Description
This rich and hearty Short Rib Ragu features tender, slow-simmered beef short ribs cooked in a flavorful tomato and red wine sauce. Perfect served over thick pasta like pappardelle or tagliatelle, this classic Italian-inspired dish combines savory meat, aromatic herbs, and a touch of vinegar to create a deeply satisfying main course ideal for family dinners or special occasions.
Ingredients
Scale
Meat
- 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
Sauce
- 2 tablespoon Light olive oil – or use vegetable or avocado oil
- Kosher salt – to taste
- 1 cup White onion – Finely diced
- ½ cup Celery – Finely diced
- ½ cup Carrot – Finely diced
- 4 Garlic cloves – Finely minced
- 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
- Fresh cracked pepper – to taste
Pasta and Garnish
- 1 lbs Pasta – Tagliatelle or pappardelle
- Chopped parsley – for garnish
- Grated parmigiano reggiano – for garnish
Instructions
- Season the Meat: Season the short ribs generously on all sides with kosher salt to enhance their natural flavors.
- 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 without crowding and sear all sides until browned. Work in batches if necessary. Transfer 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 3-4 minutes until the onions soften and the vegetables release their aroma.
- Add Tomato Paste and Seasoning: Stir in the tomato paste, 1 teaspoon kosher salt, and 1/2 teaspoon fresh cracked pepper. Cook for an additional 2-3 minutes to develop a deep flavor.
- Deglaze with Wine: Pour in the red wine and scrape the bottom of the pot to lift all the browned bits, which add richness to the sauce.
- 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 the pot leaving the lid slightly ajar to allow steam to escape, and reduce the heat to maintain a gentle simmer. Cook for 2 to 2 1/2 hours, stirring occasionally and adding broth or water if the sauce becomes too thick.
- Check Tenderness and Continue Cooking if Needed: The ribs should be fork tender and easily fall apart. If not tender after 2 1/2 hours, continue simmering for an additional 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 with two forks or tongs. If bone-in, carefully remove bones and cartilage before shredding.
- Adjust Seasoning and Finish Sauce: Taste the sauce and adjust seasoning with more salt and pepper if needed. Stir in the sherry or red wine vinegar for brightness. If the sauce is too watery, simmer uncovered for another 15-30 minutes to thicken.
- Cook Pasta and Serve: Prepare your pasta according to package instructions. Serve the ragu over the pasta, garnished with chopped parsley and grated Parmigiano Reggiano.
Notes
- Using deboned short ribs cut into cubes offers convenience, but bone-in ribs add more flavor.
- Stewing beef cubes can substitute for short ribs for a more budget-friendly option.
- This ragu pairs well with pasta, polenta, ravioli fillings, lasagna layers, roasted vegetables, or even as a topping for hummus.
- Recommended pasta shapes are thicker and heartier, such as pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli.
- Remove cartilage when shredding bone-in ribs as it may be unappetizing to some.
- Adjust the sauce thickness by simmering longer if needed for preferred consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 110 mg
