Quick Rib Ragu is ideal for entertaining, the vacations, or as a comfy weekend meal. Bone-in quick ribs are seared then slowly braised within the oven earlier than serving over cooked pasta, mashed potatoes, or gnocchi. Topped with freshly grated parmesan cheese, hearty Quick Rib Ragu is elegant but cozy!
I’ve acquired a brilliant particular recipe that also falls within the “straightforward” class as a result of it’s make-ahead and requires on a regular basis components. Quick Rib Ragu served with pasta is luscious and stylish, but acquainted and comfy.
Good for entertaining firm, serving as a particular vacation meal, or slowly cooking as a hearty dish to devour on a cold weekend!
Oven-Braised Quick Rib Ragu
Should you go to any higher-end restaurant within the fall and season that shall not be named (cough, winter) chances are high you’ll spot braised, bone-in beef quick ribs on the menu. It’s a chic but inherently straightforward to make.
Don’t inform them I instructed you!
- Braising is a technique of cooking bigger, more durable cuts of meat. First the meat is seared over excessive warmth then it’s cooked low and sluggish in liquid like broth, wine, or water till the connective tissues break down and the meat turns into crumble tender.
- Quick Rib Ragu is a hearty meat sauce made by searing quick ribs then braising them within the oven with greens, tomatoes, crimson wine, beef inventory, and garlic. The meat is shredded then stirred again into the wealthy braising liquid and served with cooked pasta, gnocchi, polenta, or mashed potatoes.
Speak about a meat and potatoes masterpiece!
Components Wanted
- Bone-in beef quick ribs: are short-cut items of rib from a cow with a big portion of meat on prime of every rib. Just like pork ribs, slowly cooking beef ribs by braising them is a perfect cooking technique so that they develop into extraordinarily tender.
- Greens: carrots, onions or shallots, and plenty of garlic present craveable taste.
- Tomato paste: provides depth of taste to the ragu.
- Purple wine: like Cabernet Sauvignon or Merlot provides a ton of taste and acidity to stability out the richness of the sauce.
- Beef inventory: or beef broth is the liquid the quick ribs braise in.
- San Marzano Tomatoes: are what makes Quick Rib Ragu a ragu or sauce, vs common braised quick ribs. As a result of quick ribs are a bit of dearer, I extremely advocate you additionally spring for San Marzano Tomatoes, that are a few of the highest high quality tomatoes you’ll find on the earth. Due to fashionable meals processing, they are often discovered at most common grocery shops.
- Dried bay leaves: provides depth of taste.
- Contemporary thyme: once more, I hope you’ll spring for contemporary thyme which stands out from it’s dried thyme counterpart!
- Lemon: drizzled into the ragu on the finish provides acidity to lighten and brighten the sauce.
- Parmesan cheese: is a should for topping every bowl of Quick Rib Ragu with!
What to Serve with Quick Rib Ragu
The pictures on this publish present cooked gluten free tagliatelle, although this is only one of a number of tasty serving choices. Scoop the quick rib ragu over:
- Pasta: contemporary or dried tagliatelle, pappardelle, fettuccini, or rigatoni pasta all maintain up nicely to this thick and hearty ragu.
- Gnocchi: I like Delallo’s gluten free gnocchi.
- Mashed Potatoes: I’m a fan of my objectively higher and conveniently More healthy Mashed Potatoes.
- Polenta: parmesan polenta/grits are unbelievable AND straightforward!
Why You Ought to Make Quick Rib Ragu Forward of Time
The explanation I say this dish is nice for firm shouldn’t be solely as a result of it’s scrumptious and restaurant-worthy, but additionally as a result of it’s finest made at the least 4 hours forward of time, and ideally a day forward of time for 2 causes:
- Just like chili, home made ragu tastes noticeably higher on day 2 (and three and 4).
- Quick ribs are a richer, fattier reduce of meat so I prefer to let the fats rise to the highest of the sauce after cooking then refrigerate it so the fats solidifies and will be scraped off.
All you must do earlier than firm arrives is take away the fats from the highest of the sauce, re-warm, then serve with cooked pasta. Entertaining made straightforward!
Quick Rib Ragu Recipe Overview
Like I mentioned, this ragu is inherently easy however since I like to interrupt the cooking course of up over two days, I believed I’d provide the recipe highlights:
- Step 1: Season the quick ribs then sear till caramelized and golden brown.
- Step 2: Saute the greens and tomato paste.
- Step 3: Add wine, broth or inventory, tomatoes, and contemporary and dried herbs then nestle the seared quick ribs into the liquid and braise for 4 hours or till very tender.
