Red Wine Braised Beef Short Rib Ragù

• 2 pounds beef short ribs, trimmed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 2 cups beef broth
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 2 bay leaves
• 1/4 cup fresh parsley, chopped (for garnish)

Steps

1. 1 Season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs until browned on all sides; remove and set aside.
2. 2 In the same pot, add the onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
3. 3 Deglaze the pot with red wine, scraping up any browned bits from the bottom.
4. 4 Return the ribs to the pot. Add crushed tomatoes, beef broth, oregano, thyme, and bay leaves.
5. 5 Bring to a simmer, then cover and transfer to a preheated oven at 325°F. Cook for 3 hours, or until the meat is tender.
6. 6 Remove the ribs and let them cool slightly before shredding the meat with two forks. Discard the bay leaves.
7. 7 Return the shredded beef to the sauce. Simmer uncovered for an additional 15 minutes to thicken.
8. 8 Serve over your favorite pasta, garnished with fresh parsley.

Equipment

• Large Dutch oven
• Oven

Variations

• Add a splash of balsamic vinegar for a touch of sweetness.
• Stir in a handful of spinach or kale during the last 5 minutes of cooking.

Substitutions

• If short ribs aren't available, substitute with beef chuck roast, cut into chunks.
• Substitute red wine with beef broth and a tablespoon of tomato paste for a non-alcoholic option.

Pairings

• Serve with crusty Italian bread.
• Pair with a glass of the same red wine used in cooking.

Nutrition

Tips

• For deeper flavor, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
• This ragù tastes even better the next day, as the flavors continue to meld.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.

Serving Suggestions

• Serve with freshly grated Parmesan cheese.
• Pair with a simple side salad dressed with olive oil and lemon.

FAQ