Are you craving a truly comforting and delicious meal that feels both luxurious and effortlessly satisfying? Look no further than this incredible short rib ragu. Tender, melt-in-your-mouth short ribs simmered in a rich, flavorful sauce make this dish a perfect choice for a cozy weeknight dinner or a special occasion. It's a celebration of simple, homemade cooking at its finest. This easy recipe is surprisingly quick to prepare, resulting in a healthy and delicious dish the whole family will love. Get ready to experience the magic of slow-cooked perfection!
Ingredients:
- 2 lbs bone-in short ribs, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked pasta or polenta, for serving
Instructions:
Get started:
- Season the short ribs generously with salt and pepper.
Brown the short ribs:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the short ribs on all sides, working in batches if necessary to avoid overcrowding the pot. This step is crucial for developing deep flavor. Remove the browned short ribs and set aside.
Sauté the vegetables:
- Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
Build the ragu:
- Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes, beef broth, oregano, thyme, and red pepper flakes (if using). Bring to a simmer.
Simmer to perfection:
- Return the short ribs to the pot. Reduce heat to low, cover, and simmer for at least 2.5-3 hours, or until the short ribs are incredibly tender and easily fall apart. Stir occasionally. The longer it simmers, the more tender and flavorful the ragu becomes.
Serve and enjoy:
- Once the short ribs are cooked through, remove them from the pot and shred the meat with two forks. Return the shredded meat to the sauce. Taste and adjust seasoning as needed. Serve the short rib ragu over your favorite pasta or polenta. Garnish with fresh parsley before serving.
Cooking Tips for the Best Ragu:
- Don't overcrowd the pot: Browning the short ribs in batches ensures a nice sear and prevents steaming.
- Use good quality ingredients: The flavor of your ragu will be directly influenced by the quality of your ingredients.
- Low and slow is key: Patience is rewarded with incredibly tender short ribs.
- Adjust the seasoning: Taste the ragu before serving and adjust the salt, pepper, and herbs to your liking.
- Make it ahead: This ragu tastes even better the next day, making it perfect for meal prepping.
Variations:
- Add vegetables: Feel free to add other vegetables like mushrooms, zucchini, or bell peppers to your ragu.
- Spice it up: Increase the amount of red pepper flakes for a spicier ragu.
- Use different herbs: Experiment with other herbs like rosemary or bay leaf.
- Add some sweetness: A touch of brown sugar or balsamic vinegar can balance the acidity of the tomatoes.
Nutritional Information (per serving, approximate):
This will vary depending on serving size and ingredients used. For a more accurate calculation, use a nutritional calculator with the specific ingredients and quantities you used. Generally, this dish is high in protein and provides a good source of iron.
This short rib ragu recipe is a testament to the beauty of simple, delicious food. The rich flavors and tender texture will leave you wanting more. It's a perfect example of how easy recipes can produce truly unforgettable results, making it a go-to for quick dinner ideas and healthy meal options. Enjoy!