Short Rib Ragu
Short Rib Ragu is a rich, hearty, and comforting dish that combines tender, slow-cooked short ribs with a flavorful tomato sauce. Infused with red wine, a hint of cocoa powder, and herbs, this ragu brings an elevated taste that will have you savoring every bite. Perfectly paired with rigatoni or your favorite pasta, this dish is ideal for special occasions or when you want to impress with a homemade, rustic meal.
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Why You’ll Love This Recipe
- Deep, Complex Flavors: Cocoa powder and red wine add richness and depth to the sauce.
- Fall-Apart Tender: Slow-cooked short ribs become melt-in-your-mouth tender.
- One-Pot Wonder: Cook everything in one skillet for minimal cleanup.
- Perfect for Pasta: This ragu pairs beautifully with pasta, making it a complete, comforting meal.
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Ingredients Needed to Make Short Rib Ragu
- Short ribs (2-3 lbs)
- Salt & Pepper
- Kinders Buttery Steakhouse Seasoning
- Badia Complete Seasoning
- Garlic powder
- Herbs de Provence seasoning
- Olive oil
- Red onion, diced
- Carrots, peeled and diced
- Garlic cloves, minced
- Tomato paste
- Unsweetened cocoa powder
- Dry red wine
- San Marzano style tomatoes, crushed (28 oz)
- Parmesan rind (1-2 inch piece)
- Dark chocolate (80% or higher) for shaving on top
- Parmesan cheese for topping
- Pasta for serving (e.g., Rigatoni)
Directions to Make Short Rib Ragu
1
Season and Sear the Short Ribs: Generously season the short ribs with salt, pepper, Kinders Buttery Steakhouse seasoning, Badia Complete seasoning, garlic powder, and herbs de Provence. In a large skillet, heat the olive oil over medium-high heat. Add the short ribs and brown on all sides, about 12-15 minutes. Remove from the skillet and set aside.
2
Sauté the Vegetables: Drain any excess oil from the skillet, leaving a bit for flavor. Add the diced onion, garlic, and carrots. Sauté until the onions are translucent, scraping up any browned bits from the bottom of the pan to incorporate into the mixture.
3
Build the Sauce: Add the tomato paste and cocoa powder to the skillet. Stir constantly for a few minutes until well mixed. Pour in the red wine to deglaze the pan, stirring to lift any remaining bits. Then, add the crushed San Marzano tomatoes and the Parmesan rind. Stir until combined.
4
Cook the Ribs: Return the browned short ribs to the skillet. Add more herbs de Provence, or use fresh herbs if preferred. Cover the skillet and let it cook on low heat for 3-4 hours, or until the meat becomes tender and falls off the bone.
5
Shred the Meat: Once the short ribs are tender, remove the bones and shred the meat with a fork. Let the shredded meat simmer in the sauce until ready to serve.
6
Serve: Cook your pasta of choice (e.g., rigatoni) according to package instructions. Serve the ragu on top of the pasta, then top with shaved dark chocolate and grated Parmesan cheese.
Commonly Asked Questions
Can I use a different cut of meat?
Yes, you can use beef chuck roast or brisket as an alternative. Just make sure to adjust the cooking time to ensure the meat is tender.
Can I make this dish ahead of time?
Absolutely! This ragu tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days and reheat on the stovetop.
What type of red wine works best for this recipe?
A dry red wine like Cabernet Sauvignon, Merlot, or Chianti works best. Choose a wine you enjoy drinking for the best flavor.
Is the cocoa powder necessary?
The cocoa powder adds a subtle richness to the sauce. If you don’t have it, you can skip it, but it adds a unique depth of flavor that’s worth trying.
How do I store leftovers?
Store leftover ragu in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Reheat on the stovetop before serving.
Short Rib Ragu
Ingredients
- 2-3 lbs if Short Ribs
- S&P
- Kinders Buttery Steakhouse Seasoning
- Badia Complete Seasonig
- Garlic Powder
- Herbs de Provence seasoning
- 2 tbsp Olive Oil
- 1 small red onion diced
- 2-3 carrots peeled and diced
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 1 tbsp unsweetened Cocoa Powder
- ½ cup dry red wine
- 28 oz San Marzano style tomatoes crushed
- 1-2 inch Parmesan rind
- 80 % or higher dark chocolate to shave on top
- Parmesan for topping
- Pasta for serving – I used Rigatoni
Instructions
- Generously season short ribs with seasonings and rub all over. In a large skillet add olive oil and brown short ribs on all sides, about 12-15 minutes. Set aside.
- Drain out any extra oil from pan. Add in onion, garlic, and carrots. Sauté till translucent. Scrape any brown bites off the bottom to mix in.
- Add in tomato paste and cocoa powder. Cook a few minutes while stirring constantly. Add in wine to deglaze pan. The add in crushed tomatoes and Parmesan rind. Let come to a simmer. Add back in ribs and more herbs de Provence (or can use fresh herbs), cover and let cook for 3-4 hours.
- Once meat gets tender enough to fall off the bone, remove the bones and shred the meat with a fork. Let cook until ready to serve.
- Serve on top of pasta of choice. Top with grated chocolate and Parmesan!
