Slow-Cooked Short Rib Ragù

Cooking has always been a way to share love and create lasting memories. The aroma of slow-cooked short rib ragù fills the kitchen with warmth, instantly transporting you to moments shared around the table with loved ones. It evokes the image of family gatherings, where everyone eagerly anticipates a steaming bowl of comfort.

The rich, savory flavors of this dish remind me of cherished Sunday dinners, where hearty food becomes the centerpiece of laughter and conversation. Making short rib ragù allows for creativity while sticking to simple, wholesome ingredients. It’s a dish designed for sharing, effortlessly bringing friends and family closer together.

As the hours pass and the smells waft through the house, patience turns into reward. Cooking short ribs this way transforms them into tender, succulent bites, perfectly suited for pasta or polenta. Each time I prepare this dish, I experience that same joy as when I first learned how to craft it—an experience that continues to deepen my love for home cooking.

Slow-Cooked Short Rib Ragù Fundamentals

Understanding the Ingredients

The heart of any great dish lies in its ingredients, and for a satisfying short rib ragù, the essentials are simple yet impactful. Use 2 pounds of well-marbled short ribs, which provide that rich flavor and tenderness when cooked low and slow. Olive oil elevates the dish and helps brown the meat beautifully.

Chopped onion, carrots, and celery form the trio of the aromatic base known as mirepoix, enhancing the complexity of flavors. The addition of minced garlic takes it a step further, providing depth. Crushed tomatoes create a luscious sauce, while beef broth adds richness. A bay leaf infuses everything with a subtle herbaceous note.

Don’t forget to season with salt and pepper to taste. Fresh herbs like basil or parsley deliver a refreshing finish, making the dish visually appealing when served. The choice of either pasta or polenta as a base offers versatility, making each serving unique and fulfilling.

Preparation and Setup

Start by prepping your slow cooker, ensuring it’s ready to work its magic. Heat the olive oil in a large skillet over medium heat. Once hot, add the short ribs, allowing them to brown on all sides. This process not only enriches the flavor but also creates a beautiful crust that enhances the ragù’s final taste.

After browning the short ribs, remove them from the skillet and set them aside. In the same skillet, toss in the chopped onion, carrots, and celery. Sauté until they’re softened, about five minutes, enjoying the vibrant colors and aromas in your kitchen. Add minced garlic, cooking it briefly until fragrant.

Next, scrape up any flavorful browned bits from the bottom of the skillet, allowing them to blend into the dish. This step adds an undeniable depth to the ragù. Transfer this vegetable mixture to the preheated slow cooker. Gently nestle in the short ribs, then pour in the crushed tomatoes and beef broth. Add a bay leaf, seasoning generously with salt and pepper. The mixture is ready to be covered and set to cook, filling your home with mouthwatering scents.

Ingredients

• 2 pounds short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Pasta or polenta for serving

Directions

1. Preheat your slow cooker.
2. In a large skillet, heat olive oil over medium heat. Add short ribs and brown on all sides.
3. Remove the ribs and set aside.
4. In the same skillet, add chopped onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
5. Pour in the necessary ingredients and scrape up any browned bits from the bottom of the pan.
6. Transfer the vegetable mixture to the slow cooker. Add the short ribs, crushed tomatoes, beef broth, bay leaf, salt, and pepper.
7. Cover and cook on low for about 6-8 hours, or high for 3-4 hours, until the meat is tender and falling off the bone.
8. Serve over cooked pasta or polenta, garnished with fresh basil or parsley.

Mastering the Short Rib Ragù Technique

Essential Cooking Techniques

Slow cooking remains one of the best methods for creating a tender short rib ragù. The goal is to let the meat soak up the flavors while becoming nearly fork-tender. Using a skillet for browning is important because it gives an excellent sear, amplifying the flavor through the Maillard reaction.

Once you transfer everything to the slow cooker, don’t rush the cooking process. Allowing ample time ensures the flavors mingle nicely, resulting in a deeply satisfying dish.

