Introduction
There’s something incredibly comforting about a rich ragu simmering away on the stove. Slow-cooked beef short ribs ragu isn’t just a meal; it’s a warm embrace on a chilly evening, a reminder of home-cooked goodness that draws everyone gathered around the table.
As the beef braises low and slow, its flavors deepen and meld beautifully with aromatic vegetables, tomatoes, and a splash of red wine. This dish delivers a depth of flavor that's unmatched, making it perfect for both family dinners and special occasions.
The process might take some time, but the rewards are immense. With tender, fall-off-the-bone meat and a sauce that clings lovingly to your pasta or polenta, your effort will be remembered long after the plates are scraped clean.
Ingredients
- 4 lbs beef short ribs
Beef short ribs are rich with fat and connective tissue, which break down during the slow cooking, providing a deep, savory flavor and luxurious texture. - 2 tablespoons olive oil
Olive oil adds a smooth richness and helps sear the ribs, locking in juices and enhancing the overall flavor profile. - 1 onion, diced
Onions contribute sweetness and depth to the ragu, caramelizing and adding layers of flavor as they cook. - 2 carrots, diced
Carrots bring subtle sweetness and balance to the dish, complementing the savory notes while contributing to the overall texture. - 2 celery stalks, diced
Celery adds a crunchy texture and aromatic quality, helping to build the flavor base of the ragu. - 4 cloves garlic, minced
Garlic boosts the dish with aromatic intensity, infusing the ragu with earthy and fragrant notes. - 1 cup red wine
Red wine deepens the flavor, adding acidity that helps to break down the meat while enhancing the dish's richness. - 1 can (28 oz) crushed tomatoes
Crushed tomatoes provide the foundation for the sauce, offering acidity, sweetness, and a bright red color that makes the ragu visually appealing. - 1 tablespoon tomato paste
Tomato paste intensifies the tomato flavor and adds a concentrated sweetness that balances the dish. - 2 teaspoons dried oregano
Oregano adds herbal warmth and complexity, enhancing the Italianness of the dish. - 2 teaspoons dried thyme
Thyme adds a subtle earthiness and aromatic quality that complements the other flavors without overpowering them. - Salt and pepper, to taste
These essential seasonings elevate all other flavors in the dish, ensuring all components shine through. - Fresh parsley, chopped for garnish
Garnishing with parsley adds a fresh, vibrant note to the finished ragu, brightening up the deep colors of the dish.
Directions & Preparation
Step 1: Season the beef short ribs with salt and pepper.
Seasoning the meat at the beginning is crucial for building a flavorful base. Make sure to coat all sides of the ribs evenly, as this enhances the taste when they are seared.
Step 2: In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs in batches, browning on all sides.
Browning the ribs creates a Maillard reaction, adding color and flavor to the meat. Don’t rush this step; it builds a foundation for the ragu’s rich taste.
Step 3: Remove the browned short ribs from the Dutch oven and set aside.
Taking the meat out before adding vegetables allows the fat and fond left in the pan to flavor the mirepoix, which is critical for the ragu’s complexity.
Step 4: Add the onion, carrots, and celery to the pot; cook until softened, about 5-7 minutes. Add the garlic and cook for another minute.
Sautéing vegetables creates a flavor base known as mirepoix. The softening of the vegetables releases their natural sugars, which balance the dish's acidity later on.
Step 5: Deglaze the pot with red wine, scraping up any browned bits stuck to the bottom.
Deglazing is essential as it incorporates all the flavors built during browning, adding depth and richness to the sauce.
Step 6: Stir in the crushed tomatoes, tomato paste, oregano, thyme, and reserved short ribs into the pot.
Adding the remaining ingredients at this stage ensures the flavors meld together. The herbs will infuse the sauce with aromatics as it simmers.
Step 7: Bring the mixture to a gentle simmer, then cover and reduce heat to low. Cook for 4-5 hours.
Slow cooking is critical for breaking down the tough fibers in the beef, transforming it into tender morsels. The low temperature allows flavors to develop intensely over time.
Step 8: Check the meat after four hours; it should be fork-tender. Adjust seasoning if needed.
This step ensures the meat is cooked perfectly and allows you to enhance flavor profiles right before serving.
Step 9: Once done, remove the short ribs, shred the meat, and discard bones and excess fat.
