Imagine a dish so tender it literally falls apart with the gentlest touch of a fork, a rich and luxurious sauce that tells a story of slow-cooked perfection, and a meal that transforms ordinary ingredients into an extraordinary culinary experience. This Slow Cooked Short Rib Ragu isn't just a recipe—it's a journey through Italian-inspired comfort food that will transport you straight to a cozy kitchen in the heart of Tuscany, without ever leaving your home.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs short ribs
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Pat the short ribs dry with paper towels and generously season all sides with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until they develop a deep golden-brown crust, about 3-4 minutes per side. Remove ribs and set aside.
- In the same pot, add chopped onions, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften and become fragrant.
- Add minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer and reduce by half, about 3-4 minutes.
- Add crushed tomatoes and beef broth to the pot. Stir to combine and return the short ribs to the pot, nestling them into the liquid.
- Cover the pot and transfer to a preheated oven at 325°F (165°C). Cook for
- 5 to 4 hours, or until the meat is extremely tender and easily falls apart.
- Remove the short ribs from the sauce and use two forks to shred the meat, discarding any large pieces of fat.
- Return the shredded meat to the sauce and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot over pasta, polenta, or creamy mashed potatoes. Garnish with fresh basil leaves.
Tips
- Pat the short ribs completely dry before seasoning to ensure a perfect, crispy sear that locks in incredible flavor.
- Don't rush the browning process - developing a deep golden crust on the meat is crucial for building rich, complex flavors.
- Use a good quality red wine that you'd actually enjoy drinking. The wine's flavor will concentrate in the sauce.
- Low and slow is the key: The 4-hour cooking time allows the meat to become incredibly tender and allows flavors to meld beautifully.
- If possible, make this dish a day ahead. The flavors will continue to develop overnight, making the ragu even more delicious.
- For an extra luxurious touch, finish the dish with a sprinkle of fresh parmesan cheese and some finely chopped basil.
Nutrition Facts
Calories: 564kcal
Carbohydrates: 17g
Protein: 43g
Fat: 37g
Saturated Fat: 14g
Cholesterol: 100mg
