Description
This rich and hearty Short Rib Ragu recipe features tender, slow-simmered beef short ribs in a robust tomato and red wine sauce, perfect for serving with thick pasta like pappardelle or tagliatelle. The sauce is slowly reduced to develop deep flavors, complemented by aromatics and herbs, creating a satisfying meal ideal for cozy dinners.
Ingredients
Scale
Meat
- 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) 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 & Other
- 2 tablespoon Light olive oil (or vegetable oil or avocado oil)
- Kosher salt
- 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
- 1 lb Pasta – Tagliatelle or pappardelle
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season the Meat: Generously season the beef short ribs with kosher salt on all sides to enhance flavor before cooking.
- 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 in batches to avoid crowding and sear on all sides until browned. 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 pot. Sauté over medium-high heat for 3-4 minutes until the onion softens and vegetables are fragrant.
- Add Tomato Paste and Seasonings: Stir in the tomato paste, 1 teaspoon kosher salt, and ½ teaspoon freshly cracked pepper. Cook for 2-3 minutes to caramelize the tomato paste and deepen the flavor.
- Deglaze with Red Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. This adds rich flavor to the sauce.
- Add Ribs and Liquids: Return the short ribs to the pot, then add the broth and crushed tomatoes. Stir to combine the ingredients.
- Add Herbs and Simmer: Add the herb bundle (rosemary, thyme, parsley stems) and bay leaves. Bring the mixture to a low simmer, cover the pot leaving the lid slightly ajar to allow steam to escape. Cook gently for 2 to 2½ hours, checking occasionally and adding broth or water if the sauce reduces too much. The ribs are done when fork-tender and falling apart.
- Shred the Meat: Remove and discard the bay leaves and herb bundle. Using tongs or forks, shred the meat directly in the pot. If using bone-in ribs, remove the bones carefully and discard cartilage if desired.
- Adjust Seasoning and Finish Sauce: Taste the ragu and adjust seasonings with salt, pepper, and the sherry or red wine vinegar. If the sauce is too thin, simmer uncovered for an additional 15-30 minutes to thicken.
- Cook Pasta and Serve: Cook your preferred pasta (tagliatelle or pappardelle) according to package instructions. Serve the ragu over the pasta and garnish with chopped parsley and grated Parmigiano Reggiano.
Notes
- For step-by-step photos, refer to the blog post.
- Deboned short ribs cut English Style in cubes are preferred for convenience, but bone-in ribs add extra flavor.
- Stewing beef cubes can be used as a more affordable alternative.
- This ragu can also be served with polenta, used as ravioli filling, layered in lasagna, served alongside roasted vegetables, or even as a hummus topping.
- Recommended pasta shapes include thick and hearty varieties such as pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe with pasta)
- Calories: 620
- Sugar: 6g
- Sodium: 550mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 120mg
