Name: Slow Cooked Short Rib Ragu Recipe
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Ingredients: 3 Yukon gold potatoes, peeled and cut into quarters; 1/4 cup unsalted butter; 1/4 cup sour cream; 3/4 cup parmesan cheese, grated; salt and pepper, to taste; 3 tablespoons chopped parsley (optional for garnish; 3 pounds boneless short ribs, pat dry with paper towels and seasoned on both sides with salt and pepper; 2 tablespoons vegetable oil; 3 carrots, diced; 2 ribs of celery, diced; 1 onion, diced; 3 cloves of garlic, minced; 2 tablespoons tomato paste; 1 tablespoon flour; 1 (28-ounce) can whole San Marzano plum tomatoes, including juice; 2 cups red wine; 2 cups water; 6 sprigs fresh parsley; salt & pepper, to taste

This Slow Cooked Short Rib Ragu is easy to make and so delicious! It’s cozy comfort food meal that the entire family will love. This hearty Short Rib Ragu is worth the time! Serve it over mashed potatoes, egg noodles, rice, or pasta for the best comfort food dinner ever.

I LOVE a slow braised recipe. The kind that sits on the stove, or in the oven for hours, filling the house with delicious savory and meaty aromas. Well, this short rib ragu recipe is one of those!

Slow Cooked Short Rib Ragu Recipe

Prep Time 45 minutes

Cook Time 3 hours

Total Time 3 hours 45 minutes

Ingredients

For the Ragu:

3 pounds boneless short ribs, pat dry with paper towels and seasoned on both sides with salt and pepper
2 tablespoons vegetable oil
3 carrots, diced
2 ribs of celery, diced
1 onion, diced
3 cloves of garlic, minced
2 tablespoons tomato paste
1 tablespoon flour
1 (28-ounce) can whole San Marzano plum tomatoes, including juice
2 cups red wine
2 cups water
6 sprigs fresh parsley
salt & pepper, to taste

Parmesan Mashed Potatoes:

3 Yukon gold potatoes, peeled and cut into quarters
1/4 cup unsalted butter
1/4 cup sour cream
3/4 cup parmesan cheese, grated
salt and pepper, to taste
3 tablespoons chopped parsley (optional for garnish

Instructions

Step-By-Step Instructions

Notes

Make it Ahead! You can make the ragu up to one day in advance. Just follow the recipe steps and once you’ve reduced the sauce and added the ribs back in, let it cool and then keep it in the refrigerator. Heat it up in a saucepan on the stove before you serve it. You can thin the sauce with a splash of red wine, water, or beef stock if needed. I don’t recommend making the potatoes ahead – do those the day of!

Side Dish Tips: You can make the Parmesan mashed potatoes while the sauce reduces or make crock pot mashed potatoes to save space on the stove. I also love this ragu tossed with pasta or served over buttered egg noodles.

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