Ingredients
- **Short Ribs:** About 2.5 pounds, bone-in for maximum flavor (because bones are delicious!)
- **Olive Oil:** For searing and sautéing, because everything starts with a good sizzle.
- **Onion:** One large, chopped. The foundation of our flavor castle.
- **Carrots:** Two medium, chopped. Because veggies are important, even in comfort food.
- **Celery:** Two stalks, chopped. The unsung hero of aromatic vegetables.
- **Garlic:** Four cloves, minced. Because garlic makes everything better. End of discussion.
- **Tomato Paste:** A couple of tablespoons. Concentrated tomato goodness.
- **Crushed Tomatoes:** One large can (28 ounces). The base of our beautiful sauce.
- **Beef Broth:** About 4 cups. The braising liquid that works magic.
- **Dried Oregano:** A teaspoon. Adds that classic Italian touch.
- **Bay Leaf:** One. For subtle, aromatic depth.
- **Salt and Pepper:** To taste. Because flavor matters!
- **Fresh Basil:** For garnish. Because presentation is key (and it tastes amazing).
- **Your Favorite Pasta:** Rigatoni, pappardelle, or whatever your heart desires.
- **Parmesan Cheese:** For grating on top. Because cheese.
Instructions
- 1. Pat those short ribs dry with paper towels. This is crucial for achieving a good sear. Trust me.
- 2. Season them generously with salt and pepper. Don't be shy!
- 3. Heat a couple of tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You want it nice and hot.
- 4. Sear the short ribs on all sides until they’re beautifully browned. Work in batches if necessary to avoid overcrowding the pot. Set the seared ribs aside. This step is so important to building the layers of flavors for this awesome short rib ragu recipe.
- 1. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. These aromatic veggies are the flavor base.
- 2. Add the minced garlic and cook for another minute, until fragrant. Don't let it burn!
- 3. Stir in the tomato paste and cook for a minute, allowing it to caramelize slightly. This adds depth and richness to the sauce.
- 1. Pour in the crushed tomatoes and beef broth. Scrape the bottom of the pot to loosen any browned bits (those are flavor bombs!).
- 2. Add the dried oregano and bay leaf.
- 3. Return the seared short ribs to the pot. The liquid should mostly cover the ribs; add more broth if needed.
- 4. Bring the mixture to a simmer, then cover the pot and reduce the heat to low.
- 5. Let it simmer for at least 3 hours, or until the short ribs are fall-apart tender. The longer, the better! Check periodically to make sure the liquid hasn't evaporated completely. If it has, add a little more broth.
- 1. Once the short ribs are cooked, remove them from the pot and let them cool slightly.
- 2. Shred the meat with two forks, discarding any bones or excess fat.
- 3. Return the shredded meat to the sauce and stir to combine.
- 4. Taste and adjust seasonings as needed.
- 5. Cook your favorite pasta according to package directions.
- 6. Serve the short rib ragu over the pasta, garnished with fresh basil and grated Parmesan cheese. Prepare for a flavor explosion!
Notes
- For longer storage, cool the ragu completely before refrigerating in an airtight container for up to 3 days or freezing for up to 3 months.
- Reheat the ragu gently over low heat on the stovetop, adding a splash of broth or water if needed to loosen the sauce.
- Serve this rich ragu over wide, sturdy pasta shapes like pappardelle to best capture the hearty sauce, or try polenta for a creamy alternative.
- Don't skip searing the short ribs; this crucial step builds incredible depth of flavor through the Maillard reaction, creating a richer, more complex sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American