Craving a comforting weeknight dinner solution? Try this easy homemade Hearty Short Rib Ragu made with tender short ribs and slow cooked to perfection, a perfect family favorite, Save for later

Hearty Short Rib Ragu – Slow Cooked to Perfection!

Introduction

Imagine a dish so rich and satisfying, it warms the heart and soul. Our Hearty Short Rib Ragu is a masterclass in comfort food, slow-cooked to perfection with tender short ribs, a deep, velvety sauce, and a blend of aromatic spices that will leave your kitchen smelling like a cozy Italian trattoria. The best part? It’s incredibly easy to make, using everyday ingredients that you might already have in your pantry. In this recipe, we’ll show you how to transform a few simple components into a culinary masterpiece that’s sure to impress friends and family alike. Whether you’re a seasoned chef or a curious beginner, this recipe is perfect for anyone looking to add a little creativity and flavor to their meal routine.

Why This Works

Flavor balance and ingredient accessibility: Our recipe strikes the perfect balance between rich, meaty flavors and bright, acidic notes, all using ingredients that are easy to find in most supermarkets.
Ease of preparation: Despite its impressive results, this dish is surprisingly simple to prepare, requiring minimal hands-on time and effort.
Impressive results with minimal effort: Thanks to the magic of slow cooking, you can achieve fall-off-the-bone tender short ribs and a deeply flavorful sauce with hardly any fuss at all.

Key Ingredients

The star of the show is, of course, the short ribs themselves – look for meaty, bone-in ribs for the best flavor and texture. You’ll also need a few aromatic vegetables like onions, carrots, and celery, as well as some canned tomatoes, red wine, and beef broth to create the rich, velvety sauce. Don’t forget some fresh herbs like thyme and rosemary to add a bright, fragrant note to the dish. If you can’t find short ribs, you can also use beef shanks or oxtail as a substitute – just be sure to adjust the cooking time accordingly.

Instructions

Step 1: Begin by prepping your ingredients – chop the onions, carrots, and celery into rough chunks, and season the short ribs with salt, pepper, and your favorite dried herbs.
Step 2: Heat a couple of tablespoons of olive oil in a large Dutch oven over medium-high heat, then sear the short ribs until they’re nicely browned on all sides. Remove the ribs from the pot and set them aside, then add the chopped vegetables and cook until they’re softened and fragrant.
Step 3: Add the canned tomatoes, red wine, beef broth, and browned short ribs to the pot, stirring to combine. Bring the mixture to a boil, then cover the pot and transfer it to the oven, where it will slow-cook to perfection over the next few hours.
Step 4: After a few hours, remove the pot from the oven and let it cool slightly. Use two forks to pull the meat from the bones, then stir it back into the sauce and season with salt, pepper, and a sprinkle of fresh herbs. Serve the ragu over cooked pasta, garnished with extra herbs and a sprinkle of parmesan cheese.

Handy Tips

Be sure to brown the short ribs nicely before adding the other ingredients – this will create a rich, depthful flavor that’s essential to the dish.
If using a slow cooker, brown the short ribs and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 8-10 hours.
Don’t be afraid to experiment with different spices and herbs to make the recipe your own – a pinch of red pepper flakes or a sprinkle of dried porcini mushrooms can add a whole new level of flavor to the dish.

Heat Control

When it comes to heat control, the key is to cook the ragu low and slow – this will help to break down the connective tissues in the meat and create a tender, fall-apart texture. If using the oven, cook the ragu at 300°F (150°C) for 2 1/2 to 3 hours, or until the meat is tender and the sauce has thickened nicely. If using a slow cooker, cook on low for 8-10 hours, or until the meat is tender and the sauce has thickened.

Crunch Factor

While the short ribs themselves should be tender and fall-apart, the dish can still benefit from a bit of crunch and texture. Try adding some toasted breadcrumbs or chopped nuts to the sauce, or serving the ragu with a side of crispy roasted vegetables or a sprinkle of crunchy parmesan cheese.

Pro Kitchen Tricks

Use a mixture of all-purpose and “00” flour to dust the short ribs before browning – this will help to create a nice, even crust on the meat.
Add a splash of red wine vinegar to the sauce towards the end of cooking – this will help to brighten the flavors and balance out the richness of the dish.
Let the ragu cool completely, then refrigerate or freeze it overnight – this will help to allow the flavors to meld together and the sauce to thicken nicely.

Storage Tips

Let the ragu cool completely, then transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Reheat the ragu gently over low heat, stirring occasionally, until warmed through.
Consider portioning the ragu out into individual servings, then freezing and reheating as needed – this will make it easy to enjoy a delicious, home-cooked meal even on the busiest of days.

Gift Packaging Ideas

If you’re looking to share your Hearty Short Rib Ragu with friends and family, consider packaging it in decorative jars or containers, then topping with a sprinkle of fresh herbs and a ribbon or gift tag. You could also serve the ragu at a dinner party or special occasion, garnished with extra parmesan cheese and a side of crusty bread or roasted vegetables.

Flavor Variations

🌟 Add a pinch of smoked paprika or chipotle peppers to give the ragu a smoky, spicy flavor.
🌟 Stir in some chopped fresh parsley or basil to add a bright, fresh note to the dish.
🌟 Substitute ground beef or pork for the short ribs, or add some sautéed mushrooms or bell peppers to the sauce for added flavor and texture.

Troubleshooting

Texture problems: If the meat is not tender, try cooking it for a few more hours or using a slower cooker. If the sauce is too thick, try stirring in a bit of water or broth.
Ingredient replacements: If you can’t find short ribs, try using beef shanks or oxtail instead. If you don’t have red wine, try using beef broth or a combination of broth and tomato paste.
Over/undercooking signs: If the meat is overcooked, it will be dry and tough. If the sauce is undercooked, it will be thin and watery. Adjust the cooking time and heat as needed to achieve the perfect texture and flavor.

FAQs

Can I freeze it? Yes, the ragu can be frozen for up to 3 months – simply let it cool, then transfer it to an airtight container or freezer bag and store in the freezer.
Is it gluten-free? The ragu is gluten-free, but be sure to check the ingredients of your beef broth and tomato paste to ensure they are gluten-free as well.
Can I double the recipe? Yes, the recipe can be easily doubled or tripled – simply multiply the ingredients and adjust the cooking time as needed.

Conclusion

And there you have it – a hearty, comforting short rib ragu that’s sure to become a new favorite in your household. With its rich, meaty flavor and tender, fall-apart texture, this dish is perfect for special occasions or cozy nights in. So go ahead, get creative, and make it your own – and don’t forget to share your favorite variations and tips with us in the comments below!

Hearty Short Rib Ragu Slow Cooked