Short Rib Ragu Braised Comfort

This short rib ragu is pure cozy comfort in a bowl. Rich short ribs simmer all afternoon with a classic mix of vegetables red wine and tomatoes until the meat practically falls apart into the sauce. Spooned over creamy parmesan mashed potatoes this meal is a showstopper for Sunday dinner or a make-ahead hit for company.

I first made this when my sister came for a winter visit and now it is my go-to recipe for any special family occasion. The aromas alone make my kitchen feel extra welcoming.

Ingredients

• Boneless short ribs: Choose well-marbled meat for the richest flavor and fall-apart texture
• Vegetable oil: Helps get a deep sear on the beef use a neutral oil for best results
• Carrots celery and onion: Classic aromatic trio adds sweet earthy base notes and depth
• Garlic: Fresh minced garlic is key for a savory backbone
• Tomato paste: Look for richly colored tomato paste for concentrated flavor
• All-purpose flour: Just a little helps the sauce thicken naturally
• Whole San Marzano plum tomatoes: Buy authentic Italian tomatoes if possible for best flavor
• Red wine: Pick a dry red wine you enjoy drinking to enhance the sauce’s depth
• Water: Needed to cover the meat and round out the sauce
• Fresh parsley: Adds light herbal top notes and freshness
• Salt and pepper: Essential for seasoning throughout
• Yukon gold potatoes: Buttery potatoes give a creamy mash that holds up well to ragu
• Unsalted butter: Choose real butter for rich flavor in the mash
• Sour cream: Adds tang and smoothness to the potatoes
• Parmesan cheese: Freshly grated gives the most flavor and melt
• Chopped parsley: For garnish and a fresh finishing touch

Step-by-Step Instructions

Sear the Short Ribs:

Pat short ribs very dry and season well on all sides. In a large dutch oven heat vegetable oil over medium-high. Sear the short ribs in batches until well browned on all sides. This step builds a deep caramelized flavor from the start.

Cook the Aromatics:

Lower heat to medium and add diced carrots celery and onion. Cook for about ten minutes until vegetables are soft and golden. Stir in minced garlic and keep cooking another few minutes to bring out their sweetness.

Build the Sauce:

Mix in tomato paste and stir until everything is evenly coated. Sprinkle flour over the vegetables and keep stirring for a few minutes for a light toast and gentle thickening.

Deglaze and Add Liquids:

Pour in the red wine and raise heat to simmer. Scrape the bottom with a spatula to pull up all those flavorful browned bits. Add entire can of tomatoes with juice and two cups water. Break up the tomatoes with a spoon.

Combine and Braise:

Nestle the browned ribs back into the pot. Make sure they are submerged in the liquid. Add parsley sprigs. Bring to a strong simmer then cover and transfer whole pot to a preheated oven at 350 degrees Fahrenheit.

Bake Until Tender:

Let braise for about two and a half hours checking after two hours. Ribs should be so tender they shred easily with a fork.

Strain and Reduce Sauce:

Remove the meat from the pot. Strain sauce through a fine mesh strainer into a clean pot pressing the vegetables to get every drop. Bring sauce to a boil on medium-high and let reduce for about thirty minutes until thick. Skim fat as needed.

Shred and Finish Ragu:

Shred short ribs into bite-sized pieces. Stir meat back into thickened sauce and let it mingle for a few minutes off heat.

Make Parmesan Mashed Potatoes:

Boil peeled quartered Yukon gold potatoes until soft. Drain and return to pot. Mash with butter until smooth then stir in sour cream and parmesan. Season to taste.

Serve and Garnish:

Spoon a heap of mashed potatoes in each bowl and top with hearty ragu. Sprinkle with parsley.

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The best part for me is watching my family gather around the table for the first bite. Parmesan in the potatoes adds a salty savor to every forkful and feels extra indulgent on a cold night.

Storage Tips

This ragu keeps well in the fridge for up to four days. Store in a sealed container for best flavor and reheat gently over low heat so the meat stays tender. You can freeze leftovers for one to two months—just cool fully and store in airtight freezer bags or containers.

Ingredient Substitutions

Bone-in short ribs work just as well just remove bones before shredding. For a wine-free version swap for more water and a splash of good broth. If San Marzano tomatoes are hard to find use any high-quality plum tomato brand. Feel free to add a splash of Worcestershire sauce or balsamic for extra depth.

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Serving Suggestions

Try this ragu spooned over pappardelle pasta instead of potatoes for a classic Italian vibe. Polenta or creamy grits also make a delicious base. Serve with a bitter greens salad to balance the richness. Do not forget good crusty bread to mop up any leftover sauce.

Cultural Context

Short rib ragu is inspired by the Italian tradition of slow-cooked sugo or Sunday sauce a meal meant to feed a crowd and fill your home with the cozy scent of braising meat and tomatoes. This version keeps some American comfort elements like parmesan mashed potatoes as the base.

Recipe FAQs

→ What cut of beef works best for this ragu?

Boneless short ribs are ideal since they become fork-tender after slow braising, adding rich flavor and a satisfying texture.

→ Can I substitute another cheese for parmesan in the mashed potatoes?

Yes, you can use asiago or pecorino for a similar salty and creamy result, though parmesan delivers a classic flavor.

→ Why use red wine in the sauce?

Red wine enhances the sauce with acidity and depth, complementing the beef’s richness. Non-alcoholic substitutes like beef broth also work.

→ Do I have to strain the sauce before serving?

Straining ensures a smooth, rich sauce free of vegetable solids, but you may leave it rustic if you prefer added texture.

→ How should leftovers be stored?

Allow the beef and sauce to cool, store in an airtight container, and refrigerate up to 4 days. Mash potatoes should be kept separately.