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Savory Short Rib Ragu Recipe
Ash Tyrrell

Savory Short Rib Ragu Recipe

I recently made this hearty short rib ragu, and let me tell you—it was a game-changer. The rich, slow-cooked beef melds beautifully with a robust tomato and red wine sauce, creating a dish that's both comforting and impressive.
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Prep Time 20 minutes
Cook Time 3 hours
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Beef short ribs – Approximately 1.5 kg 3.3 lbs: Opt for bone-in short ribs for maximum flavor and richness.
  • Olive oil – 2 tablespoons: Used for searing the meat adding depth to the flavor.
  • Soffritto onion, carrot, celery – 1 medium onion, 1 carrot, 2 celery stalks: Finely diced; this aromatic base is essential for the ragu's flavor profile.
  • Garlic cloves – 4 cloves: Freshly minced for a fragrant kick.
  • Tomato paste – 2 tablespoons: Cooked briefly before adding liquids to enhance its sweetness and umami.
  • Red wine – 1 cup Chianti recommended: A full-bodied wine adds complexity; avoid lighter wines like Pinot Noir.
  • Beef stock – 2 cups: Use high-quality stock for a richer taste.
  • Canned whole tomatoes – 2 cans 400g each: San Marzano tomatoes are preferred for their sweetness and low acidity.
  • Fresh rosemary – 2 sprigs: Adds a fragrant woodsy note.
  • Fresh thyme – 2 sprigs: Offers a subtle earthiness.
  • Dried bay leaves – 2: Imparts a layer of aromatic flavor.
  • Salt and pepper – To taste: Essential for seasoning.

Method
 

  1. Preheat your oven to 160°C (320°F). Season the short ribs generously with salt and pepper.
  2. In a Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
  3. In the same pot, add the diced onion, carrot, and celery. Cook over medium heat until softened, about 8 minutes. Add the minced garlic and cook for an additional minute.
  4. Add the tomato paste to the pot, stirring constantly for 2 minutes to caramelize and develop its flavor.
  5. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by half, about 5 minutes.
  6. Stir in the canned tomatoes, breaking them up with a spoon. Add the rosemary, thyme, and bay leaves.
  7. Place the seared short ribs back into the pot, ensuring they're submerged in the sauce.
  8. Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
  9. Remove the short ribs from the pot. Once cool enough to handle, shred the meat using two forks, discarding any bones and excess fat. Return the shredded meat to the sauce.
  10. Taste the ragu and adjust seasoning with salt and pepper as needed. Remove the herb stems and bay leaves.

Notes

  • I recommend making this ragu a day ahead; the flavors deepen and meld overnight.
  • For a richer sauce, add a tablespoon of butter just before serving. You can also try the creamy touch in Creamy Chicken Pasta for inspiration.
  • Serve over wide pasta like pappardelle or polenta to complement the hearty sauce.
  • Garnish with freshly grated Parmesan and chopped parsley for added freshness.