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Beef Short Rib Ragu

A comforting bowl of Beef Short Rib Ragu, rich in flavors with tender meat that falls off the bone.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can 14 ounces crushed tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving spoon

Method
 

  1. Heat olive oil in your Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
  2. Remove the short ribs from the pot and set them aside.
  3. Add the chopped onion, carrots, and celery to the pot and cook for about 5-7 minutes until softened.
  4. Stir in the minced garlic, oregano, and thyme, cooking for another minute until fragrant.
  5. Pour in the red wine, scraping the bottom of the pot to deglaze.
  6. Add the crushed tomatoes and beef broth, stirring to combine.
  7. Place the short ribs back into the pot, ensuring they are mostly submerged.
  8. Bring to a simmer, then cover and reduce heat to low. Cook for about 3 hours, stirring occasionally.

Notes

This ragu tastes even better the next day.