- Step 4: Shred the meat then retailer within the fridge.
- Step 5: Cool then refrigerate the sauce till the fats solidifies on prime.
- Step 6: Take away the hardened fats then add the shredded beef, heat the sauce, and serve with pasta or potatoes and PLENTY of parmesan cheese!
Air Fryer Asparagus Aspect Dish
How one can Make Quick Rib Ragu
Step 1: Sear the quick ribs.
First pat 4-5lbs bone-in beef quick ribs with paper towels till very dry then season generously throughout with salt and pepper.
Warmth a big Dutch Oven (4 quart minimal, 6-7+ quart most well-liked) over medium-high warmth, then add a little bit of additional virgin olive oil to the underside.
As soon as the oil is scorching, add the quick ribs then sear for 3-4 minutes on both sides, or till golden brown and scorching. Switch the quick ribs to a plate then put aside. You might want to do that in 2 batches to keep away from overcrowding the pot.
Pour the surplus fats right into a foil-lined prep cup then let it solidify and discard.
NOTE: depart the crispy browned bits within the backside of the pan — we simply need to take away the meat fats.
Step 2: Saute the greens and tomato paste.
Let the pot sit off the warmth for a couple of minutes to chill barely then place it again over medium warmth and add a bit extra additional virgin olive oil.
Add minced carrots and onion or shallot, season with salt and pepper, then saute till the greens are crisp-tender, 5-7 minutes. Because the greens soften and launch moisture, use your spatula to scrape up the browned bits within the backside of the pot.
Add minced garlic then saute till extraordinarily aromatic, 1-2 minutes.
Subsequent add a pair thwacks of tomato paste then mash it into the greens and saute for 1 minute.
Step 3: Add the braising liquid.
To the pot add dry crimson wine like Cabernet Sauvignon or Merlot then simmer for five minutes utilizing a spatula to scrape up any remaining bits on the backside of the pot.
Should you don’t sometimes cook dinner with wine (and don’t must keep away from alcohol) I extremely advocate utilizing it as written on this recipe. It provides a lot taste to each the meat and closing ragu.
Add beef inventory or broth, complete San Marzano Tomatoes plus their juices, dried bay leaves, and contemporary thyme then nestle the seared quick ribs into the liquid.
Place a lid on prime then braise the quick ribs within the oven for 4-5 hours at 300 levels or till the meat shreds extraordinarily simply with two forks, rotating the meat quick ribs each hour and a half or so utilizing tongs.
Listed below are the San Marzano Tomatoes I exploit. I’m not choosy concerning the model (I’ve used Alessi, Delallo, and so on) — simply that the precise tomatoes are San Marzanos.
Step 4: Shred then retailer the quick ribs.
After the quick ribs develop into very tender, take away them from the braising liquid then shred as soon as they’re cool sufficient to deal with.
I do that with my fingers vs forks to ensure I’m getting each final little bit of meat from every quick rib!
Place the shredded quick ribs into an hermetic storage container then refrigerate till you’re prepared so as to add it again into the sauce.
Step 5: Refrigerate the sauce.
Let the pot and sauce settle down till they’re heat vs piping scorching then cowl and refrigerate till the fats has risen to the highest and solidified. I like to do that in a single day.
Step 6: Rewarm the sauce then serve.
Use a spoon to scrape off then discard the fats then use a potato masher to mash the tomatoes and greens into a reasonably easy sauce. Stir the shredded beef again into the pot then rewarm over medium-heat.
Lastly, add a drizzle of lemon juice plus extra salt and pepper if wanted then the ragu is able to serve!
As I discussed, Quick Rib Ragu is divine swirled with cooked pasta (you should definitely learn my be aware within the recipe card about saving a few of the pasta cooking water for those who’re going that route!) or served over gnocchi, mashed potatoes, and even polenta.
Any leftover Quick Rib Ragu will be refrigerated for as much as 4 days, or frozen for as much as 3 months.
Nonetheless you serve it, I hope you’re keen on every luscious, well-earned chew. Get pleasure from!
