Slow-Cooked Short Rib Beef Ragu

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Slow-Cooked Short Rib Beef Ragu

This Short Rib Beef Ragu is the ultimate comfort food, delivering rich, deep flavors with every bite. Tender, fall-apart beef short ribs are slowly simmered in a robust tomato-based sauce with aromatic vegetables and herbs. This dish pairs beautifully with pappardelle, fettuccine, or your favorite pasta, making it perfect for a cozy family meal or a special dinner.

Why You’ll Love This Recipe

  • Slow-Cooked for Maximum Flavor – The long cooking time allows the short ribs to become incredibly tender while the sauce develops rich complexity.
  • Perfect for Meal Prep – This ragu tastes even better the next day, making it a great option for leftovers.
  • Versatile and Customizable – Serve it over pasta, polenta, or mashed potatoes.
  • No Special Equipment Needed – Just a stovetop pot or Dutch oven to achieve a restaurant-quality dish at home.

Ingredients

For the Ragu:

  • 2 lbs beef short ribs – Bone-in for deeper flavor.
  • 2 tablespoons olive oil – Used for searing and sautéing.
  • 1 large onion, diced – Provides a rich base for the sauce.
  • 3 garlic cloves, minced – Enhances the savory depth of the dish.
  • 1 carrot, diced – Adds natural sweetness to balance the acidity of the tomatoes.
  • 1 celery stalk, diced – Contributes an earthy, aromatic touch.
  • 1 can (28 oz) crushed tomatoes – Forms the heart of the sauce.
  • 1 cup beef broth – Enhances the richness of the ragu.
  • 2 bay leaves – Infuses the sauce with a subtle herbal flavor.
  • 2 teaspoons dried oregano – Brings warmth and depth to the dish.
  • Salt and black pepper to taste – Essential for seasoning.

For Serving:

  • Cooked pappardelle or any pasta of choice – Ideal for catching all the rich, meaty sauce.
  • Freshly grated Parmesan cheese – Adds a savory, nutty finish.
  • Chopped fresh parsley (optional) – Provides a fresh contrast to the deep flavors.

Step-by-Step Instructions

Step 1: Brown the Short Ribs

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Season the short ribs generously with salt and black pepper.
  3. Sear the short ribs on all sides until deeply browned, about 5-7 minutes per side. This caramelization is key to developing flavor.
  4. Transfer the browned short ribs to a plate and set aside.

Step 2: Sauté the Vegetables

  1. In the same pot, add the diced onion, minced garlic, diced carrot, and diced celery.
  2. Cook over medium heat, stirring occasionally, for 5-7 minutes until the vegetables are softened and fragrant.
  3. Scrape up any browned bits from the bottom of the pot—this is where much of the flavor is concentrated.

Step 3: Build the Sauce

  1. Pour in the crushed tomatoes and beef broth.
  2. Add the bay leaves, dried oregano, salt, and black pepper.
  3. Stir everything together until well combined.

Step 4: Slow Cook the Ragu

  1. Return the browned short ribs to the pot, ensuring they are nestled into the sauce.
  2. Bring the sauce to a gentle simmer.
  3. Cover the pot with a lid and reduce the heat to low. Let the ragu cook for 2-3 hours, stirring occasionally, until the short ribs are fall-apart tender.

Alternative Cooking Methods:

  • Slow Cooker: After browning the ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
  • Instant Pot: Use the pressure cook function for 45 minutes, followed by a natural release.

Step 5: Shred the Meat

  1. Once the short ribs are tender, remove them from the pot.
  2. Use two forks to shred the meat, discarding the bones and any excess fat.
  3. Return the shredded beef to the sauce and stir well to combine.

Step 6: Serve and Enjoy

  1. Cook pappardelle or your preferred pasta according to package instructions.
  2. Drain the pasta and toss it with the ragu, allowing the sauce to coat every strand.
  3. Serve hot, topped with freshly grated Parmesan cheese and chopped parsley for extra flavor.

Expert Tips for the Best Short Rib Ragu

  • Choose the Right Cut: Bone-in short ribs provide the best flavor and texture.
  • Take Your Time Browning: A good sear on the short ribs builds a deep, caramelized base for the sauce.
  • Low and Slow Cooking is Key: Allowing the ragu to simmer for a long time ensures the meat becomes melt-in-your-mouth tender.
  • Let It Rest: This dish tastes even better when made ahead and reheated, as the flavors continue to develop.

Serving Suggestions

While pappardelle is a classic pairing, this ragu also goes well with:

  • Creamy Polenta – The smooth texture perfectly complements the rich sauce.
  • Mashed Potatoes – A hearty alternative to pasta.
  • Crusty Bread – Ideal for scooping up every last bit of sauce.

Storage & Reheating Instructions

  • Refrigeration: Store leftovers in an airtight container for up to 4 days.
  • Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm over low heat on the stovetop, adding a splash of broth if needed.

Frequently Asked Questions

Can I Use Another Cut of Beef?

Yes! While short ribs offer the best texture and flavor, you can use chuck roast or beef stew meat for a more budget-friendly option.

What Can I Use Instead of Wine?

Simply replace it with additional beef broth to maintain the dish’s rich depth.

Can I Make This in a Slow Cooker?

Absolutely! After browning the short ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.

Final Thoughts

This Slow-Cooked Short Rib Beef Ragu is the kind of dish that brings warmth and comfort to any meal. The tender, shredded beef and rich tomato sauce create a luxurious combination that pairs perfectly with pasta, polenta, or mashed potatoes. Whether you’re preparing it for a special occasion or a casual dinner, this ragu is sure to impress.

Try it once, and it will become a family favorite for years to come!

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