Description
A hearty and flavorful Short Rib Ragu recipe, perfect for a comforting pasta dinner. This slow-simmered dish features tender beef short ribs in a rich tomato sauce, ideal for serving with pappardelle or tagliatelle.
Ingredients
Scale
- 2.5 lbs bone-in beef short ribs
- Salt and pepper to taste
- 2 Tablespoons olive oil
- 1 small onion, finely diced
- 1 large carrot, finely diced
- 1 celery rib, finely diced
- 4 cloves garlic, minced
- 1/2 cup dry red wine (Chianti, Cabernet Sauvignon, Merlot)
- 1 3/4 cups low-sodium beef broth
- 2 teaspoons beef bouillon paste
- 28 oz can peeled whole tomatoes (San Marzano recommended), hand crushed
- 2 Tablespoons tomato paste
- 1 parmesan cheese rind (optional)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 sprigs fresh thyme
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 2 bay leaves
- Pinch of crushed red pepper flakes (optional)
- 1 lb pappardelle or tagliatelle pasta
Instructions
- Season the short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs until browned on all sides. Remove and set aside.
- Lower heat to medium. Add onion, carrot, celery, and garlic, cooking for 3-5 minutes. Deglaze with red wine, cooking an additional 3 minutes.
- Add beef broth, bouillon paste, crushed tomatoes, tomato paste, cheese rind, salt, pepper, oregano, basil, bay leaves, crushed red pepper, and thyme. Return short ribs to the pot.
- Bring to a boil, then reduce heat and cover. Simmer for 2 hours.
- Remove the bay leaves, thyme, and cheese rind. Shred the meat from the ribs, discarding the bones.
- Return the shredded meat to the pot. Simmer for an additional 30 minutes. If thicker sauce is desired, mix some sauce with cornstarch and return to pot.
- Boil pasta in salted water until al dente. Transfer using tongs directly to the ragu sauce and toss.
- Serve the ragu over pasta, garnished with fresh parmesan or burrata, flaked sea salt, and chopped basil.
Notes
- Nutritional values are approximate and will vary based on exact ingredients and portion sizes.
- This recipe can be made ahead of time and reheated.
- For a thicker sauce, simmer uncovered or use a cornstarch slurry.
- Bone-in short ribs provide the richest flavor.
- Wide, flat pasta like pappardelle or tagliatelle pairs best with this ragu.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Dinner
- Method: Slow Cooker/Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 890 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 45 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 50 g
- Fiber: N/A
- Protein: 55 g
- Cholesterol: N/A