Dive into a dish that’s bursting with bold, Southern-inspired flavors—Shrimp Dirty Rice is a hearty, satisfying meal that combines tender shrimp with spiced rice loaded with savory aromatics. This one-pot wonder is perfect for those who crave comfort food with a bit of a kick, blending smoky, spicy, and savory notes in every flavorful bite. Whether for a family dinner or casual get-together, it’s a recipe that’s sure to become a favorite.
Why You’ll Love This Recipe:
Quick & Crowd-Pleasing: Ready in under an hour and perfect for sharing!
Rich, Bold Flavors: The perfect blend of spices, shrimp, and savory rice.
One-Pot Ease: Simple cleanup without sacrificing depth or taste.
Comfort Food Classic: A traditional Southern favorite that’s both filling and delicious.
Versatile & Adaptable: Customize with your favorite veggies or heat level.
Ingredients
Creating a mouthwatering Short Rib Ragu starts with gathering the right ingredients. Here’s what you’ll need:
Beef short ribs: The star of the show! Bone-in short ribs provide rich flavor and tenderness.
Olive oil: A splash of this liquid gold helps in searing the meat and adds depth to the dish.
Onion: Diced onion brings sweetness and a savory base to the ragu.
Carrots: These add a touch of natural sweetness and color, balancing the dish beautifully.
Celery: A classic aromatic that enhances the overall flavor profile.
Garlic: Minced garlic infuses the ragu with a fragrant kick that’s hard to resist.
Crushed tomatoes: This is the heart of the sauce, providing acidity and richness.
Red wine: A good quality red wine adds depth and complexity to the sauce. Choose one you’d enjoy drinking!
Beef broth: This enhances the meaty flavor and keeps the ragu moist.
Dried oregano and thyme: These herbs bring an Italian flair, adding aromatic notes to the dish.
Salt and pepper: Essential for seasoning, enhancing all the flavors in the ragu.
Pasta: I recommend pappardelle or tagliatelle, as their wide shape holds the sauce beautifully.
Fresh basil: A sprinkle of fresh basil at the end brightens the dish and adds a pop of color.
Grated Parmesan cheese: For serving, this adds a creamy, salty finish that elevates the entire meal.
Feel free to get creative!
For a richer flavor, consider adding a tablespoon of tomato paste when cooking the vegetables.
If you’re looking for a lighter option, swap the beef broth for vegetable broth and use mushrooms instead of short ribs for a vegetarian twist.
Exact quantities for each ingredient are listed at the bottom of the article for your convenience.
How to Make Short Rib Ragu
Making Short Rib Ragu is a rewarding journey that fills your kitchen with mouthwatering aromas.
Let’s break it down step by step, ensuring you create a dish that’s both delicious and satisfying.
Step 1: Preheat the Oven
Start by preheating your oven to 300°F (150°C).
This low and slow temperature is perfect for braising, allowing the short ribs to become tender and flavorful.
Preheating ensures that your ragu cooks evenly, so don’t skip this step!
Step 2: Sear the Short Ribs
In a large Dutch oven, heat a tablespoon of olive oil over medium-high heat.
Season the short ribs with salt and pepper, then sear them until they’re beautifully browned on all sides, about 8-10 minutes.
This step is crucial; it locks in the flavors and creates a rich base for your ragu.
Step 3: Sauté the Vegetables
Once the short ribs are seared, remove them from the pot and set them aside.
In the same pot, toss in the diced onion, carrots, and celery.
Cook these aromatics for about 5-7 minutes until they soften.
Adding minced garlic for the last minute enhances the dish with a fragrant kick that’s simply irresistible.
Step 4: Deglaze with Red Wine
Now, it’s time to deglaze!
Pour in a cup of red wine, scraping the bottom of the pot to lift those delicious browned bits.
Let it simmer for about 5 minutes.
This process adds depth and complexity to your ragu, making every bite a flavor explosion.
Step 5: Combine Ingredients
Next, add the crushed tomatoes, beef broth, dried oregano, and thyme back into the pot.
Return the seared short ribs to the mix.
Bring everything to a gentle simmer.
This is where the magic happens, as the flavors meld together beautifully.
Step 6: Braise in the Oven
Cover the pot and transfer it to your preheated oven.
Let it braise for 3 hours, or until the meat is tender and falls off the bone.
This slow cooking method ensures that the short ribs become melt-in-your-mouth delicious.
Step 7: Shred the Meat
After braising, carefully remove the pot from the oven.
Take out the short ribs and shred the meat using two forks, discarding the bones and excess fat.
Return the shredded meat to the sauce, stirring to combine.
This step makes sure every bite is packed with flavor.
Step 8: Cook the Pasta
While the ragu simmers, cook your pasta according to the package instructions.
