Description
Slow-Cooked Beef Short Rib Ragù is a deeply rich, fall-apart dish simmered in a velvety tomato-wine sauce, embodying pure Italian comfort.
Ingredients
Scale
- 3 lbs Beef short ribs (bone-in)
- 1 can (28 oz) Crushed tomatoes
- 1 cup Dry red wine
- 1 Onion (finely diced)
- 2 tbsp Olive oil
- 1 Carrot (finely diced)
- 1 Celery (finely diced)
- 4 cloves Garlic (minced)
- 2 tbsp Tomato paste
- 2 cups Beef broth
- 1 Bay leaf
- 1 tsp Fresh thyme or rosemary
- Salt & black pepper to taste
- Wide pasta (pappardelle or tagliatelle)
- Parmesan cheese (for serving)
Instructions
- Season short ribs generously with salt and pepper.
- Sear ribs in olive oil until deeply browned; remove and set aside.
- Sauté onion, carrot, and celery until soft; add garlic and tomato paste.
- Deglaze with red wine and reduce slightly.
- Stir in crushed tomatoes, broth, herbs, and bay leaf.
- Return ribs, cover, and simmer gently until meat is fall-apart tender.
- Shred meat, discard bones, and serve ragù over pasta with Parmesan.
Notes
- For best results, use bone-in short ribs for added flavor.
- Feel free to substitute the pasta with your favorite type.
- This dish can be made ahead of time and reheated for serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg