When it comes to hearty comfort food, Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe stands at the top of my favorites list. Picture meltingly tender beef short ribs simmered in a rich, aromatic tomato sauce, served over ribbons of pasta—each bite infused with deep flavors built over hours. This is the kind of meal that makes your home smell absolutely irresistible, inviting everyone to gather around the table before the first forkful is even served. If you’re looking to impress or simply crave a meal that warms you through and through, this slow-cooked ragu delivers in every way.

Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe is how a handful of simple, honest ingredients transform into a stunning, restaurant-worthy dish. Every component has a role: tenderness, earthiness, brightness, or that essential hit of umami.

3 lbs bone-in beef short ribs: The star—these bring depth, silkiness, and unmatched flavor to the ragu.
Salt and black pepper: Seasoning for every layer—don’t be shy, especially when seasoning the ribs.
3 tablespoons olive oil: For browning the meat, giving richness and a beautifully caramelized foundation.
1 large onion, diced: Adds sweetness and rounds out the savory notes.
2 carrots, diced: A touch of color and natural sweetness to balance the beef’s intensity.
2 celery stalks, diced: Essential for a classic aromatic base (soffritto)—it deepens the sauce.
5 garlic cloves, minced: For that unmistakable Italian perfume and flavor kick.
2 tablespoons tomato paste: Intensifies the tomato backbone; don’t skip this step!
1 cup dry red wine: De-glazes, adds acidity, and brings a rounded body to the sauce—choose one you’d enjoy drinking.
1 can (28 oz) crushed tomatoes: The saucy soul of the ragu; opt for good quality if possible.
2 cups beef broth: Enriches everything and helps create that luscious texture.
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme): Infuses a gentle herbal note that complements slow-cooked beef beautifully.
2 teaspoons fresh rosemary, minced (or 1 teaspoon dried rosemary): Another aromatic to highlight the rustic Italian flavors.
2 bay leaves: They quietly build complexity in the background as the ragu simmers.
1/2 teaspoon crushed red pepper flakes (optional): For those who like a subtle kick—adjust to your taste.
1 lb pappardelle pasta or pasta of choice: These wide noodles catch and hold onto every bit of the hearty sauce.
Freshly grated Parmesan cheese, for serving: A must for finishing, offering salty, nutty magic with each bite.
Chopped fresh parsley, for garnish: Adds a burst of freshness and bright contrast.

How to Make Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe

Step 1: Prep and Season the Short Ribs

Start by patting your short ribs dry with paper towels—this helps you get a gorgeous golden-brown crust while searing. Season generously with salt and black pepper on all sides. Be bold here! This layer is where flavor begins, and the seasoning will permeate the meat as it braises.

Step 2: Brown the Short Ribs

Heat the olive oil in a large Dutch oven over medium-high heat. Add the short ribs and brown them well on all sides, about 8–10 minutes total. Don’t rush this step—the caramelization from browning is what gives the Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe its irresistible depth of flavor. Once browned, transfer the ribs to a plate and keep them nearby.

Step 3: Build the Sofrito Base

In the same pot, add diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened and a bit golden at the edges. Stir in the minced garlic and tomato paste, letting them sizzle just until fragrant, about 1 minute. This step unlocks sweetness and brings out the tomato paste’s concentrated flavor.

Step 4: Deglaze and Build Flavor

Pour in the red wine, scraping up every bit of caramelized flavor stuck to the bottom of your pot. Let the wine simmer for 2–3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly. Next add the crushed tomatoes, beef broth, thyme, rosemary, bay leaves, and red pepper flakes if you love a little heat. Stir everything together—this will become the irresistible braising liquid.

Step 5: Braise Low and Slow

Return the browned short ribs (and any juices) to the pot, making sure they’re mostly submerged in the sauce. Cover with a tight-fitting lid and transfer the pot to your preheated oven (325°F / 163°C). Let everything slowly braise for 2 1/2 to 3 hours, until the meat is fork-tender and easily shreds apart. This is when the magic happens, with broth, wine, and aromatics melding into pure deliciousness.

Step 6: Shred and Finish the Ragu

Remove the pot from the oven and transfer the short ribs to a cutting board. Discard the bones and use two forks to shred the beef. Return the shredded meat to the sauce, stirring thoroughly. Let the ragu simmer on the stovetop for a few minutes if it needs to thicken—you’re looking for a rich, hearty consistency. Taste and adjust the seasoning with more salt or pepper if needed.

Step 7: Cook Pasta and Serve

As the ragu finishes, bring a large pot of salted water to a boil and cook your pappardelle (or preferred pasta) until al dente, following package directions. Drain and toss the pasta with a generous spoonful or two of the luscious ragu, making sure every noodle is coated. Plate it up and shower with freshly grated Parmesan and a sprinkle of parsley for that final touch.

