Ultimate Slow-Cooked Short Rib Ragu Recipe

Nothing compares to a soft, low-simmering Short Rib Ragu that is luscious and falls off the bone. Packed with rich, savoury flavours, this Italian-inspired meal is ideal for a comfortable dinner. For a restaurant-caliber dinner at home, serve it over mashed potatoes, creamy polenta, or pappardelle.

Ingredients:
2 lbs (900g) bone-in beef short ribs (trimmed of excess fat)
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 cup (240ml) dry red wine (like Cabernet or Chianti)
2 cups (480ml) beef stock (low-sodium preferred)
1 can (14oz/400g) crushed tomatoes
2 tbsp tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 bay leaf
2 tbsp olive oil
Salt & black pepper to taste
1 tsp sugar (optional, to balance acidity)

Tools Required: 
Heavy-bottomed pot or Dutch oven
Wooden spoon
Chef's knife (recommended for sharp blades)
Tongs
Measurement spoons and cups

Cooking Duration:
15 minutes for preparation
Cook (slow-cooked): 3.5 to 4 hours
In total: about four hours

Directions:
Short Ribs Seared:
After patting the ribs dry, liberally season them with salt and pepper.  In a Dutch oven, heat the olive oil over medium-high heat.  Sear ribs for 3–4 minutes on each side, or until they are well browned. Take out and put aside.

Sauté the Aromatics: 
Put the celery, carrots, and onion in the same pot.  Cook until tender, 5 minutes.  Add the tomato paste and garlic, and simmer for one minute until aromatic.

Pour in red wine and scrape up:
Any browned bits to deglaze and simmer.  Cut in half (around 5 minutes).  Add the herbs, beef stock, crushed tomatoes, and sugar, if using.  Put the ribs back in the pot.

For the ideal slow cooking:
Cover and simmer over low heat for 3–4 hours (or in an oven set to 325°F/160°C) until the meat shreds easily.  Shred the meat, discard the herbs, and then toss it back into the sauce.

Serve and Savour!
Serve with creamy polenta or toss with pappardelle.  Add fresh herbs and Parmesan as garnish.

Nutritional Info (Per Serving)
Calories: 420
Carbs: 12g
Protein: 32g
Fat: 24g
Fiber: 3g
Sugar: 6g

Pro Tip for the Best Ragu: 
The flavours intensify if you chill the sauce overnight for an extra-rich sauce!  For accurate vegetable cuts, use a sharp chef's knife, such as our Sharp Blades Damascus Steel Knife. Slow-cooked beef short rib ragu recipe for pasta.