Shredding the beef creates bite-sized pieces that easily mix into the sauce, enhancing the overall experience when served.
Step 10: Return the shredded beef to the pot and stir to combine. Simmer for an additional 15-20 minutes.
Simmering again allows the beef to soak up the sauce, ensuring that every bite is flavorful. This step also thickens up the ragu if needed.
Step 11: Serve the ragu over cooked pasta or polenta and sprinkle with fresh parsley.
Serving over pasta or polenta gives a lovely contrast in textures. The parsley not only brightens the dish visually but also adds a refreshing finish on the palate.
The Importance of Low and Slow Cooking
When it comes to beef short ribs, low and slow cooking is a non-negotiable step. This method allows the tough collagen in the meat to break down, rendering the ribs tender and juicy while infusing the dish with complex flavors. The extended cooking time facilitates the melding of the ingredients, enhancing every aspect of the ragu, resulting in a hearty, satisfying eat.
Perfect Pairings: What to Serve with Ragu
Complement this delightful ragu with your choice of pasta; whether you opt for ridged pappardelle or smooth fettuccine, both serve as wonderful vessels to catch the rich sauce. Alternatively, consider creamy polenta or fluffy mashed potatoes for a comforting, indulgent experience. A side salad dressed with a light vinaigrette can also balance the richness of the ragu, refreshing your palate between bites.
Techniques for A Richer Flavor Profile
To elevate your ragu, consider adding a splash of balsamic vinegar alongside the tomatoes for a touch of acidity and sweetness. Experimenting with fresh herbs such as basil or rosemary when garnishing can also enhance the fragrant elements in the dish. Remember, letting the ragu sit for a while before serving can meld the flavors even further, making for an even richer experience when you finally dive in.
FAQs
What if my ragu turns out too thick?
If your ragu is too thick, gradually add beef broth or water a little at a time while stirring until you reach your desired consistency.
How can I enhance the flavor if the ragu tastes bland?
Taste the sauce before serving; adding a splash of red wine or adjusting salt and pepper can significantly enhance flavors that might have dulled during cooking.
Can I make this ragu with chuck roast instead?
Yes, chuck roast can be used in place of short ribs, but the texture and richness will differ slightly. Adjust the cooking time based on the cut size.
Is there a way to make my ragu spicier?
For a spicy kick, add red pepper flakes or diced jalapeños along with the garlic and onion during the sautéing process.
Why is my beef overlapping in the pot?
If your beef ribs overlap, layer them evenly in the pot when browning and ensure they aren’t overcrowded, which prevents proper browning.
What’s the best way to check if the beef is done during cooking?
The beef is done when it's fork-tender and easily shreds apart. Check after the recommended cooking time to ensure tenderness.
Can I add vegetables to the ragu for more nutrition?
Absolutely! Adding diced bell peppers, mushrooms, or spinach can increase nutritional value while adding a delightful variety to the texture.
Conclusion
Slow cooked beef short ribs ragu is a labor of love that rewards you with rich flavors and succulence. It reminds us that great meals often take time and patience, making each bite all the more satisfying.
As the aroma fills your kitchen, anticipate the smiles and compliments from family and friends. This dish is sure to become a cherished recipe in your home, perfect for sharing laughter along with great food.
Recipe Card
Deliciously Rich Slow Cooked Beef Short Ribs Ragu
Ingredients
Method
- Season the beef short ribs with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs in batches, browning on all sides.
- Remove the browned short ribs from the Dutch oven and set aside.
- Add the onion, carrots, and celery to the pot; cook until softened, about 5-7 minutes. Add the garlic and cook for another minute.
- Deglaze the pot with red wine, scraping up any browned bits stuck to the bottom.
- Stir in the crushed tomatoes, tomato paste, oregano, thyme, and reserved short ribs into the pot.
- Bring the mixture to a gentle simmer, then cover and reduce heat to low. Cook for 4-5 hours.
- Check the meat after four hours; it should be fork-tender. Adjust seasoning if needed.
- Once done, remove the short ribs, shred the meat, and discard bones and excess fat.
- Return the shredded beef to the pot and stir to combine. Simmer for an additional 15-20 minutes.
- Serve the ragu over cooked pasta or polenta and sprinkle with fresh parsley.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
