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Short Rib Ragu
Created by: Howcan Team
Ingredients
- 3 lbs beef short ribs
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1/4 cup tomato paste
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 lb pasta or polenta, for serving
- Grated Parmesan cheese, for serving
Instructions
- Preheat the oven to 350 degrees F.
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and brown on all sides, about 8 minutes. Remove the ribs and set aside.
- Add the onion, garlic, carrot, and celery to the pot. Cook until softened, about 5 minutes.
- Stir in the tomato paste and cook for 2 minutes.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for 5 minutes.
- Return the short ribs to the pot and add the crushed tomatoes, beef broth, bay leaves, and thyme. Bring to a simmer.
- Cover the pot and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Remove the short ribs from the sauce and shred the meat, discarding any bones and excess fat.
- Skim off any fat from the surface of the sauce. Season with salt and pepper to taste.
- Serve the ragu over cooked pasta or polenta, and top with grated Parmesan cheese.
Short Rib Ragu is a rich and hearty Italian meat sauce made with tender, slow-cooked short ribs. This dish has its roots in the Emilia-Romagna region of Italy, where it is a staple of traditional Italian cuisine. The succulent short ribs are braised in a flavorful combination of tomatoes, red wine, and aromatic herbs, resulting in a luscious, melt-in-your-mouth sauce. Renowned chefs like Mario Batali and Lidia Bastianich have popularized this dish in the United States, and it has become a favorite in upscale Italian restaurants across the country. The key to a perfect Short Rib Ragu lies in the slow cooking process, which allows the meat to become incredibly tender and infuse the sauce with deep, savory flavors. For the best version of this dish, head to authentic Italian trattorias or upscale Italian eateries known for their dedication to traditional recipes. The most important elements to get right in this recipe are the quality of the short ribs and the slow cooking process, which is essential for achieving the perfect texture and flavor. While the classic method involves serving the ragu over pappardelle pasta, some chefs also offer creative twists, such as serving it over creamy polenta or gnocchi. Whether enjoyed in a rustic trattoria in Italy or a top-notch restaurant in the U.S., Short Rib Ragu is a dish that embodies the comforting, soulful essence of Italian cooking.
200 min
6
450 calories
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