Ingredients
- Beef Short Ribs, bone-in, 3 pounds
- Olive Oil, 2 tablespoons
- Yellow Onion, chopped, 1 large
- Celery, chopped, 2 stalks
- Carrots, chopped, 2 medium
- Dry Red Wine, 1 cup
- Canned Crushed Tomatoes, 28 ounces
- Beef Broth, 4 cups
Instructions
- Step 1: Preheat oven to 325°F (160°C). Season short ribs generously with salt and pepper.
- Step 2: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs on all sides until browned, about 3-4 minutes per side. Remove ribs from the pot and set aside.
- Step 3: Add chopped onion, celery, and carrots to the pot and cook until softened, about 8-10 minutes.
- Step 4: Pour in red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
- Step 5: Add crushed tomatoes and beef broth to the pot. Bring to a simmer.
- Step 6: Return short ribs to the pot, ensuring they are mostly submerged in the sauce. Cover the pot and transfer to the preheated oven. Braise for 3-3.5 hours, or until the short ribs are very tender. Shred the short ribs and serve the ragu over pasta or polenta.
Notes
- Refrigerate leftover Ragu Rib Shorts in an airtight container for up to 3 days; the flavor actually deepens overnight!
- For a richer flavor, reheat the ragu slowly on the stovetop over low heat, adding a splash of beef broth or red wine if needed to loosen the sauce.
- Serve the Ragu Rib Shorts over creamy polenta and top with a sprinkle of fresh parsley and grated Parmesan cheese for an elegant touch.
- Don't overcrowd the pot when searing the short ribs; sear them in batches to ensure they get a beautiful, even brown crust that adds depth to the ragu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American