Name: Short Rib Beef Ragu: 6 Steps to Ultimate Comfort Food
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 4 lbs beef short ribs; 2 teaspoons Kosher salt; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 cup carrots (chopped); 1 cup sweet onion (chopped); 1 cup celery (chopped); 2 tablespoons fresh garlic (minced); 2 tablespoons tomato paste; 1 cup red wine; 1 cup beef stock; 28 oz San Marzano tomatoes (crushed); 2 bay leaves; 6 sprigs thyme; 4 sprigs oregano; ½ cup heavy cream; ½ cup Locatelli Romano

Jump to Recipe

Short Rib Beef Ragu is the ultimate comfort food, perfect for cozy winter dinners. This authentic Italian dish is rich, slow-cooked, and loaded with hearty beef flavor that warms your soul. Imagine tender short ribs simmered in a savory sauce, ready to be paired with your favorite pasta. Let’s dive into how to make this incredible dish!

Why You’ll Love This Short Rib Beef Ragu

This rich Short Rib Ragu recipe is not just about flavor; it’s about the experience. Here are a few reasons why you will fall in love with it:

Comfort food at its best, perfect for cold nights.
Easy to prepare, making it a favorite for busy cooks.
Gluten-free options available with pasta alternatives.
Rich, hearty flavors that impress guests.
Versatile; great on pasta or polenta.
Perfect for meal prep; it tastes even better the next day.

This dish is a true gourmet Short Rib Beef Ragu that embodies the essence of Italian cuisine.

Ingredients for Short Rib Beef Ragu

Gather these items:

4 lbs beef short ribs
2 teaspoons Kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 cup carrots (chopped)
1 cup sweet onion (chopped)
1 cup celery (chopped)
2 tablespoons fresh garlic (minced)
2 tablespoons tomato paste
1 cup red wine
1 cup beef stock
28 oz San Marzano tomatoes (crushed)
2 bay leaves
6 sprigs thyme
4 sprigs oregano
½ cup heavy cream
½ cup Locatelli Romano

How to Make Short Rib Beef Ragu Step-by-Step

Step 1: Remove the short ribs from the refrigerator a half hour prior to cooking to allow them to come to room temperature.
Step 2: Pat the short ribs dry with a paper towel.
Step 3: Preheat the oven to 300 degrees.
Step 4: Season the beef generously with salt and black pepper on all sides. Let them sit for 15 minutes.
Step 5: Place a Dutch oven over medium-high heat.
Step 6: Add the olive oil, then place the beef short ribs in the Dutch oven, bone side up.
Step 7: Sear the short ribs on all sides for 5 minutes and remove from the Dutch oven.
Step 8: Add the butter to the pan and swirl it around, scraping up all the brown bits.
Step 9: Add the celery, onion, and carrots to the Dutch oven and sauté until tender, about 5-7 minutes.
Step 10: Add the garlic and mix to combine, cooking for an additional 2 minutes.
Step 11: Add the red wine and beef stock to the vegetables and bring to a light boil.
Step 12: Cook for an additional 5 minutes until the vegetables have absorbed some of the stock and the alcohol has cooked off.
Step 13: Make a bouquet garni with thyme and oregano by tying the herbs with cooking twine.
Step 14: Place the bouquet in the Dutch oven with the bay leaves.
Step 15: Add the tomato paste and crushed tomatoes, and stir to combine.
Step 16: Return the short ribs to the Dutch oven and cook for 2 ½ – 3 hours, uncovered.
Step 17: Remove the pot from the oven and place it on the stove.
Step 18: Use a ladle to remove excess grease from the surface of the sauce.
Step 19: Place a short rib in a bowl and shred it with two forks or tongs.
Step 20: Add the shredded beef back to the Dutch oven over medium heat.
Step 21: Add the room temperature heavy cream and Romano cheese to the sauce.
Step 22: Stir to combine and cook for an additional 3 to 5 minutes.
Step 23: Add pappardelle pasta and toss to combine.

Pro Tips for the Perfect Short Rib Beef Ragu

Keep these in mind:

Serve with your favorite pasta.
This dish can be made a day in advance for better flavor.
Store leftovers in an airtight container in the refrigerator.
For an extra layer of flavor, use high-quality red wine.
Let the ragu rest; the flavors deepen over time.

Best Ways to Serve Short Rib Beef Ragu

Enjoy this delicious ragu in various ways:

Over pappardelle or any pasta of your choice.
On creamy polenta for a comforting alternative.
As a filling for stuffed peppers or lasagna.

How to Store and Reheat Short Rib Beef Ragu

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally. This dish is perfect for meal prep, as it tastes even better the next day!

Frequently Asked Questions About Short Rib Beef Ragu

What is Beef Short Rib Ragu?

Beef Short Rib Ragu is a rich, slow-cooked sauce made from beef short ribs, tomatoes, and aromatic vegetables. It’s a hearty dish that pairs well with pasta. Learn more about Italian sauces.

Can I make Short Rib Beef Ragu ahead of time?

Yes! This dish can be prepared a day in advance. In fact, letting it sit overnight enhances the flavors, making it even more delicious. Check out this slow cooker recipe for more meal prep ideas.

How do I avoid common mistakes with Short Rib Beef Ragu?

Make sure to properly sear the short ribs for depth of flavor. Also, allow the sauce to simmer gently, ensuring it doesn’t boil too aggressively.

Variations of Short Rib Beef Ragu You Can Try

Consider these variations to tailor your ragu:

Substitute short ribs with chuck roast for a different texture.
Add mushrooms for an earthy flavor.
Try a red wine reduction for a more intense sauce.
Experiment with gluten-free pasta for a diet-friendly option.

Short Rib Beef Ragu: 6 Steps to Ultimate Comfort Food

Author: basmer
Total Time: 210 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

Authentic Italian Short Rib Beef Ragu is rich, slow-cooked, and loaded with hearty beef flavor.

Instructions

Remove the short ribs from the refrigerator a half hour prior to cooking to allow to come to room temperature.
Pat the short ribs dry with a paper towel.
Preheat the oven to 300 degrees.
Season the beef generously with salt and black pepper on all sides. Let them sit for 15 minutes.
Place a Dutch oven over medium-high heat.
Add the olive oil, then place the beef short ribs in the Dutch oven, bone side up.
Sear the short ribs on all sides for 5 minutes and remove from the Dutch oven.
Add the butter to the pan and swirl it around, scraping up all the brown bits.
Add the celery, onion, and carrots to the Dutch oven and sauté until tender, about 5-7 minutes.
Add the garlic and cook for an additional 2 minutes.
Add the red wine and beef stock to the vegetables and bring to a light boil.
Cook for an additional 5 minutes.
Make a bouquet garni with thyme and oregano by tying the herbs with cooking twine.
Place the bouquet in the Dutch oven with the bay leaves.
Add the tomato paste and crushed tomatoes, and stir to combine.
Return the short ribs to the Dutch oven and cook for 2 ½ – 3 hours, uncovered.
Remove the pot from the oven and place it on the stove.
Use a ladle to remove excess grease from the surface of the sauce.
Place a short rib in a bowl and shred it with two forks or tongs.
Add the shredded beef back to the Dutch oven over medium heat.
Add the room temperature heavy cream and Romano cheese to the sauce.
Stir to combine and cook for an additional 3 to 5 minutes.
Add pappardelle pasta and toss to combine.