The moment you lift the lid off the pot, the aroma hits you—rich, savory, and deeply comforting. The braised short ribs, which have slowly simmered away for hours, have given up their essence, infusing the sauce with layers of flavor. It’s like each bite is a hug for your soul. As the meat falls apart with the slightest touch of a fork, you can’t help but feel that sense of satisfaction, knowing you’ve created something both hearty and full of depth.
The sauce, now thick and luxuriously velvety, is the perfect companion to the tender meat. It’s packed with the flavors of tomato, garlic, and a touch of red wine, which has reduced down to a deep, glossy finish. You’ll notice a hint of rosemary and thyme, adding an earthy brightness that cuts through the richness of the braise. This isn’t just a meal—it’s an experience that invites you to slow down, savor each bite, and fully appreciate the beauty of homemade comfort food.
Once it’s all ready, spoon it generously over a bed of fresh pasta, or perhaps a creamy polenta. Let the sauce pool around, soaking into every crevice, ensuring that each bite delivers a perfect balance of tender meat and flavorful sauce. If you’re lucky enough to have leftovers, don’t forget that this ragu tastes even better the next day—when the flavors have had more time to meld together. There’s something magical about how it only gets richer with time.
Key Ingredients in Slowly Braised Short Rib Ragu
Each ingredient in this recipe plays a vital role in building the deep, layered flavors of the ragu. From the rich beefiness of the short ribs to the aromatic herbs that elevate the sauce, every element comes together to create a dish that’s both comforting and complex.
Short Ribs
The star of the dish, short ribs are marbled with fat, which helps them become incredibly tender when braised. As they cook, they release rich beefy flavors that form the foundation of the ragu.
Olive Oil
Used to sear the meat and sauté the vegetables, olive oil adds a subtle fruity richness to the base of the sauce, creating the perfect backdrop for all the flavors to develop.
Onion
Onions bring a natural sweetness and depth to the dish. As they cook down, they soften and caramelize, contributing to the rich flavor profile of the sauce.
Carrot
Carrots add a touch of natural sweetness and earthiness. They’re finely chopped so they meld seamlessly into the sauce, enhancing both the flavor and texture.
Celery
Celery adds a fresh, crisp note that balances out the richness of the beef. It brings a hint of herbaceousness to the ragu, making the sauce feel lighter and more balanced.
Garlic
Garlic is a must in any good braise. It infuses the sauce with its aromatic, savory essence, and when cooked low and slow, it becomes wonderfully mellow and sweet.
Tomatoes
Tomatoes are the backbone of the sauce, providing acidity and brightness that cuts through the richness of the short ribs. They also contribute a beautiful depth of flavor as they cook down and break apart.
Red Wine
Red wine helps deepen the flavor of the sauce and adds a layer of complexity. The alcohol evaporates during the braising process, leaving behind its deep, slightly tangy richness.
Rosemary
Rosemary’s piney, slightly peppery notes infuse the sauce with an herbal warmth. It’s a classic pairing with beef, helping to lift the richness of the dish with its aromatic intensity.
Thyme
Thyme brings a subtle earthy, lemony flavor that complements the rosemary and adds a bright note to the otherwise deep and savory sauce.
Bay Leaves
Bay leaves add a layer of subtle herbal complexity. They simmer in the sauce, infusing it with their earthy flavor, which becomes more pronounced as the dish cooks.
Beef Stock
Beef stock is the liquid that helps braise the short ribs and forms the base of the sauce. It adds a rich, savory depth and ensures the braise stays moist, allowing the meat to become meltingly tender.
Butter
A touch of butter at the end of the cooking process adds a silky smoothness to the sauce, enriching its texture and enhancing the overall flavor with a velvety finish.
