Description
Rich and hearty Short Rib Ragu slow-simmered to tender perfection, served with thick pasta like pappardelle or tagliatelle and garnished with Parmesan and parsley. This classic Italian-inspired dish features succulent beef short ribs cooked in a savory tomato and red wine sauce infused with aromatic herbs.
Ingredients
Scale
Meat and Oil
- 2 lbs beef short ribs - de-boned, cut into 2" (5cm) cubes
- 2 tbsp light olive oil (or vegetable or avocado oil)
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 Tomatoes
- 2 tbsp tomato paste
- 1 cup red wine
- 1 cup broth - beef or chicken
- 1 ¾ cup crushed tomatoes (14 oz can)
Herbs and Seasonings
- Herb bundle - rosemary, thyme, parsley stems
- 2 bay leaves
- 2 tbsp sherry or red wine vinegar
- Kosher salt and fresh cracked pepper to taste
Pasta and Garnish
- 1 lb pasta - tagliatelle or pappardelle
- Chopped parsley for garnish
- Grated Parmigiano Reggiano for garnish
Instructions
- Season Short Ribs: Season the beef short ribs with kosher salt evenly on all sides to prepare for searing.
- Sear the Meat: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add short ribs without crowding and sear until browned on all sides. Work in batches if necessary. Transfer seared ribs to a plate. Remove excess grease from pot, leaving no more than 2 tablespoons.
- Sauté Vegetables: Add diced onion, celery, carrot, and minced garlic to the pot. Sauté over medium-high heat for 3-4 minutes until onion softens and vegetables are fragrant.
- Add Tomato Paste and Seasonings: Stir in tomato paste, 1 teaspoon kosher salt, and ½ teaspoon freshly cracked pepper. Cook for an additional 2-3 minutes to develop flavor.
- Deglaze with Wine: Pour in red wine and scrape the bottom of the pot to release browned bits, infusing flavor into the sauce.
- Simmer Ribs in Sauce: Return the seared short ribs to the pot. Add broth and crushed tomatoes, then add the herb bundle and bay leaves. Bring to a low simmer, cover with the lid slightly ajar, and cook for 2 to 2 ½ hours, stirring occasionally and adding broth or water if drying out.
- Check Tenderness: The ribs are ready when fork-tender and falling apart. If not tender after 2 ½ hours, continue simmering for an additional 30 minutes.
- Shred Meat and Remove Herbs: Discard bay leaves and herb bundle. If using boneless ribs, shred meat directly in the pot with forks or tongs. If bone-in, remove bones carefully and shred the meat, discarding cartilage if preferred.
- Adjust Seasoning and Thickness: Taste the sauce and adjust seasoning with salt, pepper, and 2 tablespoons vinegar. Simmer uncovered for 15-30 minutes more if the sauce needs thickening.
- Cook Pasta and Serve: Prepare pasta per package instructions until al dente. Serve ragu over pasta and garnish with chopped parsley and grated Parmigiano Reggiano.
Notes
- Deboned English style short ribs cut into cubes are preferred for convenience, but bone-in ribs add more flavor.
- Stewing beef cubes are a cost-effective alternative to short ribs.
- This ragu is versatile and can be served with pasta, polenta, as ravioli filling, in lasagna, alongside roasted vegetables, or even atop hummus.
- Recommended pasta shapes are thick and hearty such as pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli.
- See the blog post for step-by-step photos to assist with preparation.
Nutrition
- Serving Size: 1 serving (with pasta)
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 110 mg
