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Two bowls of mashed potatoes topped with short rib ragu, garnished with green herbs and broccolini, next to a beige napkin and glasses of amber liquid.
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5 from 1 vote

Beef Short Rib Ragu

Boneless beef short ribs are slowly braised in a tomato and red wine sauce until they're fall apart tender. Vegetables and herbs are combined to make a bold, flavorful ragu sauce to serve over pasta or alongside your favorite bread.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Servings: 8
Author: Julie Chiou

Equipment

Ingredients 

  • 4 pounds (1815 g) English cut beef short ribs or 3 pounds boneless short ribs
  • 3 tablespoons olive oil
  • 3 large carrots peeled and diced
  • 1 large yellow onion finely diced
  • 4 stalks celery finely diced
  • 8 cloves garlic finely minced
  • 6 ounces (170 g) tomato paste
  • 1 cup (237 ml) dry, bold red wine
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh sage leaves
  • 12 sprigs fresh thyme
  • 4 bay leaves
  • 2 parmesan rinds
  • 24 ounces (680 g) crushed tomatoes
  • 3 cups (710 ml) low-sodium beef broth/stock
  • Kosher salt and ground black pepper to season

Instructions

  • In a large, heavy-bottom pot like a Dutch oven, add olive oil to the pot over medium-high heat.
    3 tablespoons olive oil
  • Pat dry the short ribs with a paper towel and then generously season all sides with kosher salt and pepper.
    4 pounds English cut beef short ribs
    Six raw, seasoned beef short ribs on a metal tray with sprigs of fresh thyme and rosemary nearby.
  • Once the oil is hot, add the short ribs to the pot. You may have to do it in batches so it doesn’t overcrowd the pot (which would prevent browning). Cook 3-4 minutes per side until browned and has a bit of a crust. Remove and set aside on a plate. Repeat as necessary. If there is a significant amount of oil after cooking, remove all but 2 tablespoons.
    Four browned beef short ribs in a round pot with herbs around the edges.
  • Reduce heat to medium then add carrots, onions, celery, and garlic to the pot. Stir with a wooden spoon and cook until tender and softened, about 10-15 minutes.
    3 large carrots, 1 large yellow onion, 4 stalks celery, 8 cloves garlic
    A pot of diced carrots and celery being sautéed with herbs. A wooden spoon rests in the mixture. Fresh rosemary and sage are nearby.
  • Add the tomato paste to the pot and stir to coat everything in the tomato paste and cook for 2 minutes.
    6 ounces tomato paste
    A pot filled with diced vegetables in a rich tomato sauce, stirred with a wooden spoon. Fresh herbs are scattered nearby on a light surface.
  • Increase the heat to medium high and slowly pour in the red wine to deglaze the pan. As you’re pouring the red wine in, use your wooden spoon to scrape the bottom of the pan to lift the stuck on browned bits. Cook for about 5 minutes or until most of the liquid has absorbed into the vegetables.
    1 cup dry, bold red wine
    Red wine is being poured into a pot of cooked down carrots, celery, and onions with a wooden spoon and fresh herbs on the side.
  • Tie the herbs (rosemary, sage, thyme) together with kitchen twine and add to the pot. Add the bay leaves, parmesan rind, crushed tomatoes, and beef stock to the pot. Add the short ribs back into the pot. Stir to combine and bring to a boil, then reduce heat to low and cover and simmer for 3 hours, or until the meat is falling off the bone. If it’s reducing too quickly, add in more liquid (½ cup at a time).
    4 sprigs fresh rosemary, 4 sprigs fresh sage leaves, 12 sprigs fresh thyme, 4 bay leaves, 2 parmesan rinds, 24 ounces crushed tomatoes, 3 cups low-sodium beef broth/stock, Kosher salt and ground black pepper
    A pot of beef ragu with red sauce, herbs, and bay leaves, viewed from above.
  • Once the short ribs are tender and falling apart, turn off the heat and using tongs, remove the spent herb bundle, bay leaves, and parmesan rind. Remove the short ribs and put them on a large cutting board.
  • Using forks, shred the short ribs then add them back into the pot and stir to combine.
    Cooked and shredded beef in a rich red sauce in a large pot, with a wooden spoon on the side and fresh herbs nearby.
  • At this point, you may either use the ragu with pasta, or spoon over a bed of mashed potatoes, or allow to cool and freeze for later.

Nutrition

Serving: 1 serving (228 grams) | Calories: 432 kcal | Carbohydrates: 16 g | Protein: 36 g | Fat: 23 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 11 g | Cholesterol: 98 mg | Sodium: 747 mg | Potassium: 1266 mg | Fiber: 4 g | Sugar: 8 g

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