How to Make Slowly Braised Short Rib Ragu
- STEP 1: Prepare the short ribs
Start by seasoning the short ribs generously with salt and pepper on all sides. This simple step ensures that the meat is well-seasoned from the get-go. Set them aside while you prepare the rest of the ingredients. - STEP 2: Sear the short ribs
In a large, heavy-bottomed pot, heat a few tablespoons of olive oil over medium-high heat. Once the oil is hot, add the short ribs and sear them on all sides until they’re a rich golden-brown. This step builds deep, caramelized flavor, so don’t rush it! Once seared, remove the ribs from the pot and set them aside. - STEP 3: Sauté the aromatics
In the same pot, add a bit more olive oil if needed, and then toss in the chopped onion, carrot, and celery. Sauté the vegetables for about 5-7 minutes, or until they soften and start to caramelize. Stir occasionally to make sure they cook evenly and don’t burn. - STEP 4: Add the garlic and cook
Once the vegetables have softened, add the garlic and sauté for an additional minute or two, just until fragrant. Be careful not to let the garlic brown, as it can become bitter. - STEP 5: Deglaze with wine
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift all the flavorful browned bits stuck to the surface. Let the wine cook down for about 5 minutes, allowing the alcohol to evaporate and the sauce to concentrate. - STEP 6: Add the tomatoes, herbs, and stock
Stir in the crushed tomatoes, rosemary, thyme, and bay leaves. Add the beef stock, making sure the short ribs are mostly submerged in the liquid. Bring the mixture to a gentle simmer. - STEP 7: Braise the short ribs
Return the short ribs to the pot, nestling them into the sauce. Cover the pot with a lid, reduce the heat to low, and let the short ribs braise for about 3 to 4 hours. The meat should be incredibly tender and falling off the bone when it’s done. - STEP 8: Shred the meat
Once the short ribs are perfectly tender, remove them from the pot and set them aside to cool slightly. Using two forks, shred the meat into bite-sized pieces, discarding any bones and excess fat. - STEP 9: Finish the sauce
Remove the bay leaves and any stems from the herbs. Return the shredded meat to the pot and stir it into the sauce. Let it simmer for an additional 10-15 minutes, allowing the flavors to meld together. If the sauce is too thin, let it reduce further until it reaches a rich, velvety consistency. - STEP 10: Add butter
For an extra touch of luxury, stir in a knob of butter at the end of cooking. This will add a silky smooth texture to the sauce and make it even more indulgent. Taste and adjust the seasoning with salt and pepper, if needed.
Serving Suggestions for Slowly Braised Short Rib Ragu
Over Creamy Polenta
There’s something about the smooth, buttery texture of polenta that pairs beautifully with the rich, meaty ragu. The polenta acts like a perfect sponge, soaking up the sauce while providing a soft, neutral base that lets the ragu shine. Spoon it generously, and don’t forget to top it with a little grated Parmesan for that extra touch of indulgence.
With Fresh Pasta
Homemade or store-bought, fresh pasta is always a winner with ragu. The tender noodles embrace the sauce, creating the most satisfying bite. Tagliatelle, pappardelle, or fettuccine all make excellent choices—long enough to twirl around your fork and hearty enough to stand up to the rich sauce.
On a Toasted Crusty Bread
For a simpler, rustic twist, serve the ragu over thick slices of toasted crusty bread. Let the bread soak up the sauce, creating a satisfying contrast between the tender meat and the crunchy toast. This is a great option if you’re craving something a little more casual but still packed with flavor. Plus, it’s perfect for dipping!
Each of these options elevates the braised short rib ragu in its own way—whether you’re in the mood for something hearty, comforting, or a bit more laid-back.
How to Store Slowly Braised Short Rib Ragu
If you’re lucky enough to have leftovers (or if you just made a big batch to enjoy throughout the week), storing this ragu is key to keeping it as flavorful as when it was first made. The good news is that this dish holds up beautifully in the fridge and even improves in flavor as it sits!
To store it, let the ragu cool down to room temperature before transferring it to an airtight container. It’s best to store the sauce and meat separately if you can, as this will help maintain the texture of both. Once it’s packed up, you can pop it in the fridge, where it will stay fresh for about 3 to 4 days.
