Description
Easy Short Rib Beef Ragu is a comforting Italian dish that transforms simple ingredients into a rich, savory sauce. Tender short ribs slow-cooked to perfection release their flavors into a delightful medley of aromatic vegetables and red wine, making this ragu a crowd-pleaser for any occasion. Serve it over pasta or creamy polenta for a satisfying meal that evokes memories of family gatherings and cozy dinners.
Ingredients
Scale
- 2 lbs bone-in short ribs
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 1 can (28 oz) San Marzano tomatoes
- 1 cup dry red wine
- 2 cups low-sodium beef broth
- 2 bay leaves
- 1 tsp dried thyme
Instructions
- Sear the short ribs: Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper; sear until browned on all sides (about 4-5 minutes per side). Remove and set aside.
- Sauté the veggies: In the same pot, add onions and sauté until translucent (3-4 minutes). Add garlic and carrots; cook until fragrant.
- Deglaze: Pour in red wine to deglaze the pot, scraping up brown bits. Simmer for about 2 minutes.
- Add tomatoes: Stir in canned tomatoes, beef broth, bay leaves, and thyme. Return short ribs to the pot.
- Slow cook: Cover and simmer on low heat for about 3 hours or until the ribs are tender.
- Serve: Remove bay leaves; shred meat if desired. Serve over pasta or polenta with fresh herbs or cheese.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg