why make this recipe

Slow-Cooked Short Rib Ragù is a wonderful dish that offers rich flavors and comfort. The slow cooking process allows the meat to become tender and infuses the sauce with depth. It’s perfect for cozy nights in or gatherings with friends and family. Plus, it’s easy to prepare, making it a great choice for both novice and experienced cooks.

how to make Slow-Cooked Short Rib Ragù

Ingredients

2 lbs short ribs
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 cup red wine
2 cups beef broth
2 bay leaves
Salt and pepper to taste
Olive oil for cooking
Fresh herbs (like thyme or parsley) for garnish
Pasta or polenta for serving

Directions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides, then remove them and set aside.
In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Add the short ribs back to the pot along with the crushed tomatoes, red wine, beef broth, bay leaves, salt, and pepper.
Bring to a simmer, then cover and transfer to a preheated oven at 325°F (165°C) or continue cooking on low heat on the stovetop for about 3 hours, until the meat is tender and falls off the bone.
Remove the bay leaves, shred the meat, and mix it back into the sauce.
Serve over cooked pasta or polenta and garnish with fresh herbs.

how to serve Slow-Cooked Short Rib Ragù

Serve Slow-Cooked Short Rib Ragù hot over a bed of cooked pasta or polenta. A sprinkle of fresh herbs like thyme or parsley adds a nice touch. Pair it with a side of crusty bread to soak up the tasty sauce.

how to store Slow-Cooked Short Rib Ragù

To store any leftovers, let the ragù cool completely. Then, transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it for longer storage; just make sure to thaw it in the fridge overnight before reheating.

tips to make Slow-Cooked Short Rib Ragù

Choose well-marbled short ribs for richer flavor and tenderness.
Searing the meat well adds extra flavor to the dish.
Feel free to adjust the vegetables according to your taste; adding mushrooms or bell peppers can give it a twist.
If you prefer a thicker sauce, let it simmer uncovered for a while before serving.

variation

You can make a lighter version by using beef chuck instead of short ribs. This will still give you a rich flavor but with less fat. Additionally, add some red pepper flakes for a spicy kick or a dash of Worcestershire sauce for deeper flavor.

FAQs

1. Can I use another type of meat?
Yes, you can use beef chuck or even pork shoulder as an alternative to short ribs.

2. Is it necessary to use red wine?
While red wine enhances the flavor, you can substitute it with additional beef broth or grape juice if you prefer to skip alcohol.

3. How can I make it cook faster?
If you’re short on time, you can use a pressure cooker to speed up the cooking process. Just follow the same steps but cook under pressure for about 1.5 hours.

Slow-Cooked Short Rib Ragù