Dutch Oven Short Rib Ragu

Get ready to impress with this Short Rib Ragu. It's made with beef short ribs that are pan seared and then simmered in a rich and savory tomato sauce until they are tender enough to fall off the bone.

Although this short rib ragu has a long simmer time, this recipe only requires about 25 minutes of hands-on time.


– Beef Short Ribs – Kosher Salt – Black Pepper – Olive Oil – Yellow Onion

In a large Dutch oven or pot, heat the 2 tablespoons of olive oil on medium-high heat. Pat the short ribs dry with paper towels and season generously with Kosher salt and black pepper on all sides.


Once the oil is hot, add the short ribs and cook for about 3 minutes per side, until browned. Transfer them to a plate and set them aside.


Carefully drain all but about 1-2 tablespoons of drippings from the pot.


Add the onion, carrots, and celery to the pot and stir until slightly softened, about 5 minutes. Add the garlic to the pot and cook for 2 minutes while stirring.


Next, add in the tomato paste and allow this to brown for about 3 minutes. Deglaze the pan with the red wine and carefully scrape up any browned bits from the bottom of the pot.


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