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- 2 lbs bone-in beef short ribs - 1 large onion, finely chopped - 2 medium carrots, finely diced - 2 celery stalks, finely diced - 4 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 3 cups beef broth - 2 tablespoons olive oil - 1 tablespoon tomato paste - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste The star of this dish is the bone-in beef short ribs. Their rich flavor makes the ragu deep and hearty. Fresh vegetables add sweetness and depth. Use a large onion, carrots, and celery for the best base. Garlic brings an aromatic touch that makes the dish sing. The crushed tomatoes and beef broth provide moisture and body. Tomato paste adds a punch of flavor, while herbs like oregano and basil enhance the taste. Don't forget to season with salt and pepper to bring out all the flavors. - Tagliatelle, pappardelle, or rigatoni pasta For a richer ragu, you might consider adding red wine. It deepens the flavor and adds complexity. You can also swap the beef broth for chicken broth if you prefer a lighter taste. Choose pasta shapes like tagliatelle, pappardelle, or rigatoni. Their textures hold the sauce well, making every bite a treat. - Fresh basil leaves - Grated Parmesan cheese Garnishing your dish is important. Fresh basil leaves add a bright touch and lovely aroma. Grated Parmesan cheese provides a salty depth that rounds out the dish. Sprinkle these over your pasta before serving for a beautiful and flavorful finish. Searing the short ribs To start, heat olive oil in a large Dutch oven. Season the short ribs with salt and pepper. Once the oil is hot, add the ribs. Sear them for about 3-4 minutes on each side. This step adds a rich flavor. Importance of seasoning Seasoning is key. It enhances the meat's taste. Don’t skip this step. Proper seasoning helps build layers of flavor in your dish. Sautéing vegetables Next, use the same pot to sauté chopped onion, diced carrots, and diced celery. Cook these for 5-7 minutes. Stir them often until they soften and turn translucent. This forms a flavorful base for the ragu. Adding garlic for flavor Now, add minced garlic to the pot. Sauté it for 1-2 minutes. Garlic brings a warm and inviting aroma. It deepens the overall flavor of the sauce. Reintroducing ribs and mixing in herbs Return the seared ribs to the pot. Stir in tomato paste, dried oregano, and basil. Mix everything well. These herbs add a fresh, aromatic touch. Ensuring even coating with tomatoes and broth Pour in crushed tomatoes and beef broth. Make sure everything is evenly coated. This gives the ragu its rich, saucy texture. Setting up for a long cook Bring the pot to a gentle simmer. Cover it with a lid and reduce the heat to low. Let it cook for 3-4 hours. This slow process allows the flavors to develop fully. Tips for turning the ribs During cooking, turn the ribs halfway through. This ensures they cook evenly. Tender meat is the goal here. Removing bones and excess fat When cooking is done, take the ribs out of the sauce. Place them on a cutting board. Let them cool a bit, then remove the bones and excess fat. Integrating shredded beef into the sauce Shred the meat using a fork. Return the shredded beef to the sauce. Stir well to combine everything. This helps the meat absorb all those delicious flavors. Cooking pasta to perfection While the ragu finishes cooking, boil your pasta. Follow the package instructions until it’s al dente. Drain it well before serving. Presentation tips for serving Serve the pasta in shallow bowls. Top it with the rich ragu. Garnish with fresh basil for color and flavor. Optionally, add grated Parmesan for a creamy finish. Enjoy this hearty dish with friends and family! To get tender short ribs, slow cooking is key. This method breaks down tough fibers in the meat. Use a heavy pot like a Dutch oven to keep heat steady. Sear each side of the ribs well for flavor. Cook them for about 3 to 4 hours on low heat. Turning the ribs halfway helps them cook evenly. Adding seasonings can boost the taste. I like using dried oregano and basil in the recipe. These herbs add great depth. For a sweet contrast, balance acidity from tomatoes with a touch of sugar. You can also add a splash of balsamic vinegar for a rich layer. A Dutch oven is the best choice for slow simmering. Its thick walls retain heat well. Don't skip the lid! Keeping it on helps maintain moisture and flavor. This way, your ragu stays rich and thick, ready to coat your pasta perfectly. {{image_4}} If you can’t find beef short ribs, you can use other meats. Try chuck roast or brisket. These cuts cook well and give great flavor. For a lighter option, consider using turkey or chicken thighs. They will still make a tasty ragu. You can also swap the vegetables. If you prefer, use bell peppers or zucchini. These choices add different flavors. If you need a vegetarian dish, try mushrooms or lentils. These will give your ragu a rich taste. To make your ragu even better, add red wine. A splash of dry red wine can deepen the flavor. It adds a nice richness that balances the meat. You can also change the herbs. Instead of oregano and basil, try thyme or rosemary. These herbs bring fresh notes that brighten the dish. Experimenting with flavors can lead to fun surprises. Your choice of pasta can change the meal. Tagliatelle is nice and wide, holding the sauce well. Pappardelle is another great choice for richness. If you want something different, try rigatoni or even gnocchi. For gluten-free options, use gluten-free pasta. Many brands offer delicious choices that taste great. You can also serve the ragu over polenta or rice. These options make for satisfying meals without gluten. To store your leftover ragu, place it in an airtight container. Let it cool to room temperature before sealing. This helps keep the ragu fresh and safe. You can store it in the fridge for up to three days. If you want it to last longer, consider freezing it. To freeze the ragu, first, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top as the ragu will expand when frozen. It can stay in the freezer for up to three months. To thaw, move it to the fridge overnight. You can also thaw it in the microwave if you're in a hurry. When reheating, use a pot on low heat. Stir often to keep the ragu from sticking. You can add a splash of beef broth or water to help maintain moisture. Avoid using high heat, as it can dry out the ragu. Serve it warm over your favorite pasta for a delicious meal. You should simmer the ragu for 3 to 4 hours. This time is key for the meat to soften. A long simmer helps the flavors mix well. The sauce will also thicken and become rich. Without enough time, the meat may stay tough. Simmering breaks down the collagen in the meat. This gives you that melt-in-your-mouth texture. Yes, you can use boneless short ribs. They will cook faster than bone-in ribs. However, they may not have as much flavor. Bone-in ribs add depth to the ragu. If you use boneless, adjust the cooking time. Keep an eye on them to avoid overcooking. The goal is tender meat that shreds easily. Tagliatelle, pappardelle, or rigatoni works great. These pastas hold the sauce well. Their shapes catch the ragu, giving you a full bite. Choose the pasta you enjoy most. Cook it al dente to add a nice texture. The pasta should complement the rich sauce. It’s all about balance in flavors and textures. Look for the meat to be very tender. It should pull away easily from the bone. Use a fork to test this. If it shreds easily, the ribs are ready. You can also check the sauce. It should be thick and full of flavor. The long cooking time makes all the difference here. In this post, we explored how to prepare a delicious short rib ragu. You learned about the main ingredients, optional flavors, and garnishes. We shared step-by-step instructions to help you cook tender, rich meat. Plus, we added tips to enhance flavors and recommendations for substitutes and storage. Cooking can be simple and fun. With these insights, you can create a dish that impresses everyone. Enjoy making your ragu, and don’t forget to tweak it to fit your taste!

