There’s just something so comforting about homemade sauces, don’t you think? They fill your kitchen with mouthwatering aromas and create an atmosphere that just feels like home. My favorite, without a doubt, is this *short rib ragu*. It’s rich, hearty, and packed with flavor that’ll make your taste buds sing! The best part? It’s surprisingly easy to whip up! You’ll love how it effortlessly enhances a bowl of pasta or a creamy bed of polenta. Trust me, once you try this, you’ll want to make it your go-to dish for cozy dinners or gatherings with friends. Let’s dive into this delicious recipe together!
Ingredients
Here’s what you’ll need to create this mouthwatering *short rib ragu*. I promise these ingredients come together beautifully to create a dish that’s full of flavor!
- 2 lbs short ribs, well-trimmed
- 1 onion, chopped finely
- 2 carrots, diced into small pieces
- 2 celery stalks, diced
- 3 cloves garlic, minced (the more, the merrier!)
- 1 can (28 oz) crushed tomatoes, for that rich base
- 1 cup red wine, a good quality for depth of flavor
- 2 cups beef broth, to keep it hearty and moist
- 2 tablespoons olive oil, for that perfect sauté
- Salt and pepper to taste, don’t skimp on these!
- Fresh basil for garnish, because it just makes everything better
How to Prepare Short Rib Ragu
Alright, let’s get into the nitty-gritty of making this *short rib ragu*! It’s all about layering flavors and taking your time to let everything meld together beautifully. Follow these steps, and you’ll have a comforting dish that’ll impress everyone at the table.
Season the Short Ribs
First things first, you want to season those short ribs like you mean it! Generously sprinkle salt and pepper on all sides—this is where a lot of your flavor will come from. I usually do this about 30 minutes before cooking to let the seasoning really soak in. Trust me, don’t rush this part!
Browning the Short Ribs
Now, heat up your olive oil in a large pot over medium-high heat. You want it hot—like, really hot! Carefully place the short ribs in the pot, making sure not to overcrowd them. You’re looking for a gorgeous, deep brown color on all sides; this caramelization adds so much flavor to your ragu. It should take about 3-4 minutes per side. Once browned, remove them and set aside for now.
Sautéing the Vegetables
In the same pot, toss in your chopped onion, diced carrots, and celery. This is where the magic happens! Sauté these veggies for about 5-7 minutes, or until they’re softened and starting to get golden. This step really builds the base flavor for your ragu. Then, add the minced garlic and cook for just a minute more—don’t let it burn!
Deglazing the Pot
Time to deglaze! Pour in that lovely red wine and scrape the bottom of the pot with a wooden spoon. All those little browned bits? That’s flavor, my friend! Bring the wine to a simmer for about 2 minutes to cook off some of the alcohol, then stir in the crushed tomatoes and beef broth.
Simmering the Ragu
Return the browned short ribs to the pot, making sure they’re submerged in that rich sauce. Bring everything to a gentle simmer. Cover it up and let it cook on low heat for 2-3 hours. This slow cooking is key—your meat will become incredibly tender and infused with all those delicious flavors. You’ll know it’s ready when it practically falls off the bone!
Final Touches
Once the meat is tender, shred it with two forks right in the pot and stir it back into the sauce. Give it a taste and adjust the seasoning if needed—maybe a pinch more salt or pepper? Serve it hot over your favorite pasta or creamy polenta, and don’t forget to sprinkle with fresh basil for that pop of flavor. Enjoy every hearty bite!
Why You’ll Love This Recipe
- Rich, hearty flavors that warm you from the inside out
- Easy to prepare, making it perfect for any home cook
- Versatile for serving with pasta, polenta, or even crusty bread
- Great for meal prep, as it tastes even better the next day
- Impressive enough for guests, yet comforting for family dinners
Tips for Success
To make the perfect *short rib ragu*, quality ingredients are key! Always opt for good-quality beef and fresh vegetables; it makes a world of difference. Timing is crucial too—don’t rush the browning process; that’s where a lot of flavor develops. Also, remember to taste and adjust the seasoning throughout cooking; it’s all about balance! If you find the sauce too thick, just add a splash of beef broth to loosen it up. Lastly, don’t skip the resting time after cooking; letting it sit for a bit allows the flavors to meld even more beautifully. Happy cooking!
Storage & Reheating Instructions
Got leftovers? Lucky you! To store your *short rib ragu*, let it cool completely before transferring it to an airtight container. It’ll last in the fridge for up to 3 days—perfect for meal prep! If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to label the container with the date so you know when it was made.
When you’re ready to enjoy it again, reheat gently on the stovetop over low heat, adding a splash of beef broth if it’s too thick. Stir occasionally until it’s warmed through. You can also microwave it in a covered dish, but keep an eye on it to avoid overcooking. Enjoy your cozy meal all over again!
Nutritional Information
Here’s an estimated breakdown for a hearty cup of *short rib ragu*: about 450 calories, 25g of fat (with 10g of saturated fat), 35g of protein, and 12g of carbohydrates. Keep in mind, these values can vary based on your specific ingredients and portion sizes. Enjoy every delicious bite with confidence!
FAQ About Short Rib Ragu
Got questions about making this *short rib ragu*? I’ve got you covered! If you’re wondering about ingredient substitutions, you can swap the short ribs for chuck roast if that’s what you have on hand. For a lighter version, try using turkey or chicken. When it comes to serving, it’s divine over pasta or creamy polenta, but don’t forget crusty bread for soaking up that delicious sauce!
As for storage, remember to let it cool before placing it in an airtight container. It can be refrigerated for up to 3 days or frozen for 3 months. Reheating is a breeze—just add a splash of broth to refresh it!
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Short Rib Ragu: 5 Ways to Feel Cozy and Satisfied
A rich and hearty short rib ragu perfect for pasta or polenta.
- Total Time: 3 hours 15 minutes
- Yield: 4 servings 1x
Ingredients
- 2 lbs short ribs
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Season the short ribs with salt and pepper.
- Heat olive oil in a large pot over medium-high heat.
- Brown the short ribs on all sides. Remove and set aside.
- Add onion, carrots, and celery to the pot. Sauté until softened.
- Add garlic and cook for 1 minute.
- Pour in the red wine and scrape the bottom of the pot.
- Add crushed tomatoes and beef broth. Stir well.
- Return the short ribs to the pot. Bring to a simmer.
- Cover and cook on low heat for 2-3 hours until the meat is tender.
- Shred the meat and return it to the sauce. Serve hot.
Notes
- Serve with pasta or creamy polenta.
- This dish can be made a day ahead for better flavor.
- Adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: short rib ragu, pasta sauce, Italian ragu, comfort food