I can’t wait to share my delicious recipe for Rich and Savory Short Rib Ragu with you! This comforting dish is one of my go-to favorites during those chilly evenings when all I want is something hearty and soul-satisfying. I remember the first time I tried making it—it was one of those blissful cooking days where everything just clicked, and the house filled with the most irresistible aroma. My friends came over for dinner that night, and I’ll never forget their reactions as they took their first bites. It was like I had cracked the code to culinary happiness!
The beauty of Ragu lies in its ability to transform simple ingredients into something truly extraordinary. Short ribs, slow-cooked to perfection, create a deeper flavor profile that’s absolutely remarkable. This recipe is not only a feast for the taste buds but also a celebration of the art of slow cooking—a way to unwind and create something magical in the kitchen. So, grab your apron, and let’s dive into this savory delight together!
What’s in Rich and Savory Short Rib Ragu?
Now, let’s take a look at what makes this Ragu so special:
Short Ribs: These succulent pieces of beef are the star of the show! I recommend using bone-in short ribs for added flavor. They become so tender when slow-cooked, practically falling off the bone.
Olive Oil: A good quality extra virgin olive oil is essential for sautéing the beef and aromatics, giving the dish a lovely richness.
Onions: I love using yellow onions for their natural sweetness, which caramelizes beautifully during cooking and offsets the rich flavors of the meat.
Carrots: Diced carrots add a slight sweetness and enhance the sauce’s depth. Keep them small so they cook evenly and blend well with the ragu.
Celery: This underrated ingredient should not be skipped. Celery contributes a lovely aroma and gives a nice crunch that contrasts with the overall tenderness of the ragu.
Garlic: You simply cannot have enough garlic in a ragu! It adds a beautiful, aromatic flavor that complements the beef perfectly.
Tomato Paste: This concentrated goodness helps to thicken the ragu and adds a rich tomato flavor that binds everything together.
Red Wine: Use a good-quality dry red wine, like Cabernet Sauvignon or Merlot, for a deep, complex flavor. Don’t skimp on this step—it really takes the ragu to the next level!
Beef Broth: This is the base for the sauce and helps to keep everything moist and flavorful during the cooking process. I usually prefer a low-sodium brand so I can control the saltiness of my dish.
Bay Leaves: A couple of bay leaves add an aromatic touch that enhances the overall flavor of the ragu.
Fresh Herbs (Thyme and Parsley): Fresh herbs make all the difference! Thyme adds an earthy note, while chopped parsley gives an excellent finishing touch and a pop of color before serving.
Salt and Pepper: Basic but necessary! Be sure to season generously to balance the flavors.
Is Rich and Savory Short Rib Ragu Good for You?
Let’s be honest—the ultimate appeal of Short Rib Ragu is its rich, savory flavor and comforting nature rather than its health benefits, but that doesn’t mean it doesn’t have some redeeming qualities! Let’s break it down:
Short Ribs: While short ribs are a fatty cut of meat, they are also packed with protein and vital minerals like iron and zinc. The collagen in the bones translates to gelatin once cooked, which is great for your skin and joints.
Olive Oil: We all know that olive oil is a staple of the Mediterranean diet and has numerous health benefits. It’s rich in monounsaturated fats and antioxidants, which have anti-inflammatory effects.
Vegetables (Onions, Carrots, Celery): The inclusion of these ingredients adds essential vitamins and minerals. Carrots are high in beta-carotene, which is great for your eyesight, and onion and celery contribute to an overall healthier meal.
Red Wine: Moderate consumption of red wine has been linked to some health benefits due to its antioxidants. Plus, it makes the ragu taste divine! Just remember to use it in moderation.
However, you may want to keep a few things in mind. The beef and olive oil contribute to the overall calorie count, so if you are watching your intake, enjoy it in moderation. It’s a treat that is well worth the splurge once in a while!
Ingredients List
This recipe serves about 6 people, perfect for a cozy dinner or to meal prep for the week.
