Braised Short Ribs Ragu
Get ready for a delicious journey with my Braised Short Ribs Ragù recipe! We're taking tender ribs and cooking them slowly with veggies, herbs, and a tasty sauce made of tomatoes and red wine. It's easy to make and packed with flavour – perfect for anyone who loves hearty, comforting meals. Let's get cooking!
Servings: 6
Ingredients
- 3.5 lbs short ribs
- 1/4 soy sauce (optional)
- 1 tbsp olive oil
- 2-3 medium carrots
- 1 medium onion
- 3 garlic cloves
- 2 celery stalks
- 2 cups dry red wine
- 2 cups beef broth
- 3 tbsp tomato paste
- 300 g crushed tomatoes
- 2 tbsp Worcestershire sauce
- 1 tbsp vegetable boullion
- 2 sprigs thyme
- 3 large bay leaves
- 2 rosemary stalks
- fresh Italian flat-leaf parsley, chopped (to garnish)
- salt and pepper (to taste and to marinate meat)
- parmesan cheese (to garnish)
Instructions
- Preheat your oven to 300-325 degrees Fahrenheit (150-160 degrees Celsius).
- Season the short ribs generously with salt and pepper on all sides. Let sit for about 1/2 hour.To enhance the flavour of the meat, you can marinate with soy sauce (optional). Pour 1/4 cup of soy sauce over the short ribs, ensuring they're evenly coated. Cover the dish or seal the bag, then refrigerate for at least 2 hours, or ideally overnight.
- In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the short ribs and sear them until they develop a nice brown colour on all sides. This should take about 3-4 minutes per side. Remove the short ribs from the pot and set them aside.
- In the same pot, using the leftover oil from the meat, sauté the onion and garlic for about 1-2 minutes and then add in the carrots and celery and cook until they start to soften, about 5-6 minutes.
- Add the tomato paste to the pot and cook for another 2 minutes, stirring constantly.
- Pour in the dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Stir in the crushed tomatoes, beef broth, Worcestershire sauce, bay leaves, rosemary stalks, thyme, and vegetable bouillon. Bring the mixture to a simmer.
- Return the seared short ribs to the pot, nestling them into the sauce.
- Cover the pot with a lid and transfer it to the preheated oven. Let the short ribs braise for 2.5 hours, or until they are fork-tender and falling off the bone.
- Once the short ribs are cooked, carefully remove the pot from the oven. Using tongs, transfer the short ribs to a plate and set them aside.
- Skim off any excess fat from the surface of the sauce. If the sauce is too thin, you can continue to simmer it on the stovetop until it thickens to your desired consistency, about 30 minutes.
- While the sauce is simmering, shred the meat from the short ribs.
- Once the sauce has thickened, return the shredded meat to the pot and stir to combine. Allow the meat to heat through for a few minutes.
- Taste and adjust the seasoning with salt and pepper if needed.
- Serve the braised short ribs ragù hot, spooned over mashed potatoes, pasta, or your favourite side dish. Garnish with some parmesan, herbs and enjoy!