Homemade Short Rib Ragu

Warm and Cozy Homemade Short Rib Ragu

As the cool air settles in and the leaves begin to transform into vibrant shades of amber and gold, there’s nothing quite like the comforting scent of a slow-cooked ragu wafting through your kitchen. This Homemade Short Rib Ragu is a heartfelt recipe that brings back memories of family dinners huddled around the table, sharing stories and laughter over steaming bowls of pasta. Every bite transports you to a cozy trattoria in Italy, where rustic flavors and tender meat come together in the most beautiful way. If you’re looking for an easy weeknight dinner that fills your home with warmth, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Comforting and Hearty: This ragu is packed with rich flavors, making it the perfect dish for chilly evenings.
• Slow-Cooked Goodness: The long braising time lets the short ribs become impossibly tender and full of flavor—a true treat for your taste buds.
• Family-Friendly: Everyone loves a good pasta dish! This recipe is sure to please adults and kids alike.
• Impressive Yet Simple: Make it for a special occasion or a casual family dinner—either way, it’s sure to impress.
• Perfect for Meal Prep: Make a big batch and enjoy the leftovers throughout the week; it only gets better with time!

What You’ll Need

Gather these simple ingredients for a delightful Homemade Short Rib Ragu:

• 2 pounds short ribs
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup red wine (or substitute with beef broth for a non-alcoholic option)
• 2 cups beef broth
• 1 can (14 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Pappardelle pasta, cooked according to package instructions

How to Make Homemade Short Rib Ragu

Let’s make it together! Follow these easy steps to create your very own Homemade Short Rib Ragu:

1. Preheat your Dutch oven over medium-high heat and add olive oil. Brown the short ribs on all sides, then remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
3. Add garlic and cook for an additional minute until fragrant.
4. Pour in red wine (or beef broth) and scrape the bottom of the pot to deglaze. Let it simmer for a few minutes, allowing the alcohol to cook off, if using wine.
5. Add beef broth, crushed tomatoes, tomato paste, oregano, thyme, salt, and pepper. Stir to combine.
6. Return the short ribs to the pot, cover, and reduce heat to low. Braise for 3-4 hours, until the meat is tender and falling off the bone.
7. Once tender, remove the short ribs, shred the meat, and return it to the sauce. Stir well to combine, allowing the flavors to meld together.
8. Serve over cooked pappardelle pasta, letting the ragu coat each strand generously.

Fun Ways to Customize It

Get creative with these delicious variations:

• Spicy Kick: Add a pinch of red pepper flakes for a zesty touch that elevates the flavor.
• Creamy Twist: Stir in a splash of heavy cream for a rich, velvety sauce that comforts the soul.
• Delightful Vegetables: Toss in some mushrooms or bell peppers for added texture and a burst of freshness.
• Herbaceous Boost: Fresh basil or parsley makes a lovely finishing touch, adding a burst of brightness and color.

Chef Emma’s Helpful Tips

• Make-Ahead Magic: This ragu can be made a day in advance. Just let it cool and store it in the fridge. Reheat gently on the stovetop and enjoy!
• Ingredient Swaps: Feel free to substitute short ribs with beef chuck or brisket for different textures.
• Perfect Shredding: For easier shredding, allow the short ribs to cool slightly after cooking; they’ll be easier to handle.
• Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Calories & Nutrition Details

Here’s what’s inside—nutrition information per serving:

• Serving Size: 1 cup ragu with pasta
• Calories: 590
• Carbohydrates: 65g
• Sugar: 6g
• Fat: 20g
• Protein: 30g
• Sodium: 780mg

Frequently Asked Questions

Can I make this ahead?
Yes! This ragu tastes even better the next day, making it perfect for meal prep.

Can I use different ingredients?
Absolutely! Feel free to experiment with different cuts of beef or substitute the vegetables to suit your taste.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage.

How long does it last?
Refrigerated, the ragu will last about 3 days, and in the freezer, it can be stored for up to 3 months.

A Cozy Closing Note

As you savor each bite of this Homemade Short Rib Ragu, remember that cozy moments spent around the dinner table are some of life’s greatest treasures. This dish is all about warmth, love, and creating memories with those you cherish most. So, save this Homemade Short Rib Ragu to your comfort food board so it’s ready when you need a cozy treat!

Warm and Cozy Homemade Short Rib Ragu

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• Author: Chef Emma
• Total Time: 255 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

This Homemade Short Rib Ragu is a comforting dish filled with rich flavors, perfect for chilly evenings and family dinners.

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Ingredients

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• 2 pounds short ribs
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup red wine (or beef broth)
• 2 cups beef broth
• 1 can (14 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Pappardelle pasta, cooked according to package instructions

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Instructions

1. Preheat your Dutch oven over medium-high heat and add olive oil. Brown the short ribs on all sides, then remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
3. Add garlic and cook for an additional minute until fragrant.
4. Pour in red wine (or beef broth) and scrape the bottom of the pot to deglaze. Let it simmer for a few minutes, allowing the alcohol to cook off, if using wine.
5. Add beef broth, crushed tomatoes, tomato paste, oregano, thyme, salt, and pepper. Stir to combine.
6. Return the short ribs to the pot, cover, and reduce heat to low. Braise for 180-240 minutes, until the meat is tender and falling off the bone.
7. Once tender, remove the short ribs, shred the meat, and return it to the sauce. Stir well to combine, allowing the flavors to meld together.
8. Serve over cooked pappardelle pasta, letting the ragu coat each strand generously.

Notes

This ragu can be made a day in advance. Store it in the fridge and reheat gently. Substitute short ribs with beef chuck or brisket for variations.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 590
• Sugar: 6g
• Sodium: 780mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg