Description

This hearty Short Rib Ragu features tender braised beef short ribs cooked slowly in a rich tomato wine sauce, served over your favorite pasta. Perfect for a comforting family dinner, it combines flavorful seared meat with aromatic vegetables and a blend of herbs, resulting in a melt-in-your-mouth experience with deep, savory flavors.

Ingredients

Units Scale

Meat and Oil

2 lbs Beef short ribs - De-boned, cut into 2 (5cm) cubes
2 tbsp Light olive oil - or use vegetable or avocado oil
Kosher salt - for seasoning

Vegetables and Aromatics

1 cup White onion - Finely diced
1/2 cup Celery - Finely diced
1/2 cup Carrot - Finely diced
4 Garlic cloves - Finely minced

Tomato and Liquids

2 tbsp Tomato paste
1 cup Red wine
1 cup Broth - Beef or chicken
1 3/4 cup Crushed tomatoes - 14oz 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 and grated Parmigiano Reggiano for garnish

Cook Mode Prevent your screen from going dark

Instructions

Season short ribs: Generously season the beef short ribs with kosher salt on all sides to enhance flavor.
Sear the ribs: In a large braiser or Dutch oven, heat 2 tablespoons of light olive oil over medium-high heat. Once hot, add the ribs in batches if necessary to avoid crowding. Sear all sides until browned, then transfer to a plate. Remove excess grease if needed, leaving about 2 tablespoons in the pot.
Sauté vegetables: In the same pot, add diced onion, celery, carrot, and minced garlic. Sauté over medium-high heat for 3-4 minutes or until the onion softens and becomes translucent.
Add tomato paste and seasonings: Stir in tomato paste, 1 teaspoon kosher salt, and ½ teaspoon cracked black pepper. Cook for another 2-3 minutes to deepen the flavor.
Deglaze and simmer: Pour in red wine, scraping up browned bits from the bottom of the pot. Return the seared short ribs to the pot, then add broth and crushed tomatoes. Toss in the herb bundle and bay leaves.
Cook the ragu: Bring to a low simmer, cover with a slightly ajar lid to allow steam escape, and cook for 2 to 2½ hours. Check occasionally, adding small amounts of broth if it dries out. The ribs are ready when fork-tender and falling apart.
Finish and serve: Remove bay leaves and herb bundle. If using boneless ribs, shred in the pot; if bone-in, remove bones and cartilage, then shred. Taste and adjust seasoning, adding vinegar for brightness. If sauce is too thin, simmer uncovered for 15-30 minutes to thicken. Serve over cooked pasta, garnished with chopped parsley and grated Parmigiano Reggiano.

Notes

Using deboned, cubed short ribs is convenient, but bone-in ribs add more flavor.
For a budget-friendly option, substitute with stewing beef cubes.
This ragu pairs well with thicker pasta shapes like pappardelle, tagliatelle, orecchiette, rigatoni, and cavatelli.
It can be enjoyed with polenta, used as a ravioli filling, layered in lasagna, or even served over roasted vegetables or hummus.
The dish can be made ahead and benefits from slow cooking for enhanced flavor.

Nutrition

Serving Size: 1 cup of ragu with 4 oz pasta
Calories: 650 kcal
Sugar: 8 g
Sodium: 900 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 80 g
Fiber: 7 g
Protein: 40 g
Cholesterol: 125 mg