Description
A rich and hearty short rib ragu, slow-cooked to perfection. This dish is ideal for pasta or polenta and delivers deep, savory flavors.
Ingredients
Scale
- 2 lbs beef short ribs
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Season short ribs with salt and pepper.
- Heat olive oil in a large pot over medium-high heat. Brown the short ribs on all sides, then remove and set aside.
- In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for another minute.
- Pour in red wine, scraping the bottom of the pot to release any browned bits.
- Add beef broth, crushed tomatoes, tomato paste, rosemary, and thyme. Stir well.
- Return the short ribs to the pot. Bring to a simmer, cover, and cook on low for 3 hours or until meat is tender.
- Shred the meat off the bones and mix back into the sauce.
- Serve over pasta or polenta.
Notes
- For deeper flavor, brown the short ribs well before cooking.
- If the sauce is too thin, simmer uncovered for the last 30 minutes.
- Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: short rib ragu, beef ragu, slow-cooked pasta sauce