Go Back

Easy Short Rib Ragu

This is my version of short rib ragu, simplified so that even beginner chefs can enjoy the rich flavors without feeling intimidated in the kitchen!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 lbs short ribs bone in
  • 5 cloves garlic minced
  • 1 medium onion diced
  • 2 cans San Marzano tomatoes blended
  • 1 tbsp olive oil
  • 2 tbsp sugar
  • 1/4 cup basil cut into ribbons
  • 1 tsp salt
  • 1 tsp black pepper

Method
 

  1. Generously season your short ribs with salt and pepper and set aside. Let your short ribs sit at room temperature for at least thirty minutes.
  2. Heat the bottom of a Dutch oven or heavy pot to medium heat. Add olive oil.
  3. Add short ribs. Cook on each side for 1-2 minutes until all sides are browned and remove from pot.
  4. Add onions. Sauté until onions are translucent. Add garlic and cook for an additional 1-2 minutes, stirring so that the garlic doesn't burn.
  5. Add blended cans of tomatoes, sugar, salt, pepper, and basil. Add short ribs back in.
  6. Bring sauce to a boil and then reduce to a simmer. Cook for approximately two hours, or until meat is fork tender.
  7. Remove short ribs from the sauce and shred the meat. Return shredded meat back to the sauce.
  8. Remove from heat and serve over pasta.

Notes

I kept the spices very basic for the purpose of this recipe, but please feel free to adjust as needed to accommodate your palate.