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Homemade Short Rib Ragu

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A comforting Italian dish, this homemade short rib ragu features tender meat simmered in a rich sauce, perfect for pasta.

Ingredients

Scale
  • 2 lbs short ribs
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 cup red wine
  • 1 cup beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Pappardelle pasta
  • Grated Parmesan cheese for serving

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
  2. Season the short ribs generously with salt and pepper. In batches, brown the ribs on all sides in the hot oil, creating a glorious crust. Once they are deeply colored, remove them from the pot and set aside.
  3. In the same pot, toss in the chopped onion, carrots, and celery. Sauté until the vegetables are softened and aromatic, usually about 5-7 minutes.
  4. Add the minced garlic to the pot and stir for another minute to release its flavor.
  5. Pour in the crushed tomatoes, red wine, and beef broth, scraping any browned bits from the bottom of the pot. Toss in the bay leaves and dried thyme for extra depth.
  6. Return the short ribs to the pot, cover, and let it simmer on low heat for approximately 180 minutes or until the meat is fork-tender.
  7. When the cooking time is up, remove the short ribs and shred the meat with two forks, then return it to the savory sauce.
  8. While the ragu is finishing up, cook pappardelle according to the package instructions until al dente.
  9. Serve the luscious ragu generously over the pappardelle and finish with an indulgent sprinkle of grated Parmesan cheese.

Notes

For a sweeter depth, substitute red wine with robust port. Consider adding wild mushrooms for a unique richness.

Find it online: https://www.mubrecipes.com/homemade-short-rib-ragu/