Homemade Short Rib Ragu

Why Make This Recipe

Homemade Short Rib Ragu is not just a dish; it’s a heartwarming experience. The rich and savory flavors of slow-cooked short ribs blend beautifully with tomatoes and herbs, creating a sauce that makes any pasta dish shine. This recipe is perfect for family gatherings or cozy dinners at home. The time spent simmering in the oven fills your kitchen with delicious aromas, making it impossible to resist. Plus, it’s comfort food at its finest!

How to Make Homemade Short Rib Ragu

Ingredients

• 2 lbs short ribs
• 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 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Pappardelle pasta, for serving
• Parmesan cheese, for garnish

Directions

1. Preheat the Oven: Start by preheating your oven to 325°F (160°C). This will prepare it for the slow cooking process that follows.
2. Sear the Short Ribs: In a large Dutch oven, heat the olive oil over medium heat. Season your short ribs with salt and pepper. Once the oil is hot, brown the short ribs on all sides. This step is important for developing flavor. When browned, remove them from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add chopped onion, carrots, celery, and minced garlic. Sauté these vegetables until they soften, which usually takes about 5 to 7 minutes. The sweet aroma will start filling your kitchen.
4. Deglaze the Pot: Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up any tasty brown bits stuck to the bottom. This process adds depth to your ragu.
5. Add the Sauce Components: Stir in the crushed tomatoes, beef broth, dried thyme, and dried rosemary. Mix everything well. Now bring the mixture to a light simmer.
6. Combine and Cook: Return the browned short ribs to the pot. Ensure they are submerged in the sauce. Cover the pot with a lid and transfer it to the preheated oven. Cook for about 3 hours, or until the meat is very tender. You want it to fall easily off the bone.
7. Shred the Meat: After cooking, remove the short ribs from the pot. Allow them to cool slightly before shredding the meat with two forks. Discard the bones and return the shredded meat to the sauce. Stir to combine everything well.
8. Cook the Pasta: According to the package instructions, cook your pappardelle pasta. Drain it, but reserve a cup of the pasta water.
9. Serve: Plate the cooked pappardelle and generously ladle the short rib ragu over the top. If the sauce seems thick, you can add a little of the reserved pasta water to loosen it. Garnish with freshly grated Parmesan cheese. Enjoy this hearty dish!

How to Serve Homemade Short Rib Ragu

Homemade Short Rib Ragu is best served over a bed of pappardelle pasta, as its broad, flat shape holds the rich sauce beautifully. You can also accompany it with a simple side salad and crusty bread, making it a complete meal. For a delightful twist, try serving it with creamy polenta or mashed potatoes as the base.

Feel free to sprinkle additional Parmesan over the top for extra flavor, and a little fresh parsley can add a pop of color. When plating, make sure to drizzle some of the ragu sauce over the pasta for that saucy look everyone loves!

How to Store Homemade Short Rib Ragu

To store leftover ragu, let it cool completely, then transfer it to an airtight container. It can last in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it.

For freezing, pour the ragu into freezer-safe bags or containers, leaving some space at the top for expansion. Properly stored, the ragu can last for up to 3 months in the freezer. When you are ready to enjoy it again, thaw it in the refrigerator overnight before reheating it on the stove.

Tips to Make Homemade Short Rib Ragu

1. Use Quality Meat: Choose well-marbled short ribs for the best flavor and tenderness. The fat will render down and enrich the sauce.
2. Don’t Rush the Browning: Take your time when browning the short ribs. This caramelization adds depth to your ragu.
3. Experiment with Herbs: Feel free to swap herbs. If you don’t have thyme or rosemary, consider using oregano or bay leaves for a different flavor profile.
4. Adjust the Wine: The type of red wine you use can affect the flavor of your ragu. A cabernet or merlot usually works well, but feel free to use your favorite.
5. Make It Ahead: This ragu tastes even better the next day! Consider making it in advance and letting the flavors meld overnight.

Variation

For a different twist on this recipe, consider adding mushrooms to the vegetable mix. Sautéing a couple of cups of chopped mushrooms along with the onion and carrots gives an earthy flavor that complements the beef nicely. Another variation is to add a splash of balsamic vinegar for a touch of sweetness and acidity. For a lighter version, you can replace short ribs with leaner meat like ground beef or turkey. While it will not have the same rich flavor, it can still be deliciously satisfying.

FAQs

Can I use a slow cooker for this recipe?

Yes, you can! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours until the ribs are tender.

Can I make this dish ahead of time?

Absolutely! You can make the ragu a day or two in advance. Reheat it on the stove when you’re ready to serve. The flavors will deepen and enhance after sitting.

What can I serve with Homemade Short Rib Ragu?

This dish pairs well with a variety of sides. Consider garlic bread, a light salad, or roasted vegetables to balance the richness of the ragu.

How do I make the sauce thicker?

If you prefer a thicker sauce, you can simmer it uncovered for a few more minutes after shredding the meat. This allows some liquid to evaporate.

Can I use other types of pasta?

While pappardelle is traditional, you can use any pasta you like! Tagliatelle, fettuccine, or even gnocchi would work well. Just be sure to cook according to package instructions.

Homemade Short Rib Ragu is an easy yet impressive dish that brings comfort and joy to the table. With these steps and tips, you’ll be able to create a dish sure to impress your family and friends. Enjoy the cooking process and the delicious reward!

Homemade Short Rib Ragu

Print Recipe

A heartwarming homemade short rib ragu, perfect for family gatherings or cozy dinners, with rich flavors from slow-cooked short ribs blended with tomatoes and herbs.

• Author: lila-monroe
• Prep Time: 15 minutes
• Cook Time: 180 minutes
• Total Time: 195 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: None

Ingredients

Scale 1x2x3x

• 2 lbs short ribs
• 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 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Pappardelle pasta, for serving
• Parmesan cheese, for garnish

Instructions

1. Preheat the oven to 325°F (160°C).
2. Sear the short ribs in olive oil until browned on all sides, then remove from pot.
3. Sauté the onion, carrots, celery, and garlic in the pot until softened, about 5-7 minutes.
4. Deglaze the pot with red wine, scraping up brown bits from the bottom.
5. Add crushed tomatoes, beef broth, thyme, and rosemary; mix well and bring to a light simmer.
6. Combine the short ribs back into the pot, submerging them in sauce. Cover and bake for about 3 hours until tender.
7. Shred the meat with forks after cooking, discarding the bones, and stir it back into the sauce.
8. Cook the pappardelle pasta according to package instructions, reserving a cup of pasta water.
9. Serve the pappardelle topped with ragu and garnish with Parmesan cheese, adding reserved pasta water if needed.

Notes

Serve with a side salad and crusty bread. Try using mushrooms for an earthy flavor or balsamic vinegar for sweetness.

Nutrition

• Serving Size: 1 serving
• Calories: 620
• Sugar: 8g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 1g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 40g
• Cholesterol: 90mg

Keywords: short rib ragu, homemade ragu, Italian pasta, comfort food, family recipe