Braised Short Rib Ragu

This braised short rib ragu from Appetite of Ali, is the ultimate rich and comforting Sunday dinner made with tender beef short ribs, red wine, San Marzano tomatoes and aromatic vegetables. Slow-braised in a Dutch oven, the short ribs become fall-apart tender and create a deeply flavorful sauce for serving over pasta.

For the Short Ribs and Seasoning Rub:

2.75 pounds bone-in beef short ribs (8 small/medium short ribs)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 heaping tablespoon grainy horseradish mustard (or regular grainy mustard)

2 sprigs fresh rosemary, leaves removed and chopped

1 teaspoon garlic powder

1 teaspoon red pepper flakes

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

For the Braise:

Avocado oil, for searing

1 white onion, diced

3 carrots, diced

2 stalks celery, diced

4 cloves garlic, minced

2 cups red wine (I use Cabernet Sauvignon)

2 cups beef broth (I prefer beef bouillon paste mixed with hot water for extra flavor)

1 can (18 oz) San Marzano tomatoes, whole or crushed

1 bay leaf

Additional salt and freshly ground black pepper, to taste

Pat short ribs thoroughly dry. In a small bowl, combine the tomato paste, Worcestershire sauce, soy sauce, mustard, rosemary, garlic powder, red pepper flakes, oregano, salt and pepper. Mix with a pastry brush and fully coat each short rib.

Heat a generous drizzle of avocado oil in a Dutch oven over medium-high heat. Working in batches to not overcrowd, sear the short ribs for approximately 3 minutes per side, or until a deep golden-brown crust develops on all sides.

Once the ribs are seared, remove them from the Dutch oven and set aside. Leave the rendered fat and browned bits stuck to the bottom of the pot.

Add the diced onion, carrots, celery and garlic to the hot Dutch oven with the remaining fat. Sauté for approximately 4 minutes, stirring occasionally, until fragrant and slightly tender.

To build the braising liquid, pour in 2 cups of wine, scraping the bottom of the Dutch oven to release the flavorful browned bits. Allow the wine to simmer for 1–2 minutes.

Add 2 cups of beef broth (I prefer using beef bouillon paste dissolved in hot water because I find it gives the dish a richer flavor) and the can of tomatoes. If using whole tomatoes, gently crush them directly in the Dutch oven with a wooden spoon. Add 1 bay leaf and season with a little more salt and freshly ground black pepper. Stir everything together until well combined.

Preheat the oven to 325°F. Return the short ribs to the Dutch oven, nestling them into the braising liquid. Cover with the lid and transfer to the preheated oven. Braise for 3½ hours, or until the short ribs are extremely tender and the meat falls off the bones. Tear a bit with a fork.

Discard the bay leaf. Take the short ribs off their bone (this should happen almost effortlessly) and serve over pasta.