Short Rib Ragu
Savor the rich flavors of Short Rib Ragu, an Italian classic that transforms tender beef into a luscious sauce perfect for pasta or polenta. This dish combines slow-cooked short ribs with aromatic vegetables and a hint of red wine, creating a comforting meal that warms the heart. Ideal for family gatherings or special occasions, this ragu is sure to impress your guests and become a cherished favorite.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Braising
- Cuisine: Italian
Ingredients
Scale
- 2 lbs short ribs
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 3 cups low-sodium beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (160°C). Heat olive oil in a large oven-safe pot over medium-high heat. Season short ribs with salt and pepper, then sear until browned on all sides (3-4 minutes per side). Remove from pot and set aside.
- In the same pot, sauté onions, carrots, celery, and garlic for about 5-7 minutes until softened.
- Stir in tomato paste and cook for an additional minute.
- Deglaze the pot with red wine, scraping up browned bits. Simmer for about 5 minutes until reduced by half.
- Return short ribs to the pot with beef broth and herbs; bring to a gentle boil. Cover with a lid.
- Braise in the oven for about 3 hours or until meat is fork-tender.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg