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Slowly Braised Short Rib Ragu is a dish that embodies the heart and soul of Italian cuisine. This rich, savory ragu is made from tender, succulent short ribs that have been braised to perfection, allowing the meat to absorb a medley of flavors from a carefully crafted sauce. With its deep, robust taste and comforting texture, this dish has earned its place as a favorite among both home cooks and professional chefs alike.

Slowly Braised Short Rib Ragu

Discover the rich and savory flavors of Slowly Braised Short Rib Ragu, a comforting Italian classic that’s sure to impress! This hearty dish features tender short ribs braised to perfection in a medley of tomatoes, red wine, and fresh herbs, creating a sauce that clings beautifully to pasta. Perfect for family gatherings or cozy dinners, this recipe is a true celebration of Italian cuisine. #ShortRibRagu #ItalianFood #ComfortFood #HomeCooking #SlowCooked #PastaLovers #Yummy
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Ingredients
  

2 pounds bone-in short ribs

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (28 oz) crushed tomatoes

1 cup red wine (like Cabernet Sauvignon)

2 cups beef broth

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

2 sprigs fresh thyme

2 bay leaves

Salt and freshly ground black pepper, to taste

Fresh basil or parsley, for garnish

Freshly grated Parmesan cheese, for serving

1 pound pasta (like pappardelle or tagliatelle)

Instructions
 

Prepare the ribs: Pat the short ribs dry with paper towels, then season generously with salt and black pepper.

    Sear the ribs: In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned, about 4-5 minutes per side. Remove the ribs and set aside.

      Sauté the vegetables: In the same pot, add the chopped onions, garlic, carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened and translucent.

        Deglaze with wine: Pour in the red wine and bring to a boil, scraping the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes.

          Add remaining ingredients: Stir in the crushed tomatoes, beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Season with additional salt and pepper if desired.

            Return the ribs: Nestle the short ribs back into the pot, ensuring they are mostly submerged in the sauce. Bring the mixture to a simmer.

              Braise: Cover the Dutch oven and transfer it to a preheated oven at 325°F (165°C). Braise for 3 hours, or until the beef is fork-tender and falling off the bone.

                Shred the meat: Remove the pot from the oven. Take out the short ribs, let them cool slightly, then shred the meat, discarding any large pieces of fat and bones. Return the shredded meat back into the pot and stir to combine.

                  Cook the pasta: Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

                    Serve: Spoon the ragu over the cooked pasta, garnishing with fresh basil or parsley and a generous sprinkle of Parmesan cheese.

                      Prep Time: 20 minutes | Total Time: 3 hours 40 minutes | Servings: 4-6