Description
A rich and hearty short rib ragu slow-cooked to perfection. Perfect for pasta, polenta, or crusty bread.
Ingredients
Scale
- 2 lbs beef short ribs
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup red wine
- 28 oz canned crushed tomatoes
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper, then sear on all sides until browned. Remove and set aside.
- In the same pot, sauté onions, carrots, celery, and garlic until softened.
- Add red wine and scrape the bottom of the pot to deglaze.
- Stir in crushed tomatoes, beef broth, tomato paste, thyme, and rosemary.
- Return the short ribs to the pot. Bring to a simmer, then cover and cook on low heat for 3-4 hours until meat is tender and falls off the bone.
- Remove the bones, shred the meat, and return it to the sauce. Simmer for another 10 minutes.
- Serve hot over pasta, polenta, or bread.
Notes
- For deeper flavor, brown the short ribs well before slow cooking.
- Use a dry red wine like Cabernet Sauvignon or Merlot.
- Leftovers taste even better the next day.
- Prep Time: 20 mins
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: short rib ragu, beef ragu, slow-cooked ragu, pasta sauce