Slow-Braised Short Rib Ragu is a dish that creates a warm and inviting atmosphere in your home. When you think of comfort food, this recipe stands out as an ultimate choice. The process of slow-braising the beef short ribs results in an incredibly tender and flavorful dish that will leave you wanting more. As the beef simmers, it breaks down into a luscious sauce, perfect for pairing with creamy mashed potatoes or your favorite pasta.
Why We Love This Slow-Braised Short Rib Ragu Recipe
This Slow-Braised Short Rib Ragu is more than just a delectable dish; it represents an experience rooted in comfort and satisfaction. As you savor every mouthful, you’ll notice the robust flavors that come from the lengthy cooking process. The tender beef melts in your mouth while the blend of herbs and vegetables enhances the overall taste, creating a ragu that feels both rustic and elegant.
The versatility of this recipe is another reason to love it. It’s not just about the beef; you can adjust the flavors based on your preferences and seasonal ingredients. Plus, the ease of preparation makes it attainable for both novice and seasoned cooks. As you master the steps, you’ll feel more confident in your culinary skills. This recipe doesn’t just produce a meal; it fosters connections and memories shared over a delicious plate of food.
Furthermore, Slow-Braised Short Rib Ragu pairs beautifully with multiple sides. Whether you lean towards creamy mashed potatoes, fresh pasta, or even crusty bread, this dish will elevate your dining experience. Each serving is an invitation to indulge, ensuring that every bite is a delightful exploration of flavor.
Ingredients for Slow-Braised Short Rib Ragu
To bring this incredible dish to life, gather the following ingredients:
- 3 to 4 pounds bone-in beef short ribs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 cups canned crushed tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
- 2 pounds russet potatoes, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
How to Make Slow-Braised Short Rib Ragu Directions
Producing a top-notch Slow-Braised Short Rib Ragu requires some patience, but the results make every moment worth it.
- Begin by heating olive oil in a large Dutch oven over medium-high heat. This step is crucial as it sets the stage for beautifully seared beef. Season the short ribs with salt and pepper, enhancing the overall flavor. Sear the ribs on all sides until they develop a rich brown color, which usually takes about 10 minutes. Once done, remove the short ribs from the pot and set them aside.
- In the same pot, add your chopped onion, carrots, and celery. Sauté these vegetables until they soften, which should take around 5-7 minutes. This method allows the vegetables to release their natural sweetness, enriching the overall flavor of the ragu. After they’ve softened, add the minced garlic and continue to cook for an additional minute, releasing its aromatic qualities.
- Next, stir in the tomato paste and let it cook for 2-3 minutes, building flavor before you add the remaining ingredients. This step enhances the richness of your sauce. Pour in the crushed tomatoes and beef broth, making sure to mix everything well. The combination of these ingredients creates the base for your ragu.
- It’s time to infuse your dish with herbs! Add the dried thyme, rosemary, and bay leaf to the pot. Afterward, return the seared short ribs to the pot and cover everything to trap in the heat. Reduce the heat to low, allowing the mixture to braise slowly for about 3 to 4 hours. The low heat tenderizes the meat, making it melt-in-your-mouth soft.
- When the braising time is up, check that the short ribs are tender. Carefully shred the meat and mix it back into the sauce, ensuring every bite is filled with the savory goodness. Before serving, taste your ragu and adjust the seasoning with salt and pepper as needed.
- Now, let’s whip up those creamy mashed potatoes. Boil the chopped russet potatoes in a pot of salted water until they’re fork-tender. Once cooked, drain the potatoes and return them to the pot. Add in the butter and milk, then mash until smooth. Finally, mix in the grated Parmesan cheese for added creaminess and flavor. Ensure to season with salt and pepper as you prefer.
- To serve, spoon generous portions of your mashed potatoes onto the plate and top them with the mouthwatering short rib ragu. If desired, garnish with fresh parsley for a pop of color and added freshness.
How to Serve Slow-Braised Short Rib Ragu
Serving Slow-Braised Short Rib Ragu is a delightful experience, as it allows you to showcase the beauty of the dish while maximizing its enjoyment. The first step is to create a comforting base using creamy mashed potatoes, but don’t hesitate to explore other options such as polenta or fresh pasta.
Consider presenting the dish in bowls for a cozy feel, or on elegant plates for a more refined look. As you place the mashed potatoes on the plate, make sure they have a hearty topping of ragu, allowing the sauce to cascade over the potatoes, making them look irresistible.
For added visual appeal, sprinkle chopped fresh parsley over the top. This not only brightens the dish but adds a fresh herbal note that complements the richness of the ragu.
Pair your meal with a simple side salad, featuring your favorite greens, to introduce a refreshing crunch that balances the richness of the ragu. Don’t forget crusty bread on the side, perfect for scooping up the delicious sauce.
As you gather around the table, take your time savoring each bite. The warmth and heartiness of this dish create conversations and connections, making it a perfect centerpiece for family dinners or gatherings with friends.
