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- 2 lbs beef short ribs, bone-in - 1 large onion, finely chopped - 2 carrots, finely diced - 2 celery stalks, finely diced - 4 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 3 cups beef broth - 2 tablespoons olive oil - 1 tablespoon tomato paste The beef short ribs form the heart of this ragu. They bring rich flavor and melt-in-your-mouth texture. I use bone-in ribs for extra depth in taste. The vegetables add sweetness and body. The onion, carrots, and celery create a lovely base. Garlic adds a punch of flavor, while crushed tomatoes bring acidity. - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste Seasonings are key to a great ragu. Dried oregano and basil give the sauce a classic Italian touch. I always taste and adjust with salt and pepper. This step ensures the flavors shine. - Fresh basil leaves - Grated Parmesan cheese Garnishes add a finishing touch. Fresh basil leaves bring brightness and color. Grated Parmesan adds creaminess and savory notes. They elevate the dish and make it look beautiful. Searing the Short Ribs Start with a large Dutch oven. Heat 2 tablespoons of olive oil over medium-high heat. Season 2 lbs of beef short ribs with salt and pepper. Sear the short ribs in the pot for 3-4 minutes on each side. You want them browned nicely. Once browned, remove them and set aside. Sautéing the Vegetables In the same pot, add 1 large onion, finely chopped, along with 2 finely diced carrots and 2 finely diced celery stalks. Sauté this mix for 5-7 minutes until the veggies soften. Then, add 4 minced garlic cloves and cook for another 1-2 minutes until it smells great. Adding Ingredients for Simmering Now, return the seared short ribs to the pot. Stir in 1 tablespoon of tomato paste, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Pour in a can of 14 oz crushed tomatoes and 3 cups of beef broth. Mix well to combine everything. Simmering Process Bring the mixture to a gentle simmer. Cover the pot with a lid and turn the heat down to low. Let it cook for 3-4 hours. Make sure to turn the ribs halfway through. The meat should become tender and easy to shred. Shredding the Meat After the simmering time, take the short ribs out of the sauce. Let them cool for a bit. Shred the meat off the bones, and discard any fat. Return the shredded meat to the sauce and stir it in. Serving Suggestions Cook your pasta of choice, like tagliatelle or rigatoni, according to the package instructions. Serve the ragu generously over the pasta. Garnish with fresh basil leaves for color and extra flavor. If you like, sprinkle some grated Parmesan cheese on top for a rich finish. Searing the short ribs is key. It creates a nice crust and adds flavor. Sear them for about 3-4 minutes on each side. This step locks in juices and makes the meat tender. Slow cooking benefits the dish greatly. Letting it simmer for 3-4 hours melds the flavors beautifully. The long cook time breaks down the meat, making it easy to shred. This slow process ensures a rich and hearty ragu. You can add more spices to suit your taste. Consider using a pinch of red pepper flakes for heat. A dash of smoked paprika can add depth. Fresh herbs like thyme or rosemary also work well. Pair your ragu with a hearty pasta like tagliatelle or pappardelle. Both hold the sauce well. You can also serve it with crusty bread to soak up the delicious sauce. A large Dutch oven is the best pot for slow cooking. It retains heat well and distributes it evenly. This helps the ragu cook perfectly without burning. Use a sturdy wooden spoon to stir the ragu. A good pair of tongs is great for handling the short ribs. Having these tools ready makes the cooking process smoother and more enjoyable. {{image_2}} You can swap short ribs for other meats. Braised lamb shanks work well. They add a rich flavor. Pork shoulder is another tasty choice. It becomes tender and juicy. Chicken thighs are great too. They cook faster and still taste amazing. For beef broth, you can use chicken broth instead. It adds a lighter taste. If you want a richer sauce, use vegetable broth. This option also suits those who prefer plant-based meals. If you want a veggie version, use mushrooms. They bring a deep, earthy flavor. Portobello or shiitake mushrooms are best. You can also use jackfruit for a meat-like texture. Cook them the same way as the meat. To adapt the recipe for vegetarians, replace meat with mushrooms. Use vegetable broth in place of beef broth. Add lentils for extra protein. This will create a hearty and filling dish. You can use many types of pasta with ragu. Tagliatelle is wide and holds sauce well. Pappardelle is another great choice; it’s thick and chewy. Rigatoni works too, with its ridges to catch sauce. If you want to skip pasta, serve the ragu over polenta. It’s creamy and pairs well. You can also use mashed potatoes or even rice. These options make for a comforting meal without pasta. - Use airtight containers to keep your ragu fresh. - Glass or plastic containers work well. - Make sure to cool the ragu to room temperature before storing. - Place the ragu in the fridge. - To freeze, let the ragu cool fully. - Pour it into freezer-safe bags or containers. - Label the bags with the date for easy tracking. - Lay bags flat in the freezer to save space. - Thaw the ragu in the fridge overnight. - For quick thawing, use a microwave on low power. - Reheat in a pot over low heat, stirring often. - Ragu lasts about 3-4 days in the fridge. - Keep an eye on the smell and color. - If it looks off or smells sour, throw it away. - Freezing extends its life up to 3 months. Making Slow-Simmered Short Rib Ragu takes about 4 hours and 15 minutes. You spend 15 minutes prepping the ingredients. Then, you will let the dish simmer for 3 to 4 hours. This slow cooking makes the meat tender and full of flavor. Yes, you can use a slow cooker for this recipe. After searing the short ribs and sautéing the vegetables, transfer everything into the slow cooker. Set it on low for 6 to 8 hours. This method allows the meat to become very tender while you go about your day. Short Rib Ragu pairs well with wide pasta like tagliatelle, pappardelle, or rigatoni. The wide noodles hold the sauce nicely, giving you a hearty bite. Choose your favorite pasta, and you will enjoy this meal even more! Yes, you can use fresh herbs in place of dried ones. If you use fresh basil or oregano, use three times more than the dried amount. Fresh herbs add a bright, vibrant flavor to the ragu and enhance its taste. This post showed you how to make delicious Slow-Simmered Short Rib Ragu. You learned about the key ingredients, from beef short ribs to spices. I shared tips for getting the most flavor and variations for different diets. Storing leftovers and reheating the ragu is simple if you follow my tips. Remember, cooking can be fun and rewarding. Try out these ideas, and enjoy your tasty ragu! You’ll impress family and friends with each bite.

