Introduction to Slowly Braised Short Rib Ragu
Why is slowly braised short rib ragu the ultimate comfort food?
If there’s one dish that embodies the spirit of hearty Italian cooking, it’s slowly braised short rib ragu. Picture this: succulent beef short ribs, simmered for hours until they’re melt-in-your-mouth tender, paired with a rich, flavorful sauce that clings to every noodle. This dish is not just food; it’s a warm embrace on a plate, perfect for cozy evenings or gathering with friends.
The beauty of short rib ragu lies in its simplicity. Made with a handful of wholesome ingredients—like carrots, onions, and garlic—this ragu transforms from everyday staples into a communal feast. The meat absorbs all the flavors, creating a sauce that practically begs to be served over your favorite pasta, from pappardelle to gnocchi.
Moreover, the tantalizing aroma that wafts through your kitchen as it cooks can lift anyone's spirits. Imagine how rewarding it feels to sit down to a meal you spent time crafting, knowing it's not just delicious but therapeutic too. If you’re looking to step up your comfort-food game, this dish is a must-try. Ready to indulge? Let’s dive into the recipe!
Ingredients for Slowly Braised Short Rib Ragu
Creating slowly braised short rib ragu is all about gathering the right ingredients. Here’s a quick rundown of what you’ll need to make this delicious, hearty sauce and the perfect pasta to pair with it.
Essential ingredients for the ragu sauce
To build that rich, mouthwatering flavor of your ragu sauce, gather these essential ingredients:
- 4 pounds English cut beef short ribs
- 3 tablespoons olive oil (for that perfect sauté)
- 3 large carrots, peeled and diced
- 1 large yellow onion, finely diced
- 1 stalk celery, finely diced
- 8 cloves garlic, finely chopped or grated
- 6 ounces tomato paste (adds depth)
- 14 ounces crushed tomatoes
- 2 cups low-sodium beef broth/stock or water
- Fresh herbs like rosemary, sage, and thyme, plus bay leaves
- Kosher salt and ground black pepper, to taste
For a special touch, consider adding a splash of beef stock instead of wine for a deep flavor boost!
Ingredients for the pasta
When it comes to the pasta, you'll want something that holds onto the sauce beautifully. Here’s what you’ll need:
- 24 ounces pappardelle or your pasta of choice (consider alternatives like casarecce or bucatini)
- ½ cup heavy cream for rich creaminess
- ½ cup grated Parmesan for that savory finish
- Additional grated Parmesan and finely chopped fresh herbs for serving
With these ingredients in hand, you’re on your way to crafting a slowly braised short rib ragu that will impress your dinner guests and satisfy your cravings! Don't forget to check out high-quality pasta options at DeLallo for the best results!
Step-by-step preparation of Slowly Braised Short Rib Ragu
Crafting a mouthwatering slowly braised short rib ragu is a rewarding culinary adventure. Each step builds on the last, creating layers of flavor perfect for a cozy dinner at home. Let’s dive into the essential steps that make this dish so unforgettable!
Brown the Short Ribs
Start by heating 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Pat the surface of your 4 pounds of beef short ribs dry with a paper towel — this helps achieve that sought-after golden-brown crust. Generously season your short ribs with kosher salt and black pepper. Once the oil is shimmering, add the ribs in batches to avoid overcrowding, cooking them for about 3-4 minutes on each side until beautifully browned. Transfer the ribs to a plate when done, and discard excess drippings, keeping just enough to flavor the next steps.
Cook the Soffritto Until Deeply Flavored
With the same pot, it’s time to build a flavor base, known as soffritto. Add 3 chopped carrots, 1 diced onion, and 1 diced celery stalk, seasoning them with a pinch of salt and pepper. Stir occasionally, allowing this mix to cook for about 15-20 minutes until it takes on a deep brown color. This step is essential as it infuses the ragu with depth and richness, setting the stage for the savory flavors to follow.
Add Aromatics and Deglaze the Pot
Next, toss in 8 cloves of finely chopped garlic, stirring for about 1-2 minutes until fragrant. Now, you’ll want to incorporate 6 ounces of tomato paste, cooking for another 2-3 minutes until it caramelizes slightly. To really bring everything together, pour in your choice of broth (beef or vegetable) and use a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the pot. This step is called deglazing, and it’s where much of the flavor magic happens!
Build the Ragu and Let It Simmer
Tie together a few sprigs of fresh herbs or chop them finely (a mix of rosemary, sage, and thyme works beautifully) and add these to your pot along with 14 ounces of crushed tomatoes, the beef broth, and the short ribs you browned earlier. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer gently for 2 ½ to 3 hours. This slow simmer allows the flavors to meld beautifully, transforming the beef into tender goodness.
