Beef Short Rib Ragu

Beef Short Rib Ragu

Introduction

Beef Short Rib Ragu is a delightful dish that warms your heart and lifts your spirits. It’s a classic Italian recipe that combines tender beef with rich flavors. This meal is perfect for family gatherings or a cozy night in.

Why Make This Recipe

You should make this Beef Short Rib Ragu because it’s not only delicious, but it also feeds a crowd. The slow-cooked beef becomes so tender, and the sauce is packed with flavors. Plus, it’s great for weekends when you have a bit more time to indulge in cooking. Your family will love it!

How to Make Beef Short Rib Ragu

Making Beef Short Rib Ragu is easier than you think. Just follow these simple steps, and you’ll have a fantastic meal that everyone will enjoy.

Ingredients:

• 2 lbs beef short ribs
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup red wine
• 1 cup beef broth
• 2 teaspoons dried oregano
• Salt and pepper to taste
• Fresh basil for garnish
• Pasta of your choice (optional)

Directions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper and brown them on all sides. Remove and set aside.
2. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.
3. Add the garlic and cook for an additional minute.
4. Pour in the red wine and scrape up any browned bits from the bottom of the pot.
5. Stir in the crushed tomatoes, beef broth, oregano, and return the short ribs to the pot.
6. Bring to a simmer, cover, and cook on low heat for 2-3 hours, or until the ribs are tender and falling off the bone.
7. Remove the short ribs and shred the meat. Discard the bones and return the meat to the sauce.
8. Serve over cooked pasta if desired, and garnish with fresh basil.

How to Serve Beef Short Rib Ragu

Serve this dish hot over a bed of your favorite pasta. Don’t forget to sprinkle some fresh basil on top for a lovely touch! This ragu pairs wonderfully with crusty bread or a simple salad on the side.

How to Store Beef Short Rib Ragu

To store leftovers, let the ragu cool completely. Then, place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!

Tips to Make Beef Short Rib Ragu

• Make sure to brown the short ribs well; this adds great flavor.
• If you want a thicker sauce, let it simmer uncovered for a bit longer.
• Feel free to swap in your favorite herbs for a different flavor profile.

Variation

You could add some mushrooms or bell peppers to the ragu for extra texture. Alternatively, try using lamb chops instead of beef for a different twist!

FAQs

1. Can I use beef chuck instead of short ribs?
Yes, beef chuck works well, but short ribs give a richer flavor and tenderness.

2. How long does it take to cook?
The cooking time is about 2-3 hours on low heat for the best tenderness.

3. Can I make this dish in a slow cooker?
Absolutely! Just brown the meat first, then transfer everything to your slow cooker and let it cook on low for 6-8 hours.