Description
This rich and hearty Short Rib Ragu features tender, slow-simmered beef short ribs in a flavorful tomato and red wine sauce, perfect for serving over thick, hearty pasta like pappardelle or tagliatelle. Slow-cooked to fork-tender perfection, this classic Italian-inspired ragu brings comforting depth and robust flavor to your dinner table.
Ingredients
Scale
Meat and Oil
- 2 lbs Beef short ribs – Deboned, cut into 2″ (5cm) cubes
- 2 tablespoon Light olive oil – or use vegetable or avocado oil
- Kosher salt for seasoning
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 Tomato paste
- 1 cup Red wine
- 1 cup Broth – Beef or chicken
- 1 ¾ cup Crushed tomatoes – 14oz can
- 2 tablespoon Sherry or red wine vinegar
Herbs and Seasonings
- Herb bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
- Kosher salt and fresh cracked pepper to taste
To Serve
- 1 lbs 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 the meat’s natural flavor.
- Sear the meat: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. In batches if necessary to avoid crowding, sear the short ribs on all sides until well browned. Transfer the seared ribs to a plate. Remove excess grease from the pot, leaving no more than 2 tablespoons.
- Sauté the vegetables: Add the diced onion, celery, carrot, and minced garlic to the pot. Cook on medium-high heat for 3-4 minutes until the onion softens and vegetables become fragrant.
- Add tomato paste and seasoning: Stir in 2 tablespoons of tomato paste with 1 teaspoon kosher salt and ½ teaspoon fresh cracked pepper. Cook for another 2-3 minutes to deepen the flavors.
- Deglaze the pot: Pour in 1 cup of red wine and scrape the bottom of the pot with a wooden spoon to release all browned bits, incorporating those flavors into the sauce.
- Combine ingredients and simmer: Return the seared short ribs to the pot. Add 1 cup of broth, 1¾ cups of crushed tomatoes, the herb bundle (rosemary, thyme, parsley stems), and 2 bay leaves. Bring to a low simmer, cover with the lid slightly ajar to allow steam to escape, and cook for 2 to 2½ hours. Stir occasionally and add broth or water if it reduces too much.
- Check tenderness: The ribs are ready when fork tender and easily fall apart. If still tough after 2½ hours, continue simmering for another 30 minutes.
- Shred the meat: Remove bay leaves and herb bundle, then shred the meat directly in the pot with tongs or forks. If bone-in ribs were used, carefully remove bones and discard cartilage if desired.
- Adjust seasoning and consistency: Taste the ragu and add sherry or red wine vinegar. If the sauce is too thin, simmer uncovered for 15-30 more minutes to thicken.
- Cook pasta and serve: Cook 1 lb of pasta according to package instructions. Serve the ragu over the pasta and garnish with chopped parsley and grated Parmigiano Reggiano.
Notes
- Deboned short ribs cut into cubes are preferred for convenience, but bone-in ribs add more flavor.
- Stewing beef cubes can be used as a more affordable alternative to short ribs.
- This versatile ragu can be served with pasta, polenta, as ravioli filling, layered in lasagna, alongside roasted vegetables, or even over hummus.
- Heartier pasta shapes like pappardelle, tagliatelle, orecchiette, rigatoni, and cavatelli pair best with the rich sauce.
- For best results, simmer the sauce gently and do not rush the cooking process to develop deep, tender flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 120 mg
