Short Rib Ragu
This chunky, slow-braised Short Rib Ragu is a delicious beef gravy packed with rich tomato, vegetable, and herb flavors, making it the ultimate hearty Italian sauce. Whether I toss it with pasta, spoon it over creamy polenta, or serve it with crusty bread, my family can’t get enough of it.
Ingredients
- 4 ounces medium-diced pancetta, about ½ cup
- 3 pounds bone-in short ribs
- 1 large, small-diced yellow onion, about 2 cups
- 3 peeled medium-sized small diced carrots
- 3 small diced ribs of celery
- 8 smashed garlic cloves
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 28 ounces tomato puree
- 3 cups beef stock
- 2 fresh rosemary sprigs
- 2-4 fresh thyme sprigs
- 2-4 fresh parsley sprigs
- 2 bay leaves
- coarse salt and fresh cracked pepper to taste
Instructions
- Cook the pancetta in a large rondeau pot over low to medium heat until the fat is rendered. Set the crispy lardons to the side.
- Pat dry the short ribs on all sides, then season with salt and pepper.
- Place the short ribs into the pot, fat cap side down, and cook over medium heat and brown well on all sides, which takes about 3 to 4 minutes per side. Set them to the side.
- Stir in the onions, gently season with salt, and cook for 5 minutes or until they start to turn brown. Then, turn the heat down to low and cook for 10 minutes while occasionally stirring.
- Mix in the carrots and celery, add on a lid, and sweat over low heat for 10 minutes.
- Add the garlic and cook just until fragrant, which takes 30 to 45 seconds.
- Stir in the tomato paste and cook for 2 to 3 minutes or until it turns a rust color.
- Deglaze with red wine and cook over medium heat for 5 to 7 minutes to reduce and concentrate the wine flavors.
- Pour in the tomato puree, beef stock, herbs, cooked pancetta salt, and pepper, and mix to combine.
- Place in the short ribs, add on a lid and cook over low heat for 2 ½ to 3 hours or until the beef is fork tender.
- Remove the herbs and bones from the short ribs in pan. Break up the beef in the sauce using two forks or a large spoon.
- Garnish with optional finely minced fresh parsley.
Notes
I highly recommend keeping an eye on the heat when searing the beef. If the pan gets too hot and starts smoking, the rendered fat from the pancetta can burn, which can add a bitter taste to the sauce. Adjusting the heat as needed ensures deep, rich flavors without any unwanted bitterness.
Make-Ahead: For freshness, you can make this up to 2 days ahead How to Store: Cover and keep it in the fridge for up to 5 days. You can freeze it covered for up to 6 months. Thaw it in the refrigerator for 1 day before reheating. How to Reheat: Add the desired amount of ragu to a medium-sized saucepot and heat over low heat until hot. Adjust the seasonings with salt and pepper.
- Sofrito is the flavor base – In Italian cooking, the mix of onions, celery, and carrots is called soffritto, and it’s the secret to a rich, well-balanced sauce.
- Pat the beef dry for the best sear – I always pat my beef dry before searing, it helps it develop a golden crust instead of steaming.
- Searing = Big Flavor – Letting the beef form a dark brown crust before braising adds incredible depth to the ragu. I never rush this step because it’s what makes the sauce truly next-level!
Make-Ahead: For freshness, you can make this up to 2 days ahead How to Store: Cover and keep it in the fridge for up to 5 days. You can freeze it covered for up to 6 months. Thaw it in the refrigerator for 1 day before reheating. How to Reheat: Add the desired amount of ragu to a medium-sized saucepot and heat over low heat until hot. Adjust the seasonings with salt and pepper.
Nutrition
Calories: 385kcalCarbohydrates: 14gProtein: 29gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 83mgSodium: 414mgPotassium: 1135mgFiber: 2gSugar: 6gVitamin A: 605IUVitamin C: 13mgCalcium: 46mgIron: 5mg