Extra Firm-Worthy Recipes
- 2 Tablespoons additional virgin olive oil, divided
- 4 – 5 lbs bone-in beef quick ribs, ~6-8 quick ribs
- salt and pepper
- 2 medium carrots, finely chopped, ~1 cup
- 1 massive shallot or small yellow onion, chopped
- 4 cloves garlic, pressed or minced
- 2 Tablespoons tomato paste
- 2 cups dry crimson wine, like Cabernet Sauvignon or Merlot
- 2 cups beef inventory or broth
- 28 oz can complete San Marzano tomatoes
- 2 dried bay leaves
- 4 – 5 sprigs contemporary thyme
- 1/2 lemon
- 1-1/2 lbs contemporary or dried pasta, see notes
- freshly grated parmesan cheese, for serving
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Place a half sheet pan on the underside rack of your oven to catch any drips or spillovers, then preheat the oven to 300 levels. Warmth a big Dutch Oven — 4-quart minimal, 6 — 7-quart really helpful — over medium-high warmth. Line a small prep cup with foil then put aside.
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Season the quick ribs generously throughout with salt and pepper. As soon as the pot could be very scorching, add 1 Tablespoon oil then warmth till it’s scorching however not smoking, 15 seconds. Utilizing tongs, place the quick ribs into the underside of the pot fat-side down, urgent down on the tops to make sure the bottoms obtain a tough sear. You might must sear the quick ribs in two batches relying on the dimensions of your pot. Sear the quick ribs on all 4 sides till a browned, caramelized crust has shaped, 3-4 minutes per facet, then switch to a plate and put aside. Pour out all of the fats into the foil-lined prep cup (maintain any browned bits contained in the pot) then let the pot sit off the warmth for a number of minutes to chill barely.
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As soon as barely cooled, place the pot over medium warmth then add the remaining Tablespoon oil. Add the carrots and shallots or onions then season with salt and pepper. Saute till the greens are crisp-tender, 5-7 minutes, utilizing a spatula to scrape up the browned bits from the underside of the pot. Add the garlic then saute till extraordinarily aromatic, 1-2 minutes.
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Add the tomato paste then stir to mix and saute for 1 minute. Add the crimson wine then flip the warmth as much as excessive to convey it to a simmer. Flip the warmth again all the way down to medium then simmer and cut back the wine for five minutes, utilizing a spatula to scrape up any remaining bits from the underside of the pot.
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To the pot add the meat broth, San Marzano tomatoes (depart complete) plus juices, bay leaves, and contemporary thyme then stir to mix. Nestle the seared quick ribs into the pot, making certain the meatiest sides are lined with liquid, then place a lid on prime and place contained in the oven. Braise with lid on for 4 hours, or till the meat shreds very simply with 2 forks, rotating the quick ribs with tongs each 1-1/2 hours or so.
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As soon as extraordinarily tender, switch the quick ribs to a slicing board to chill barely. — a few of the bones will slide out as you are transferring them to the slicing board so watch out to not splash scorching liquid on your self. As soon as cool sufficient to deal with, take away and discard the bones then shred the meat and place inside an hermetic container with a lid and refrigerate.
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Take away the bay leaves and thyme stems then let the pot and sauce cool to room temperature. Cowl then refrigerate for at the least 4 hours, ideally in a single day, or till the fats has solidified on prime of the sauce.
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Scrape the fats off the highest of the ragu then place the pot over medium warmth. Whereas the sauce is reheating, use a potato masher to mash the tomatoes and greens into a reasonably easy sauce. Add the shredded quick ribs then, as soon as scorching, add a drizzle of lemon juice — the dish shouldn’t style lemony, simply brightened. Style then add extra salt and pepper if wanted.
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In the meantime, whereas the ragu is reheating, convey a big pot of water to a boil. Add a palmful of salt then add the pasta and cook dinner based on bundle instructions. BEFORE DRAINING, rigorously take away ~1 cup of the pasta cooking water then drain the noodles and return them to the pot. Add your required quantity of Quick Rib Ragu plus a splash of pasta cooking water, which helps the sauce adhere to the pasta and seasons the dish, then stir to mix. Scoop into bowls then prime with freshly grated parmesan cheese.
- I like serving Quick Rib Ragu with contemporary or dried tagliatelle, pappardelle, fettuccini, or rigatoni. This dish can be improbable served over mashed potatoes, cooked gnocchi, or parmesan polenta.
- Leftover Quick Rib Ragu will be refrigerated for as much as 4 days or frozen for as much as 3 months.
- Estimated dietary info consists of fats from the quick ribs that’s poured off after the searing step, and fats that’s scraped off the highest of the cooled sauce.
Energy: 626kcal, Carbohydrates: 51g, Protein: 42g, Fats: 23g, Saturated Fats: 8g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 11g, Trans Fats: 0.04g, Ldl cholesterol: 145mg, Sodium: 423mg, Potassium: 1145mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2787IU, Vitamin C: 16mg, Calcium: 83mg, Iron: 6mg
Dietary values are estimates solely. Please learn our full diet info disclaimer.