Introduction to Red Wine Braised Short Rib Ragu

There’s something magical about a hearty bowl of Red Wine Braised Short Rib Ragu that warms the soul. Picture this: a chilly evening, the aroma of slow-cooked beef wafting through your home, and the anticipation of a comforting meal. This dish is perfect for those busy days when you want to impress your loved ones without spending hours in the kitchen. With its rich flavors and tender meat, it’s a culinary hug that brings everyone together. Trust me, once you try this ragu, it will become a staple in your home, just like it has in mine!

Why You’ll Love This Red Wine Braised Short Rib Ragu

This Red Wine Braised Short Rib Ragu is a true crowd-pleaser. It’s not just about the incredible taste; it’s also about the ease of preparation. With minimal hands-on time, you can let the oven do the work while you relax. The rich, savory flavors meld beautifully, creating a dish that feels gourmet yet comforting. Plus, it’s perfect for leftovers, making weeknight dinners a breeze!

Ingredients for Red Wine Braised Short Rib Ragu

Gathering the right ingredients is the first step to creating a delicious Red Wine Braised Short Rib Ragu. Here’s what you’ll need:

Bone-in beef short ribs: The star of the show! They provide rich flavor and tenderness.
Salt & black pepper: Essential for seasoning, enhancing the natural flavors of the meat.
Olive oil: Used for searing the ribs, adding a lovely depth of flavor.
Onion: A base for the ragu, it adds sweetness and depth when sautéed.
Carrots: They bring a subtle sweetness and color to the dish.
Celery: Adds a fresh, aromatic note that balances the richness of the beef.
Garlic: A must for that aromatic punch, it elevates the overall flavor.
Tomato paste: This thickens the sauce and adds a rich tomato flavor.
Red wine: Choose a dry variety like Cabernet or Merlot for depth and complexity.
Beef broth: Provides moisture and enhances the savory notes of the ragu.
Crushed tomatoes: They create a luscious sauce that binds everything together.
Bay leaves: Infuse the ragu with a subtle herbal aroma.
Fresh rosemary: Adds a fragrant, earthy flavor that complements the beef.
Thyme: Another herb that brings warmth and depth to the dish.
Pappardelle pasta: Wide noodles that hold the ragu beautifully; tagliatelle works too!
Fresh parsley: A sprinkle on top adds color and freshness.
Parmesan cheese: Grated on top, it adds a salty, nutty finish to the dish.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to experiment with ingredients based on what you have on hand or your personal preferences!

How to Make Red Wine Braised Short Rib Ragu

Step 1: Preheat and Prepare

First things first, preheat your oven to 325°F (160°C). While that’s warming up, season the short ribs generously with salt and pepper. This simple step is crucial for enhancing the flavor of your Red Wine Braised Short Rib Ragu. Trust me, it makes a world of difference!

Step 2: Sear the Short Ribs

Next, heat olive oil in a Dutch oven over medium-high heat. Once hot, sear the short ribs on all sides until they’re beautifully browned. This caramelization adds depth to your ragu. After browning, remove the ribs and set them aside. You’re building layers of flavor here!

Step 3: Sauté the Vegetables

In the same pot, toss in the diced onion, carrots, and celery. Cook for about 5–6 minutes until they soften. This trio, known as mirepoix, forms the aromatic base of your ragu. The sweet smell will have your mouth watering in no time!

Step 4: Add Garlic and Tomato Paste

Now, stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant. This step is where the magic begins, as the garlic and tomato paste infuse the dish with rich flavors that will make your ragu unforgettable.

Step 5: Deglaze with Red Wine

Time to deglaze! Pour in the red wine, scraping up those delicious browned bits from the bottom of the pot. Let it simmer for 5 minutes. This not only adds flavor but also helps to create a luscious sauce for your Red Wine Braised Short Rib Ragu.

Step 6: Combine Ingredients

Add the beef broth, crushed tomatoes, bay leaves, rosemary, and thyme to the pot. Stir everything together to combine. This is where your ragu starts to come together, creating a beautiful medley of flavors that will make your kitchen smell divine!

Step 7: Braise the Ribs

Return the short ribs to the pot, nestling them into the sauce. Cover the pot and place it in the oven. Braise for 2 ½ – 3 hours until the meat is tender and falling off the bone. This slow cooking process is what makes the ragu so rich and hearty!

Step 8: Shred the Beef

Once the ribs are done, remove them from the pot and discard the bones. Shred the beef into bite-sized pieces. This step is satisfying, as you can see the tender meat that will soon be mixed into your ragu!

Step 9: Finalize the Ragu

Skim any excess fat from the sauce. Return the shredded beef to the pot and let it simmer for another 10 minutes. This final simmer allows the flavors to meld beautifully, creating a ragu that’s bursting with taste.

Step 10: Cook the Pasta

While the ragu simmers, boil the pappardelle in salted water until al dente. Drain the pasta and toss it with the ragu. The wide noodles are perfect for holding onto that rich sauce, making every bite a delight!

