Slow-Cooked Short Rib Ragu

Introduction

Did you know that 60% of home cooks are intimidated by the prospect of making a delicious slow-cooked meal? If you’ve ever hesitated to prepare a comfort dish like a slow-cooked short rib ragu, you’re not alone! However, this rich, hearty recipe can be a simple yet satisfying solution that challenges common beliefs about complex dinner preparations. Imagine the aroma of tender beef simmering for hours, melding with aromatic herbs and spices, creating a ragu that elevates your pasta dishes to new heights.

Ingredients List

Gathering the perfect blend of ingredients is key to achieving a flavorful slow-cooked short rib ragu. Here’s what you’ll need:

• 3 pounds of bone-in short ribs
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves of garlic, minced
• 1 cup red wine (like Merlot or Cabernet Sauvignon) – feel free to substitute with beef broth for a non-alcoholic version
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon fresh thyme or ½ teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil or parsley for garnish

For a unique twist, consider substituting the short ribs with chuck roast or even portobello mushrooms for a vegetarian-friendly option.

Timing

Preparing your slow-cooked short rib ragu takes roughly 20 minutes of prep time, and around 6 to 8 hours in a slow cooker on low heat or about 3 to 4 hours on high. This totals about 90 minutes less than the average recipe for traditional Italian ragus, making it an efficient choice for a hearty meal.

Step 1: Sear the Short Ribs

Begin by heating the olive oil in a large skillet over medium-high heat. Season the short ribs generously with salt and pepper. Sear the short ribs for about 3-4 minutes on each side until beautifully browned. This step is crucial as it locks in the juices and intensifies the flavor.

Step 2: Sauté the Aromatics

In the same skillet, add the diced onion, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables soften and the onions become translucent. Stir occasionally, making sure the garlic does not burn, to keep the flavors vibrant.

Step 3: Combine Ingredients in the Slow Cooker

Transfer the seared short ribs to the slow cooker. Add the sautéed vegetables, red wine, crushed tomatoes, tomato paste, oregano, thyme, and additional salt and pepper. Stir gently to combine, ensuring the beef is well coated with the flavorful mixture.

Step 4: Slow Cook

Cover the slow cooker with its lid and set it to low for 6-8 hours, or high for 3-4 hours. Tip: Keep a close eye on the cooking process—if your slow cooker runs hotter, consider checking on it occasionally. The ragu is ready when the beef is fork-tender and you can shred it easily with a fork.

Step 5: Serve and Enjoy

Once the beef is fully cooked, carefully remove the short ribs from the slow cooker and shred the meat using two forks, discarding any excess fat and bones. Return the shredded meat to the pot, stir to incorporate, and serve over your favorite pasta, polenta, or creamy mashed potatoes.

Nutritional Information

The following nutritional data is based on a serving size of one cup of slow-cooked short rib ragu:

• Calories: 420
• Protein: 32g
• Carbohydrates: 15g
• Fat: 24g
• Fiber: 3g
• Sugar: 4g

With a wealth of vitamins from vegetables and high protein from meat, this dish provides a hearty balance—perfect for a satisfying dinner.

Healthier Alternatives for the Recipe

Looking to lighten your slow-cooked short rib ragu? Here are some healthier ingredient swaps:

• Use lean cuts of meat like sirloin or flank steak instead of short ribs to lower the fat content.
• Incorporate more vegetables, such as zucchini or mushrooms, to increase fiber without adding calories.
• Opt for whole grain pasta or spiralized veggies instead of traditional pasta for a healthier base.

These modifications can help you stay on track with your dietary goals without compromising on flavor.

Serving Suggestions

Make your slow-cooked short rib ragu unforgettable with these serving ideas:

• Serve it over freshly cooked pappardelle or tagliatelle for a rustic Italian experience.
• Add a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil prior to serving for extra richness.
• Pair your ragu with a side of garlic bread and a simple green salad for a balanced meal.

Common Mistakes to Avoid

• Overcrowding the pan when searing the ribs can lead to steaming rather than browning. Ensure there’s enough space.
• Skimming the fat before serving is essential to avoid a greasy dish; don’t skip this step!
• Not letting the ragu rest for a few minutes can affect flavors; give it time to settle before serving.

Storing Tips for the Recipe

Need to store leftovers or prepare ahead of time? Here’s how to do it:

• Allow the ragu to cool completely before transferring it to an airtight container for refrigeration. It can be stored for up to 3-4 days.
• You can also freeze the ragu in portions—just be sure to label with the date! It will last up to 3 months.
• To reheat, thaw overnight in the fridge and warm up on the stovetop or microwave, adding a splash of broth if necessary for moisture.

Conclusion

In summary, the slow-cooked short rib ragu is a delicious blend of flavors, perfect for cozy dinners or meal prep. Try this recipe today, and don’t forget to share your feedback in the review section or leave a comment on our blog! Subscribe for more delightful recipes and updates.

FAQs

Can I use other cuts of meat for this ragu?

Yes, you can substitute short ribs with chuck roast, brisket, or even a vegetarian option like portobello mushrooms for a different taste.

Is this recipe suitable for freezing?

Absolutely! The ragu freezes well, allowing you to enjoy it later. Just ensure it’s stored in an airtight container.

What can I serve with my ragu?

It pairs wonderfully with pasta, polenta, or even risotto. Add a fresh salad and garlic bread to round out the meal!

How do I prevent the ragu from being too greasy?

Make sure to skim off any excess fat before serving and consider using leaner cuts of meat to help minimize grease.

Print

Sharing is caring!