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Slowly Braised Short Rib: 3 Hour Magic

Slowly Braised Short Rib
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Slowly Braised Short Rib Ragu is a rich, hearty, and comforting dish perfect for any occasion. The fall-apart tender beef short ribs meld with a flavorful tomato and herb sauce, elevating any pasta dish.

Ingredients

Scale
  • 3 lbs bone-in short ribs
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 tablespoon sugar
  • 1 cup whole milk or cream (optional)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Generously season the short ribs with salt and pepper on all sides.
  3. In a large Dutch oven, heat olive oil over medium-high heat. Add short ribs and brown on all sides. Remove ribs and set aside.
  4. In the same pot, add onion, carrots, and celery. Sauté until softened. Add minced garlic and cook for an additional 1-2 minutes.
  5. Pour in the red wine, scraping the bottom of the pot. Bring to a simmer and reduce for about 5 minutes.
  6. Stir in crushed tomatoes, tomato paste, and beef broth. Add sugar, thyme, rosemary, and bay leaf.
  7. Place the seared short ribs back into the pot, ensuring they are submerged in the sauce.
  8. Cover the pot and transfer to the preheated oven. Braise for about 2.5 – 3 hours, or until short ribs are fork-tender.
  9. Remove the pot from the oven. Discard the herb stems and bay leaf. Stir in milk or cream if desired.
  10. Using two forks, shred the meat and mix it into the sauce. Taste and adjust seasoning.

Notes

  • Use fresh herbs for more robust flavors.
  • Sear short ribs well to develop a nice brown crust for enhanced flavor.
  • Adjust sauce consistency by simmering longer or adding more broth.
  • Garnish with grated Pecorino Romano or balsamic reduction for added flair.
  • Serve with seasonal vegetables.
  • For a spicy kick, add crushed red pepper flakes.
  • Incorporate sliced mushrooms for earthy depth.
  • Add chopped bell peppers or balsamic vinegar for a sweet touch.
  • For a vegan option, use jackfruit or mushrooms and vegetable broth.
  • Add Italian sausages for a more complex flavor.
  • Allow ragu to cool completely before storing in an airtight container in the fridge for 4-5 days.
  • Freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://sarecipe.com/slowly-braised-short-rib/