Description
This rich and hearty short rib ragu features fall-apart tender beef braised in a flavorful tomato-based sauce. Perfect for serving over pasta, mashed potatoes, or polenta.
Ingredients
Scale
- 3 lbs beef short ribs, bone-in or boneless
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 can (28 oz) whole San Marzano tomatoes, crushed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, grated (optional, for serving)
Instructions
- Sear the short ribs: Season ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned. Remove and set aside.
- Sauté the aromatics: In the same pot, cook onions, carrots, and celery for 5 minutes until softened. Add garlic and sauté for 30 seconds.
- Build the sauce: Stir in tomato paste and flour, cooking for 2 minutes. Deglaze with beef broth, scraping up any browned bits. Add crushed tomatoes, oregano, thyme, and bay leaf.
- Slow cook: Return the short ribs to the pot, cover, and braise in a 325°F (163°C) oven for 2.5 to 3 hours until fork-tender.
- Shred the beef: Remove ribs, discard bones, and shred the meat. Return it to the sauce and simmer for 30 minutes to thicken.
- Serve: Over pasta, polenta, or mashed potatoes. Garnish with parsley and Parmesan.
Notes
- For a smoother sauce, blend the vegetables before adding the shredded meat.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- If sauce thickens too much, add a splash of broth or reserved pasta water when reheating.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow-Cooked, Braised
- Cuisine: Italian