Melt-in-your-mouth slow braised short rib ragu served over creamy Parmesan polenta is the comfort food every chilly night needs.
There is something incredibly moreish about red wine braised beef short ribs. The unctuous meat just falls off of the bone and makes the perfect ragu. Meat sauce lovers will fall in love with this rich sauce flavored with classic soffrito (onion, celery and carrot), garlic and fresh herbs. It’s perfect served with polenta, creamy mashed potatoes or pappardelle pasta.
Ingredients
Full short rib ragu recipe can be found in the recipe card.
- Beef short ribs. I used whole, sliced ribs but feel free to use the shorter cut most often found in supermarkets and butchers.
- Onion.
- Carrots.
- Celery.
- Garlic cloves.
- Fresh rosemary.
- Fresh thyme.
- Bay leaf.
- Red wine. I used Cabernet Sauvignon but Pinot Noir, Merlot or Chianti will all be delicious.
- Beef stock / Beef broth.
- Tomato paste.
- Salt and pepper.
For the creamy polenta.
- Polenta.
- Chicken stock / water.
- Cream.
- Butter.
- Parmesan.
- Salt and pepper.
How to make short rib ragu
- Brown the beef: Pat beef short ribs dry with paper towels then season generously with salt and black pepper. Heat a large, deep braiser or oven-proof pot/Dutch oven over medium high heat. Add a few tablespoons of olive oil then add the beef in batches. Sear on all sides until golden brown. Remove and set aside.
- Start the ragu: In the same pot, add the onion, carrot and celery with the herbs. Allow to sauté for a few minutes until starting to soften, scraping up the browned bits on the bottom of the pot, then add the garlic. Cook for another minute then pour in the red wine and stock and add the tomato paste. Add the ribs back into the braising liquid. Transfer to the oven.
- Cook the ragu: Allow the short ribs to braise slowly in the oven for 2-3 hours until they are completely tender and falling off the bone.
- Finish the ragu: Once the short ribs are cooked, remove the bones and herbs and shred the meat with two forks. Taste and adjust seasoning and whisk in a few teaspoons of butter (optional) to give the sauce a luscious finish. Allow to simmer for 5-10 minutes until the sauce has thickened slightly then serve over the polenta.
- Optional: I mixed together finely chopped parsley and thyme with a little bit of lemon zest to make a quick gremolata to serve over the ragu. I took inspiration from Osso Bucco with this as I love the brightness it gives the rich stew but this is an optional step.
How to make creamy polenta
While the short ribs are braising, bring the water or stock for the polenta to the boil in a medium sized pot. Once boiling, whisk in the polenta. Whisk continuously until the polenta starts to thicken then turn down the heat. Allow to cook for 10 minutes, covered. Stir in the cream and season with salt then cover and cook for another 10 minutes. Once cooked, stir in the butter and Parmesan cheese. Taste and adjust seasoning if necessary. Turn off the heat and leave covered until ready to serve.
What to serve with short rib ragu
Ragu recipes
Ingredients
- 1 kg beef short ribs
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 celery spears finely chopped
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 1 bay leaf
- 4 garlic cloves crushed
- 2 cups red wine
- 2 cups beef stock
- 2 tbsp tomato paste
- salt and pepper
For the polenta
- 4 cups stock / water
- 2 cups polenta
- 1 cup cream
- 1 tbsp butter
- ½ cup Parmesan grated
- salt and pepper to taste
Instructions
- Preheat the oven to 160°C/320°F.
- Pat beef short ribs dry with paper towels then season generously with salt and black pepper. Heat a large, deep braiser over medium high heat.
- Add a few tablespoons of olive oil then add the beef in batches. Sear on all sides until golden brown. Remove and set aside.
- In the same pot, add the onion, carrot and celery with the herbs. Allow to sauté for a few minutes until starting to soften, scraping up the browned bits on the bottom of the pot, then add the garlic.
- Cook for another minute then pour in the red wine and stock and add the tomato paste. Add the ribs back into the braising liquid. Transfer to the oven.
- Allow the short ribs to braise slowly in the oven for 2-3 hours until they are completely tender and falling off the bone.
- Once the short ribs are cooked, remove the bones and herbs and shred the meat with two forks. Taste and adjust seasoning and whisk in a few teaspoons of butter (optional) to give the sauce a luscious finish. Allow to simmer for 5-10 minutes until the sauce has thickened slightly then serve over the polenta.
- For the polenta: While the short ribs are braising, bring the water or stock for the polenta to the boil in a medium sized pot. Once boiling, whisk in the polenta. Whisk continuously until the polenta starts to thicken then turn down the heat. Allow to cook for 10 minutes, covered. Stir in the cream and season with salt then cover and cook for another 10 minutes. Once cooked, stir in the butter and Parmesan cheese. Taste and adjust seasoning if necessary. Turn off the heat and leave covered until ready to serve.
Nutrition
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