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A blue fork is placed in a white bowl filled with noodles and short rib ragu.
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Short Rib Ragu Recipe

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 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Dinner, sunday dinner
Cuisine: American, Italian
Servings: 12
Author: Kellie
Cost: $15

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 3 pounds boneless beef short rib
  • 3 tablespoons flour
  • 2 1/2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 cup yellow onion diced
  • 1 ½ cups carrot diced
  • 2 celery stalks washed and chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 cups red wine
  • 28 ounce can crushed tomato
  • 2 cups beef stock
  • 1 tablespoon ground mustard
  • 1 tablespoon Italian seasoning
  • 1 lb fettuccine cooked according to package instructions
  • fresh parsley finely chopped, for garnish
  • grated parmesan cheese for 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.

Nutrition

Calories: 461kcal | Carbohydrates: 39g | Protein: 30g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 773mg | Potassium: 951mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2919IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 5mg