Shred the Short Ribs and Finish the Sauce
Once the short ribs are fall-apart tender, carefully remove them from the pot. Discard the spent herbs and bones, then shred the beef into manageable pieces before returning it to the pot. Stir everything together, and you can now let it sit for a moment, perhaps savoring your kitchen's delightful aroma.
Boil the Pasta and Combine with the Ragu
In the final step, boil your favorite pasta — pappardelle works incredibly well — until al dente. Save a cup of the pasta water before draining the noodles. While the pasta cooks, gradually stir in some heavy cream and grated parmesan into the ragu to bring luxurious creaminess to the dish. Combine the drained pasta into the ragu, adding reserved pasta water as needed to achieve the perfect consistency. Toss to coat, and voila! Your slowly braised short rib ragu is ready to serve with extra parmesan and fresh herbs for garnish. Enjoy your homemade culinary masterpiece!
For more cooking tips and techniques, check out resources like Serious Eats. They often have excellent advice on flavor building and cooking methods perfect for any level!
Variations on Slowly Braised Short Rib Ragu
Oven-Braised Short Rib Ragu
For a comforting oven-braised version, simply follow the stovetop steps up to building your ragu. Once you’ve added all the ingredients to your pot, cover it and transfer it to a preheated oven at 325°F. Let it cook for 2 ½ to 3 hours until the short ribs reach that fall-apart tenderness we all crave. Check out this oven cooking guide for more tips!
Slow Cooker Short Rib Ragu
A slow cooker is a fantastic way to prep your ragu while you conquer your day! After browning the short ribs and soffritto, transfer everything into your slow cooker. Cook on high for 4-5 hours or on low for 7-8 hours. It'll be ready when you return home, and the aroma will be enchanting. If you’re in a pinch, this slow cooker recipe can help streamline your process.
Instant Pot Variation
Craving something quicker? Use your Instant Pot! Sauté the ingredients according to the stovetop method, then seal and cook on high pressure for just 50 minutes. Let the steam naturally release for about 10 minutes before diving into that delicious, smoky flavor. For extra guidance, check out the Instant Pot user guide.
No matter the method you choose for your slowly braised short rib ragu, each variation brings out the rich essence that makes this dish a must-try!
Cooking Tips and Notes for Slowly Braised Short Rib Ragu
Make-Ahead and Storage Tips
Planning ahead? This slowly braised short rib ragu only gets better after a day in the fridge, letting those flavors meld beautifully. Store the ragu in an airtight container for up to 4-5 days. Reheat it gently on the stove or in the microwave while you whip up some fresh pasta.
Freezing Instructions
Want to stash some ragu for later? This dish freezes wonderfully! Allow it to cool, then transfer the ragu to freezer-safe containers. It’ll keep fresh for up to 3 months. When you're ready, thaw in the refrigerator overnight, or use the water method for a quicker option. Just simmer to warm it up, adding a splash of broth or water if it thickens too much.
For more cooking tips, check out resources like The Kitchn. Happy cooking!
Serving Suggestions for Slowly Braised Short Rib Ragu
Best Pasta Types to Pair with the Ragu
When it comes to slowly braised short rib ragu, the right pasta can elevate your dish to perfection! Here are some delicious options:
- Pappardelle: Its wide, flat ribbons catch every bit of ragu, making each bite hearty and satisfying.
- Bucatini: With its thick, hollow shape, it holds the sauce beautifully and brings a wonderful texture.
- Casarecce: The rolled shape allows the ragu to cling, ensuring a great flavor in every forkful.
Feel free to experiment with your favorite pasta or even serve it over fluffy polenta for a comforting twist.
Complementary Sides for an Extraordinary Meal
To create a memorable dining experience, consider these mouthwatering side dishes:
- Garlic Bread: Nothing beats crusty garlic bread for mopping up leftover ragu sauce.
- Roasted Vegetables: Seasonal veggies like Brussels sprouts or carrots add a delightful crunch and color.
- Mixed Greens Salad: A simple salad with a light vinaigrette balances the richness of the ragu.
Whether it’s a weeknight dinner or a special occasion, these pairings will surely impress your guests and family alike. Enjoy!
Time Breakdown for Slowly Braised Short Rib Ragu
Preparation Time
Get your cooking adventure started with a quick 25 minutes of prep time! During this stage, you’ll be chopping vegetables and getting the seasonings ready to transform those short ribs into a soothing delight.
Cooking Time
The magic unfolds during 3 hours of slow cooking. This is when the flavors meld beautifully, and the beef becomes tender enough to fall apart with a gentle nudge. Sit back, sip on a warm beverage, and let the aromas fill your kitchen.
