Hearty Braised Short Ribs Ragu for Cozy Dinners

Introduction

When it comes to comfort food, few dishes are as satisfying as a robust braised short ribs ragu. This rich and hearty sauce, highlighting tender, fall-off-the-bone beef, is perfect for cold evenings or special gatherings. Whether served over pasta or polenta, this dish radiates warmth and familiarity, becoming a favorite at the dinner table.

The process of braising transforms tough cuts of meat into tender morsels infused with flavor. Combining aromatic vegetables, rich red wine, and fresh herbs, this ragu encapsulates the essence of Italian cooking. Spend some time in the kitchen, and you will be rewarded with a meal that nourishes both body and soul.

Ingredients

• 3 pounds bone-in beef short ribs
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 2 cups red wine
• 2 cups beef stock
• 1 can (14 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• Grated Parmesan cheese, for serving

Directions & Preparation

1. Preheat your oven to 300°F (150°C). Pat the short ribs dry with paper towels and season generously with salt and pepper.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the short ribs in batches, browning on all sides. Transfer the browned ribs to a plate and set aside.
3. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot.
4. Stir in the minced garlic and cook for an additional minute until fragrant. Add the red wine, raising the heat to medium-high, and bring to a boil. Let it reduce by half, about 10 minutes.
5. Once the wine has reduced, return the short ribs to the pot. Stir in the beef stock, crushed tomatoes, tomato paste, rosemary, thyme, bay leaf, and balsamic vinegar. Bring the mixture to a gentle simmer.
6. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are very tender and the meat pulls away easily from the bone.
7. After braising, remove the pot from the oven and let it rest for a few minutes. Discard the bay leaf and herb sprigs. Skim excess fat from the surface if necessary.
8. Serve the ragu over pasta, creamy polenta, or freshly baked bread, and finish with a sprinkle of grated Parmesan cheese.

FAQs

What should I do if my ragu is too thin?

If your ragu is too thin, return it to the stovetop and simmer uncovered over medium heat. Allow it to reduce until you reach the desired thickness.

Can I substitute a different cut of meat for short ribs?

Yes, you can use chuck roast or brisket as substitutes; however, adjust cooking time as needed to ensure the meat becomes tender.

What if my meat gets too dry during cooking?

If your meat becomes dry, check your cooking time and ensure the short ribs are submerged in liquid throughout the braising process. You may want to add more broth or wine next time.

Is it necessary to sear the short ribs before braising?

Yes, searing adds depth of flavor and a rich color to the meat, which enhances the final taste of the ragu.

Can I use another type of wine for the ragu?

While red wine is traditional, you can experiment with white wine for a lighter flavor, but note that the overall taste will differ.

How can I add a spicier kick to the ragu?

For a spicy kick, consider adding red pepper flakes or diced jalapeños when sautéing the vegetables.

Conclusion

This braised short ribs ragu is not just a meal; it's a celebration of flavor and comfort. The slow-cooked, melt-in-your-mouth ribs paired with a hearty sauce create a dish that is perfect for gatherings.

Take the time to savor the process and enjoy this labor of love. Whether enjoyed alone or with family and friends, it promises to create lasting memories around your dining table.

Recipe Card

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.