How long does short rib ragu take to cook?

Typically 3–4 hours low and slow in the oven or on the stovetop, until the meat is fork-tender and pulls easily from the bone.

Can I make short rib ragu ahead of time?

Yes. Prepare it completely, cool, refrigerate for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop before serving.

What red wine works best for this ragu?

Use a medium-bodied dry red wine such as Barolo, Chianti, or Côtes du Rhône. Avoid high-tannin wines that can become bitter during long cooking.

How do I know when the short ribs are done?

The meat should shred easily with a fork and pull away cleanly from the bone with minimal resistance.

Can I use boneless short ribs instead?

Yes, but bone-in ribs add more flavor and body to the sauce; cooking time may be slightly shorter for boneless cuts.

Short Rib Ragu with Red Wine and Tomato

Name: Short Rib Ragu with Red Wine and Tomato
Prep time: 25 min
Cook time: 3 h 20 min
Total time: 3 h 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 lbs bone-in beef short ribs; 2 tbsp olive oil; 1 tbsp fresh thyme leaves; 2 tbsp fresh rosemary, chopped; 2 tbsp tomato paste; salt, to taste; freshly cracked black pepper, to taste; 1 large yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 1/2 tsp crushed red pepper flakes; 4 cloves garlic, minced; 1.5 cups Cabernet Sauvignon or other dry red wine; 2 cups beef stock; 1 (28 oz) can San Marzano crushed tomatoes; 1/4 cup water; 1 Pecorino Romano cheese rind; 1 sprig fresh rosemary; 1 lb fettuccine or pappardelle pasta, for serving

CookOSBeta

Short Rib Ragu with Red Wine and Tomato | CookOS

Ingredients

3 lbs bone-in beef short ribs
2 tbsp olive oil
1 tbsp fresh thyme leaves
2 tbsp fresh rosemary, chopped
2 tbsp tomato paste
salt, to taste
freshly cracked black pepper, to taste
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
1/2 tsp crushed red pepper flakes
4 cloves garlic, minced
1.5 cups Cabernet Sauvignon or other dry red wine
2 cups beef stock
1 (28 oz) can San Marzano crushed tomatoes
1/4 cup water
1 Pecorino Romano cheese rind
1 sprig fresh rosemary
1 lb fettuccine or pappardelle pasta, for servingoptional

19 Ingredients

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Instructions

1
In a large bowl, toss the short ribs with olive oil, fresh thyme, chopped rosemary, tomato paste, salt, and pepper until well coated.
2
In a large Dutch oven over medium-high heat, sear the short ribs in batches on all sides until deeply browned. Remove the ribs and set aside on a plate.
3
To the same pot, add the diced onion, carrots, and celery. Sauté in the rendered fat until softened, about 5-7 minutes.
4
Season the vegetables with crushed red pepper flakes, more salt, and pepper. Add the minced garlic and cook for another minute until fragrant.
5
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by about half.
6
Stir in the beef stock and the crushed tomatoes. Rinse the tomato bowl with a little water and add that to the pot.
7
Return the seared short ribs and any accumulated juices back into the pot.
8
Add the Pecorino Romano cheese rind and the whole sprig of rosemary to the sauce and stir.
9
Cover the Dutch oven and transfer to a preheated 325°F (160°C) oven. Cook for 3-4 hours, or until the meat is fall-off-the-bone tender.
10
Carefully remove the pot from the oven. Discard the cooked rosemary sprig and the cheese rind.
11
Using two forks, shred the beef directly in the pot, removing and discarding the bones. Stir the shredded meat into the sauce.
12
Serve the short rib ragu hot over cooked pasta.