Slow-braised short rib ragu is a comforting and hearty dish that brings warmth to any table. This recipe blends tender, flavorful meat with rich tomatoes, aromatic herbs, and creamy potatoes. As you delve into this culinary delight, you’ll discover how a few simple ingredients can create a dish that is both satisfying and sophisticated. The slow-cooking process maximizes the depth of flavor, transforming tough cuts of beef into melt-in-your-mouth perfection.
Why We Love This Slow-Braised Short Rib Ragu Recipe
There are countless reasons to love this slow-braised short rib ragu. For one, it’s incredibly easy to make. You start by browning the meat, and then let the layers of flavor develop as they cook together over low heat. The hands-on time is minimal, allowing you to focus on other tasks or simply relax while your kitchen fills with mouthwatering aromas.
The tenderness of the short ribs, after their time in the pot, is nothing short of magical. The beef practically falls apart, soaking in the robust sauce that combines the earthiness of the vegetables with the bright acidity of the tomatoes. It’s a combination that delivers comfort and satisfaction with every bite.
Additionally, this recipe is versatile. You can serve it over creamy mashed potatoes, polenta, or pasta, adapting it to what you have on hand or what suits your mood. Whether it’s for a weeknight dinner or a festive gathering, this dish is bound to impress and satisfy all kinds of palates.
Ingredients about Slow-Braised Short Rib Ragu
- 3 to 4 pounds bone-in beef short ribs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 cups canned crushed tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
- 2 pounds russet potatoes, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
How to Make Slow-Braised Short Rib Ragu Directions
To begin your culinary adventure with slow-braised short rib ragu, you’ll want to gather all the ingredients to streamline the process. Start by heating the olive oil in a large Dutch oven over medium-high heat. While the oil warms, season the short ribs generously with salt and pepper. When the oil is shimmering, carefully place the short ribs in the pot and sear them on all sides until they achieve a deep, caramelized exterior. This step should take about ten minutes, and it’s key for developing flavor.
Once nicely browned, remove the short ribs from the pot and set them aside. In the same pot, toss in the chopped onion, carrots, and celery. These vegetables, also known as mirepoix, will form the aromatic base for your sauce. Sauté them for about 5 to 7 minutes, or until they soften and become fragrant. Next, add the minced garlic and cook it for an additional minute. Be careful not to let it burn, as this can create bitterness in your dish.
After the vegetables have softened, stir in the tomato paste. Allow it to cook for 2 to 3 minutes to develop its flavor, turning darker. Then, pour in the crushed tomatoes and beef broth, stirring well to combine all the ingredients. It’s this combination that creates the robust, flavorful sauce that will coat your short ribs beautifully.
Next, add the dried thyme, dried rosemary, and bay leaf to the pot. Carefully return the seared short ribs to the mixture, ensuring they are nestled in the sauce. Once they’re in, cover the pot with a lid and reduce the heat to low. Now comes the important part—let the short ribs braise gently for 3 to 4 hours. During this time, the meat will become incredibly tender, easily pulling away from the bone when it’s ready.
After the braising time is complete, you should be left with fragrant aromas filling your kitchen. Carefully transfer the cooked short ribs to a plate. Use two forks to shred the tender meat, discarding any bones. Then, return the rich shredded beef to the pot, stirring it back into the luscious sauce. As you do this, taste and adjust the seasoning with salt and pepper as needed. Your ragu is nearly ready!
While the short rib ragu continues to simmer, you can prepare your fluffy mashed potatoes. Start by placing the peeled and chopped potatoes into a large pot. Cover them with cold water and add a generous pinch of salt. Bring the pot to a rolling boil and let it cook for 15 to 20 minutes, or until the potatoes are fork-tender.
Once cooked, drain the potatoes and return them to the pot. Add the unsalted butter and whole milk, mashing the ingredients together until they’re smooth and creamy. Mix in the grated Parmesan cheese, along with a final seasoning of salt and pepper, for a deliciously rich finish.
To serve, spoon generous portions of the mashed potatoes onto each plate. Top them off with a lavish ladle of your slow-braised short rib ragu, allowing the sauce to cascade over the potatoes. If desired, you can sprinkle chopped fresh parsley on top for added color and freshness. Now all that’s left to do is enjoy!
How to Serve Slow-Braised Short Rib Ragu
Serving slow-braised short rib ragu is as much about the dish itself as it is about the experience of sharing it with loved ones. Begin by inviting friends and family to gather around the table. Set the mood with a cozy atmosphere where everyone can relax and enjoy one another’s company.
Plate the dish thoughtfully. Start with a mound of creamy mashed potatoes as the base. The smooth and buttery texture of the potatoes provides a lovely contrast to the hearty ragu. Top each serving with a generous helping of the savory beef and sauce. If you feel adventurous, consider adding a few sides like sautéed greens or a fresh salad to complement the richness of the ragu.
Don’t forget the garnishes. Sprinkle some chopped fresh parsley over the top for a pop of color and brightness. This small touch can elevate the visual appeal and present the meal as a true feast.
Encourage your tablemates to dig in, savoring each bite as the flavors meld together. This is a dish meant to be enjoyed slowly—because there’s beauty in taking your time. The deep, rich flavors of the ragu meld with the creaminess of the mashed potatoes to create a memorable meal that you’ll want to repeat often.
