Ultimate Cozy Short Rib Ragu
Ultimate Cozy Short Rib Ragu
Ingredients
- 2 1/2 pounds bone-in beef short ribs
- as needed salt
- as needed pepper
- 2 tablespoons olive oil
- 1 onion, medium, diced
- 2 carrots, large, peeled and diced
- 2 celery ribs, diced
- 6 garlic cloves, minced
- 3 tablespoons tomato paste
- 1/2 cup dry red wine
- 28 ounces crushed tomatoes, 1 can
- 2 cups beef stock
- 1 Parmesan rind, optional
- 1 bunch poultry herb blend, (thyme, rosemary, sage)
- 1 bay leaf
Instructions
- 1
Season the short ribs generously with salt and pepper on all sides.
⏱️ 2 min
- 2
In a Dutch oven over medium-high heat, heat the olive oil. When the pan is hot, add the seasoned short ribs and sear all sides until deeply browned, about 2 minutes per side. Remove the short ribs from the pot and set them aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
⏱️ 6 min
- 4
Add the tomato paste to the pan and cook for 2 minutes, stirring to incorporate it with the vegetables. Pour in the dry red wine and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon, until the liquid has reduced by half.
⏱️ 5 min
- 5
Stir in the crushed tomatoes, beef stock, Parmesan rind (if using), poultry herb blend, and bay leaf.
⏱️ 2 min
- 6
Nestle the seared short ribs back into the sauce. Bring the sauce to a gentle simmer, then cover the pot and reduce the heat to medium-low. Simmer covered for 2 hours.
⏱️ 120 min
- 7
After 2 hours, carefully remove the herbs, Parmesan rind, and bones from the pot and discard them. Using two forks, shred the tender meat from the short ribs directly into the sauce. Taste the sauce and season to taste with additional salt and pepper as needed.
⏱️ 10 min
- 8
Cover the pot again and continue to simmer the ragu until it has reached your preferred consistency, about 30 minutes to 1 hour more. Serve the short rib ragu immediately with the pasta of your choice. (For best flavor, consider chilling the ragu in the refrigerator overnight and reheating it the next day.)
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Cozy Short Rib Ragu
- 2 1/2 pounds bone-in beef short ribs
- as needed salt
- as needed pepper
- 2 tablespoons olive oil
- 1 onion, medium, diced
- 2 carrots, large, peeled and diced
- 2 celery ribs, diced
- 6 garlic cloves, minced
- 3 tablespoons tomato paste
- 1/2 cup dry red wine
- 28 ounces crushed tomatoes, 1 can
- 2 cups beef stock
- 1 Parmesan rind, optional
- 1 bunch poultry herb blend, (thyme, rosemary, sage)
- 1 bay leaf
Instructions
- 1
Season the short ribs generously with salt and pepper on all sides.
⏱️ 2 min - 2
In a Dutch oven over medium-high heat, heat the olive oil. When the pan is hot, add the seasoned short ribs and sear all sides until deeply browned, about 2 minutes per side. Remove the short ribs from the pot and set them aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
⏱️ 6 min - 4
Add the tomato paste to the pan and cook for 2 minutes, stirring to incorporate it with the vegetables. Pour in the dry red wine and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon, until the liquid has reduced by half.
⏱️ 5 min - 5
Stir in the crushed tomatoes, beef stock, Parmesan rind (if using), poultry herb blend, and bay leaf.
⏱️ 2 min - 6
Nestle the seared short ribs back into the sauce. Bring the sauce to a gentle simmer, then cover the pot and reduce the heat to medium-low. Simmer covered for 2 hours.
⏱️ 120 min - 7
After 2 hours, carefully remove the herbs, Parmesan rind, and bones from the pot and discard them. Using two forks, shred the tender meat from the short ribs directly into the sauce. Taste the sauce and season to taste with additional salt and pepper as needed.
⏱️ 10 min - 8
Cover the pot again and continue to simmer the ragu until it has reached your preferred consistency, about 30 minutes to 1 hour more. Serve the short rib ragu immediately with the pasta of your choice. (For best flavor, consider chilling the ragu in the refrigerator overnight and reheating it the next day.)
⏱️ 60 min