Description
This hearty Short Rib Ragu is a rich and flavorful Italian-inspired dish featuring tender beef short ribs simmered in a robust tomato and red wine sauce. Perfectly paired with thick, hearty pastas like pappardelle or tagliatelle, this ragu offers a comforting and satisfying meal that melts in your mouth.
Ingredients
Scale
Meat
- 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
Vegetables and Aromatics
- 1 cup White onion – Finely diced
- ½ cup Celery – Finely diced
- ½ cup Carrot – Finely diced
- 4 Garlic cloves – Finely minced
Liquids and Sauces
- 2 tablespoon Light olive oil – or use vegetable or avocado oil
- 1 cup Red wine
- 1 cup Broth – Beef or chicken
- 1 ¾ cup Crushed tomatoes – 14oz can
- 2 tablespoon Sherry or red wine vinegar
Seasonings and Herbs
- Kosher salt
- Fresh cracked pepper
- 2 tablespoon Tomato paste
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
Pasta and Garnishes
- 1 lb Pasta – Tagliatelle or pappardelle
- Chopped parsley for garnish
- Grated Parmigiano Reggiano for garnish
Instructions
- Season the short ribs: Generously season the beef short ribs on all sides with kosher salt to enhance flavor.
- Sear the short ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs in batches, searing until browned on all sides. Transfer the seared ribs to a plate. Remove excess fat from the pot if necessary, leaving no more than 2 tablespoons.
- Sauté vegetables: Add the finely diced onion, celery, carrot, and minced garlic to the pot. Sauté on medium-high heat for 3-4 minutes until the onion softens and the vegetables release their aroma.
- Add tomato paste and seasonings: Stir in 2 tablespoons of tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Cook for an additional 2-3 minutes to deepen the flavors.
- Deglaze the pot: Pour in 1 cup of red wine, scraping the bottom of the pot to release any browned bits, which adds richness to the sauce.
- Return meat and add liquids: Place the seared short ribs back into the pot. Add 1 cup of broth and 1 ¾ cup crushed tomatoes.
- Add herbs and simmer: Add the herb bundle (rosemary, thyme, parsley stems) and 2 bay leaves. Bring the mixture to a low simmer, cover with the lid slightly ajar to allow steam to escape, and cook for 2 to 2 ½ hours, stirring occasionally. Add broth or water if the sauce reduces too much.
- Check tenderness: After 2 ½ hours, the short ribs should be fork-tender and falling apart. If not, continue simmering for another 30 minutes.
- Shred the meat: Remove the bay leaves and herb bundle and discard. Shred the meat directly in the pot using two forks or tongs, removing bones and cartilage if used bone-in ribs.
- Adjust seasoning and reduce sauce: Taste and adjust salt and pepper as needed. Stir in 2 tablespoons of sherry or red wine vinegar. If the sauce is too thin, simmer uncovered for another 15-30 minutes to thicken.
- Cook pasta and serve: Meanwhile, cook your chosen pasta according to package instructions. Serve the ragu over pasta and garnish with chopped parsley and grated Parmigiano Reggiano.
Notes
- For step-by-step photos, refer to the blog post linked in the recipe source.
- Boneless short ribs cut into cubes are preferred for convenience, but bone-in ribs add more depth of flavor.
- For budget-friendly alternatives, use stewing beef cubes instead of short ribs.
- This ragu pairs well not only with pasta but also with polenta, ravioli, lasagna fillings, roasted vegetables, or even as a topping for hummus.
- Recommended pasta shapes include thick, hearty cuts like pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 120 mg
