I always appreciate hearty recipes like this.
Short ribs are one of my favorite foods to make because they look so impressive, but they honestly don’t take that much effort to make! And the time you put in is well worth it in the end.
I like to make a big pot of this for family and friends because it requires very little on my end, and it really does feed a crowd.
Plus, this is a total “set it and forget it” situation. Once you do the grunt work up front, you sit, and wait, and then it’s ready. Or, you can be a great multi-tasker and make your side dishes at the same time!
If you don’t want to eat this with pasta, I love zucchini ribbons as an alternative, or you can go crazy and make this into a short rib grilled cheese, which is, just amazing.
I posted that one over on Instagram a few days ago, when I was trying to decide what to do with the leftovers.
Ingredients in Short Rib Ragu
- 1 tablespoon of olive oil
- 2 teaspoons of salt
- 2.25 pounds of bone in beef short ribs
- 1.5 cups of yellow onion (or 1 yellow onion), diced
- 5 cloves of garlic, minced
- 1 tablespoon of flour
- 2 cups red wine
- 2 cups beef broth
- 14 ounces high quality tomato sauce (sub for 2 tablespoons tomato paste)
- 1 bay leaf
- 3 sprigs of thyme
- 2 teaspoons mushroom powder or Trader Joe’s Umami Seasoning
- Add 1 tbsp of olive oil to a dutch oven.
How to prepare your ragu
Turn your stove to high heat.
Season your bone-in beef short ribs on all sides with salt.
Add your short ribs to your dutch oven, or pot. Be sure not to crowd the pan, you may need to work in batches. Sear your short ribs on all sides, and remove them from the pot to sit on a plate or cutting board. Set these aside.
Turn down your stove to medium heat, and add in your diced yellow onion, and stir continually for about 15 minutes until golden and fragrant. The onions should look translucent, and slightly golden.
Add your minced garlic, and cook until fragrant, about 2 to 3 minutes.
Sprinkle over 1 tbsp of flour. Stir continuously to keep the flour from burning.
When the flour turns a very light golden brown, deglaze your pan with red wine and stir to remove the fond from the bottom of the pot.
Add your short ribs back to the pot, and cover with beef broth.
Add tomato sauce, thyme, bay leaf and umami seasoning.
Turn your stove to medium low heat, and cover.
Simmer your short ribs for 3-4 hours, or until fork tender.
Serve with pasta of your choice. We used pappardelle, with Parmigiano Reggiano grated over top.