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Short Rib Ragu Recipe

Short Rib Ragu Recipe
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★★★★★

5.2 from 7 reviews

A rich and hearty Short Rib Ragu recipe that is full of deep flavors and tender meat. Perfect for a cozy family dinner or a gathering with friends.

Ingredients

Scale

For the Short Ribs:

  • 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
  • 2 tbsp Light olive oil – or use vegetable or avocado oil
  • Kosher salt

For the Ragu:

  • 1 cup White onion – Finely diced
  • ½ cup Celery – Finely diced
  • ½ cup Carrot – Finely diced
  • 4 Garlic cloves – Finely minced
  • 2 tbsp Tomato paste
  • 1 cup Red wine
  • 1 cup Broth – Beef or chicken
  • 1 ¾ cup Crushed tomatoes – 14oz can
  • Herb Bundle – Rosemary, thyme, parsley stems
  • 2 Bay leaves
  • 2 tbsp Sherry or red wine vinegar
  • Kosher salt and fresh cracked pepper to taste

To Serve:

  • 1 lbs Pasta – Tagliatelle or pappardelle
  • Chopped parsley and grated parmigiano reggiano for garnish

Instructions

  1. Season the short ribs: Sprinkle kosher salt on all sides of the short ribs.
  2. Sear the short ribs: In a large braiser or Dutch oven, heat olive oil and sear the short ribs on all sides. Transfer to a plate.
  3. Saute vegetables: In the same pot, saute onion, celery, carrot, and garlic until softened.
  4. Add flavor: Stir in tomato paste, salt, and pepper. Deglaze with red wine.
  5. Cook the ragu: Return short ribs to the pot, add broth, crushed tomatoes, herbs, and bay leaves. Simmer covered until meat is tender.
  6. Finish and serve: Adjust seasoning, add vinegar, simmer if needed, then serve the ragu over cooked pasta with garnishes.

Notes

  • For extra depth of flavor, you can add a splash of balsamic vinegar or a teaspoon of sugar to balance the acidity of the tomatoes.
  • This ragu tastes even better the next day as the flavors have had time to meld together.

Nutrition

Keywords: Short Rib Ragu, Beef Ragu, Italian Ragu, Pasta Recipe

Find it online: https://tastybella.com/short-rib-ragu-recipe/