This slow-cooked short rib ragu is hearty and comforting. The short ribs are simmered in the oven until they are fall-apart-tender.
For the Ragu
Parmesan Mashed Potatoes
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. If needed you can thin the sauce with a splash of red wine, water, or beef stock. I don’t recommend making the potatoes ahead – do those the day of!
You can also serve the ragu with pasta or rice.
Keywords: short rib ragu, braised beef recipe, braised short ribs