Slow-Cooked Short Rib Ragù
Rich and hearty, this Italian-inspired Slow-Cooked Short Rib Ragù transforms tender short ribs into a lavish sauce that pairs perfectly with pasta or polenta.
Ingredients
Main Ingredients
- 2-3 pounds short ribs Look for well-marbled meat for best flavor
- 2 tablespoons olive oil For searing the short ribs
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red grape juice For deglazing the pot
- 4 cups beef broth
- 2 bay leaves
- Salt, to taste Seasoning is key for flavor
- Pepper, to taste Seasoning is key for flavor
- Hearty pasta or polenta, for serving Choose as your base for the ragù
Instructions
Preparation
- Season the short ribs generously with salt and pepper.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the short ribs to the pot and sear them on all sides until golden brown.
- Remove the short ribs from the pot and set aside.
Cooking
- Add the diced onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and tomato paste, cooking for an additional minute.
- Deglaze the pot with the red grape juice, scraping up the browned bits.
- Return the short ribs to the pot and add the beef broth and bay leaves.
- Bring to a boil, reduce heat to low, cover, and simmer for 2 to 3 hours until the meat is tender.
- Remove the short ribs from the pot, shred the meat, and return it to the sauce.
Serving
- Serve the ragù over warm pasta or creamy polenta.
- Top with freshly grated cheese or parsley if desired.
- Pair with a side salad and crusty bread.
Notes
For the best results, season well, choose quality meat, and allow flavors to meld by resting before serving. Explore variations with herbs, mushrooms, or cream for a unique twist.