Why Make This Recipe
Beef Short Rib Ragout is a rich and hearty dish that brings warmth and comfort to the table. The combination of tender beef short ribs, fresh vegetables, and a flavorful sauce makes it a perfect choice for family dinners or special occasions. Plus, cooking it slowly allows the flavors to blend beautifully, making every bite delicious. This recipe is not only satisfying but also easy to make, making it a favorite for both novice cooks and seasoned chefs.
How to Make Beef Short Rib Ragout
Ingredients
- 2 lbs beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 1 bay leaf
- Salt and pepper to taste
- Fresh pasta, for serving
- Grated Parmesan cheese, for serving
Directions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, heat olive oil over medium heat. Season the short ribs with salt and pepper, then brown them on all sides in the hot oil. Remove from pot and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Sauté until soft, about 5-7 minutes.
- Add the red wine to deglaze the pot, scraping up any browned bits.
- Stir in crushed tomatoes, beef broth, and bay leaf. Return the short ribs to the pot.
- Cover the pot and transfer it to the preheated oven. Cook for 3 hours, or until the meat is tender and falls off the bone.
- Remove short ribs from the pot, shred the meat, and discard the bones.
- Return the shredded meat to the sauce, and stir to combine.
- Serve the ragout over cooked fresh pasta, and sprinkle with grated Parmesan cheese.
How to Serve Beef Short Rib Ragout
Serve the Beef Short Rib Ragout hot over a bed of fresh pasta. Top each serving with a generous sprinkle of grated Parmesan cheese for added flavor. This dish pairs well with a side of crusty bread or a simple green salad. Enjoy it with a glass of red wine for a complete meal!
How to Store Beef Short Rib Ragout
To store leftover Beef Short Rib Ragout, let it cool completely. Place it in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze it for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove over low heat until warmed through.
Tips to Make Beef Short Rib Ragout
- Use good quality beef short ribs for the best flavor and tenderness.
- Don’t rush the browning process; a good sear adds depth to the dish.
- Feel free to add other vegetables like mushrooms or potatoes for extra nutrition.
- If you like a thicker sauce, remove the lid during the last hour of cooking to let it reduce.
Variation
You can easily adapt this recipe by using different types of meat, such as pork shoulder or chicken thighs. The cooking time may vary, so adjust accordingly. Additionally, try adding different herbs like thyme or rosemary for extra flavor.
FAQs
Can I use frozen short ribs?
Yes, you can use frozen short ribs! Just make sure to thaw them before cooking for the best results.
Can I make this recipe in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker. Just brown the short ribs, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
What type of wine should I use for this recipe?
Use a dry red wine like Cabernet Sauvignon or Merlot for a rich flavor that complements the beef well.
Beef Short Rib Ragout
Ingredients
Main ingredients
- 2 lbs beef short ribs Use good quality for best flavor.
- 2 tablespoons olive oil For browning the meat.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14 oz) crushed tomatoes
- 1 cup red wine Use a dry variety like Cabernet Sauvignon or Merlot.
- 2 cups beef broth
- 1 leaf bay leaf For flavor.
- Salt and pepper to taste
- Fresh pasta, for serving Cooked before serving.
- Grated Parmesan cheese, for serving For topping.
Instructions
Preparation
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, heat olive oil over medium heat. Season the short ribs with salt and pepper, then brown them on all sides in the hot oil. Remove from pot and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Sauté until soft, about 5-7 minutes.
- Add the red wine to deglaze the pot, scraping up any browned bits.
- Stir in crushed tomatoes, beef broth, and bay leaf. Return the short ribs to the pot.
- Cover the pot and transfer it to the preheated oven. Cook for 3 hours, or until the meat is tender and falls off the bone.
Finishing
- Remove short ribs from the pot, shred the meat, and discard the bones.
- Return the shredded meat to the sauce, and stir to combine.
- Serve the ragout over cooked fresh pasta, and sprinkle with grated Parmesan cheese.