A blue skillet with pasta and short rib ragu over a toile surface
Photography, Stacey Brandford

Braised Short Rib Ragu

A flavourful ragu and fall-off-the-bone braised short ribs.

Slowly braising short ribs with dry red wine, simple vegetables and tomato turns a typically tougher, less heroic cut of meat into a flavourful, tender ragu. Toss with pappardelle or rigatoni (try these tips to make perfectly cooked pasta) or pour over gnocchi or soft polenta for a cozy, comforting meal.

What’s braising?

Braising is a combination-cooking method that uses dry heat followed by liquid heat.

What’s the difference between braising and stewing?

Essentially, braising involves cooking large cuts of meat partially covered in liquid , stewing refers to cooking smaller pieces of meat entirely covered in liquid.

A blue skillet with pasta and short rib ragu over a toile surface

Braised Short Rib Ragu

Slowly braising short ribs with red wine, simple vegetables and tomato makes a flavourful, tender ragu.
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 3 lb bone-in beef short ribs
  • pinch each salt and freshly ground black pepper plus more for seasoning
  • 1 large carrot finely diced
  • 1 onion finely diced
  • 1 rib celery finely diced
  • 3 cloves garlic chopped
  • 2 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 1 cup dry red wine
  • 1 400mL can San Marzano whole tomatoes
  • 2 cups good-quality beef stock
  • 1 tbsp dried porcini mushrooms optional
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 sprig rosemary
  • pasta of your choice
  • freshly shaved Parmesan optional

Instructions
 

  • In large Dutch oven, heat olive oil over medium heat. Season short ribs with generous pinches of salt and pepper; in batches, brown ribs, flipping occasionally, about 3 minutes per side. Transfer ribs to a plate.
  • Add carrot, onion, celery and garlic and cook, stirring occasionally, until golden, 15 to 20 minutes. Add tomato paste and flour and cook, stirring, for 2 minutes. Stir in wine. Cook, scraping up browned bits from bottom, until wine is almost completely absorbed into the vegetables, 3 to 4 minutes.
  • Add tomatoes and beef stock, breaking up tomatoes with a wooden spoon. Crumble in porcini mushrooms (if using); nestle in short ribs, bay leaves, thyme and rosemary. Bring to a boil over medium-high; reduce heat to low and simmer, covered, until ribs are tender, 2 to 2½ hours.
  • Remove herb stem and bay leaves. Remove ribs to cutting board and cut into bite-sized pieces, discarding bones. Return ribs to the pot and simmer, uncovered, until tender and saucy, 20 to 30 minutes.
  • Cook pasta according to package directions. Toss pasta with short-rib mixture. Divide among plates and top with shaved Parmesan (if using).
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