Ingredients
• 2 lbs (900g) beef short ribs, cut into 2-inch pieces
• 2 tbsp (30ml) olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tsp (5ml) fennel seeds
• 2 tbsp (30ml) tomato paste
• 1 cup (240ml) dry red wine
• 1 (28 oz/800g) can crushed tomatoes
• 1 cup (240ml) beef broth
• 2 sprigs fresh rosemary
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Sear the Short Ribs: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Pat the short rib pieces dry with paper towels and season generously with salt and pepper. Working in batches if necessary, sear the short ribs on all sides until a deep, golden-brown crust forms, about 3-4 minutes per side. This critical step locks in the flavor and ensures the meat releases easily from the pan.
- Build the Flavor Base: Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes. Add the minced garlic and fennel seeds, and cook for an additional 1-2 minutes, or until fragrant.
- Deglaze and Simmer: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, about 2-3 minutes. Then, stir in the tomato paste and cook for 1 minute to coat the vegetables. Add the crushed tomatoes, beef broth, rosemary sprigs, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the short ribs are fork-tender.
- Finishing Touches: Remove the rosemary sprigs and bay leaf. Taste the ragu and adjust seasoning with salt and pepper as needed. Use two forks to shred the short rib meat directly in the pot, incorporating it into the sauce.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: 30-Minute Short Rib Ragu Recipe