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Short Rib Beef Ragu

Short Rib Beef Ragu: 6 Steps to Ultimate Comfort Food

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

Description

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

Ingredients

Scale
  • 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

Instructions

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

Notes

  • 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.
  • Prep Time: 30 minutes
  • Cook Time: 180 minutes
  • Category: Main Course
  • Method: Oven
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 491
  • Sugar: 6 g
  • Sodium: 500 mg
  • Fat: 29 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 37 g
  • Cholesterol: 100 mg

Keywords: Short Rib Beef Ragu, Italian Ragu, Beef Recipe

Find it online: https://www.recipesmolly.com/short-rib-beef-ragu/