Ingredients
Directions 12 steps | 200 Minutes
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.)
![Short Rib Ragu Recipe:
Preheat the oven to 325°F.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1650922168/recipes/DSCF0249_626712b751306.jpg)
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.
![Short Rib Ragu Recipe:](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1650922197/recipes/DSCF0256_626712d4f0eb7.jpg)
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.
![Short Rib Ragu Recipe:
In the same heavy-bottomed pan, add the diced onion, carrot and celery into the hot oil.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1650922243/recipes/DSCF0260_626713032f908.jpg)
Add the sugar and cook 1 minute more.
![Short Rib Ragu Recipe: Add the sugar and cook 1 minute more.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1650922261/recipes/DSCF0261_6267131461e93.jpg)
Add the herbs and bay leaf.
![Short Rib Ragu Recipe: Add the herbs and bay leaf.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1650922285/recipes/DSCF0267_6267132c88a47.jpg)
Deglaze the pan with the wine. Cook for 2 minutes until the mixture is slightly reduced.
![Short Rib Ragu Recipe: Deglaze the pan with the wine.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1650922306/recipes/DSCF0269_62671342048a2.jpg)
Stir in the tomato puree and water. Bring the mixture to a boil.
![Short Rib Ragu Recipe: Stir in the tomato puree and water.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1650922325/recipes/DSCF0276_626713547125e.jpg)
Pour the mixture over the reserved short ribs in the roasting pan. Cover and tightly seal the pan with aluminum foil.
![Short Rib Ragu Recipe: Pour the mixture over the reserved short ribs in the roasting pan.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1650922350/recipes/DSCF0281_6267136dc6ee8.jpg)
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.
![Short Rib Ragu Recipe: Place the sealed pan in the oven and braise for 2 to 2 ½ hours.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1650922369/recipes/DSCF0284_62671380b46e5.jpg)
Remove the short ribs from the pan. Use an immersion blender or a blender to puree the remaining liquid into a sauce.
![Short Rib Ragu Recipe: Remove the short ribs from the pan.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1650922388/recipes/DSCF0288_62671393b9024.jpg)
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.
![Short Rib Ragu Recipe: Shred the short rib meat, discarding the bones.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1650922401/recipes/DSCF0287_626713a096210.jpg)
Serve immediately. Enjoy!
![Short Rib Ragu Recipe: Serve immediately.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1650922416/recipes/DSCF0298_626713af74814.jpg)
Notes:
- Ensuring your protein is well dried before searing allows a beautiful crust to form and adds extra caramelized flavor to your dish.
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