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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.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
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.