I recommend pappardelle or tagliatelle for their ability to hold the sauce.
Don’t forget to reserve a bit of pasta water; it can help adjust the sauce’s consistency later.
Step 9: Combine Pasta and Ragu
Finally, toss the cooked pasta with the ragu in the pot.
Add reserved pasta water as needed to achieve your desired consistency.
This step ensures that every strand of pasta is coated in that rich, hearty sauce.
Serve hot, garnished with fresh basil and a sprinkle of grated Parmesan cheese for the perfect finish!
Tips for Success
Don’t rush the searing process; it builds flavor.
Use a good quality red wine; it makes a difference!
Let the ragu rest for a few minutes before serving; it enhances the flavors.
Adjust seasoning to your taste; every palate is different.
Pair with crusty bread to soak up that delicious sauce!
Equipment Needed
Large Dutch oven: Ideal for braising; a heavy pot with a lid works too.
Wooden spoon: Perfect for stirring; a spatula can also do the job.
Meat thermometer: Optional, but great for checking doneness.
Cutting board and knife: Essential for prepping your ingredients.
Pasta pot: A large pot for boiling pasta; any big pot will suffice.
Variations
Mushroom Ragu: For a vegetarian twist, substitute short ribs with a mix of hearty mushrooms like portobello and shiitake.
Spicy Kick: Add a pinch of red pepper flakes during the sautéing process for a bit of heat.
Herb Infusion: Experiment with fresh herbs like rosemary or parsley for a fragrant touch.
Slow Cooker Option: Use a slow cooker instead of the oven for a hands-off approach; cook on low for 6-8 hours.
Different Pasta Shapes: Try using gnocchi or rigatoni for a fun twist on the traditional pasta pairing.
Serving Suggestions
Crusty Bread: Serve with a warm, crusty baguette to soak up the delicious ragu.
Salad: A simple arugula salad with lemon vinaigrette complements the richness of the ragu.
Wine Pairing: Enjoy with a glass of the same red wine used in the ragu for a harmonious experience.
Presentation: Garnish with fresh basil and a generous sprinkle of Parmesan for a beautiful finish.
FAQs about Short Rib Ragu
Can I make Short Rib Ragu ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to deepen. Just store it in the fridge and reheat when you’re ready to serve.
What type of pasta works best with Short Rib Ragu?
Pappardelle and tagliatelle are my favorites, as their wide shapes hold the rich sauce beautifully. However, feel free to experiment with other pasta shapes!
Can I freeze Short Rib Ragu?
Yes! This ragu freezes well. Just let it cool completely, then store it in an airtight container. It can last up to three months in the freezer.
What can I substitute for red wine in the recipe?
If you prefer not to use wine, beef broth or grape juice can work as substitutes. Just keep in mind that the flavor will be slightly different.
How do I know when the short ribs are done?
The meat should be tender and easily fall off the bone. A good test is to use a fork; if it shreds easily, you’re good to go!
Final Thoughts
Cooking Short Rib Ragu is more than just preparing a meal; it’s about creating memories and sharing joy with those you love.
The rich, savory flavors and tender meat come together to form a dish that warms the heart and soul.
Whether it’s a cozy family dinner or a gathering with friends, this ragu is sure to impress.
As you savor each bite, you’ll appreciate the time and care that went into making it.
So, gather around the table, enjoy the laughter, and let this delightful dish be the centerpiece of your culinary adventures!
A hearty and flavorful Short Rib Ragu perfect for pasta lovers.
Ingredients
Scale
2 pounds beef short ribs, bone-in
1 tablespoon olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 cup red wine
2 cups beef broth
2 teaspoons dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1 pound pasta (such as pappardelle or tagliatelle)
Fresh basil, for garnish
Grated Parmesan cheese, for serving
Instructions
Preheat your oven to 300°F (150°C).
In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides, about 8-10 minutes. Remove the ribs and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes.
Add the crushed tomatoes, beef broth, oregano, thyme, and the seared short ribs back into the pot. Bring to a simmer.
Cover the pot and transfer it to the preheated oven. Cook for 3 hours, or until the meat is tender and easily falls off the bone.
Remove the pot from the oven and take out the short ribs. Shred the meat with two forks, discarding the bones and excess fat. Return the shredded meat to the sauce and stir to combine.
While the ragu is simmering, cook the pasta according to package instructions. Drain and reserve a little pasta water.
Toss the cooked pasta with the ragu, adding reserved pasta water as needed to achieve desired consistency.
Serve hot, garnished with fresh basil and grated Parmesan cheese.
Notes
For a richer flavor, consider adding a tablespoon of tomato paste when cooking the vegetables.
If you prefer a lighter option, substitute the beef broth with vegetable broth and use mushrooms instead of short ribs for a vegetarian version.
