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short rib ragu

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

Scale
  • 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

  1. Season the short ribs with salt and pepper.
  2. Heat olive oil in a large pot over medium-high heat.
  3. Brown the short ribs on all sides. Remove and set aside.
  4. Add onion, carrots, and celery to the pot. Sauté until softened.
  5. Add garlic and cook for 1 minute.
  6. Pour in the red wine and scrape the bottom of the pot.
  7. Add crushed tomatoes and beef broth. Stir well.
  8. Return the short ribs to the pot. Bring to a simmer.
  9. Cover and cook on low heat for 2-3 hours until the meat is tender.
  10. 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.
  • Author: Juanita A. Smith
  • 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