16 Recipe For Italian Short Rib Ragu Dive Into Deliciousness!
Published on: Mar 18, 2024
Italian short rib ragu is a classic dish that brings together tender short ribs and rich sauce for a hearty and satisfying meal. This recipe is perfect for a cozy night in or for impressing guests at a dinner party. The slow cooking process allows the flavors to develop and the meat to become fall-off-the-bone tender. In this article, we will walk you through the steps to create a delicious and authentic Italian short rib ragu that will have everyone asking for seconds.
- 4 pounds bone-in beef short ribs
- Salt and pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
For the ragu sauce:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1/4 cup tomato paste
- 1/2 cup red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- Salt and pepper
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the short ribs
- Preheat your oven to 325 degrees F.
- Season the short ribs generously with salt and pepper.
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Add the short ribs and sear on all sides until browned, about 2-3 minutes per side.
- Remove the short ribs from the pot and set aside.
2. Create the base for the ragu sauce
- In the same pot, add the diced onion, carrots, and celery.
- Cook until the vegetables are soft, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze it.
- Add the thyme, rosemary, and bay leaves to the pot.
3. Slow cook the short ribs
- Return the short ribs to the pot, making sure they are submerged in the liquid.
- Cover the pot and place it in the oven.
- Cook for 3-4 hours, or until the short ribs are tender and falling off the bone.
4. Make the ragu sauce
- In a separate pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion, garlic, carrot, and celery.
- Cook until the vegetables are soft, about 5 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes.
- Pour in the red wine and cook until it has reduced by half.
- Add the crushed tomatoes and beef broth.
- Bring the mixture to a simmer and let it cook for 30 minutes.
- Season with salt and pepper to taste.
5. Assemble the dish
- Remove the short ribs from the oven and let them cool slightly.
- Shred the meat and discard any bones or excess fat.
- Add the shredded meat to the ragu sauce and let it simmer for an additional 10 minutes.
- Serve the ragu over your choice of pasta, such as pappardelle or rigatoni.
- Garnish with chopped fresh parsley.
In conclusion, this recipe for Italian short rib ragu is the perfect combination of tender meat and flavorful sauce. The slow cooking process allows the flavors to develop and meld together for a truly authentic and delicious dish. Impress your friends and family with this hearty and comforting meal that will transport them to the streets of Italy.
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