Indulge in the rich, savory flavors of Italy with our mouthwatering Short Rib Ragu with Porcini Mushrooms! This hearty dish transforms tender beef short ribs into a luxurious sauce that clings to your favorite pasta, polenta, or creamy mashed potatoes. With a cooking time that allows the flavors to meld beautifully, you’ll find yourself savoring every bite of this comforting masterpiece. Perfect for a cozy family dinner or an impressive gathering, this ragu will leave your guests begging for the recipe. Ready to elevate your culinary skills? Let’s dive into the delicious details!
Prep Time: 40 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs 10 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups porcini mushrooms
- 2 cups red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- Salt and pepper, to taste
Instructions
- Remove short ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels and generously season all sides with salt and freshly ground black pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once oil is shimmering, carefully add short ribs and sear until deep golden brown on all sides, approximately 3-4 minutes per side. Work in batches if necessary to avoid overcrowding.
- Remove seared short ribs and set aside. In the same pot, add chopped onions and sauté until translucent and slightly caramelized, about 5-6 minutes.
- Add dried porcini mushrooms to the pot and cook for an additional 2-3 minutes until they begin to release their earthy aroma.
- Stir in tomato paste and cook for 1 minute to caramelize and enhance its flavor.
- Deglaze the pot with red wine, scraping up all the browned bits from the bottom of the pan. Allow wine to reduce by half, approximately 5-6 minutes.
- Return short ribs to the pot and add beef broth. Ensure ribs are mostly submerged in liquid.
- Bring liquid to a gentle simmer, then cover the pot and transfer to a preheated oven at 325°F (165°C). Braise for
- 5 hours, or until meat is extremely tender and begins to fall apart.
- Remove pot from oven and carefully transfer short ribs to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
- Return shredded meat to the sauce, stirring to combine. Taste and adjust seasoning with additional salt and pepper as needed.
- Let ragu rest for 10-15 minutes before serving. Serve over fresh pasta, polenta, or creamy mashed potatoes.
Tips
- Bring the Ribs to Room Temperature: Before cooking, let the short ribs sit at room temperature for about 30 minutes. This ensures even cooking and helps achieve that perfect sear.
- Sear in Batches: To get that deep golden crust on the short ribs, avoid overcrowding the pot. Sear them in batches if necessary to maintain the temperature of the oil.
- Use Quality Wine: The red wine you choose can significantly affect the flavor of your ragu. Opt for a good-quality wine that you would enjoy drinking.
- Don’t Rush the Braising: Allow the ragu to braise slowly in the oven. This is where the magic happens, as the meat becomes incredibly tender and absorbs all the flavors.
- Rest Before Serving: Let the ragu rest for 10-15 minutes after cooking. This allows the flavors to meld and makes for a richer taste experience.
- Experiment with Serving Options: While this ragu is fantastic over pasta, try it with polenta or creamy mashed potatoes for a delightful twist.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 8g
Protein: 45g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 140mg
