Description
This hearty Short Rib Ragu is a rich and flavorful Italian-inspired stew made by slowly simmering tender short ribs with aromatic vegetables, red wine, and tomatoes until the meat is fall-apart tender. Perfect served over pasta or creamy polenta, this comforting dish is ideal for a cozy dinner and showcases deep, robust flavors developed through slow stovetop cooking.
Ingredients
Scale
Meat and Seasoning
- 2 lbs short ribs
- Salt and pepper to taste
Vegetables
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Liquids and Herbs
- 2 tbsp olive oil
- 28 oz canned whole peeled tomatoes
- 1 cup dry red wine
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Brown the Short Ribs: Heat olive oil in a large pot over medium-high heat. Season the short ribs generously with salt and pepper. Sear them in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
- Sauté the Vegetables: Add diced onions, carrots, celery, and minced garlic to the same pot. Cook, stirring occasionally, until the vegetables have softened and become fragrant, roughly 5 minutes.
- Deglaze with Red Wine: Pour in the dry red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let the wine simmer for 3-5 minutes until it has reduced by half, concentrating the flavor.
- Add Tomatoes and Broth: Crush the whole peeled tomatoes by hand or with a spoon and stir them into the pot along with the beef broth. Add the fresh thyme sprigs, bay leaves, salt, and pepper.
- Simmer the Ragu: Return the browned short ribs to the pot, cover it, and reduce the heat to low. Let the mixture simmer gently for 2 to 3 hours until the short ribs are fork-tender and the flavors have melded beautifully.
- Shred and Serve: Remove the short ribs from the pot and shred the meat into bite-sized pieces using two forks. Discard the bones, return the shredded meat to the sauce, and stir to combine. Serve hot over cooked pasta or creamy polenta and garnish with fresh parsley if desired.
Notes
- For an even richer flavor, prepare this dish a day ahead to allow the flavors to marry overnight.
- Use a sturdy, heavy-bottomed pot or Dutch oven for even heat distribution.
- If you prefer a thicker sauce, simmer uncovered in the last 30 minutes to reduce the liquid.
- Leftovers keep well in the fridge for up to 3 days or freeze for up to 3 months.
