Name: Short Rib Ragu Recipe
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: Italian-Inspired
Ingredients: 3 pounds bone-in beef short ribs; 2 tablespoons olive oil; 1 onion, finely chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 tablespoons tomato paste; 1 cup dry red wine; 1 can (28 oz) crushed tomatoes; 1 bay leaf; 2 sprigs fresh rosemary (or 1 teaspoon dried); 2 sprigs fresh thyme (or 1/2 teaspoon dried); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 1/2 cup beef broth or water (if needed); Fresh parsley and Parmesan cheese for serving

Description

This Short Rib Ragu Recipe is a rich and savory dish that is perfect for a comforting meal. Tender beef short ribs are braised until they are fall-apart tender, then shredded and simmered in a flavorful tomato sauce. Serve this hearty ragu over pasta, polenta, or creamy mashed potatoes for a satisfying meal.

Ingredients

Scale

Short Rib Ragu:

3 pounds bone-in beef short ribs
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry red wine
1 can (28 oz) crushed tomatoes
1 bay leaf
2 sprigs fresh rosemary (or 1 teaspoon dried)
2 sprigs fresh thyme (or 1/2 teaspoon dried)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/2 cup beef broth or water (if needed)
Fresh parsley and Parmesan cheese for serving

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Instructions

Preheat the oven: Preheat the oven to 325°F.
Sear the short ribs: Pat the short ribs dry, season with salt and pepper, then sear in a Dutch oven until browned. Set aside.
Sauté vegetables: In the same pot, sauté onion, carrots, and celery. Add garlic and tomato paste.
Deglaze and simmer: Deglaze with red wine, then add crushed tomatoes, herbs, and spices. Return short ribs to the pot.
Braise: Cover and braise in the oven for 2.5 to 3 hours until tender. Shred the meat and simmer to thicken.
Serve: Serve over pasta, polenta, or mashed potatoes. Top with parsley and Parmesan.

Notes

This dish tastes even better the next day—perfect for make-ahead meals.
Freeze any leftovers for up to 3 months.
Use boneless short ribs if preferred, and adjust braising time accordingly.

Prep Time: 25 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: Italian-Inspired

Nutrition

Serving Size: About 1 cup ragu
Calories: 450
Sugar: 6 g
Sodium: 480 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 105 mg