Tips and Tricks for Success

To ensure a successful short rib ragù, keep a few pointers in mind. First, choose short ribs that are well-marbled. The fat renders during slow cooking, enhancing both texture and flavor. If you’re pressed for time, consider searing the ribs the day before and refrigerating them overnight. This approach allows the flavors to develop further while saving time on the day of serving.

Feel free to adjust the seasoning, especially toward the end of cooking. Always taste the ragù before serving to balance flavors. Fresh herbs provide an aromatic finish—garnish generously just before plating.

Perfecting Your Short Rib Ragù

Achieving the Best Results Every Time

Consistency is crucial when aiming for the perfect short rib ragù. Keep an eye on the cooking time, especially if you’re adjusting the amount of meat. Tenderness is key; the meat should easily pull apart with a fork. The sauce should be thick and rich, coating the pasta or polenta beautifully.

For a richer flavor, consider adding a splash of additional broth or an extra can of crushed tomatoes for the last hour of cooking. This adjustment can elevate the dish, making it even more inviting.

Troubleshooting Common Issues

If you encounter dryness in your ragù, make sure you’re not cooking it too long or at too high a temperature. On the other hand, if your sauce appears too watery, remove the lid during the last hour of cooking to help it reduce. Adjust the seasoning as needed; a dash more salt can bring the flavors together beautifully.

Customize your ragù! For a twist, add different vegetables such as bell peppers or mushrooms. You can also experiment with spices like oregano or thyme for added complexity.

Serving and Enjoying Your Short Rib Ragù

Presentation Counts

Visual appeal enhances the dining experience. Serve your ragù over a bed of pasta or creamy polenta in a shallow bowl. Drizzle with the sauce and garnish lavishly with chopped fresh basil or parsley. This adds color and freshness, allowing the dish to shine.

When hosting, consider serving it alongside a side salad or crusty bread to round out the meal. The combination invites everyone to share in the hearty flavors while enjoying each other’s company.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors continue to deepen, making the ragù even more delightful upon reheating. When you’re ready to enjoy it again, gently warm it on the stovetop over low heat, adding a splash of beef broth if needed to loosen the sauce.

Freezing portions can also be a great option. If you plan to freeze it, make sure to cool completely before transferring to freezer-safe containers. When you desire a quick meal, simply remove a container from the freezer and thaw overnight in the refrigerator.

Conclusion

The journey of making slow-cooked short rib ragù combines simple ingredients with loving care. As the slow cooker does its job, you transform the humble short ribs into an elegant dish full of robust flavors, rich enough to impress yet comforting enough for a family gathering. Cooking this ragù is more than a recipe; it’s a way to craft cherished moments, memories made over shared plates.

Embrace the experience, explore different variations, and create a meal that your loved ones will treasure. Filling bowls and hearts with a dish as wonderful as this is truly a reflection of the joy of cooking.

Slow-Cooked Short Rib Ragù

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• Author: emma
• Total Time: 375 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A rich and savory slow-cooked short rib ragù, perfect for pasta or polenta, evoking the warmth of family gatherings.

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Ingredients

Scale 1x2x3x

• 2 pounds short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Pasta or polenta for serving

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Instructions

1. Preheat your slow cooker.
2. In a large skillet, heat olive oil over medium heat. Add short ribs and brown on all sides.
3. Remove the ribs and set aside.
4. In the same skillet, add chopped onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
5. Pour in the necessary ingredients and scrape up any browned bits from the bottom of the pan.
6. Transfer the vegetable mixture to the slow cooker. Add the short ribs, crushed tomatoes, beef broth, bay leaf, salt, and pepper.
7. Cover and cook on low for about 6-8 hours, or high for 3-4 hours, until the meat is tender and falling off the bone.
8. Serve over cooked pasta or polenta, garnished with fresh basil or parsley.

Notes

Choose well-marbled short ribs for best flavor and tenderness. Feel free to adjust seasoning to taste.

• Prep Time: 15 minutes
• Cook Time: 360 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 120mg

Keywords: slow-cooked, short ribs, ragù, pasta, polenta, comfort food, family meal