Short Rib Ragu
Short Rib Ragu is a sumptuous dish that brings your taste buds to life with its rich, savory flavors. Slow-cooked to perfection, the tender short ribs melt in your mouth while mingling with aromatic herbs and spices. This comforting recipe is perfect for family gatherings or cozy dinners at home. Serve it over pasta or enjoy it solo, and you’ll create memorable moments at the dinner table.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow cooking
- Cuisine: Italian
Ingredients
Scale
- 3 lbs short ribs
- 2 tbsp extra virgin olive oil
- 1 cup diced carrots
- 1 cup finely chopped yellow onion
- 4 cloves minced garlic
- 28 oz canned crushed tomatoes
- 1 cup dry red wine
- 2 cups low-sodium beef broth
- 2 bay leaves
- 2 tsp fresh thyme leaves
- 2 tsp fresh rosemary, chopped
Instructions
- 1. Sear the Meat: Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper, then sear each side until browned. Remove from pot.
- 2. Sauté the Vegetables: In the same pot, add onions, carrots, and garlic. Cook until softened (about 5 minutes).
- 3. Deglaze with Red Wine: Pour in red wine and scrape up any brown bits from the bottom of the pot. Simmer for about 2 minutes.
- 4. Combine Ingredients: Return short ribs to the pot along with crushed tomatoes, beef broth, bay leaves, thyme, and rosemary. Stir well.
- 5. Slow Cook: Bring to a gentle boil then reduce heat to low. Cover and simmer for about 2 hours until meat is tender.
- 6. Serve It Up: Remove short ribs from sauce and shred using two forks. Discard bay leaves before mixing shredded meat back into the ragu. Serve over pasta or enjoy on its own.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 437
- Sugar: 4g
- Sodium: 460mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 88mg