Bobby Flay Short Rib Ragu Recipe

This Bobby Flay Short Rib Ragu recipe is a rich and tender recipe, which is made with bone-in short ribs and red wine. It’s the ultimate comfort food recipe, ready in about 4.5 hours.

Bobby Flay Short Rib Ragu Ingredients

For the Ragu:

• 2 tablespoons vegetable oil
• 3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs
• Salt and freshly ground pepper
• 1 dried bay leaf
• 2 sprigs fresh rosemary
• 5 sprigs fresh thyme
• 2 sprigs fresh flat-leaf parsley
• 4 small carrots, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 2 medium shallots, diced
• 1 tablespoon all-purpose flour
• 2 tablespoons tomato paste
• 1/2 cup ruby port
• 2 cups red wine, such as cabernet
• 1/2 head garlic, cloves separated and peeled
• 3 1/2 cups homemade beef stock

For Serving:

• 1 pound pappardelle or other long, flat pasta
• Chopped parsley
• Grated Pecorino Romano, for garnish

How To Make Short Rib Ragu

1. Preheat the oven: Set the oven to 325°F (160°C).
2. Brown the ribs: Place a large Dutch oven or casserole over medium-high heat, add the oil, and heat until nearly smoking. Season ribs generously with salt and pepper, then brown in batches. Set the browned ribs aside.
3. Prepare the bouquet garni: Place the bay leaf, rosemary, thyme, and parsley in a square of cheesecloth. Gather the edges and tie with kitchen string; set aside.
4. Sauté the vegetables: Add carrots, celery, onion, and shallots to the pot. Cook over medium heat, stirring occasionally, until softened and golden, about 10 minutes.
5. Deglaze the pot: Sprinkle in the flour and add tomato paste, stirring to combine. Pour in the ruby port, scraping up any browned bits from the pot’s bottom. Add the red wine and simmer until the liquid is reduced by half.
6. Combine the Ragu: Stir in the garlic, beef stock, and the bouquet garni. Return the browned ribs (and any accumulated juices) to the pot, bringing the mixture to a simmer.
7. Slow-cook in the oven: Cover the pot and place it in the preheated oven. Cook for 3 hours, or until the ribs are very tender and falling off the bone.
8. Shred the meat and reduce: Remove the pot from the oven. Take out the ribs and, once cool enough, shred the meat from the bones. Discard the bones and the bouquet garni.
9. Finish the Sauce: Return the shredded meat to the sauce in the pot. Simmer over medium heat, uncovered, to reduce the sauce by about half, or until it’s thick and rich.
10. Cook the pasta: In a large pot, bring salted water to a boil. Add pappardelle and cook until al dente. Drain.
11. Serve: Toss the hot pasta with the short rib ragu. Serve in warm bowls, garnished with chopped parsley and grated Pecorino Romano.

Recipe Tips

• How do I get the richest flavor? Do not skip browning the meat (Step 2) and scraping the pan (Step 5). Searing the meat in batches creates a deep, brown crust (the “fond”). Scraping this up when you add the port and wine is what builds the deep, savory base for the entire ragu.
• Why sear the meat in batches? If you overcrowd the pot, the meat will steam and turn gray instead of browning. You need high heat and space for the meat to sear properly, so working in batches is essential.
• Can I make this ahead of time? Yes, this is a perfect make-ahead dish. In fact, it tastes even better the next day. Let it cool completely, store it in the fridge, and then gently reheat it on the stovetop.
• Why do I have to reduce the sauce at the end? After 3 hours of braising, the sauce will be thin. Simmering it (Step 9) after you add the shredded meat back in allows the liquid to evaporate, concentrating all the flavors and creating a thick, rich sauce that will cling to the pasta.

What To Serve With Short Rib Ragu

This is a very rich and hearty main course.

• Wide pappardelle pasta (as suggested)
• Creamy, soft polenta
• Gnocchi
• A simple side of crusty, warm Italian bread

How To Store Short Rib Ragu

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze: This ragu freezes beautifully. Let it cool completely, then place it in freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Bobby Flay Short Rib Ragu Nutrition Facts

(Per serving, assuming 8 servings, sauce only)

• Calories: ~580 kcal
• Total Fat: 35g
• Saturated Fat: 14g
• Cholesterol: 130mg
• Sodium: 750mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 38g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Standing Rib Roast Recipe
• Bobby Flay Rib Eye Roast Recipe
• Bobby Flay Roasted Leg of Lamb Recipe