Step 11: Serve and Enjoy

Plate the pasta topped with a generous helping of ragu, a sprinkle of fresh parsley, and a shower of Parmesan cheese. This dish is not just a meal; it’s an experience that will have everyone coming back for seconds!

Tips for Success

Let the ragu sit for a few hours or overnight for deeper flavors.
Use a full-bodied red wine for a richer taste.
Don’t rush the braising process; low and slow is key!
Feel free to substitute short ribs with chuck roast if needed.
Pair with crusty bread to soak up that delicious sauce!

Equipment Needed

Dutch oven: Ideal for braising; a heavy pot with a lid works too.
Wooden spoon: Perfect for stirring and scraping up those tasty bits.
Sharp knife: Essential for cutting vegetables and shredding beef.
Cutting board: A must-have for prep work.
Measuring cups: Handy for accurate ingredient portions.

Variations of Red Wine Braised Short Rib Ragu

Vegetarian Option: Substitute short ribs with hearty mushrooms like portobello or a mix of your favorites for a rich, umami flavor.
Spicy Kick: Add red pepper flakes or a diced jalapeño to the sautéed vegetables for a bit of heat.
Herb Variations: Experiment with different herbs like oregano or sage to give your ragu a unique twist.
Gluten-Free Pasta: Use gluten-free pasta options like rice or quinoa pasta to accommodate dietary needs.
Slow Cooker Method: For a hands-off approach, transfer everything to a slow cooker after browning the meat and let it cook on low for 6-8 hours.

Serving Suggestions for Red Wine Braised Short Rib Ragu

Crusty Bread: Serve with a warm, crusty baguette to soak up the delicious sauce.
Green Salad: A light arugula or mixed greens salad adds a refreshing contrast.
Wine Pairing: Enjoy with a glass of the same red wine used in the ragu.
Garnish: Top with extra parsley and freshly grated Parmesan for a beautiful presentation.

FAQs about Red Wine Braised Short Rib Ragu

Can I use a different cut of meat for this ragu?
Absolutely! While short ribs are ideal for their rich flavor, you can substitute them with chuck roast or even brisket. Just remember that cooking times may vary slightly.

What type of red wine should I use?
For the best results, choose a dry red wine like Cabernet Sauvignon or Merlot. These varieties add depth and complexity to your Red Wine Braised Short Rib Ragu.

Can I make this ragu ahead of time?
Yes! In fact, letting the ragu sit for a few hours or overnight enhances the flavors. Just reheat it gently before serving, and it’ll taste even better!

Is this dish gluten-free?
The ragu itself is gluten-free, but if you want to keep it that way, make sure to use gluten-free pasta. There are plenty of delicious options available!

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the ragu for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!

Final Thoughts

Cooking this Red Wine Braised Short Rib Ragu is more than just preparing a meal; it’s about creating memories. The rich aromas that fill your kitchen, the laughter shared around the table, and the satisfaction of serving a dish that warms hearts are truly priceless. Each bite is a reminder of the love and care that goes into home-cooked meals. Whether it’s a cozy family dinner or a gathering with friends, this ragu brings everyone together. I hope you enjoy making it as much as I do, and may it become a cherished recipe in your home!

Red Wine Braised Short Rib Ragu: Savor This Hearty Delight!

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Author: Kitchen-pop
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A hearty and flavorful Red Wine Braised Short Rib Ragu served over pappardelle pasta, perfect for a comforting meal.

Ingredients

Scale

3 lbs (1.3 kg) bone-in beef short ribs
Salt & black pepper, to taste
2 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tbsp tomato paste
2 cups red wine (dry, like Cabernet or Merlot)
2 cups beef broth
1 can (28 oz) crushed tomatoes
2 bay leaves
2 sprigs fresh rosemary
3 sprigs thyme
1 lb (450 g) pappardelle pasta (or tagliatelle)
Fresh parsley, chopped
Freshly grated Parmesan cheese

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Instructions

Preheat oven to 325°F (160°C).
Season short ribs generously with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat.
Sear ribs on all sides until browned. Remove and set aside.
In the same pot, add onion, carrots, and celery. Cook 5–6 minutes until softened.
Stir in garlic and tomato paste; cook 1 minute until fragrant.
Deglaze with red wine, scraping up browned bits. Simmer 5 minutes.
Add beef broth, crushed tomatoes, bay leaves, rosemary, and thyme. Stir.
Return short ribs to the pot. Cover and place in oven.
Braise for 2 ½ – 3 hours, until meat is tender and falling off the bone.
Remove ribs and discard bones. Shred beef into bite-sized pieces.
Skim excess fat from sauce. Return shredded beef to pot and simmer 10 minutes.
Boil pappardelle in salted water until al dente. Drain and toss with ragu.
Plate pasta topped with generous ragu, fresh parsley, and Parmesan cheese.

Notes

For a richer flavor, use a full-bodied red wine.
Allow the ragu to sit for a few hours or overnight for the flavors to meld.
This dish can be made ahead and reheated before serving.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 6g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 40g
Cholesterol: 120mg