Italian-Style Braised Short Ribs | The Most Delicious Ragu Sauce!

Tender and fall-off-the-bone, these Italian-style braised short ribs are slow-cooked in a rich and velvety tomato sauce, infused with aromatic herbs and spices. Perfect for a cozy night in or a special occasion, this hearty short rib ragu is sure to become a family favorite!

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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰

4 lbs. (1.8kgs) English cut short ribs
1 tbsp. (15ml) olive oil
2 carrots, chopped
1 onion, chopped
8 cloves of garlic, crushed
1 cup (250ml) red wine (preferably Italian!)
2 bay leaves
1 large sprig of rosemary
4 sprigs of thyme
1 rind of Parmigiano Reggiano (optional)
50 oz. (1.5 litres) passata (or tomato puree in the USA)
2 cups (500ml) beef stock
salt
freshly cracked black pepper

This recipe serves 8-10 people. You can freeze the sauce for up to 3 months and reheat whenever you fancy some comfort food! If you’d like to make this recipe in a slow-cooker, cook on high for 4 hours or low for 8 hours.

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Chapters:

0:00 – Preparing the Short Ribs
0:44 – Preheat Oven & Sear the Short Ribs
1:08 – Prepare Your Vegetables
1:25 – Cook the Vegetables, Add Wine & Herbs
2:15 – Add Your Short Ribs, Passata & Stock
2:30 – Oven Bake (See Description for Slow Cooker)
2:44 – How to Shred Short Ribs
3:23 – Serving with Some Tagliatelle Pasta!
3:40 – Fancy Making Homemade Pasta? Try This Next!

#shortribs #braisedbeef #slowcookerrecipe

Hi everyone! I’m Daniella and today we’re making beef short rib ragu. This slow braised tomato-based   sauce, once mixed with pasta, is perfect for a Sunday lunch, or even a special occasion! You’ll   find a list of ingredients and measurements in the description below. I’m using 4 lbs. (1.8kgs) of English  

Cut short ribs. Your beef short ribs should be cut parallel to the bone. You want the full bone   in each piece. Dry each short rib on a piece of kitchen towel. Making sure they’re really dry at   this stage will give nice brown on each of your ribs. Season liberally with salt and pepper and  

Make sure you’re seasoning all sides. Don’t forget your cutting board picks up a lot of the seasoning,   so you can actually rub your ribs right onto the cutting board to pick up some of that extra salt  

And pepper. Preheat your oven to 150°C or 300°F. In a heavy bottom pot add in about 1 tbsp. (15ml)   of olive oil and turn the heat to high. Once the oil is shimmering, place in your beef ribs. Only  

Put in as many as can fit evenly on the bottom of the pan. You want these to get a great sear on them   and if you overcrowd the pan, they’ll just steam instead of sear. Give your beef ribs a flip, making  

Sure to brown every side. While your beef ribs are searing, chop two carrots and one onion. Depending   on how chunky you like your sauce, these can be finely chopped or more roughly chopped. Set that   aside and crush 8 cloves of garlic. You can also add finely diced celery to this recipe, but  

I don’t think it’s necessary. Once all of your beef ribs have been seared on all sides, take   them out of the pan and add your carrot and onions to the pan. Once the vegetables have started to   cook down and the onions have become a little bit translucent, season with some salt. Add in  

Your crushed garlic – and if you don’t like big garlic pieces, feel free to chop or grate them .  Let the garlic sauté for about 30 seconds and then add in 1 cup (250ml) of an Italian red wine. I’m   using a Sangiovese, but any dry red Italian wine work. But don’t use white for this recipe! The  

Red really adds a richness. Turn the heat down to medium and start scraping all of that fond   off the bottom of your pot. Into the pot goes four sprigs of thyme, a large sprig of rosemary,  

And 2 bay leaves. We’re also going to add in the rind from a piece of Parmigiano Reggiano. This is a secret   ingredient! I always have these in the freezer, but if you haven’t got one, you can leave it out.  

At this point, add your beef ribs back to the pot and if there’s any juice on your plate, make sure   to pour that in as well. Add in 1.5 litres (50 oz.) tomato puree or passata. In goes 2 cups (500ml) of beef stock.  

Give this a little seasoning with salt, pop the lid on and it’s going into the oven! You’ll want   to cook these for 2.5 – 3 hours, or until  the meat is falling off the bone and very tender. Carefully remove your meat from your  sauce. You can see the bone fell right off of  

This piece! The beef ribs do tend to have a lot of fat on them, so if you’re looking to remove   some of the fat from this recipe, let it cool down and pop it in the fridge. Then you’ll be  

Able to peel the fat off the top of the sauce. And if you if you notice any of your aromatic   herbs at this stage, just pull them out with two forks. Pull your meat off of the bones   removing any sinew pieces. The tendons should pull away fairly easily. You can give this a  

Really fine shred or you can leave it in larger, chunkier pieces depending on what you prefer.   Once you’ve shredded the meat, add it back to your sauce. If you’re serving these in   smaller portions, I like to heat up a little bit of the sauce in a frying pan and then add in my  

Freshly cooked pasta. Finish with some freshly Parmigiano Reggiano, top with a little more cheese and enjoy! And if you want to try making homemade pasta to go with this sauce, why not try my   homemade tagliatelle! Thanks for watching, hit that **Subscribe** button and I’ll see you next week! 🙂