Easy Short Rib Ragu is a beefy, thick, stew like sauce that's cozy and comforting. Made with boneless short ribs in a hearty stock and tomato sauce, it's shredded for a melt in your mouth dinner that's simply irresistable.
Prep Time15 minutesmins
Cook Time2 hourshrs30 minutesmins
Total Time2 hourshrs45 minutesmins
Course: Dinner, sunday dinner
Cuisine: American, Italian
Keyword: braised short ribs, short rib ragu
Servings: 12
Calories: 461kcal
Author: Kellie
Cost: $15
Equipment
dutch oven
Ingredients
2tablespoonsolive oil
3poundsboneless beef short rib
3tablespoonsflour
2 1/2teaspoonskosher salt
2teaspoonsfreshly ground black pepper
1tablespoonolive oil
1cupyellow oniondiced
1 ½cupscarrotdiced
2celery stalkswashed and chopped
4clovesgarlicminced
2tablespoonstomato paste
2cupsred wine
28ouncecan crushed tomato
2cupsbeef stock
1tablespoonground mustard
1tablespoonItalian seasoning
1lbfettuccinecooked according to package instructions
fresh parsleyfinely chopped, for garnish
grated parmesan cheesefor garnish
Instructions
Preheat oven to 350˚F.
Heat the oil in a large dutch oven over medium high heat.
Pat the short ribs dry with a paper towel and set aside.
Whisk the flour with half the salt and pepper to combine.
Dredge the short ribs in the flour mixture and add to the dutch oven. Working in batches to not crowd the pan, brown the short ribs on all sides.
Transfer the short ribs to a platter and set aside.
Add the onion, carrot and celery to the pot and cook for 5-7 minutes or until they begin to soften.
Stir in the garlic and tomato past, cooking for an additional 3 minutes.
Add the red wine to the pot and cook for 5 minutes scraping the brown bits off the bottom of the pot with a wooden spoon.
Stir in the tomato, beef stock, mustard and Italian seasoning.
Return the short ribs to the pot and cover.
Transfer to the oven and braise for 2 hours.
Remove the pot from the oven and uncover. Carefully shred the short ribs using two forks and stir the meat into the sauce.
Serve over fettuccine or your favorite pasta. Garnish with parsley and parmesan cheese, if desired.
Notes
Short Rib Ragu can be made up to 48 hours in advance and stored in an airtight container in the refrigerator.Leftovers will last up to 5 days in the refrigerator or up to 3 months in the freezer.