Total Time
From start to finish, you’re looking at a total of 3 hours and 30 minutes. It might seem like a lengthy affair, but trust us, the end result—your slowly braised short rib ragu—is worth every second spent! Enjoy this comforting Italian-inspired meal that’s perfect for sharing with friends or cozy nights in.
Feel free to check out more about cooking techniques and inspiration from credible sources like Bon Appétit or Serious Eats. They often provide tips on how to elevate your ragu experience!
Nutritional Facts for Slowly Braised Short Rib Ragu
Estimated Calories Per Serving
Each serving of this slowly braised short rib ragu packs approximately 400-500 calories. Serving it over pasta or polenta can adjust the caloric content, so be mindful of portion sizes to fit your dietary goals.
Protein Content
With tender beef short ribs as the star, you're looking at a hearty protein hit of about 30 grams per serving. This makes the dish an excellent choice for anyone looking to build or maintain muscle.
Sodium Levels
The sodium content varies depending on added seasonings and broth, typically falling around 600-800 mg per serving. Using low-sodium broth can help manage sodium intake without sacrificing flavor. For more details about balancing flavors and health, check out Healthline’s guide to sodium.
FAQ about Slowly Braised Short Rib Ragu
Can I use other cuts of beef for ragu?
Absolutely! While beef short ribs give a rich flavor and tender texture, you can experiment with other cuts. Options like chuck roast, brisket, or even ground beef can work well. Just remember, different cuts may alter the cooking time—so keep an eye on those!
What can I serve with the ragu besides pasta?
If you’re looking to mix it up, consider serving your slowly braised short rib ragu over creamy polenta, fluffy gnocchi, or even crispy mashed potatoes. It also pairs beautifully with crusty bread for a hearty meal. Check out this guide on alternative sides for ragu.
How long can I store the ragu?
Your short rib ragu keeps well in the fridge for 4–5 days. For longer storage, consider freezing portions in airtight containers. It’ll last up to 3 months, making it a perfect option for meal prep! Just thaw overnight in the fridge before reheating for the best flavor and texture.
Conclusion on Slowly Braised Short Rib Ragu
In discovering the slowly braised short rib ragu, you'll unveil the depth of flavor and heartiness that only time can cultivate. This dish transforms ordinary ingredients into a comforting masterpiece that’s perfect for gatherings or quiet evenings at home. Pair it with fresh pasta or polenta — it’s bound to impress!
Slowly Braised Short Rib Ragu
Equipment
- Dutch oven
Ingredients
for the Slowly Braised Short Rib Ragu sauce
- 4 pounds beef short ribs English cut
- 3 tablespoons olive oil divided
- 3 large carrots peeled and diced
- 1 large yellow onion finely diced
- 1 stalk celery finely diced
- 8 cloves garlic finely chopped or grated
- 6 ounces tomato paste
- 1 cup dry red wine
- 1 package fresh poultry herb blend approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage, 12 sprigs fresh thyme
- 2 bay leaves
- 1 parmesan rind optional
- 14 ounces crushed tomatoes
- 2 cups low-sodium beef broth/stock or water
- kosher salt to season
- ground black pepper to season
for Short Rib Ragu pasta
- 24 ounces pappardelle or pasta of choice
- ½ cup heavy cream
- ½ cup grated parmesan
- grated parmesan for serving
- finely chopped fresh herbs for serving
Instructions
Braised Short Rib Ragu Sauce
- Brown the short ribs: Add the olive oil to a large, heavy-bottomed pot over medium-high heat. Pat the short ribs dry and season with kosher salt and pepper. Brown on both sides for 3-4 minutes. Transfer to a plate.
- Brown the soffritto: Add the carrots, onion, and celery to the pot, seasoning with salt and pepper. Cook until deeply browned, about 15-20 minutes.
- Add aromatics: Stir in the garlic and cook until fragrant. Add the tomato paste and cook until browned, about 2-3 minutes.
- Deglaze: Pour in the red wine and scrape up the browned bits from the bottom. Cook for 3-4 minutes until almost absorbed.
- Build and simmer the ragu: Add herbs, bay leaves, crushed tomatoes, broth, and short ribs. Bring to a boil, then reduce heat and simmer for 2½ - 3 hours until ribs are tender.
- Finish the ragu: Remove short ribs, discard herbs, and shred the meat before returning it to the pot. Stir to combine.
Short Rib Ragu Pasta
- Boil the pasta: Cook pasta in salted water until al dente, reserving 1 cup of pasta water before draining.
- Finish the ragu sauce: Bring the ragu to a simmer and stir in cream and parmesan cheese.
- Combine pasta and sauce: Toss the drained pasta with the ragu until coated, adding reserved pasta water as needed.
- Serve: Portion into bowls and top with additional parmesan, fresh herbs, and crushed red pepper as desired.
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