Description
This rich and hearty Short Rib Ragu features tender, slow-simmered beef short ribs in a robust tomato and red wine sauce, infused with aromatic herbs. Perfect for a comforting Italian-inspired meal, this ragu pairs beautifully with wide pasta like pappardelle or tagliatelle, making it an ideal dish for gatherings or special dinners.
Ingredients
Scale
Meat
- 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
Vegetables
- 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 Light olive oil – or use vegetable or avocado oil
- 1 cup Red wine
- 1 cup Broth – Beef or chicken
- 1 ¾ cup Crushed tomatoes – 14oz can
- 2 tablespoon Sherry or red wine vinegar
Spices and Herbs
- Kosher salt
- Fresh cracked pepper
- 2 tablespoon Tomato paste
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
Pasta and Garnish
- 1 lbs Pasta – Tagliatelle or pappardelle
- Chopped parsley for garnish
- Grated Parmigiano Reggiano for garnish
Instructions
- Season and Sear the Short Ribs: Season the short ribs generously with kosher salt on all sides. In a large braiser or Dutch oven over medium-high heat, heat 2 tablespoons of light olive oil. Sear the short ribs in batches to avoid crowding, cooking until browned on all sides. Remove the ribs and set aside. If excess grease accumulates, remove all but 2 tablespoons from the pot.
- Sauté Vegetables: Add diced onion, celery, carrot, and minced garlic to the same pot. Sauté on medium-high heat for 3 to 4 minutes until the onion softens and the mixture becomes fragrant.
- Add Tomato Paste and Seasoning: Stir in 2 tablespoons of tomato paste along with 1 teaspoon kosher salt and ½ teaspoon fresh cracked pepper. Cook for another 2 to 3 minutes, allowing the tomato paste to deepen in flavor.
- Deglaze with Red Wine: Pour in 1 cup of red wine, scraping the bottom of the pot carefully to lift any browned bits. This adds depth to the sauce.
- Return Short Ribs and Add Liquids: Place the seared short ribs back into the pot. Add 1 cup of broth and 1¾ cups of crushed tomatoes. Stir gently to combine.
- Add Herbs and Simmer: Add the herb bundle (rosemary, thyme, parsley stems) and 2 bay leaves. Bring the mixture to a low simmer, cover the pot leaving the lid slightly ajar to let steam escape, and cook gently for 2 to 2½ hours. Check occasionally and add broth or water if the sauce reduces too much; reduce heat if necessary.
- Check for Tenderness and Shred Meat: The short ribs are ready when fork-tender and easy to shred. If needed, simmer an additional 30 minutes. Remove the bay leaves and herb bundle, discarding them. Shred the meat directly in the pot using two forks or tongs, removing any cartilage or bones if present.
- Adjust Seasoning and Reduce Sauce: Taste the sauce and season with additional salt and pepper as needed. Stir in 2 tablespoons of sherry or red wine vinegar to brighten the flavors. If the sauce is too thin, simmer uncovered for 15 to 30 minutes to thicken further.
- Cook Pasta and Serve: Prepare your pasta according to package instructions. Serve the ragu over the cooked tagliatelle or pappardelle. Garnish with chopped parsley and grated Parmigiano Reggiano for a perfect finishing touch.
Notes
- Use boneless short ribs for easier shredding; if using bone-in, carefully remove bones after cooking.
- If the sauce becomes too thick during cooking, add a splash of broth or water to reach the desired consistency.
- Ensure the pot lid is slightly ajar while simmering to allow steam to escape and prevent the sauce from becoming watery.
- This ragu improves in flavor if made a day ahead, allowing the sauce to meld overnight.
- Pair this dish with a full-bodied red wine like Chianti or Barolo for an enhanced dining experience.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe with pasta)
- Calories: 580
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 110 mg
