Description
A rich and hearty Short Rib Ragu featuring tender beef cooked slowly with aromatic vegetables, red wine, and crushed tomatoes, served over thick pasta like pappardelle or tagliatelle and garnished with Parmigiano Reggiano and parsley.
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 Seasonings
- 2 tablespoon Light olive oil – or use vegetable or avocado oil
- Kosher salt – to taste and 1 teaspoon for sauce
- 1 teaspoon Fresh cracked pepper plus ½ teaspoon for sauce
- 2 tablespoon 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 tablespoon Sherry or red wine vinegar
Pasta and Garnish
- 1 lb Pasta – Tagliatelle or pappardelle
- Chopped parsley for garnish
- Grated Parmigiano Reggiano for garnish
Instructions
- Season the Meat: Season short ribs generously with kosher salt on all sides to enhance flavor.
- Sear the Short Ribs: Heat 2 tablespoons light olive oil in a large braiser or Dutch oven over medium-high heat. Sear the short ribs on all sides without overcrowding the pot. Work in batches if necessary. Remove the seared ribs to a plate. Drain excess grease if more than 2 tablespoons remain in the pot.
- Sauté Aromatics: In the same pot, add the finely diced onion, celery, carrot, and minced garlic. Sauté 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 tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Cook for another 2-3 minutes to deepen flavors.
- Deglaze the Pot: Pour in 1 cup red wine, scraping the bottom to release browned bits and intensify the sauce’s flavor.
- Combine Ingredients to Simmer: Return the seared short ribs to the pot. Add 1 cup broth and 1 ¾ cup crushed tomatoes. Tie herb bundle of rosemary, thyme, and parsley stems, and add along with 2 bay leaves.
- Simmer the Ragu: Bring the pot to a low simmer, cover partially with the lid slightly ajar to allow steam to escape, and cook for 2 to 2½ hours. Check occasionally to ensure the sauce doesn’t dry out, adding broth or water if necessary.
- Check Tenderness and Shred Meat: When ribs are fork-tender and fall apart easily, remove bay leaves and herb bundle. Shred the meat in the pot using tongs or forks. If using bone-in ribs, remove bones and cartilage before shredding.
- Adjust Seasoning and Reduce Sauce: Taste sauce and adjust seasoning with salt, pepper, and 2 tablespoons sherry or red wine vinegar. If sauce is too thin, continue simmering uncovered for 15–30 minutes to thicken.
- Cook Pasta and Serve: Prepare 1 lb pasta per package instructions. Serve ragu over pasta, garnished with chopped parsley and grated Parmigiano Reggiano for a classic finish.
Notes
- Deboned short ribs cut into cubes offer convenience, but bone-in ribs add more flavor.
- Stewing beef cubes can be an affordable substitute for short ribs.
- This ragu works well over pasta, polenta, as ravioli stuffing, in lasagna, with roasted vegetables, or even as a hummus topping.
- Choose thicker, heartier pasta shapes like pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli for best results.
- Remove extra cartilage from bone-in ribs if preferred, as it may be unappealing to some.
- For step-by-step photos, refer to the original blog post.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
