Description
This rich and hearty Short Rib Ragu features tender beef short ribs slow-simmered in a flavorful tomato and red wine sauce, enriched with aromatic vegetables and herbs. Perfectly paired with thick pasta like pappardelle or tagliatelle, this classic Italian-inspired dish makes for a comforting main course ideal for family dinners or special occasions.
Ingredients
Scale
Meat and Oil
- 2 lbs Beef short ribs - De-boned, cut into 2 inch cubes
- 2 tbsp Light olive oil (or vegetable or avocado oil)
- Kosher salt
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 Seasonings
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth - Beef or chicken
- 1 ¾ cup Crushed tomatoes (14 oz 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 lb Pasta - Tagliatelle or pappardelle
- Chopped parsley for garnish
- Grated Parmigiano Reggiano for garnish
Instructions
- Season the short ribs: Season the beef short ribs evenly on all sides with kosher salt to bring out the natural flavors.
- Sear the 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—avoid overcrowding—and sear until browned on all sides. Transfer the seared ribs to a plate. Remove excess grease from the pot, leaving no more than 2 tablespoons.
- Sauté vegetables: In the same pot, add diced onion, celery, carrot, and minced garlic. Sauté over medium-high heat for 3 to 4 minutes until the onion softens and the mixture becomes fragrant.
- Add tomato paste and seasoning: Stir in tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Cook for 2 to 3 minutes to deepen the flavor.
- Deglaze the pot: Pour in the red wine to deglaze, scraping up all the browned bits from the bottom of the pot to incorporate maximum flavor.
- Add short ribs and liquids: Return the seared short ribs to the pot. Pour in the broth and crushed tomatoes. Add the herb bundle and bay leaves for aromatic infusion.
- Simmer the ragu: Bring the mixture to a low simmer. Cover the pot with the lid slightly ajar to allow steam to escape and let the sauce reduce. Cook for 2 to 2½ hours, checking occasionally to ensure it’s not drying out. Add broth or water as needed and reduce heat if necessary.
- Check tenderness: The ribs are done when they are fork-tender and easily fall apart. If not tender after 2½ hours, continue simmering for an additional 30 minutes.
- Shred the meat: Remove bay leaves and herb bundle and discard them. For boneless ribs, shred the meat directly in the pot using tongs or forks. If using bone-in ribs, remove the bones carefully then shred the meat. Discard any cartilage if preferred.
- Adjust seasoning and consistency: Taste the sauce and adjust seasoning accordingly. Stir in the sherry or red wine vinegar. If the sauce is too thin, simmer uncovered for another 15 to 30 minutes until desired thickness is reached.
- Cook pasta and serve: Cook the pasta according to package instructions until al dente. Serve the ragu over the pasta and garnish generously with chopped parsley and grated Parmigiano Reggiano.
Notes
- Using deboned short ribs cut into cubes makes shredding and serving easier, but bone-in ribs add extra flavor.
- Stewing beef cubes can be a more budget-friendly alternative to short ribs.
- This versatile ragu pairs well with polenta, ravioli stuffing, layered in lasagna, or as a topping for roasted vegetables or hummus.
- Thicker pasta shapes like pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli work best with this hearty sauce.
- For step-by-step photos and additional tips, refer to the original blog post accompanying the recipe.
Nutrition
- Serving Size: 1 serving (about 1 cup ragu with pasta)
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 110 mg
