My Fave Birria Tacos Recipe

There’s nothing quite like a cozy meal to bring warmth and joy to your dining table, and this **Short Rib Ragu** does exactly that. Perfectly tender beef short ribs enveloped in a rich, savory sauce, it’s the kind of dish that fills the house with a mouthwatering aroma you can’t resist.

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Ingredients You’ll Need

Diving into this recipe, you’ll notice how simple yet essential each ingredient is. Each plays a critical role in building the savory symphony that is our Short Rib Ragu, from the hearty short ribs to the aromatic herb bundle. Here’s what you’ll need:

• Beef Short Ribs: Deboned and cut into cubes, these provide the dish with its rich, hearty base.
• Light Olive Oil: Essential for searing the meat, adding subtle richness without overpowering.
• White Onion, Celery, and Carrot: This mirepoix creates a flavorful foundation for the sauce.
• Red Wine: Enhances depth and complexity, lifting the ragu to gourmet status.
• Herb Bundle: A mix of rosemary, thyme, and parsley to infuse fresh, aromatic flavors.
• Tagliatelle or Pappardelle: These wide noodles perfectly soak up the sauce, delivering flavor in every strand.

Variations

Feel free to get creative with your Short Rib Ragu! This recipe is as adaptable as it is delicious so that you can tweak it to fit your preferences or dietary needs.

• Vegetarian Version: Swap the short ribs for hearty mushrooms like portobello or shiitake, for a rich, umami-forward experience.
• Spicy Kick: Add a dash of red pepper flakes or a sliced chili to the simmering sauce for a delightful heat.

How to Make Short Rib Ragu

Step 1: Sear the Meat

Season your short ribs generously with kosher salt on all sides. Heat the olive oil in a large braiser or Dutch oven over medium-high. Sear the short ribs in batches, ensuring a golden crust forms on all sides — this step is crucial for flavor. Once browned, set them aside on a plate.

Step 2: Build the Sauce Base

In the same pot, sauté the diced onion, celery, carrot, and minced garlic. Stir them over medium-high heat until the onion turns translucent and the vegetables are tender, releasing their fragrant aroma.

Step 3: Simmer to Perfection

Deglaze the pot with red wine, scraping up any browned bits from the bottom — that’s pure flavor! Add the tomato paste, followed by the broth and crushed tomatoes. Return the short ribs to the pot, toss in the herb bundle and bay leaves, and let the magic happen over a low simmer, partially covered for 2.5 hours, or until the ribs are fall-apart tender.

How to Serve Short Rib Ragu

Garnishes

To elevate your **Short Rib Ragu**, a sprinkle of freshly grated Parmigiano Reggiano and a shower of chopped parsley are divine. They add a pop of color and an extra layer of flavor that complements the rich ragu beautifully.

Side Dishes

Pair this robust ragu with a side of crusty garlic bread to soak up every last bit of sauce. A simple green salad with a tangy vinaigrette balances the dish with a refreshing bite.

Creative Ways to Present

Consider presenting the ragu as a layered lasagna or using it as a unique topping for creamy polenta. Each approach lends a new interpretation to this classic and allows for delicious exploration!

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days, making this a fantastic make-ahead dish.

Freezing

To freeze your Short Rib Ragu, let it cool completely, transfer to a freezer-safe container, and store for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat your ragu on the stove over low heat until warmed through. Add a splash of broth or water if the sauce appears too thick after refrigeration or freezing.

FAQs

Final Thoughts

I truly hope that you try making this exquisite Short Rib Ragu. It’s a labor of love that rewards you with every comforting bite. Invite some friends over or savor a quiet dinner at home, and let this dish be a delightful addition to your table.

My Fave Birria Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 112 reviews

• Author: Jaden
• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

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Description

This hearty Short Rib Ragu features tender braised beef short ribs cooked slowly in a rich tomato wine sauce, served over your favorite pasta. Perfect for a comforting family dinner, it combines flavorful seared meat with aromatic vegetables and a blend of herbs, resulting in a melt-in-your-mouth experience with deep, savory flavors.

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Ingredients

Units USM Scale 1x2x3x

Meat and Oil

• 2 lbs Beef short ribs – De-boned, cut into 2 (5cm) cubes
• 2 tbsp Light olive oil – or use vegetable or avocado oil
• Kosher salt – for seasoning

Vegetables and Aromatics

• 1 cup White onion – Finely diced
• 1/2 cup Celery – Finely diced
• 1/2 cup Carrot – Finely diced
• 4 Garlic cloves – Finely minced

Tomato and Liquids

• 2 tbsp Tomato paste
• 1 cup Red wine
• 1 cup Broth – Beef or chicken
• 1 3/4 cup Crushed tomatoes – 14oz can

Herbs and Seasonings

• Herb Bundle – Rosemary, thyme, parsley stems
• 2 Bay leaves
• 2 tbsp Sherry or red wine vinegar
• Kosher salt and fresh cracked pepper to taste

Pasta and Garnish

• 1 lb Pasta – Tagliatelle or pappardelle
• Chopped parsley and grated Parmigiano Reggiano for garnish

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Instructions

1. Season short ribs: Generously season the beef short ribs with kosher salt on all sides to enhance flavor.
2. Sear the ribs: In a large braiser or Dutch oven, heat 2 tablespoons of light olive oil over medium-high heat. Once hot, add the ribs in batches if necessary to avoid crowding. Sear all sides until browned, then transfer to a plate. Remove excess grease if needed, leaving about 2 tablespoons in the pot.
3. Sauté vegetables: In the same pot, add diced onion, celery, carrot, and minced garlic. Sauté over medium-high heat for 3-4 minutes or until the onion softens and becomes translucent.
4. Add tomato paste and seasonings: Stir in tomato paste, 1 teaspoon kosher salt, and ½ teaspoon cracked black pepper. Cook for another 2-3 minutes to deepen the flavor.
5. Deglaze and simmer: Pour in red wine, scraping up browned bits from the bottom of the pot. Return the seared short ribs to the pot, then add broth and crushed tomatoes. Toss in the herb bundle and bay leaves.
6. Cook the ragu: Bring to a low simmer, cover with a slightly ajar lid to allow steam escape, and cook for 2 to 2½ hours. Check occasionally, adding small amounts of broth if it dries out. The ribs are ready when fork-tender and falling apart.
7. Finish and serve: Remove bay leaves and herb bundle. If using boneless ribs, shred in the pot; if bone-in, remove bones and cartilage, then shred. Taste and adjust seasoning, adding vinegar for brightness. If sauce is too thin, simmer uncovered for 15-30 minutes to thicken. Serve over cooked pasta, garnished with chopped parsley and grated Parmigiano Reggiano.

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Notes

• Using deboned, cubed short ribs is convenient, but bone-in ribs add more flavor.
• For a budget-friendly option, substitute with stewing beef cubes.
• This ragu pairs well with thicker pasta shapes like pappardelle, tagliatelle, orecchiette, rigatoni, and cavatelli.
• It can be enjoyed with polenta, used as a ravioli filling, layered in lasagna, or even served over roasted vegetables or hummus.
• The dish can be made ahead and benefits from slow cooking for enhanced flavor.

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Nutrition

• Serving Size: 1 cup of ragu with 4 oz pasta
• Calories: 650 kcal
• Sugar: 8 g
• Sodium: 900 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 80 g
• Fiber: 7 g
• Protein: 40 g
• Cholesterol: 125 mg