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–+ servings
Short Rib Ragu

Savory Short Rib Ragu That Will Warm Your Soul

This Short Rib Ragu is a comforting dish that combines tender beef and rich sauce, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 20 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 pounds Boneless Short Ribs well-seared
  • 2 tablespoons Vegetable Oil can substitute with olive oil
  • 2 medium Carrots finely chopped
  • 2 stalks Celery finely chopped
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
  • 2 tablespoons Tomato Paste can substitute with tomato sauce
  • 1 tablespoon Flour gluten-free option: cornstarch
  • 1 can San Marzano Plum Tomatoes whole or crushed
  • 1 cup Red Wine non-alcoholic: use beef broth
  • 1 cup Water or broth for more flavor
  • 1 bunch Fresh Parsley or dried parsley
For the Mashed Potatoes
  • 2 pounds Yukon Gold Potatoes or russet potatoes
  • 4 tablespoons Unsalted Butter or salted butter, reduce additional salt
  • 1/2 cup Sour Cream or Greek yogurt for a healthier option
  • 1/2 cup Parmesan Cheese grate fresh or use nutritional yeast

Equipment

  • Dutch oven
  • Saucepan

Method
 

Step-by-Step Instructions for Short Rib Ragu
  1. Preheat your oven to 350°F (175°C). Chop the mirepoix (carrots, celery, onion) into small pieces. Prepare your Dutch oven.
  2. Heat vegetable oil in the Dutch oven and brown the short ribs on all sides for 3-4 minutes. Remove and set aside.
  3. Add mirepoix to the pot and sauté for 10 minutes. Add minced garlic and cook for an additional 2 minutes.
  4. Stir in tomato paste and flour. Cook for 3-4 minutes until well combined.
  5. Pour in red wine to deglaze the pot. Simmer for about 5 minutes.
  6. Add canned San Marzano tomatoes and water, return the short ribs to the pot, and sprinkle with fresh parsley.
  7. Cover and place in the oven for 2-3 hours until the ribs are fork-tender.
  8. Remove ribs and strain the sauce into a saucepan. Reduce sauce over medium-high heat for about 30 minutes.
  9. Shred the short ribs and mix them back into the thickened sauce.
  10. Boil peeled and chopped Yukon Gold potatoes until fork-tender, then mash with butter, sour cream, Parmesan, salt, and pepper.
  11. Serve the Short Rib Ragu over mashed potatoes, garnished with parsley.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 45gProtein: 50gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 130mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 1000IUVitamin C: 10mgCalcium: 150mgIron: 4mg

Notes

Allow the ragu to rest for about 20 minutes before serving for better flavor melding.

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