Fall-Off-The-Bone Short Rib Ragu
Short rib ragu: Master this incredibly tender, oven-braised recipe. Slow-cooked with red wine and San Marzano tomatoes for a rich, comforting sauce.
Ingredients
- 2 tablespoons extra virgin olive oil (divided)
- 4-5 lbs bone-in beef short ribs (~6-8 short ribs)
- salt and pepper
- 2 medium carrots (finely chopped, ~1 cup)
- 1 large shallot or small yellow onion (chopped)
- 4 cloves garlic (pressed or minced)
- 2 tablespoons tomato paste
- 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
- 2 cups beef stock or broth
- 28 oz can whole San Marzano tomatoes
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 drizzle of lemon juice
Instructions
- Preheat the oven to 300 degrees. Heat a large Dutch Oven over medium-high heat.
- Season short ribs with salt and pepper. Sear in 1 Tablespoon oil until browned on all four sides, 3-4 minutes per side. Transfer to a plate.
- Add remaining Tablespoon oil to the pot. Sauté carrots and shallots/onions for 5-7 minutes, then add garlic for 1-2 minutes.
- Stir in tomato paste for 1 minute. Add red wine, bring to a simmer, then reduce for 5 minutes.
- Add beef broth, San Marzano tomatoes, bay leaves, and fresh thyme. Nestle short ribs into the pot, cover, and braise in the oven for 4 hours.
- Remove short ribs, discard bones, and shred the meat. Refrigerate the meat and sauce separately.
- Remove bay leaves and thyme stems from the sauce. Refrigerate the sauce for at least 4 hours, or overnight, until fat solidifies.
- Scrape off fat, reheat sauce, and mash tomatoes/vegetables. Add shredded short ribs and a drizzle of lemon juice. Taste and adjust seasoning.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.