Beef Short Rib Ragu: Hearty Italian Classic (Print Version)
Slow-cooked Beef Short Rib Ragu delivers rich, tender meat in a deeply flavorful tomato sauce. Perfect over pasta for a comforting Italian dinner.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 265 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ The Hearty Core
01 -
3 lbs bone-in beef short ribs
02 -
2 tbsp olive oil
03 -
Salt and freshly ground black pepper to taste
→ Soffritto Symphony
04 -
1 large yellow onion, diced
05 -
2 medium carrots, diced
06 -
2 stalks celery, diced
07 -
4 cloves garlic, minced
08 -
1 tbsp fresh rosemary, chopped
09 -
1 tbsp fresh thyme, chopped
→ The Deep Flavor Bath
10 -
1 cup dry red wine (such as Chianti or Merlot)
11 -
1 (28 oz) can crushed tomatoes
12 -
2 cups beef broth
13 -
2 bay leaves
→ Garnish & Gratification
14 -
1/2 cup grated Parmesan cheese, plus more for serving
15 -
1/4 cup fresh Italian parsley, chopped, for garnish
# Instructions:
01 -
Pat dry 3 lbs bone-in beef short ribs; season generously with salt and freshly ground black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned, about 3-4 minutes per side. Remove ribs and set aside.
02 -
Reduce heat to medium. Add 1 large yellow onion, 2 medium carrots, and 2 stalks celery, all diced, to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes. Add 4 cloves garlic, minced, and cook for 1 minute more until fragrant.
03 -
Pour in 1 cup dry red wine (such as Chianti or Merlot). Scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer and reduce by half, about 3-5 minutes, intensifying the flavors for your Beef Short Rib Ragu: A Hearty Italian Classic.
04 -
Stir in 1 (28 oz) can crushed tomatoes, 2 cups beef broth, 1 tbsp fresh rosemary, chopped, 1 tbsp fresh thyme, chopped, and 2 bay leaves. Bring the mixture to a gentle simmer. Return the seared short ribs to the pot, ensuring they are mostly submerged.
05 -
Cover the Dutch oven and transfer to a preheated oven at 325°F. Braise for 3 to 3.5 hours, or until the beef short ribs are fork-tender and easily pull away from the bone. This slow cooking is key for a rich Beef Short Rib Ragu: A Hearty Italian Classic.
06 -
Carefully remove the short ribs from the pot. Discard bones and any excess fat; shred the meat using two forks. Return shredded beef to the sauce. Stir in 1/2 cup grated Parmesan cheese. Taste and adjust seasoning as needed for your Beef Short Rib Ragu: A Hearty Italian Classic.
07 -
Ladle the hearty ragu over your favorite pasta, polenta, or creamy mashed potatoes. Garnish generously with 1/4 cup fresh Italian parsley, chopped, and extra grated Parmesan cheese for serving. Enjoy this comforting Italian classic!
# Notes:
01 -
Make Ahead Tip: This Beef Short Rib Ragu tastes even better the next day! Prepare it a day in advance, cool completely, then refrigerate. Reheat gently on the stovetop, adding a splash of broth or water if needed.
02 -
Wine Substitution: If you prefer not to use wine, you can substitute it with an equal amount of additional beef broth, or a mix of beef broth and a splash of balsamic vinegar for acidity.
03 -
Serving Suggestion: While delicious with pasta, try serving this rich ragu over creamy polenta or mashed potatoes for a truly comforting and satisfying meal.
04 -
Storage: Leftover ragu can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
# Tools You'll Need:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups and spoons
05 -
Wooden spoon or spatula
# Nutrition Facts (Per Serving):
Calories: 396 kcal
Total Fat: 25 g
Total Carbohydrate: 14 g
Protein: 34 g