Braised Beef Ragu: A Slow-Cooked Masterpiece for Family Dinners
Braised Beef Ragu is the ultimate comfort food—a rich, hearty dish that transforms simple ingredients into a symphony of flavors. With tender short ribs slowly cooked to perfection, this ragu recipe is a crowd-pleaser that feels both luxurious and comforting. Whether you’re serving it over pappardelle pasta or enjoying the savory aroma of Dutch oven cooking filling your kitchen, this dish is guaranteed to be a hit at your dinner table. It’s one of my favorite ground beef recipes for dinner, perfect for feeding a hungry family or impressing guests with its deep, robust flavors.
AI Image Generator Prompt for Finished Dish
A beautifully plated bowl of braised beef ragu with pappardelle pasta, tender short ribs shredded into the rich, glossy tomato-based sauce, garnished with fresh parsley and a sprinkle of Parmesan cheese. The dish is served on a rustic white ceramic plate with a linen napkin on the side, accompanied by a glass of red wine in a cozy, warmly lit setting.
Recipe Overview
| Preparation Time | Total Cooking Time | Number of People |
|---|---|---|
| 30 minutes | 3 hours 30 minutes | 6-8 people |
Ingredients for My Braised Beef Ragu
- 2 lbs bone-in short ribs
- 1 lb ground beef
- 1 large onion, diced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (such as Chianti)
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 bay leaves
- 1/4 cup olive oil
- Salt and black pepper, to taste
- 1 lb pappardelle pasta
- Fresh parsley, for garnish
- Parmesan cheese, for serving
AI Image Generator Prompt for Ingredients
A top-down view of all ingredients for braised beef ragu arranged neatly on a white marble countertop with hints of gold: raw short ribs and ground beef on a butcher’s tray, diced onions, carrots, celery, minced garlic, tomato paste, a bottle of red wine, a can of crushed tomatoes, beef broth in a clear jug, dried oregano, thyme, bay leaves, olive oil, salt, pepper, pappardelle pasta in a rustic bundle, fresh parsley, and a block of Parmesan cheese. Utensils include a Dutch oven, chef’s knife, and a wooden cutting board. Natural lighting, taken with an iPhone 15 Pro, top-down blogger style.
Pro Tips for Success
- Brown the Meat Properly: Take your time searing the short ribs and ground beef. This step adds depth to the ragu.
- Use a Dutch Oven: Dutch oven recipes excel at slow cooking, and it will evenly distribute heat for a perfectly braised sauce.
- Don’t Rush: Slow cooking is key for tender meat and a rich, flavorful sauce.
- Pasta Cooking: Cook the pappardelle just before serving and toss it in the sauce to coat every strand.
- Enhance the Flavor: Add a splash of balsamic vinegar or a pinch of sugar at the end to balance acidity.
Tools Required
- Dutch oven
- Chef’s knife
- Wooden cutting board
- Measuring cups and spoons
- Large pot for pasta
- Wooden spoon
Substitutions and Variations
| Substitution | Original Ingredient | New Flavor Profile |
|---|---|---|
| Boneless beef chuck | Short ribs | Slightly leaner but still tender |
| Chicken broth | Beef broth | Lighter, less robust flavor |
| Rigatoni pasta | Pappardelle | Hearty but smaller pasta alternative |
| White wine | Red wine | Milder, less intense sauce |
| Fresh basil | Parsley | Sweet, aromatic garnish |
Make Ahead Tips
- Prepare the Sauce in Advance: The ragu can be made up to two days ahead and stored in the refrigerator. Reheat gently on the stove, adding a splash of water or broth to loosen if necessary.
- Freeze for Later: The sauce freezes beautifully for up to three months. Defrost overnight in the fridge before reheating.
Step-by-Step Instructions for a Perfect Braised Beef Ragu
Step 1: Sear the Meat
Heat olive oil in a Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear on all sides until deeply browned. Remove and set aside. Sear the ground beef until browned, then drain excess fat and set aside.
AI Image Prompt: Short ribs and ground beef browning in a Dutch oven, caramelized edges visible, with steam rising. Background: modern stainless steel gas stove with natural lighting, taken with an iPhone 15 Pro, top-down blogger style.
Step 2: Sauté Aromatics
In the same Dutch oven, add onions, carrots, and celery. Sauté until softened, then add garlic and cook for another minute.
AI Image Prompt: Diced vegetables and garlic sizzling in olive oil inside a Dutch oven, wooden spoon stirring. Background: white marble counters with hints of gold, natural lighting, taken with an iPhone 15 Pro, top-down blogger style.
Step 3: Build the Sauce
Stir in tomato paste and cook for 1 minute. Deglaze the pan with red wine, scraping up any browned bits. Add crushed tomatoes, beef broth, oregano, thyme, bay leaves, and return the meat to the pot.
AI Image Prompt: Tomato paste, wine, and crushed tomatoes combined in a Dutch oven, bay leaves floating on the surface. Background: white marble counters with hints of gold, natural lighting, taken with an iPhone 15 Pro, top-down blogger style.
Step 4: Simmer
Cover and simmer on low heat for 3 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
AI Image Prompt: Ragu simmering in a Dutch oven, short ribs partially submerged in a rich tomato sauce. Background: modern stainless steel gas stove with natural lighting, taken with an iPhone 15 Pro, top-down blogger style.
Step 5: Shred the Meat
Remove the short ribs from the pot and shred the meat with two forks. Discard bones and return the meat to the sauce. Adjust seasoning with salt and pepper.
AI Image Prompt: Shredded short ribs being added back into the ragu in a Dutch oven. Background: white marble counters with hints of gold, natural lighting, taken with an iPhone 15 Pro, top-down blogger style.
Step 6: Cook the Pasta
Cook pappardelle in a large pot of salted boiling water until al dente. Drain and toss with the sauce.
AI Image Prompt: Freshly cooked pappardelle pasta being tossed in the ragu sauce inside a Dutch oven. Background: white marble counters with hints of gold, natural lighting, taken with an iPhone 15 Pro, top-down blogger style.
Serving Suggestions for Braised Beef Ragu
| Pairing Option | Description |
|---|---|
| Crusty Artisan Bread | Perfect for soaking up the rich sauce |
| Steamed Vegetables | Adds a healthy and vibrant contrast |
| Simple Arugula Salad | A fresh and peppery side to balance the ragu |
Tips for Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
Nutritional Information and Benefits of This Dish
- High in Protein: From the short ribs and ground beef.
- Rich in Vitamins: Thanks to the carrots, celery, and tomatoes.
- Satisfying Carbs: Pappardelle provides energy for a busy family.
Suggested Drink That Pairs With the Dish
A bold red wine like Chianti or Barolo pairs beautifully with the rich flavors of braised beef ragu. The wine’s acidity complements the tomato-based sauce, while its robust body stands up to the hearty meat.
Enjoy
This Braised Beef Ragu is a labor of love that rewards you with unmatched flavor and a cozy, family-friendly meal. Try it once, and it’s sure to become a staple in your recipe repertoire. Gather your loved ones, serve it with fresh pasta, and watch as everyone reaches for seconds. ❤️
