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Savory Short Rib Ragu: A Cozy Dinner Delight

When the weather cools down and you need a delicious hug in a bowl, there’s nothing quite like a hearty Short Rib Ragu. This comfort food classic is not only a treat for your taste buds but also a fantastic way to gather around the dinner table with loved ones, warming your heart and calling back fond memories. Whether you’re a busy mom juggling schedules, a professional chasing deadlines, or just someone seeking that perfect Sunday dinner, this ragu is your culinary friend. Let’s dive into why this Short Rib Ragu will soon be your go-to dish!

Why You’ll Love This Short Rib Ragu

Imagine the aroma of slow-cooked beef wafting through your home, enticing everyone to linger a little longer. This dish is rich, flavorful, and surprisingly easy to make! Plus, it pairs beautifully with pasta or polenta, making it versatile enough to dress up for an elegant weekend dinner or keep casual for a family feast. With each bite, you’ll savor tender meat bathed in a savory tomato sauce that’s both comforting and satisfying—what more could you ask for?

Ingredients

Gather these ingredients, and let’s get cooking!

• 2 pounds of bone-in short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves of garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 cup beef broth
• 1 cup red wine (something you’d enjoy drinking!)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)
• Cooked pasta or polenta for serving

Steps to Delicious Ragu

1. Brown the Short Ribs: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides (about 3-5 minutes per side). This step is crucial for flavor—don’t skip it!

2. Sauté the Veggies: Remove the short ribs (they’ll be back, don’t worry!), and add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes until the veggies are softened and the onions are translucent. Your kitchen will already start to smell heavenly!

3. Add Garlic & Spices: Stir in the minced garlic, oregano, and thyme, and cook for an additional minute. Remember, every good dish begins with garlic!

4. Deglaze & Cook: Pour in the red wine to deglaze the pot, scraping up any bits stuck to the bottom. Let it simmer for about 5 minutes to reduce a little. Then add in the crushed tomatoes and beef broth, and nestle those short ribs back into the pot. Bring it all to a boil, then reduce to a simmer.

5. Slow Cook: Let it simmer away on low heat for about 2-2.5 hours, or until the meat is tender and falls off the bone. You could also transfer it to a slow cooker at this stage for an easier meal prep!

6. Final Touches: Once it’s ready, taste and adjust the seasoning with salt and pepper. Serve it over pasta or creamy polenta, garnished with fresh basil or parsley if you’re feeling fancy.

Cooking Tips for Your Ragu

• Wine Choices: Use a wine you would drink! A nice Merlot or Cabernet works well. And yes, it’s totally acceptable to pour yourself a glass to enjoy while cooking!
• Storage: Leftovers are a chef’s best friend! Store them in an airtight container in the fridge for up to 3 days, or freeze for a rainy day. (Although, at this rate, they might not last long!)
• Lumpy Sauce?: Don’t worry if your sauce looks a little lumpy—it’s all part of the magic! Just give it a stir, and it’ll be perfect.

I remember the first time I made this Short Rib Ragu for my family; they were speechless—except for my kids, who were just busy gobbling it up! It quickly became a staple for cozy Friday nights, and I’m confident it’ll find a home in your meal rotation, too.

FAQs

Can I substitute the short ribs in this recipe?
Absolutely! If you can’t find short ribs, beef chuck or oxtail can work wonderfully, though the cooking time may vary slightly.

How can I store leftovers?
Store your ragu in an airtight container in the refrigerator for up to 3 days, or freeze it for a cozy meal later on. Just be sure to thaw it in the fridge before reheating.

Can I make this ragu in advance?
Yes! In fact, ragu often tastes better the next day, so make it a day in advance and let all the flavors meld.

At the end of the day, making Short Rib Ragu is more than just a cooking project; it’s about creating a delicious meal and making memories with those you share it with. As you fill your plate with this rich sauce poured over pasta or polenta, remember that cooking doesn’t just satisfy hunger; it also nurtures the soul. So roll up your sleeves and get started on this comforting dish that promises to be a family favorite!

If you enjoyed this short rib ragu, why not explore more family-friendly recipes like my One-Pan Chicken Alfredo for a quick weeknight dinner or the ever-popular Easy Chocolate Chip Cookies for a sweet treat afterward? Let’s keep this culinary adventure going!

Meta Description:
Short Rib Ragu is the perfect recipe for cozy dinners. Quick, easy, and delicious, this dish will become your go-to meal. Try it today!

Short Rib Ragu

A hearty and savory Short Rib Ragu that brings warmth and flavor to your dinner table, perfectly paired with pasta or polenta.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 pounds bone-in short ribs
• 2 tablespoons olive oil
• 1 onion chopped onion
• 2 carrots chopped carrots
• 2 stalks chopped celery
• 4 cloves minced garlic
• 1 can 28 ounces crushed tomatoes
• 1 cup beef broth
• 1 cup red wine Use a wine you would enjoy drinking!
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)
• Cooked pasta or polenta for serving

Method

 

Preparing the Ragu

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides (about 3-5 minutes per side).
3. Remove the short ribs and add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
4. Stir in the minced garlic, oregano, and thyme, and cook for an additional minute.
5. Pour in the red wine to deglaze the pot, scraping up any bits stuck to the bottom. Let it simmer for about 5 minutes.
6. Add the crushed tomatoes and beef broth, and nestle the short ribs back into the pot.
7. Bring everything to a boil, then reduce to a simmer.
8. Let it simmer on low heat for about 2-2.5 hours, or until the meat is tender.
9. Taste and adjust seasoning with salt and pepper before serving.
10. Serve over pasta or creamy polenta, garnished with fresh basil or parsley if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen. Ragu often tastes better the next day, so consider making it in advance.