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Slowly Braised Beef Short Rib Ragu: Indulgent Comfort Food Delight

Slowly Braised Beef Short Rib Ragu
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A rich and savory ragu made with slowly braised beef short ribs, perfect for a comforting meal.

Ingredients

Scale
  • 4 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • salt to taste
  • pepper to taste

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. In a large Dutch oven, heat olive oil over medium-high heat.
  3. Season the beef short ribs with salt and pepper and sear them until browned on all sides.
  4. Remove the ribs and set them aside. In the same pot, add onions, carrots, and celery, cooking until softened.
  5. Add garlic and cook for an additional minute.
  6. Pour in red wine, scraping up any browned bits from the bottom of the pot.
  7. Add crush tomatoes, tomato paste, oregano, thyme, and bay leaves.
  8. Return the beef ribs to the pot, ensuring they are submerged in the sauce.
  9. Cover and transfer the pot to the oven. Cook for 3-4 hours, until the meat is tender.
  10. Once done, remove the ribs and shred the meat off the bones, discarding the fat and bones.
  11. Return the shredded meat to the pot and stir well before serving.

Notes

  • Serve with pasta or polenta for a complete meal.
  • This dish tastes even better the next day!

Nutrition

Keywords: Slowly Braised Beef Short Rib Ragu, comfort food, beef ragu

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