Beef Short Rib Ragu
Beef Short Rib Ragu is a hearty dish made with tender beef, tomatoes, and herbs. Perfect over pasta or polenta for a cozy, comforting meal.
Servings 6 servings
Calories 424kcal
Ingredients
- 3 lbs beef short ribs - bone-in
- salt and pepper to taste
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 cup red wine
- 28 oz crushed tomatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
Fresh parsley, chopped (for garnish)
Instructions
- Dry the short ribs with paper towels and season them on all sides with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium heat.
- Working in batches, add the seasoned short ribs to the pot, searing on all sides until browned. (8-10 minutes) Remove and set aside.
- Add the onion, carrots, and celery to the same pot, cooking for 5-7 minutes or until all of the veggies have softened.
- Add the minced garlic and cook for 1-2 more minutes.
- Add the red wine and deglaze the bottom of the pot.
- Bring the wine to a simmer, and allow to reduce by half. (about 5 minutes)
- Add the crushed tomatoes, beef broth, tomato paste, bay leaf, thyme, and rosemary. Stir to combine.
- Then add the seared short ribs back to the pot, submerging them in the sauce. Bring to a boil, then reduce to low.
- Cover and simmer for 2.5-3 hours - or until the meat is tender and falling off the bone easily.
- Remove and shred the meat. Discard the bones. Return the meat to the sauce.
- Serve over your choice of pasta, mashed potatoes, or polenta.
Nutrition
Serving: 1serving | Calories: 424kcal | Carbohydrates: 14g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 477mg | Potassium: 1147mg | Fiber: 3g | Sugar: 8g | Vitamin C: 16mg | Calcium: 83mg | Iron: 6mg | Net Carbohydrates: 11g