For longer storage, freeze the ragu in a freezer-safe container or resealable bag. It freezes wonderfully and will keep for up to 3 months. When you’re ready to enjoy it again, just let it thaw overnight in the fridge, then reheat gently on the stove. You might want to add a splash of beef stock or a little water if the sauce has thickened too much in the freezer.
One last tip: If you’re storing the ragu to enjoy later, consider making a double batch right from the start. It’s one of those dishes that always tastes even better the next day—so having some on hand for an easy, comforting meal is always a win!
Conclusion
And there you have it—your ticket to a meal that’s as comforting as it is impressive. Slowly braised short rib ragu is a dish that speaks to the heart, turning humble ingredients into something extraordinary with just a little time and love. Whether you’re serving it over creamy polenta, fresh pasta, or crusty bread, each bite is sure to transport you to a place of cozy satisfaction.
The beauty of this recipe is that it doesn’t just feed your belly—it feeds your soul. The depth of flavor that develops as the short ribs cook low and slow is something you can’t rush, and the reward is so worth the wait. Plus, with leftovers tasting even better the next day, this dish just keeps on giving.
I hope you enjoy making this ragu as much as I do—and I’d love to hear how it turns out! Whether you’ve got questions, feedback, or just want to share how you enjoyed it, feel free to leave a comment. It’s always such a joy to connect over food, and I’m here if you need help with anything. Happy cooking, friends!
Slowly Braised Short Rib Ragu
Description
Tender short ribs slowly braised to perfection, simmered in a rich, savory sauce of tomatoes, wine, and aromatic herbs. The meat falls apart with each bite, creating a luscious, melt-in-your-mouth ragu that's full of depth and warmth.
Ingredients
Instructions
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Preheat your oven to 325°F (163°C).
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Heat a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat.
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Add the olive oil to the pot, letting it heat up until shimmering but not smoking.
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Season the short ribs generously with salt and black pepper on all sides.
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Carefully place the short ribs in the pot, searing them in batches if necessary to avoid overcrowding.
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Brown the short ribs for about 4 to 5 minutes on each side, until they are deeply browned.
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Once browned, remove the short ribs from the pot and set them aside on a plate.
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In the same pot, add the chopped onion, carrots, and celery.
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Cook the vegetables for about 5 minutes, stirring occasionally, until they begin to soften.
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Add the minced garlic to the pot and cook for an additional 1 to 2 minutes until fragrant.
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Sprinkle in the dried thyme and rosemary, stirring to combine with the vegetables.
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Add the bay leaf to the pot and mix everything together.
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Pour in the dry red wine, scraping the bottom of the pot to release any browned bits stuck to the surface.
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Let the wine simmer for about 3 to 4 minutes, allowing it to reduce slightly.
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Stir in the beef broth, crushed tomatoes, tomato paste, and sugar.
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Taste the sauce and adjust with more salt and pepper if necessary.
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Return the browned short ribs to the pot, nestling them into the sauce.
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Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
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Braise the short ribs in the oven for 3 to 4 hours, or until the meat is very tender and easily pulls away from the bone.
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Once cooked, remove the pot from the oven and carefully take out the short ribs.
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Transfer the short ribs to a cutting board and shred the meat using two forks, discarding any bones.
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Skim off any excess fat from the sauce, if needed, then return the shredded meat to the pot.
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Stir the meat into the sauce and simmer over low heat for 10 to 15 minutes to allow the flavors to meld together.
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Taste the ragu one final time and adjust the seasoning with salt and pepper if needed.
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Serve the ragu over your favorite pasta or polenta, and garnish with fresh chopped parsley before serving.
Note
- Make sure to sear the short ribs well to develop deep flavor from the caramelization.
- For a richer ragu, you can substitute part of the beef broth with a bit more wine.
- The sugar helps balance the acidity of the tomatoes, but feel free to adjust to taste.
- If you prefer a thicker sauce, let it simmer uncovered after shredding the meat to reduce further.
- Consider serving this ragu with wide pasta, like pappardelle, or creamy polenta for a comforting dish.
