A Cozy Night In: Indulgent Short Rib Ragu

There’s something truly special about slow-cooked dishes, where the aroma fills your home, and you can practically taste the love that goes into every bite. Today, I’m excited to share one of my ultimate comfort foods—Short Rib Ragu. It’s rich, it’s hearty, and it’s the perfect dish for a cozy night in. Plus, there's nothing quite like pairing a tender, flavorful ragu with your favorite pasta to make you feel like you’re treating yourself to a gourmet meal, right in your own kitchen.

The first time I made this Short Rib Ragu, I was chasing that feeling of a slow Sunday afternoon spent cooking something special. There’s a kind of peace in knowing that all you need to do is let time work its magic in the oven. I still remember the satisfaction of pulling the Dutch oven out, the meat so tender it practically fell off the bone, and that rich sauce begging to be tossed with some pasta. It’s the kind of dish that makes you feel like you’ve really accomplished something, even if all you did was let it simmer away while you watched a movie (or two).

The thing you came here for-

Ingredients:

• 2.5-3 lb. bone-in short ribs

• 3 carrots, peeled and chopped

• 2 celery stalks, chopped

• 1 onion, chopped

• 1 head of garlic, smashed

• 2 Tbsp tomato paste

• 1/2 Tbsp chopped Calabrian chilis

• 1 Tbsp roasted garlic better than bouillon (optional)

• 2 cups dry red wine

• 2 cups beef broth, plus more if needed

• 2 sprigs rosemary

• 10 sprigs thyme

• 2 bay leaves

• 1 Parmesan cheese rind

• 1 Tbsp red wine vinegar

• 2 Tbsp butter

• 1 lb. pasta of choice (Paccheri is shown here, but go with what you love)

• Avocado oil (or any high-heat neutral oil)

• Salt & pepper

• Parmesan for serving

Cooking Instructions:

1. Prep and Sear the Short Ribs:

   • Preheat your oven to 275°F (135°C). Generously season all sides of your room temperature, dried short ribs with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until they have a nice crust. If needed, work in batches. Once seared, set the short ribs aside.

2. Build the Flavor Base:

   • In the same pot, add your chopped carrots, celery, onion, and smashed garlic cloves. Sauté them for about 5 minutes, or until they start to soften. Next, add the tomato paste and continue to sauté until it turns a deep brick-red color, about 2-3 minutes. Stir in the chopped Calabrian chilis and roasted garlic better than bouillon for an extra layer of flavor.

3. Deglaze and Reduce:

   • Pour in the red wine, making sure to scrape up all the flavorful brown bits from the bottom of the pan. Let the wine reduce by about half to two-thirds. This step is crucial for building a rich and deep flavor in your ragu.

4. Braised Perfection:

   • Add the beef broth to the pot, then carefully nestle the short ribs back in. Toss in the rosemary, thyme, bay leaves, and Parmesan rind. You want the short ribs to be mostly covered with liquid, so add more broth if necessary. Bring everything to a boil, then cover the pot and transfer it to the oven. Let it braise for about 4 hours, or until the meat is falling off the bone.

5. Finish the Sauce:

   • Once the meat is tender and falling apart, remove the short ribs from the pot. Discard the bones and shred the meat. Strain the liquid to remove the solids and return the liquid to the pot. Let it reduce by half, then taste and adjust the seasoning as needed. Stir in the butter and a splash of red wine vinegar for a glossy, tangy finish. Add the shredded short ribs back into the sauce.

6. Pasta Time:

   • Cook your pasta just one minute shy of al dente (it’ll finish cooking in the sauce). Add the pasta directly to the ragu with a little bit of pasta water. Stir everything together until the pasta is fully coated in the sauce and perfectly cooked.

7. Serve and Enjoy:

   • Serve your Short Rib Ragu with a drizzle of olive oil, a generous grating of Parmesan, and a sprinkle of freshly ground pepper. Pair it with a glass of the same red wine you used in the ragu for the ultimate dining experience.

Perfect Wine Pairings

Speaking of wine, here are some fantastic options to pair with your Short Rib Ragu:

Red Wines:

• Chianti: Bright acidity and cherry flavors make this a classic pairing.

• Sangiovese: Offers red fruit flavors and good acidity, perfectly complementing the rich sauce.

• Barbera: High acidity and low tannins with cherry and plum notes—ideal for cutting through the richness.

• Montepulciano d'Abruzzo: Full-bodied with soft tannins, black cherry, and spice notes.

• Merlot: Smooth tannins and dark fruit flavors make it a versatile choice.

And there you have it—an indulgent Short Rib Ragu that’s perfect for those nights when you want to treat yourself to something special. It’s a dish that takes time, but trust me, every minute is worth it when you taste that tender, flavorful meat and rich, savory sauce.

I’d love to hear how your ragu turns out, so don’t be shy—drop a comment below and share your experience! And if you’re looking for more cozy recipes and kitchen tips, make sure to hit that subscribe button. After all, we’re all about creating delicious memories together.

Happy cooking, and cheers to a cozy night in! 🍷