Our Guide To The Perfect Short Rib Ragu With Step Photos

If you want something that tastes like you ordered it at a gourmet restaurant and that will impress your guests, this is the dish. One of those “low and slow” recipes, it may take a long time to cook (it simmers for about 4 hours), but when it is finished, that meat will fall off the bones and have such a depth of flavor and savoriness, you’ll be shocked. It’s that good. It is absolutely worth the time it takes.

Ingredients in Short Rib Ragu

Beef Short Ribs Olive Oil Mirepoix – a mix of carrots, celery, and onion Garlic Bay Leaves Tomato Paste Red Wine – use a dry red wine like a Cabernet Sauvignon or Merlot Beef Broth Crushed Tomatoes Pappardelle Pasta Basil and Parmesan – for garnish

Secrets to the Perfect Short Rib Ragu

Searing the Meat– searing the meat you will be using before you slow cook it is a great way to increase the flavor of the meat, as well as improve the texture. Don’t discard the drippings and browned bits of what came out of the meat onto the bottom of the pan while it was being seared. Those add so much flavor to what you are cooking as well. Sautéing the Aromatics– in cooking, ‘aromatics’ are the herbs, spices, and vegetables used as the base of flavor in the dish. The idea to sauté these ingredients is to release their flavor as well as reduce their bite. Letting the Sauce Simmer-simmering slowing allows liquid to evaporate, which infuses more and more flavor into what you are making. Even though simmering can take longer than doing something on a rapid boil, a simmer will enhance the flavor of your food, thickening the sauce, and allow for the ingredients of your short rib ragu sauce to mingle.

Variations

For a different slow cooker Short Rib Ragu, make it in the Crock Pot. it will take longer, about 7 hours, but you could experiment with this option. Not a fan of short ribs? Try another protein: Chuck roast (the most popular meat choice for Ragu) Pork shoulders Or, use any fatty or tougher meat that will become tender over a long cooking time.