Short Rib Ragu

If you’re looking for a comforting and flavorful dish to impress your family or guests, look no further than this delicious Short Rib Ragu recipe. With tender beef short ribs simmered in a rich tomato and red wine sauce, this dish is sure to become a favorite in your kitchen. The best part? It’s surprisingly simple to make, perfect for any occasion.

Why You’ll Love This Recipe?

1. Rich and savory flavors that develop as the dish simmers.
2. Easy prep and minimal hands-on time, making it great for busy weeknights.
3. Perfect for meal prep and freezing for later enjoyment.

Ingredient Notes:

• Beef short ribs: De-boned and cut into cubes for a hearty texture.
• Light olive oil: Adds a subtle fruity flavor to the dish.
• Aromatic vegetables: White onion, celery, carrot, and garlic for depth of flavor.
• Tomato paste and crushed tomatoes: Provide a robust tomato base.
• Red wine and broth: Add richness and complexity to the sauce.
• Herb bundle and bay leaves: Infuse the ragu with aromatic herbs.
• Sherry or red wine vinegar: Balances the flavors of the dish.
• Pasta, parsley, and parmigiano reggiano: Serve the ragu over tagliatelle or pappardelle for a satisfying meal.

Step-by-Step Instructions:

1. Season the beef short ribs with salt and brown them in a hot pan with olive oil.
2. Add the diced vegetables and garlic, then stir in the tomato paste.
3. Deglaze the pan with red wine, then add broth, crushed tomatoes, herbs, and bay leaves.
4. Simmer the ragu until the meat is tender, then finish with sherry or vinegar.
5. Serve the ragu over cooked pasta, garnished with parsley and grated parmigiano reggiano.

Helpful Tips:

• For extra depth of flavor, sear the beef short ribs until deeply browned.
• Make a double batch and freeze the extra ragu for a quick and delicious meal later on.
• Swap out the pasta for creamy polenta or mashed potatoes for a different twist.

Expert Tips for the Best Results:

1. Use bone-in short ribs for even more flavor in the ragu.
2. Let the ragu rest overnight before serving to allow the flavors to meld.

Serving Suggestions:

Pair this Short Rib Ragu with a side of crusty bread to soak up the sauce and a simple green salad dressed with balsamic vinaigrette. Serve with a bold red wine such as a Chianti or Cabernet Sauvignon.

Storage and Reheating Tips:

Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or water to loosen the sauce.

Frequently Asked Questions:

1. Can I use bone-in short ribs instead of boneless?

• Yes, bone-in short ribs will add even more flavor to the dish.

1. Can I make this recipe in a slow cooker?

• Absolutely! Brown the meat and vegetables, then transfer everything to a slow cooker and cook on low for 6-8 hours.

1. What can I substitute for red wine?

• Beef broth or a combination of beef broth and balsamic vinegar can be used as a substitute for red wine.

1. How can I make this dish vegetarian?

• Swap the beef short ribs for mushrooms or lentils for a vegetarian version of this ragu.

Conclusion:

Warm, hearty, and full of flavor, this Short Rib Ragu is a must-try recipe that will surely become a staple in your cooking repertoire. Whether you’re looking for a cozy meal on a cold night or a dish to impress guests, this ragu delivers on taste and simplicity. Give it a try and let us know how it turns out!

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