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Short Rib Ragu

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Short Rib Ragu is a heartwarming Italian dish that combines tender, slow-cooked short ribs with a rich, savory sauce. This comforting meal transforms simple ingredients into a masterful culinary experience, perfect for cozy weeknight dinners or festive gatherings. Serve it over pasta or creamy polenta for an unforgettable feast that brings family and friends together.

Ingredients

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  • 2 lbs bone-in short ribs
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 28 oz canned whole peeled tomatoes
  • 1 cup dry red wine
  • 2 cups low-sodium beef broth
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare all ingredients by chopping the onion, carrots, celery, and mincing the garlic.
  2. In a large pot, heat olive oil over medium-high heat. Sear short ribs until browned on all sides (about 5 minutes per side). Remove and set aside.
  3. In the same pot, sauté onions, carrots, and celery until softened (about 6 minutes). Stir in minced garlic and cook for an additional minute.
  4. Pour in red wine; simmer for about 3 minutes to reduce. Add crushed tomatoes, beef broth, salt, and pepper. Return short ribs to the pot.
  5. Bring to a gentle boil; reduce heat to low and cover. Simmer gently or bake in an oven preheated to 325°F (165°C) for about 2 to 3 hours until meat is fork-tender.
  6. Shred cooked short ribs into bite-sized pieces within the sauce and serve over pasta or creamy polenta.

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