Short Rib Ragu Recipe

Preheat the oven to 325°F. Pat the short ribs dry thoroughly with a paper towel. Season both sides of the short ribs generously with salt and pepper. Pat dry again. (See notes 1.)

In a large rondeau or a large heavy-bottomed pan over medium-high heat, heat the oil until extremely hot and shimmering. Sear the short ribs on one side until a browned crust forms, about 4 minutes. Flip and sear the second side until caramelized. It should easily let go of the pan. Once caramelized, remove the ribs and set them aside in a deep-sided roasting pan or baking dish.

In the same heavy-bottomed pan, add the diced onion, carrot and celery into the hot oil. Sauté until all the vegetables are softened, about 6 minutes.

Add the sugar and cook 1 minute more.

Add the herbs and bay leaf.

Deglaze the pan with the wine. Cook for 2 minutes until the mixture is slightly reduced.

Stir in the tomato puree and water. Bring the mixture to a boil. 

Pour the mixture over the reserved short ribs in the roasting pan. Cover and tightly seal the pan with aluminum foil.

Place the sealed pan in the oven and braise for 2 to 2 ½ hours. After 2 hours of braising, check to see if the meat will easily shred with a fork. If it does not, return to the oven for another 30 minutes, checking every 15 minutes. Once done, remove from the oven and allow to cool in its braising liquid. 

Remove the short ribs from the pan. Use an immersion blender or a blender to puree the remaining liquid into a sauce. 

Shred the short rib meat, discarding the bones. Mix the shredded meat with the sauce. Reheat and serve as a sauce for pasta, or a topping for polenta.

Serve immediately. Enjoy!