Rich Beef Short Rib Ragu
A hearty, comforting beef short rib ragu that's perfect for pasta lovers.
Equipment
- 1 Large pot heavy-bottomed
- 1 Wooden spoon
- 1 Knife sharp
Ingredients
Main Ingredients
- 3 lbs beef short ribs
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 28 oz can crushed tomatoes
- 2 cups beef stock
- 2 tsp dried thyme
- 2 bay leaves
Instructions
Preparation
- Season the beef short ribs with salt and pepper. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the ribs on all sides, then remove and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add garlic and cook for another minute.
- Stir in the crushed tomatoes, beef stock, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to low.
- Return the browned ribs to the pot. Cover and let simmer on low heat for 2-3 hours, or until the meat is tender and falling off the bone.
Serving
- Remove the ribs from the pot and shred the meat. Return the meat to the pot and stir to combine with the sauce. Serve over your favorite pasta or creamy polenta.
Storage
- Allow the ragu to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
Pro Tips: Use a heavy-bottomed pot to ensure even cooking and prevent burning. Browning the meat adds depth of flavor.
Ingredient Substitutions: Substitute beef short ribs with chuck or brisket if needed.
How to Serve: Serve over wide pasta, like pappardelle, or creamy polenta.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days or freeze.
Make-Ahead Tips: Prepare the ragu a day in advance to enhance flavors.
Ingredient Substitutions: Substitute beef short ribs with chuck or brisket if needed.
How to Serve: Serve over wide pasta, like pappardelle, or creamy polenta.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days or freeze.
Make-Ahead Tips: Prepare the ragu a day in advance to enhance flavors.