Slow-Simmered Short Rib Ragu

Savor the rich flavors of Slow-Simmered Short Rib Ragu with this mouthwatering recipe! Perfect for pasta lovers, this dish combines tender short ribs simmered to perfection in a savory sauce. Follow our detailed steps to create a warming meal that's perfect for any occasion. Ready to impress your family and friends? Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

2 lbs beef short ribs, bone-in

1 large onion, finely chopped

2 carrots, finely diced

2 celery stalks, finely diced

4 cloves garlic, minced

1 can (14 oz) crushed tomatoes

3 cups beef broth

2 tablespoons olive oil

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

Cooked pasta of your choice (tagliatelle, pappardelle, or rigatoni)

Instructions
 

Sear the Short Ribs: In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides, about 3-4 minutes per side. Remove and set aside.

    Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until aromatic.

      Add the Ribs Back: Return the seared short ribs to the pot. Stir in the tomato paste, oregano, basil, and then pour in the crushed tomatoes and beef broth.

        Simmer Slowly: Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Let it cook for 3-4 hours, turning the ribs halfway through. The meat should be tender and easily shred with a fork.

          Shred the Meat: After simmering, remove the short ribs from the sauce. Let them cool slightly, then shred the meat off the bones, discarding any excess fat. Return the shredded meat to the sauce and stir to combine.

            Serve: Cook your pasta according to package instructions. Serve the ragu over the pasta, garnished with fresh basil leaves.

              Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 4-6

                - Presentation Tips: Plate the pasta in shallow bowls and generously ladle the ragu on top. Garnish with fresh basil for a pop of color and an added layer of flavor. Optionally, sprinkle with grated Parmesan for a finishing touch.