Short Rib Ragu

introduction

Short Rib Ragu is a rich and flavorful dish that is perfect for a comforting meal. The combination of tender beef short ribs simmered in a delicious sauce, served over pappardelle pasta, makes this dish irresistible. If you’re looking for a delightful recipe that warms the heart, you’ve come to the right place. This dish pairs beautifully with a fresh dessert, like a blueberry muffin strawberry shortcake for a complete experience.

why make this recipe

There are many reasons to make Short Rib Ragu. First, the flavors develop beautifully as the dish cooks. The beef becomes incredibly tender, and the sauce thickens and deepens in flavor. Second, this recipe is perfect for gatherings or family dinners, allowing everyone to enjoy a hearty plate of pasta. Last but not least, it’s a fantastic way to impress your guests without spending all day in the kitchen.

how to make Short Rib Ragu

Ingredients:

• 4 lbs beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• Pappardelle pasta, for serving
• Grated Parmesan cheese, for serving

Directions:

1. Preheat your Dutch oven over medium-high heat and add olive oil.
2. Season the short ribs with salt and pepper, then sear them in the hot oil on all sides until browned. Remove and set aside.
3. In the same pot, add chopped onions, carrots, and celery, cooking until softened. Add garlic and cook for another minute.
4. Pour in the red wine, scraping any browned bits from the bottom of the pot. Allow it to simmer for a few minutes.
5. Add crushed tomatoes, beef broth, thyme, bay leaves, and the seared short ribs back into the pot.
6. Bring to a boil, then reduce to a low simmer, cover, and let cook for about 3 hours, or until the ribs are tender.
7. Remove the short ribs, shred the meat, and return it to the sauce, discarding bones.
8. Cook pappardelle pasta according to package instructions.
9. Serve the ragu over the pasta and top with grated Parmesan cheese.

how to serve Short Rib Ragu

To serve Short Rib Ragu, pile the pasta high on the plate and generously spoon the ragu over it. Finish with a sprinkle of grated Parmesan cheese for an extra layer of flavor. Freshly chopped herbs can also add a nice touch.

how to store Short Rib Ragu

If you have leftovers, let the ragu cool completely before placing it in an airtight container. It can be stored in the refrigerator for up to three days. For longer storage, consider freezing it. Just make sure to divide it into portions for easy reheating later.

tips to make Short Rib Ragu

One tip to make your ragu even better is to allow it to sit overnight. The flavors will meld beautifully, making it taste even richer the next day. Additionally, do not skip the browning step for the short ribs; it adds depth to the sauce.

variation

You can customize this recipe by adding mushrooms or different herbs like rosemary. For a spicy kick, consider adding red pepper flakes to the sauce.

FAQs

1. Can I use another type of meat?
Yes, you can substitute beef short ribs with chuck roast or pork shoulder, but cooking times may vary.

2. Is it possible to make this in a slow cooker?
Absolutely! After browning the meat and vegetables, you can transfer everything to a slow cooker and cook on low for 6-8 hours.

3. What can I serve with Short Rib Ragu?
A simple arugula salad or garlic bread pairs perfectly with this rich dish.

Short Rib Ragu

• Author: arianarecipes
• Prep Time: 30 minutes
• Cook Time: 180 minutes
• Total Time: 210 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Braising
• Cuisine: Italian
• Diet: None

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Description

A rich and flavorful short rib ragu served over pappardelle pasta, perfect for a comforting meal.

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Ingredients

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• 4 lbs beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• Pappardelle pasta, for serving
• Grated Parmesan cheese, for serving

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Instructions

1. Preheat your Dutch oven over medium-high heat and add olive oil.
2. Season the short ribs with salt and pepper, then sear them in the hot oil on all sides until browned. Remove and set aside.
3. In the same pot, add chopped onions, carrots, and celery, cooking until softened. Add garlic and cook for another minute.
4. Pour in the red wine, scraping any browned bits from the bottom of the pot. Allow it to simmer for a few minutes.
5. Add crushed tomatoes, beef broth, thyme, bay leaves, and the seared short ribs back into the pot.
6. Bring to a boil, then reduce to a low simmer, cover, and let cook for about 180 minutes, or until the ribs are tender.
7. Remove the short ribs, shred the meat, and return it to the sauce, discarding bones.
8. Cook pappardelle pasta according to package instructions.
9. Serve the ragu over the pasta and top with grated Parmesan cheese.

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Notes

For deeper flavor, allow the ragu to sit overnight before serving. Browning the short ribs is crucial for depth.

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Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 120mg