– 3 lbs. bone-in short ribs
– 2 tablespoons olive oil
– 2 medium yellow onions, diced
– 2 medium carrots, diced
– 2 stalks celery, diced
– 4 cloves garlic, minced
– 2 tablespoons tomato paste
– 1 cup dry red wine
– 2 cups beef broth (low sodium)
– 2 bay leaves
– 1 tablespoon fresh thyme (or 1 teaspoon dried)
– 1/4 cup fresh parsley, chopped (for garnish)
– Salt and pepper to taste
How to Make Rich and Savory Short Rib Ragu?
Are you ready? Let’s cook! Here’s how you can create this mouthwatering Ragu step by step:
1. **Sear the Meat:**
Start by seasoning your short ribs generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the short ribs in batches (don’t overcrowd the pot) and sear them on all sides until browned, about 3-4 minutes per side. Don’t rush this step; it adds essential flavor.
2. **Sauté the Vegetables:**
Once the ribs are nicely browned, remove them from the pot and set them aside. In the same pot, add the diced onions, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they’re tender and the onions become translucent. Add the minced garlic and cook for another minute until fragrant. You’ll want everyone in the neighborhood to catch a whiff of this!
3. **Add Tomato Paste:**
Stir in the tomato paste and cook for about 2 minutes. This step is crucial as it helps to caramelize the paste, intensifying its flavor.
4. **Deglaze with Wine:**
Pour in the red wine, making sure to scrape any brown bits from the bottom of the pot—this is where the flavor lives! Allow the wine to simmer for about 5 minutes, letting it reduce slightly.
5. **Add Broth and Seasonings:**
After the wine has reduced, pour in the beef broth, add the bay leaves, and thyme, and return the short ribs to the pot. Bring the mixture to a gentle simmer.
6. **Slow Cook:**
Cover the pot with a lid and reduce the heat to low. Let it cook for about 2-3 hours, or until the short ribs are fork-tender. The longer, the better! You can also transfer the pot to a preheated oven at 325°F (163°C) for cooking, which works beautifully.
7. **Shred the Meat:**
Once the short ribs are done, remove them from the pot and let them cool slightly. Using two forks, shred the meat into bite-sized pieces. Discard any bones and excess fat. Don’t skimp on tasting the meat at this stage—it’s ridiculously delicious!
8. **Combine Everything:**
Return the shredded meat to the pot with the sauce. Stir well and let it simmer for another 15-20 minutes to blend the flavors.
9. **Serve:**
Serve the Ragu over your favorite pasta, polenta, or creamy mashed potatoes. A generous amount of fresh parsley sprinkled on top adds a pop of color and freshness. Pair it with a glass of the same red wine you used for cooking, and you’re in for a treat!
Serving Suggestions & Variations
Now that you’ve created this beautiful dish, there are a few ways you can enjoy it!
– **Pasta:** My go-to is pappardelle for its broad surface area, but you can use any pasta you love. Tagliatelle or even gnocchi works wonderfully too!
– **Polenta:** Creamy polenta is a perfect base for this ragu. Its creamy texture balances the richness of the dish. Just stir in some cheese at the end to up your comfort game!
– **Mashed Potatoes:** Classic creamy mashed potatoes can never go wrong. I like to add a hint of garlic to my mash for an extra punch.
– **Serving with Bread:** Make sure to have fresh crusty bread on hand to wipe up every last bit of that savory sauce!
– **An Extra Kick:** For those who like a little heat, consider adding some crushed red pepper flakes or even a splash of balsamic vinegar for brightness.
– **Make it Ahead:** This dish is an excellent candidate for meal prep. It freezes well, so you can double the recipe and store half for a rainy day.
– **Vegetarian Version:** If you’re looking for a plant-based alternative, try substituting short ribs with mushrooms (like portobello or shiitake) and use vegetable broth instead. I promise you’ll still get a savory and rich flavor!
As I finish this lovely dish for dinner, I’m reminded of how cooking can bring people together. It’s a way to share stories, laughter, and countless amazing memories—not to mention delicious meals that keep us warm during those cold nights. Whether you’re looking to impress friends or simply indulge in self-care, this Rich and Savory Short Rib Ragu will surely be a hit!
So go ahead, get into your kitchen, and let’s get cooking! I can’t wait to hear how yours turns out, so don’t hesitate to share your cooking adventures with me! Enjoy every mouthful, my friend!
