Ingredients
- Bone-in beef short ribs: 4 lbs
- Crushed San Marzano tomatoes: 28 oz can
- Dry red wine (e.g., Chianti): 1 cup
- Beef broth: 2 cups
- Yellow onion, diced: 1 large
- Garlic cloves, minced: 4
- Fresh rosemary and thyme sprigs: 2 each
- Olive oil: 2 tablespoons
Instructions
- Step 1: Preheat the oven to 325°F (160°C). Season the short ribs generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat and sear the ribs on all sides until deep brown. Remove the ribs and set aside.
- Step 2: Reduce the heat to medium. Add the diced onion to the pot and sauté for 6-8 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant, scraping up any browned bits on the bottom of the pot.
- Step 3: Pour in the red wine and increase the heat to bring it to a simmer. Allow the wine to reduce by half (about 5 minutes). Return the seared short ribs to the pot.
- Step 4: Pour in the crushed tomatoes and beef broth. Tuck in the rosemary and thyme sprigs. Bring the mixture just to a simmer, then cover the Dutch oven tightly with a lid.
- Step 5: Transfer the covered pot to the preheated oven and braise for 3 to 4 hours, or until the short ribs are completely fork-tender and falling off the bone.
- Step 6: Carefully remove the ribs from the sauce. Discard the bones and herb sprigs. Shred the tender meat with two forks and stir the shredded short ribs back into the rich ragu sauce before serving.
Notes
- Refrigerate leftover ragu in an airtight container for up to 4 days, or freeze it for longer storage; the flavor often deepens beautifully when enjoyed the next day.
- When reheating, use the stovetop over low heat, stirring occasionally, or cover and warm slowly in a 300°F oven to prevent the shredded meat from drying out.
- Serve this rustic, rich ragu over thick, chewy pasta like pappardelle or wide egg noodles, topping generously with fresh grated Parmigiano-Reggiano.
- Don't rush Step 1; achieving a deep, dark sear on the short ribs and scraping up all the resulting browned bits (fond) is the secret to locking in the robust, complex flavor of the braise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American