Description
A rich and hearty Short Rib Ragu featuring tender braised beef short ribs simmered in a savory tomato and red wine sauce, perfect for serving over thick pasta like pappardelle or tagliatelle. This deeply flavorful Italian-inspired dish makes a satisfying main course for any occasion.
Ingredients
Scale
Protein
- 2 lbs beef short ribs, de-boned, cut into 2 inch cubes
Vegetables & Aromatics
- 1 cup white onion, finely diced
- ½ cup celery, finely diced
- ½ cup carrot, finely diced
- 4 garlic cloves, finely minced
Liquids & Canned Goods
- 1 cup red wine
- 1 cup broth (beef or chicken)
- 1 ¾ cup crushed tomatoes (14 oz can)
Oils & Vinegar
- 2 tablespoons light olive oil (or vegetable or avocado oil)
- 2 tablespoons sherry or red wine vinegar
Herbs & Seasonings
- Kosher salt (to taste)
- Fresh cracked pepper (to taste)
- Herb bundle (rosemary, thyme, parsley stems)
- 2 bay leaves
Other
- 2 tablespoons tomato paste
- 1 lbs pasta (tagliatelle or pappardelle)
- Chopped parsley and 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, add 2 tablespoons of light olive oil. Sear the short ribs on all sides without crowding the pot, doing this in batches if necessary. Transfer the seared ribs to a plate and remove excess grease from the pot, leaving no more than 2 tablespoons.
- Sauté Vegetables: Add the diced onion, celery, carrot, and minced garlic to the same pot. Sauté on medium-high heat for 3 to 4 minutes until the onion softens.
- Add Tomato Paste and Seasonings: Stir in the tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Cook for an additional 2 to 3 minutes to develop flavor.
- Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to loosen all browned bits.
- Simmer the Ragu: Return the seared short ribs to the pot. Add broth, crushed tomatoes, the herb bundle, and bay leaves. Bring to a low simmer, cover with the lid slightly ajar to allow steam to escape, and cook for 2 to 2 ½ hours. Check occasionally and add broth or water if the sauce gets too dry; reduce heat if possible.
- Check for Tenderness: The ribs are done when fork-tender and falling apart. If not tender by 2 ½ hours, continue simmering for another 30 minutes.
- Shred the Meat: Remove and discard the bay leaves and herb bundle. If using boneless ribs, shred the meat directly in the pot using tongs or forks. If bone-in, carefully remove the bones and shred the meat, discarding cartilage if desired.
- Adjust Seasoning and Reduce Sauce: Taste and adjust seasoning with salt, pepper, and vinegar. If the sauce is too thin, simmer uncovered for an additional 15 to 30 minutes to thicken.
- Cook Pasta and Serve: Cook pasta according to package directions. Serve the ragu over the pasta, garnished with chopped parsley and grated Parmigiano Reggiano.
Notes
- Use boneless short ribs cut English style in cubes for convenience, or bone-in ribs for more flavor.
- Stewing beef cubes can be substituted for a more affordable option.
- This ragu can be enjoyed over pasta, polenta, as ravioli filling, in lasagna, as a side to roasted vegetables, or even over hummus.
- Recommended pasta shapes include pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli for a hearty pairing.
- Make sure to avoid crowding the pot when searing to get a proper crust on the meat.
- Adjust liquid as needed during slow simmer to prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 120 mg
