Tender Short Rib Ragù

Instructions:

1. Prepare the ribs
   • Pat short ribs dry with paper towels. Season generously with salt and pepper.
2. Brown the meat
   • In a heavy Dutch oven or large pot, heat olive oil over medium-high.
   • Sear ribs on all sides until deeply browned (about 3–4 minutes per side). Remove and set aside.
3. Cook aromatics
   • In the same pot, sauté onion, carrots, and celery until softened (5–7 minutes).
   • Add garlic and cook 1 minute until fragrant.
   • Stir in tomato paste and cook 2 minutes to caramelize.
4. Deglaze
   • Pour in red wine, scraping up browned bits from the bottom. Simmer until reduced by half (about 5 minutes).
5. Build the sauce
   • Stir in crushed tomatoes, beef stock, bay leaves, thyme, oregano, and a pinch of sugar.
   • Return short ribs to the pot, nestling them into the sauce.
6. Slow cook
   • Cover and simmer on low for 3–3.5 hours (or bake at 325°F / 165°C in the oven) until ribs are fork-tender and meat easily falls off the bone.
7. Shred the meat
   • Remove ribs from the pot. Discard bones and excess fat. Shred meat and return it to the sauce.
   • Simmer uncovered for 10–15 minutes to thicken. Adjust seasoning with salt and pepper.
8. Serve
   • Spoon ragù over pappardelle, tagliatelle, polenta, or mashed potatoes.
   • Garnish with fresh parsley and Parmesan.

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👉 This ragù tastes even better the next day as the flavors deepen!

Would you like me to also give you a slow-cooker version of this recipe (hands-off, all-day simmering)?