Expert Tips: Slow-Braised Short Rib Ragu
To elevate your slow-braised short rib ragu to perfection, consider these expert tips that ensure a deeper flavor and more enjoyable cooking experience.
- Quality Ingredients: Always aim for high-quality short ribs. The better the meat, the better the final dish will be. Look for beef that has good marbling; this will enhance both flavor and tenderness.
- Searing: Don’t skip the searing step. It’s essential for building depth in flavor. Ensure that your pot is hot enough before you add the meat to avoid steaming, which can happen if the pot is overcrowded.
- Braising Time: While the recipe suggests 3 to 4 hours of braising, the longer you can let it cook on low heat, the better the results. If your schedule allows, try letting it simmer for an extended period for even more tender meat.
- Adjusting Seasonings: After shredding the meat, taste the sauce again. Sometimes, a touch more salt or pepper can make all the difference. It’s always good to adjust according to your palate.
- Make Ahead: This dish is even better the next day. Consider making it a day in advance, allowing the flavors to develop even more overnight in the refrigerator.
How to Store Slow-Braised Short Rib Ragu
Leftovers from your slow-braised short rib ragu can be a delightful treat for the days to come. To store, allow the ragu to cool to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to three days. If you plan on storing it longer, consider freezing it.
To freeze the ragu, portion it into freezer-safe containers, ensuring that you leave a little space at the top, as the sauce may expand when frozen. It can last in the freezer for up to three months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator. Reheat gently on the stovetop, adding a splash of beef broth or water if the sauce has thickened too much during storage.
Variation of Slow-Braised Short Rib Ragu
While the classic version of slow-braised short rib ragu is a fantastic dish in its own right, exploring variations can also be an exciting culinary journey. Here are a few ideas to inspire your next cooking session.
- Add More Vegetables: Consider incorporating other vegetables like mushrooms, bell peppers, or even spinach for added nutrition and flavor. Sauté these alongside the onions, carrots, and celery.
- Different Herbs: Experiment with different herbs like basil or oregano to create a ragu that’s uniquely your own. Fresh herbs can also make a wonderful finish if added at the end of cooking.
- Alternative Serving: While mashed potatoes are a classic pairing, try serving your ragu over creamy polenta or hearty pasta. Each option will give the dish a different flair and experience.
- Spicy Kick: If you enjoy a bit of spice, add red pepper flakes or a diced chili pepper when cooking the garlic. This will introduce a warm heat that complements the richness of the meat.
- Sweet Touch: For a touch of sweetness, you may add a splash of balsamic vinegar or a tablespoon of brown sugar to balance the acidity of the tomatoes.
FAQ Section
What is Slow-Braised Short Rib Ragu?
Slow-braised short rib ragu is a rich and hearty dish made with beef short ribs that are cooked slowly in a flavorful sauce. This method infuses the meat with deep flavors and results in a tender, melt-in-your-mouth experience.
How long does it take to prepare Slow-Braised Short Rib Ragu?
While the active preparation time is relatively short, the cooking time is where the magic happens. Expect to spend about 3 to 4 hours braising the short ribs to achieve the desired tenderness.
What can I serve with Slow-Braised Short Rib Ragu?
This ragu pairs beautifully with creamy mashed potatoes, polenta, or pasta. Additionally, you could serve it alongside crusty bread, which is perfect for soaking up the delicious sauce.
Can I make Slow-Braised Short Rib Ragu ahead of time?
Absolutely! In fact, this dish tastes even better the next day as the flavors meld together in the refrigerator. You can also freeze leftovers for later enjoyment.
What are some variations of Slow-Braised Short Rib Ragu?
You can add more vegetables, try different herbs, or serve it over polenta or pasta for a change. Experimenting with spicy ingredients or adding a touch of sweetness are also delicious options to consider.
Slow-Braised Short Rib Ragu
Equipment
- Dutch Oven
Ingredients
- 3-4 pounds Bone-In Beef Short Ribs
- 1 tablespoon Olive Oil
- 1 large Onion chopped
- 2 pieces Carrots peeled and chopped
- 2 stalks Celery chopped
- 2 cloves Garlic minced
- 2 cups Canned Crushed Tomatoes
- 1 cup Beef Broth
- 1 tablespoon Tomato Paste
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 leaf Bay Leaf
- Fresh Parsley chopped (optional, for garnish)
- 2 pounds Russet Potatoes peeled and chopped
- 0.5 cup Unsalted Butter
- 0.5 cup Whole Milk
- 0.5 cup Grated Parmesan Cheese
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 10 minutes. Remove and set aside.
- Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened, then add minced garlic and cook for 1 additional minute.
- Stir in tomato paste and cook for 2-3 minutes. Add crushed tomatoes and beef broth, stirring to combine.
- Add dried thyme, dried rosemary, and bay leaf. Return the short ribs to the pot, cover, and reduce heat to low.
- Braise for 3-4 hours until the meat is tender and falls off the bone.
- Remove the short ribs and shred the meat, discarding bones. Return the shredded meat to the pot and adjust seasoning with salt and pepper.
- Meanwhile, boil potatoes in salted water until fork-tender. Drain and return to pot. Add butter, milk, and Parmesan, mashing until smooth and creamy. Season to taste.
- Serve the ragu over the creamy mashed potatoes, garnished with fresh parsley if desired.
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