Slow-Simmered Short Rib Ragu

Indulge in the rich flavors of Slow-Simmered Short Rib Ragu that will elevate your pasta nights! This delightful recipe features tender beef short ribs simmered with aromatic vegetables and fresh herbs, creating a mouthwatering sauce. Ready in just under 4 hours, it’s perfect for cozy family dinners. Click through for the full recipe and learn how to create this hearty dish that will impress everyone at your table!
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Ingredients
  

2 lbs bone-in beef short ribs

1 large onion, finely chopped

2 medium carrots, finely diced

2 celery stalks, finely diced

4 cloves garlic, minced

1 can (14 oz) crushed tomatoes

3 cups beef broth

2 tablespoons olive oil

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

Cooked pasta of your choice (tagliatelle, pappardelle, or rigatoni)

Instructions
 

Sear the Short Ribs: In a large Dutch oven, heat the olive oil over medium-high heat. Generously season the short ribs with salt and pepper. Once the oil is hot, add the short ribs to the pot and sear them until they are browned on all sides, about 3-4 minutes per side. Remove the browned ribs from the pot and set them aside on a plate.

    Sauté the Vegetables: Using the same pot, add the chopped onion, diced carrots, and diced celery. Sauté these vegetables for 5-7 minutes, stirring occasionally, until they are softened and translucent. Stir in the minced garlic and continue to cook for an additional 1-2 minutes until the garlic becomes fragrant.

      Add the Ribs Back: Return the seared short ribs to the pot. Stir in the tomato paste, along with the dried oregano and basil, mixing until well combined. Pour in the crushed tomatoes and beef broth, ensuring everything is evenly coated.

        Simmer Slowly: Bring the mixture to a gentle simmer. Once simmering, cover the pot with a lid, reduce the heat to low, and let it cook for 3-4 hours. During this time, turn the ribs halfway through to ensure even cooking. The meat should become very tender and easily shred with a fork.

          Shred the Meat: Once the ragu has finished simmering, carefully remove the short ribs from the sauce and place them on a cutting board. Allow them to cool slightly, then shred the meat from the bones, discarding any excess fat. Return the shredded beef to the sauce and stir well to combine all the flavors.

            Serve: While the ragu is finishing, cook your pasta according to the package instructions until al dente. Drain the pasta and serve it in bowls topped generously with the ragu. Garnish with fresh basil leaves for a burst of color and flavor.

              Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 4-6

                Presentation Tips: Serve the pasta in shallow bowls, allowing the ragu to cascade over the noodles. Garnish with fresh basil for an inviting presentation, and optionally, sprinkle with grated Parmesan cheese for added richness. Enjoy your meal!