies every craving.
• Perfect for family gatherings, bringing everyone together around the table.
• Simple prep time of just 20 minutes, making it easy to whip up.
• Budget-friendly with affordable ingredients that pack a punch.
• Versatile for different pasta types, whether you prefer tagliatelle or pappardelle.
• Gluten-free option available, so everyone can enjoy it!
• Comfort food that warms your heart and soul.

Ingredients for Short Rib Ragu

• 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
• 2 tbsp Light olive oil – or use vegetable or avocado oil
• Kosher salt
• 1 cup White onion – Finely diced
• ½ cup Celery – Finely diced
• ½ cup Carrot – Finely diced
• 4 Garlic cloves – Finely minced
• 2 tbsp Tomato paste
• 1 cup Red wine
• 1 cup Broth – Beef or chicken
• 1 ¾ cup Crushed tomatoes – 14oz can
• Herb Bundle – Rosemary, thyme, parsley stems
• 2 Bay leaves
• 2 tbsp Sherry or red wine vinegar
• Kosher salt and fresh cracked pepper to taste
• 1 lbs Pasta – Tagliatelle or pappardelle
• Chopped parsley and grated parmigiano reggiano for garnish

How to Make Short Rib Ragu

• Step 1: Start by seasoning the short ribs generously with kosher salt on all sides. This is where the flavor begins!
• Step 2: In a large braiser or Dutch oven over medium-high heat, add 2 tablespoons of light olive oil. Once hot, add the short ribs and sear them on all sides until they’re beautifully browned. Transfer the seared short ribs to a plate and set aside.
• Step 3: In the same pot, toss in the finely diced onion, celery, carrot, and minced garlic. Sauté on medium-high for about 3-4 minutes, until the onion softens and becomes fragrant.
• Step 4: Stir in the tomato paste, along with 1 teaspoon of kosher salt and ½ teaspoon of fresh cracked pepper. Sauté for another 2-3 minutes to deepen those flavors.
• Step 5: Now, it’s time to deglaze! Pour in the red wine, scraping all those delicious browned bits off the bottom of the pot. This is where the magic happens!
• Step 6: Return the seared short ribs back to the pot, then add the broth and crushed tomatoes. Stir it all together.
• Step 7: Toss in the herb bundle and bay leaves. Bring the mixture to a low simmer, cover it slightly ajar, and let it cook for 2 to 2 ½ hours. Your kitchen will smell heavenly!
• Step 8: Check occasionally and add more broth or water if it starts to dry out. You want those ribs to be fork-tender, so let them work their magic.
• Step 9: Once done, remove the bay leaves and herb bundle. If you used boneless ribs, shred the meat; if you used bone-in, just pull the bones out.
• Step 10: Taste and adjust the seasoning as needed. If the sauce is too runny, add a splash of vinegar and let it simmer a bit longer.
• Step 11: Serve the ragu over your favorite pasta, garnished with grated Parmigiano Reggiano and a sprinkle of chopped parsley. Enjoy every bite!

Pro Tips for the Best Short Rib Ragu

Here are some of my favorite tips to elevate your Short Rib Ragu to the next level:

• Always use high-quality beef short ribs for the best flavor. Trust me, it makes a world of difference!
• Adjust the cooking time based on the tenderness of the ribs. If they’re not fork-tender after 2 ½ hours, give them a little more time to work their magic.
• Feel free to add other vegetables like mushrooms or bell peppers for extra flavor and texture. They’ll soak up all that delicious sauce!

What’s the secret to perfect Short Rib Ragu?

The secret lies in searing the meat properly. This step develops deep, rich flavors that will make your ragu unforgettable!

Can I make Short Rib Ragu ahead of time?

Absolutely! You can make it a day in advance and simply reheat it when you’re ready to serve. The flavors will only get better!

How do I avoid common mistakes with Short Rib Ragu?

To avoid common pitfalls, make sure not to overcook the ribs. Always check for fork-tenderness; they should fall apart easily when done!

Best Ways to Serve Short Rib Ragu

When it comes to serving your Short Rib Ragu, I love to pile it high over a bed of tagliatelle or pappardelle pasta. The wide noodles are perfect for catching all that rich, savory sauce! Don’t forget to garnish with a generous sprinkle of chopped parsley and a shower of freshly grated Parmigiano Reggiano for that extra touch of flavor and elegance. For a complete meal, pair it with a crisp side salad or some crusty bread to soak up every last drop of that delicious sauce. Trust me, this is comfort food at its finest!

Nutrition Facts for Short Rib Ragu

When you indulge in this hearty Short Rib Ragu, you can savor the flavors while keeping an eye on your nutrition. Here’s the estimated breakdown per serving:

• Calories: 600
• Fat: 30g
• Protein: 40g
• Carbohydrates: 50g
• Fiber: 3g

These values are estimates and may vary based on the specific ingredients you use. Enjoy your delicious meal with a little peace of mind!

How to Store and Reheat Short Rib Ragu

Storing your delicious Short Rib Ragu is super easy! Just let it cool completely, then transfer it to airtight containers. You can keep it in the fridge for up to 3 days, making it perfect for meal prep or leftovers. If you want to save it for later, feel free to freeze it for up to 3 months. When you’re ready to enjoy it again, simply reheat it on the stovetop over low heat. I like to add a splash of broth to keep it nice and saucy. Stir occasionally until it’s warmed through, and you’ll have that comforting dish ready to savor once more!

Frequently Asked Questions About Short Rib Ragu

Got questions about making the perfect Short Rib Ragu? I’ve got you covered! Here are some common queries that pop up:

What type of pasta works best with Short Rib Ragu?

When it comes to pasta, I absolutely love using tagliatelle or pappardelle. Their wide, flat shapes are perfect for holding onto that rich, meaty sauce. But don’t hesitate to experiment with other types like rigatoni or even gnocchi if you’re feeling adventurous!

Can I use different cuts of meat?

Yes, you can! While beef short ribs are my go-to for their tenderness and flavor, you can also use chuck roast or brisket. Just keep in mind that cooking times may vary, so adjust accordingly to ensure your meat is fork-tender.

How can I make it spicier?

If you’re looking to add a kick to your Short Rib Ragu, consider incorporating red pepper flakes or a dash of hot sauce while it simmers. You can also add some diced jalapeños or a splash of spicy mustard for an extra layer of heat!

What wine pairs well with Short Rib Ragu?

A nice, full-bodied red wine is the perfect companion for this dish. I recommend a robust Cabernet Sauvignon or a rich Chianti. Not only will it complement the flavors beautifully, but you can also use it in the ragu itself for added depth!

Variations of Short Rib Ragu You Can Try

If you’re feeling adventurous, there are plenty of ways to switch up your Short Rib Ragu to suit your taste or dietary needs! Here are a few fun variations:

• Vegan: Try a plant-based version using jackfruit or hearty mushrooms to mimic that rich texture. You won’t miss the meat!
• Herb Variations: Experiment with different herbs like basil, oregano, or even a hint of sage for unique flavor profiles that can elevate your ragu.
• Pasta Shapes: Don’t limit yourself to just tagliatelle or pappardelle—try using rigatoni or gnocchi for a delightful twist that holds onto the sauce beautifully.
• Spicy Kick: Add some crushed red pepper flakes or a splash of hot sauce to give your ragu a spicy edge that will warm you up!

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