Short Rib Ragù 

This hearty and flavorful ragù features tender short ribs slow cooked to perfection, creating a melt in your mouth texture. Infused with red wine, aromatic vegetables, and fresh herbs, it's a comforting dish that pairs beautifully with hearty pasta or creamy polenta. While the total cooking time is about three hours, most of that is hands off simmering, making it a rewarding dish to prepare.

Full Recipe:

Ingredients

• 2–3 lbs short ribs (bone-in or boneless)

• 2 tablespoons light olive oil (or vegetable/avocado oil)

• 1 large onion, finely diced

• 2 celery ribs, finely diced

• 2 medium carrots, finely diced

• 4 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 cup dry red wine

• 2 cups canned tomatoes (crushed or whole, crushed)

• 1 herb bundle (rosemary, thyme, and parsley stems)

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Grated Parmigiano Reggiano (for serving)

Directions

1. Sear the Short Ribs: Season the short ribs with salt and pepper. In a large braiser or Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, working in batches if necessary. Remove the ribs and set aside.

2. Sauté the Vegetables: In the same pot, add the diced onion, celery, carrot, and minced garlic. Sauté for about 3–4 minutes until the vegetables begin to soften.

3. Add Tomato Paste: Stir in the tomato paste, and season with salt and pepper. Cook for an additional 2–3 minutes to develop the flavors.

4. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits.

5. Combine Ingredients: Return the seared short ribs to the pot. Add the canned tomatoes and herb bundle. Stir to combine.

6. Simmer: Cover the pot and simmer over low heat for about 2½ hours, or until the meat is tender and easily pulls away from the bone.

7. Shred the Meat: Remove the herb bundle and bones (if using bone-in ribs). Shred the meat using two forks and return it to the sauce. Adjust seasoning with salt and pepper as needed.

8. Serve: Serve the ragù over your choice of pasta or polenta. Garnish with chopped fresh parsley and a generous sprinkle of grated Parmigiano Reggiano.

Nutritional Information (per serving)

• Calories: Approximately 463 kcal

• Protein: 29 g

• Fat: 33 g

  • Saturated Fat: 12 g

  • Monounsaturated Fat: 15 g

  • Polyunsaturated Fat: 1 g

  • Trans Fat: 2 g

• Cholesterol: 107 mg

• Sodium: 1,714 mg

• Potassium: 860 mg

• Carbohydrates: 11 g

  • Fiber: 2 g

  • Sugars: 6 g

• Vitamin A: 356 IU

• Vitamin C: 12 mg

• Calcium: 75 mg

• Iron: 5 mg