Tender Short Rib Ragu

This short rib ragu transforms humble ingredients into a luxurious meal that will impress even the most discerning dinner guests. The slow-cooked short ribs break down into tender, flavorful morsels that melt in your mouth, all served over creamy parmesan mashed potatoes for the ultimate comfort food experience.

I first made this ragu during a particularly harsh winter when we were snowed in for days. The process of slowly building flavors while the snow fell outside became a cherished memory, and now this dish appears on our table whenever we need serious comfort food.

Ingredients

• Boneless short ribs are the star providing rich beefy flavor and incredible tenderness when cooked low and slow
• Mirepoix of carrots, celery and onion creates the aromatic foundation
• San Marzano tomatoes offer superior sweetness and acidity balance
• Good quality red wine adds complexity and helps tenderize the meat
• Fresh parsley brightens the rich flavors with subtle herbaceous notes
• Parmesan cheese in the mashed potatoes provides the perfect salty complement

Step-by-Step Instructions

Sear the Meat

Season and brown short ribs until deeply caramelized on all sides working in batches to prevent overcrowding which would steam rather than sear the meat. This critical step creates a flavor foundation through the Maillard reaction.

Build the Flavor Base

Cook mirepoix until vegetables soften and begin to release their natural sweetness about ten minutes. Add garlic at the end to prevent burning which would introduce bitterness.

Create the Roux

Incorporate tomato paste and flour coating the vegetables thoroughly. This mixture will help thicken the sauce while adding rich umami notes and depth of flavor.

Deglaze with Wine

Pour in wine and scrape up all those precious browned bits from the bottom of the pot. These bits contain concentrated flavor compounds that will enrich your sauce immeasurably.

Assemble the Braise

Add tomatoes water and return the meat to the pot ensuring everything is submerged. The slow cooking process allows collagen to break down into gelatin creating that luxurious mouthfeel.

Oven Braise

Transfer to oven for gentle consistent heat that slowly transforms tough meat into fork tender perfection checking doneness after about two hours.

Reduce the Sauce

Strain the cooking liquid and reduce until thickened skimming fat periodically. This concentrates flavors and creates the perfect consistency to coat the shredded meat.

Prepare Mashed Potatoes

Boil potatoes until tender then mash with butter sour cream and parmesan for a creamy flavorful base that complements the rich ragu perfectly.

The most surprising element of this dish is how the humble short rib transforms during cooking. My grandmother always said you could judge a cook by how they handle the tougher cuts of meat. The first time I served this to her she nodded approvingly and said simply This is how food should taste.

Perfect Wine Pairing

This hearty ragu begs for a bold red wine with enough structure to stand up to the rich flavors. Look for medium to full bodied options like a Chianti Classico Riserva Super Tuscan or Barolo. The natural acidity in these Italian varieties cuts through the richness while complementing the tomato base. For something domestic try a Zinfandel or Cabernet Sauvignon that can match the meats intensity.

Make It Your Own

While this recipe is perfect as written there are several ways to customize it to your taste. Mushrooms particularly porcini add wonderful earthiness while a splash of balsamic vinegar at the end brightens everything up. For added depth try incorporating herbs like rosemary or thyme along with the parsley. You could even add a strip of orange zest during braising for subtle citrus notes that complement the beef beautifully.

Beyond Mashed Potatoes

This versatile ragu pairs wonderfully with more than just mashed potatoes. Try serving it over pappardelle pasta for an authentic Italian experience or creamy polenta for something different. For a lighter option serve smaller portions over roasted spaghetti squash or zucchini noodles. If you want to get creative use it as a filling for twice baked potatoes or as the star ingredient in a rustic pot pie topped with puff pastry.

Common Recipe Questions

→ Can I make this short rib ragu ahead of time?

Yes! The ragu can be prepared up to one day in advance. Complete all steps through reducing the sauce and adding the shredded ribs back in, then cool and refrigerate. When ready to serve, reheat in a saucepan, adding a splash of red wine, water, or beef stock if needed to adjust consistency. However, the parmesan mashed potatoes are best made fresh on the day of serving.

→ What can I serve with short rib ragu besides mashed potatoes?

This versatile ragu pairs beautifully with several starches. Try tossing it with your favorite pasta shape, serving over buttered egg noodles, or accompanying with creamy polenta. For a lighter option, serve alongside roasted vegetables or with crusty bread for dipping in the sauce.

→ How do I know when the short ribs are done cooking?

The short ribs are done when they're fork-tender and shred easily. Start checking them at the 2-hour mark of oven braising. If you can easily pull the meat apart with a fork with minimal resistance, they're ready. Most batches will take approximately 2½ hours, but cooking time can vary depending on the meat's thickness and your specific oven.

→ Why do I need to strain the sauce and reduce it separately?

Straining the sauce separates the flavorful liquid from the spent aromatic vegetables, creating a smoother, more refined sauce. The subsequent reduction concentrates the flavors and thickens the consistency. Skimming the fat during this process also prevents the final dish from being greasy, resulting in a silky, rich sauce that perfectly coats the shredded meat.

→ Can I use bone-in short ribs instead of boneless?

Absolutely! Bone-in short ribs work wonderfully in this recipe and may even add more flavor. If using bone-in ribs, you'll need to increase the total weight to about 4-5 pounds to account for the bones. The cooking process remains the same, but you may need to cook them slightly longer. After braising, simply remove the meat from the bones before shredding.

→ What type of red wine works best for this ragu?

A medium to full-bodied dry red wine like Cabernet Sauvignon, Merlot, or Chianti works perfectly. Choose a wine you'd enjoy drinking, as its flavor will concentrate in the sauce. Avoid sweet or very light reds. If you prefer not to use alcohol, substitute with additional beef broth plus 1-2 tablespoons of balsamic vinegar to add depth and acidity.