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To truly appreciate the beauty of Slowly Braised Short Rib Ragu, it's essential to understand the ingredients that contribute to its complex flavors. Each component plays a crucial role, and together they create a symphony of tastes that will tantalize your palate.

Slowly Braised Short Rib Ragu

Discover the ultimate comfort food with this Slowly Braised Short Rib Ragu recipe! This hearty Italian dish features fall-off-the-bone short ribs simmered in a rich sauce made from aromatic vegetables, red wine, and fresh herbs. Perfect for family dinners or gatherings, this comforting meal is packed with flavor and warmth. Follow our step-by-step guide to create a ragu that will impress everyone at your table. #ComfortFood #ItalianRecipes #Ragu #ShortRibs #HomeCooking #CulinaryDelight #SlowCooking
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Ingredients
  

2 lbs beef short ribs, bone-in

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 medium onion, finely chopped

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 cup red wine (preferably a dry variety)

1 can (28 oz) crushed tomatoes

2 tablespoons tomato paste

1 tablespoon fresh thyme leaves

2 bay leaves

1 teaspoon red pepper flakes (optional)

4 cups beef stock

1 tablespoon balsamic vinegar

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for serving)

1 lb pasta of your choice (e.g., pappardelle or tagliatelle)

Instructions
 

Preheat the oven: Preheat your oven to 325°F (160°C).

    Prepare the short ribs: Pat the short ribs dry with paper towels and season generously with salt and black pepper.

      Sear the short ribs: In a large, heavy oven-proof pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs (in batches if needed) and sear for about 4-5 minutes on each side until browned. Remove the short ribs and set aside.

        Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened. Add the garlic and cook for another minute until fragrant.

          Deglaze the pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes to reduce slightly.

            Combine ingredients: Reduce the heat to low and stir in the crushed tomatoes, tomato paste, thyme, bay leaves, and red pepper flakes (if using). Return the seared short ribs to the pot and pour in the beef stock until the ribs are fully submerged. Stir in the balsamic vinegar.

              Braise the ribs: Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 hours, or until the meat is tender and falling off the bone.

                Shred the meat: Remove the pot from the oven. Carefully take out the short ribs and let them cool slightly before shredding the meat using two forks. Discard any bones and excess fat.

                  Combine meat and sauce: Return the shredded meat to the pot and stir it into the sauce. Adjust seasoning with salt and pepper if needed.

                    Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions. Drain and set aside.

                      Serve: Serve the ragu over the pasta. Top with chopped fresh parsley and a sprinkle of grated Parmesan cheese.

                        Prep Time, Total Time, Servings: 30 minutes | 3 hours 30 minutes | 6 servings