Braised Short Rib Ragu

Ribs in wine


  • Short rib-4 lb

  • Salt, to taste

  • Pepper, to taste

  • Oil-2 tbsp

  • Onion, chopped-1 ½ cups

  • Carrot, chopped-1 cup

  • Celery, chopped-1 cup

  • Red wine-2 cups

  • Garlic, chopped-2 tbsp

  • Fresh rosemary-2 sprigs

  • Tomato paste-2 tbsp

  • Beef broth-2 cups

  • 28 oz tomato, 1 can

  • Bay leaf-1

  • Fresh parsley, for garnish


  • Salt and pepper the short ribs.
  • Brown the short ribs in oil in a large pot. Remove and set aside.
  • Add the chopped onions, carrots, and celery in the same pot.
  • Pour in the red wine, cook until some of the alcohol has burned off.
  • Put in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
  • Add the browned short ribs, bring to a boil.
  • Cover and lower heat to a simmer. Simmer for 3 hours or until the meat is very tender.
  • Remove the meat to a separate bowl, get rid of the bones, and pull apart the meat.
  • Return to the pot. Give it a stir so all the meat is coated in the sauce.
  • Serve with mashed potatoes or pasta and garnish with fresh parsley.




Prep time

30 minutes

Cooking time

3 hours and 20 minutes

Braised Short Rib Ragu