why make this recipe
Slow-Cooked Short Rib Ragu is a hearty and comforting dish perfect for family dinners or special occasions. The slow cooking process makes the beef incredibly tender and allows the flavors to blend beautifully. This recipe is also versatile; you can serve it over pasta, polenta, or even on its own. Plus, it’s a great way to impress your guests with minimal effort.
how to make Slow-Cooked Short Rib Ragu
Ingredients:
- 1.1 kg bone-in beef short ribs
- Salt, to taste
- Black pepper, to taste
- 90 ml extra-virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 5 carrots, diced
- 4 celery stalks, diced
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 0.5 teaspoon crushed red pepper flakes (optional)
- 240 ml dry Cabernet Sauvignon
- 800 g canned crushed tomatoes
- 120 ml water
- 120 ml beef broth
- 1 bay leaf
- 5 rosemary sprigs (3 finely chopped, 2 whole)
- 450 g pappardelle or fettuccine
- 30 g Pecorino Romano cheese
- Fresh parsley, as needed
- Burrata cheese (optional), for serving
Directions:
- Pat the short ribs dry with paper towels and season all sides with salt and black pepper.
- Heat half the olive oil in a large Dutch oven over medium-high heat. Sear each side of the short ribs until golden brown, about 2–3 minutes per side. Transfer them to a plate and set aside.
- Reduce the heat to medium. Add more olive oil if needed. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables soften. Stir in the minced garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and crushed red pepper flakes, and cook for another 2–3 minutes to enhance the flavors.
- Pour in the Cabernet Sauvignon, using a wooden spoon to scrape up any browned bits from the bottom. Let it reduce for 3–4 minutes.
- Add the crushed tomatoes, water, beef broth, bay leaf, and both types of rosemary back into the pot. Nestle the seared short ribs into the sauce and bring to a gentle simmer.
- Preheat the oven to 165°C. Cover the pot and transfer it to the oven. Cook for 2.5 to 3 hours until the beef is tender. You can also simmer on the stovetop or in a slow cooker for 7–8 hours.
- Once cooked, remove the short ribs from the sauce, discard the bones, and shred the meat with two forks. Remove the bay leaf and herb stems.
- Return the shredded beef to the sauce and let it simmer uncovered over low heat for 15–20 minutes to thicken.
- Cook the pappardelle in a large pot of salted boiling water until al dente. Drain the pasta and mix it with the hot sauce or serve the ragu over the pasta.
- Plate the pasta, finishing it with fresh parsley, grated Pecorino Romano, and a dollop of burrata if desired. Serve immediately with crusty bread.
how to serve Slow-Cooked Short Rib Ragu
Serve your Slow-Cooked Short Rib Ragu over a bed of cooked pappardelle or fettuccine for a delightful meal. You can sprinkle freshly grated Pecorino Romano cheese on top and add a little fresh parsley for garnish. A dollop of burrata cheese can elevate the dish, adding a creamy texture.
how to store Slow-Cooked Short Rib Ragu
You can store leftover Slow-Cooked Short Rib Ragu in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
tips to make Slow-Cooked Short Rib Ragu
- Season well: Don’t skip seasoning the short ribs before searing them; it adds great flavor.
- Cook low and slow: The longer you cook the ragu, the better the flavors will meld together.
- Check tenderness: Make sure the short ribs are tender and fall-apart when you pull them out of the oven.
- Adjust consistency: If the sauce is too thick, add a bit more beef broth or water while simmering.
variation
You can switch up the herbs based on what you have on hand. Thyme or oregano can also work wonderfully in this ragu. For a tangy kick, a splash of balsamic vinegar can be added during cooking.
FAQs
Q: Can I use beef stew meat instead of short ribs?
A: Yes, beef stew meat will work as a substitute, but the flavor and texture will be different as short ribs are more marbled and rich.
Q: Is it necessary to brown the meat before cooking?
A: While you can skip this step, browning the meat adds depth of flavor to the ragu.
Q: Can I make this dish in a slow cooker?
A: Absolutely! You can place everything in the slow cooker and set it on low for 7–8 hours for an easy, hands-off meal.
Slow-Cooked Short Rib Ragu
A hearty and comforting dish perfect for family dinners or special occasions, featuring tender beef short ribs in a rich tomato sauce.
- Total Time: 195 minutes
- Yield: 4 servings 1x
Ingredients
- 1.1 kg bone-in beef short ribs
- Salt, to taste
- Black pepper, to taste
- 90 ml extra-virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 5 carrots, diced
- 4 celery stalks, diced
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 0.5 teaspoon crushed red pepper flakes (optional)
- 240 ml dry Cabernet Sauvignon
- 800 g canned crushed tomatoes
- 120 ml water
- 120 ml beef broth
- 1 bay leaf
- 5 rosemary sprigs (3 finely chopped, 2 whole)
- 450 g pappardelle or fettuccine
- 30 g Pecorino Romano cheese
- Fresh parsley, as needed
- Burrata cheese (optional), for serving
Instructions
- Pat the short ribs dry with paper towels and season all sides with salt and black pepper.
- Heat half the olive oil in a large Dutch oven over medium-high heat. Sear each side of the short ribs until golden brown, about 2–3 minutes per side. Transfer them to a plate and set aside.
- Reduce the heat to medium. Add more olive oil if needed. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables soften. Stir in the minced garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and crushed red pepper flakes, and cook for another 2–3 minutes to enhance the flavors.
- Pour in the Cabernet Sauvignon, using a wooden spoon to scrape up any browned bits from the bottom. Let it reduce for 3–4 minutes.
- Add the crushed tomatoes, water, beef broth, bay leaf, and both types of rosemary back into the pot. Nestle the seared short ribs into the sauce and bring to a gentle simmer.
- Preheat the oven to 165°C. Cover the pot and transfer it to the oven. Cook for 150 to 180 minutes until the beef is tender. You can also simmer on the stovetop or in a slow cooker for 420 to 480 minutes.
- Once cooked, remove the short ribs from the sauce, discard the bones, and shred the meat with two forks. Remove the bay leaf and herb stems.
- Return the shredded beef to the sauce and let it simmer uncovered over low heat for 15–20 minutes to thicken.
- Cook the pappardelle in a large pot of salted boiling water until al dente. Drain the pasta and mix it with the hot sauce or serve the ragu over the pasta.
- Plate the pasta, finishing it with fresh parsley, grated Pecorino Romano, and a dollop of burrata if desired. Serve immediately with crusty bread.
Notes
To store leftovers, keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 6g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg