Name: Slow-Cooked Short Rib Ragù
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Italian
Ingredients: 2 lbs short ribs; 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 1 cup red wine; 2 cups beef broth; 2 bay leaves; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Pasta or polenta (for serving)

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Why Make This Recipe

Slow-Cooked Short Rib Ragù is a comforting and hearty dish perfect for family dinners or gatherings. The rich flavors of beef, vegetables, and herbs blend beautifully as they cook slowly, creating a sauce that clings perfectly to your pasta or polenta. Not only does this dish taste amazing, but it also fills your home with an inviting aroma that promises warmth and satisfaction. Plus, it’s a great way to impress your guests with minimal effort!

How to Make Slow-Cooked Short Rib Ragù

Ingredients:

2 lbs short ribs
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 cup red wine
2 cups beef broth
2 bay leaves
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Pasta or polenta (for serving)

Directions:

Heat olive oil in a large pot over medium-high heat.
Season short ribs with salt and pepper, then brown on all sides. Remove and set aside.
In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes.
Stir in garlic and cook for 1 more minute.
Add the diced tomatoes and red wine, scraping up any browned bits from the bottom.
Return the short ribs to the pot and add beef broth and bay leaves.
Bring to a simmer, then cover and reduce heat to low. Cook for about 3 hours, or until the meat is tender.
Remove short ribs, shred the meat, and return it to the sauce, discarding bones and excess fat.
Serve over cooked pasta or polenta, garnished with chopped parsley.

How to Serve Slow-Cooked Short Rib Ragù

Serve this delicious ragù over your favorite pasta or creamy polenta. It pairs well with a side of garlic bread or a fresh green salad. Don’t forget to sprinkle some chopped parsley on top for a burst of color and freshness.

How to Store Slow-Cooked Short Rib Ragù

Store any leftovers in an airtight container in the refrigerator for up to three days. If you need to keep it longer, consider freezing the ragù in freezer-safe containers. It will last for up to three months in the freezer. When ready to eat, just thaw it in the fridge overnight and reheat on the stove.

Tips to Make Slow-Cooked Short Rib Ragù

Use a good quality red wine for the best flavor. It doesn’t have to be expensive, but choose one that you enjoy drinking.
Sauté the vegetables well to enhance their sweetness and flavor.
If the sauce is too thick after cooking, add a little more beef broth or water to reach your desired consistency.

Variation

You can add mushrooms or bell peppers for added flavor and texture. If you want a little heat, consider adding red pepper flakes. For a different twist, try using different cuts of meat, such as chuck roast.

FAQs

Can I use another type of meat?
Yes, chuck roast or brisket can be used as alternatives to short ribs.
Can I make this dish in a slow cooker?
Absolutely! Just follow the same steps, but cook on low for 6-8 hours in the slow cooker.
Is this recipe gluten-free?
You can make it gluten-free by serving it over gluten-free pasta or a vegetable like polenta. Always check the label of the beef broth and wine to ensure they are gluten-free.

Slow-Cooked Short Rib Ragù