Description
A rich and hearty Short Rib Ragu featuring tender slow-simmered beef short ribs in a savory tomato and red wine sauce, served over thick pasta like pappardelle or tagliatelle. Perfect for a comforting dinner with bold flavors and great for elevating any pasta night.
Ingredients
Scale
Meat and Oil
- 2 lbs Beef short ribs - De-boned, cut into 2 inch cubes
- 2 tbsp Light olive oil
- Kosher salt - to taste
Vegetables and Aromatics
- 1 cup White onion - Finely diced
- ½ cup Celery - Finely diced
- ½ cup Carrot - Finely diced
- 4 Garlic cloves - Finely minced
Sauce Components
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth - Beef or chicken
- 1 ¾ cup Crushed tomatoes - 14oz can
- Herb Bundle - Rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper - to taste
Pasta and Garnishes
- 1 lbs Pasta - Tagliatelle or pappardelle
- Chopped parsley - for garnish
- Grated Parmigiano Reggiano - for garnish
Instructions
- Season and Sear: Season the short ribs generously with kosher salt on all sides. In a large braiser or Dutch oven over medium-high heat, heat 2 tablespoons of light olive oil. Add the short ribs in batches without crowding and sear on all sides until browned. Transfer to a plate. Remove excess grease if more than 2 tablespoons remain in the pot.
- Sauté Vegetables: To the same pot, add diced onion, celery, carrot, and minced garlic. Sauté over medium-high heat for 3 to 4 minutes until onion softens and vegetables become fragrant.
- Add Tomato Paste and Seasoning: Stir in tomato paste along with 1 teaspoon kosher salt and ½ teaspoon fresh cracked pepper. Continue sautéing for another 2 to 3 minutes to deepen the flavor.
- Deglaze with Wine: Pour in the red wine and scrape the bottom of the pot thoroughly to lift all browned bits. Let the wine reduce slightly for about 2 minutes.
- Simmer Ragu: Return the short ribs to the pot along with broth and crushed tomatoes. Add the herb bundle and bay leaves. Bring to a gentle low simmer, cover with the lid slightly ajar to allow steam to escape, and cook for 2 to 2 ½ hours. Check periodically and add broth or water if the sauce reduces too much or reduce heat as needed.
- Check Tenderness and Extend Cooking: The ribs should be fork tender and easily fall apart. If not tender after 2 ½ hours, continue to simmer for an additional 30 minutes until fully tender.
- Shred Meat and Adjust Sauce: Remove and discard bay leaves and herb bundle. Shred the boneless ribs directly in the pot using forks or tongs. For bone-in ribs, carefully remove bones and cartilage, then shred the meat. Taste and adjust seasoning as needed. Stir in the vinegar. If sauce is too thin, simmer uncovered for an additional 15 to 30 minutes to thicken.
- Cook Pasta and Serve: Cook your preferred pasta (tagliatelle or pappardelle) according to package instructions. Serve the ragu over pasta, garnished with chopped parsley and freshly grated Parmigiano Reggiano.
Notes
- Bone-in short ribs add more flavor but boneless are easier to handle.
- Stewing beef cubes can be substituted for a more affordable option.
- This ragu is versatile and can be served with polenta, as ravioli filling, in lasagna, or over roasted vegetables.
- Thicker pasta types like pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli work best with the hearty sauce.
- Removing cartilage from bone-in ribs improves texture for those who prefer it.
Nutrition
- Serving Size: 1 cup ragu with 1 serving pasta
- Calories: 620 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 120 mg