How to Serve Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe

Garnishes

A finishing flourish of freshly grated Parmesan is non-negotiable—it melts beautifully into every forkful. Scatter plenty of chopped fresh parsley for a fresh, herbal pop, and if you love a little zing, add the faintest drizzle of really good olive oil or a twist of black pepper.

Side Dishes

Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe pairs beautifully with a simple green salad tossed in a zippy vinaigrette. Add some crusty, rustic bread on the side—trust me, you’ll want to mop up every last drop of that rich sauce. For a special occasion, roasted garlic broccolini or buttery polenta are divine companions.

Creative Ways to Present

Beyond the classic pasta bowl, this ragu shines in other creative presentations! Try spooning it over creamy polenta for a rustic Italian comfort dish, layering it into lasagna, or even stuffing it into baked potatoes. For appetizers, dollop a little onto crispy crostini with a shaving of Parm—it’s a showstopper at parties!

Make Ahead and Storage

Storing Leftovers

Let any leftover Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe cool to room temperature, then transfer to an airtight container. It will keep well in the fridge for up to 4 days, and the flavors deepen beautifully overnight, making your next meal even more satisfying.

Freezing

This ragu is a superstar for batch cooking! Once fully cooled, ladle it into freezer-safe containers or bags (minus the pasta). It’ll freeze perfectly for up to 3 months. Thaw overnight in the refrigerator before reheating—or use the microwave’s defrost setting in a pinch.

Reheating

To reheat, simply warm the ragu gently in a saucepan over medium heat, adding a splash of beef broth or water if the sauce is too thick. Heat just until piping hot, making sure not to let it boil vigorously. You can also microwave individual portions, stirring halfway through for even heating.

FAQs

Can I use boneless short ribs instead of bone-in?

Yes, you can! Bone-in ribs give extra flavor and body to the sauce, but boneless work just fine and will cook a bit faster. Just keep an eye on the braising time and shred when fork-tender.

What’s the best type Main Course

Choose a dry red wine you love to drink—something like Cabernet Sauvignon, Merlot, or Chianti is perfect. The better the wine, the richer and more complex your Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe will taste.

Can I make this ragu in a slow cooker?

Absolutely! After browning the meat and sautéing the vegetables, transfer everything to your slow cooker and cook on low for 8 hours. The beef will become wonderfully tender, and you’ll achieve similar depth as oven braising.

How do I make it ahead for a dinner party?

Prepare the recipe fully the day before, then cool and refrigerate. On the day, gently reheat the ragu, boil fresh pasta just before serving, and finish with your favorite garnishes. It’s perfect for entertaining since the flavors are even better on day two.

Is it possible to make this recipe gluten-free?

Yes! The ragu itself is naturally gluten-free, so simply serve it with your favorite gluten-free pasta or even over creamy mashed potatoes or polenta for an equally delicious meal.

Final Thoughts

If you’re after a meal that feels like a warm hug and a culinary adventure all in one, give this Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe a spot on your table. It’s rich, spectacular, and sure to win hearts—so gather those you love, pour a glass of wine, and dive into this unforgettable dish soon!

Slowly Braised Short Rib Ragu: An Incredible Ultimate Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 3 hours 25 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of this Slowly Braised Short Rib Ragu, a comforting and savory dish that will leave your taste buds wanting more. Tender beef short ribs simmered in a flavorful tomato-based sauce, served over al dente pasta and topped with Parmesan cheese – a truly ultimate recipe!

Ingredients

Scale

For the Short Rib Ragu:

3 lbs bone-in beef short ribs
Salt and black pepper to taste
3 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
5 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry red wine
1 can (28 oz) crushed tomatoes
2 cups beef broth
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 teaspoons fresh rosemary, minced (or 1 teaspoon dried rosemary)
2 bay leaves
1/2 teaspoon crushed red pepper flakes (optional)

For Serving:

1 lb pappardelle pasta or pasta of choice
Freshly grated Parmesan cheese, for serving
Chopped fresh parsley, for garnish

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Instructions

Preheat the Oven: Preheat oven to 325°F (163°C).
Sear the Short Ribs: Season short ribs with salt and pepper. Brown them in a Dutch oven, then set aside.
Cook the Vegetables: Sauté onion, carrots, and celery. Add garlic and tomato paste.
Deglaze and Simmer: Pour in red wine to deglaze. Add crushed tomatoes, broth, herbs, and spices.
Braise in the Oven: Cover and braise for 2 1/2 to 3 hours until tender.
Shred and Combine: Remove bones, shred meat, and return to the sauce.
Serve: Cook pasta, toss with ragu, and top with Parmesan and parsley.