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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

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.
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Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 300 degrees. Heat a large Dutch Oven over medium-high heat.
  2. 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.
  3. Add remaining Tablespoon oil to the pot. Sauté carrots and shallots/onions for 5-7 minutes, then add garlic for 1-2 minutes.
  4. Stir in tomato paste for 1 minute. Add red wine, bring to a simmer, then reduce for 5 minutes.
  5. 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.
  6. Remove short ribs, discard bones, and shred the meat. Refrigerate the meat and sauce separately.
  7. Remove bay leaves and thyme stems from the sauce. Refrigerate the sauce for at least 4 hours, or overnight, until fat solidifies.
  8. Scrape off fat, reheat sauce, and mash tomatoes/vegetables. Add shredded short ribs and a drizzle of lemon juice. Taste and adjust seasoning.

Notes

- Sear the short ribs thoroughly on all sides to develop a deep, caramelized crust. This Maillard reaction is crucial for building foundational flavor in your short rib ragu.
- For food safety, ensure beef short ribs reach an internal temperature of 145°F (63°C) with a 3-minute rest, though for shreddable texture, you'll cook much longer. For optimal shredding, the meat should be effortlessly pulled apart with two forks.
- Don't skip reducing the red wine. This step concentrates its flavor and cooks off the alcohol, adding a complex depth to your short rib ragu.
- Make ahead & storage: The ragu can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors actually deepen overnight! Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the oven at 300°F (150°C) until warmed through.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.