Expert Tips: Slow-Braised Short Rib Ragu
To elevate your Slow-Braised Short Rib Ragu to new heights, consider these expert tips:
- Choosing Your Meat: Selecting high-quality beef is crucial. Opt for short ribs that have good marbling, as the fat adds flavor and tenderness.
- Browning the Meat: Ensuring the short ribs develop a nice crust during searing adds depth to the overall flavor. Don’t rush this step; take your time for the best results.
- Herb Variations: While thyme and rosemary work beautifully, feel free to experiment by adding other herbs like oregano or basil to tailor the flavor to your taste.
- Cooking Time: Slow cooking is key to achieving fork-tender meat. If time permits, consider letting the ragu cook even longer, as the flavors deepen over time.
- Adjusting Seasoning: Always taste the ragu before serving. The right amount of seasoning can make all the difference, enhancing the flavors in each bite.
- Making Ahead: This dish is perfect for meal prep. The flavors only get better as it sits, so consider making it a day in advance for that next-day taste explosion.
How to Store Slow-Braised Short Rib Ragu
If you find that you have leftovers of this delicious Slow-Braised Short Rib Ragu, you’ll be happy to know that it stores well. To properly store your ragu, let it cool completely before transferring it into an airtight container. It can be stored in the refrigerator for up to 3 days.
For longer storage, consider freezing the ragu in appropriate portions. Store it in freezer-safe containers or bags, ensuring it’s sealed tightly to prevent freezer burn. When stored correctly, it can last up to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat gently on the stovetop or microwave.
Variations of Slow-Braised Short Rib Ragu
While this recipe is already a winner, there’s always room for creativity in the kitchen. Here are some exciting variations to explore with your Slow-Braised Short Rib Ragu:
- Vegetable-Loaded Ragu: Incorporate additional vegetables like mushrooms, bell peppers, or zucchini to enhance the nutrient content and add texture to your dish.
- Unique Herbs and Spices: Experiment with different herbs and spices, such as smoked paprika for a slight smokiness or fresh herbs like dill or parsley for a fresher taste.
- Different Sauces: Swap out the crushed tomatoes for your favorite sauce, such as a creamy tomato sauce, to add another layer of flavor.
- Using Different Cuts of Meat: If you can’t find short ribs, other cuts like chuck roast or brisket can work well and provide similar results in terms of tenderness.
- Sneaking in Red Peppers: Finely chop or blend roasted red peppers into the sauce for added sweetness and complexity, elevating the traditional ragu.
FAQ
What is Slow-Braised Short Rib Ragu?
Slow-Braised Short Rib Ragu is a savory dish made by slowly cooking bone-in beef short ribs to form a rich, flavorful sauce. It is commonly served over mashed potatoes or pasta, creating a hearty and comforting meal.
How long does it take to cook Slow-Braised Short Rib Ragu?
The total cooking time for Slow-Braised Short Rib Ragu typically takes about 3 to 4 hours. This allows the beef to become tender and infused with the robust flavors from the sauce.
Can I prepare Slow-Braised Short Rib Ragu ahead of time?
Yes! This dish is great for making ahead. In fact, the flavors deepen when it sits, making it a perfect candidate for meal prep or meal planning.
What should I serve with Slow-Braised Short Rib Ragu?
While Slow-Braised Short Rib Ragu pairs beautifully with creamy mashed potatoes, it also goes well with fresh pasta, polenta, or crusty bread for a comforting meal.
Slow-Braised Short Rib Ragu
Equipment
- Dutch Oven
- Large Pot
Ingredients
- 3-4 lbs Bone-in Beef Short Ribs
- 1 tablespoon Olive Oil
- 1 large Onion chopped
- 2 pieces Carrots peeled and chopped
- 2 stalks Celery chopped
- 2 cloves Garlic minced
- 2 cups Canned Crushed Tomatoes
- 1 cup Beef Broth
- 1 tablespoon Tomato Paste
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 piece Bay Leaf
- Fresh Parsley for garnish chopped (optional)
- 2 lbs Russet Potatoes peeled and chopped
- 0.5 cup Unsalted Butter
- 0.5 cup Whole Milk
- 0.5 cup Grated Parmesan Cheese
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper and sear on all sides until browned, about 10 minutes. Remove and set aside.
- Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 more minute.
- Stir in tomato paste and cook for 2-3 minutes. Add crushed tomatoes and beef broth, mixing well.
- Add thyme, rosemary, and bay leaf. Return the short ribs to the pot, cover, and reduce heat to low. Braise for 3-4 hours until the meat is tender.
- Once tender, shred the meat and mix it back into the sauce. Adjust seasoning with salt and pepper as needed.
- For the mashed potatoes, boil chopped russet potatoes in salted water until fork-tender. Drain, then return to the pot with butter, milk, and Parmesan. Mash until smooth and season with salt and pepper.
- Serve the ragu over a generous portion of mashed potatoes, garnished with fresh parsley if desired.
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