Description
A slow-cooked, rich ragu made with beef short ribs, perfect served over pasta.
Ingredients
Scale
- 3 lbs bone-in beef short ribs
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 cup dry red wine
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Season the short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides. Remove ribs and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 8 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half.
- Stir in the crushed tomatoes and beef broth. Add oregano.
- Return the short ribs to the pot. The liquid should mostly cover the meat.
- Bring the mixture to a simmer, then cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C).
- Braise for 3 to 4 hours, or until the meat is very tender and easily shreds with a fork.
- Remove the short ribs from the sauce. Shred the meat, discarding bones and excess fat. Return the shredded meat to the sauce.
- Simmer on the stovetop for 10 minutes to allow flavors to meld before serving.
Notes
- For best flavor, cook the ragu a day ahead and refrigerate overnight. Reheat slowly before serving.
- Use a sturdy, dry red wine like Cabernet Sauvignon or Merlot for the braising liquid.
- Prep Time: 25 min
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup sauce with meat
- Calories: 450
- Sugar: 10
- Sodium: 550
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 40
- Cholesterol: 120
Keywords: short rib, ragu, beef, slow cooker, braised meat, pasta sauce