Description
This rich and hearty Short Rib Ragu is a slow-simmered Italian-inspired sauce made with tender beef short ribs, vegetables, red wine, and aromatic herbs. Perfect for serving over thick pasta like pappardelle or tagliatelle, this ragu offers deep, comforting flavors and a melt-in-your-mouth texture that elevates any dinner occasion.
Ingredients
Scale
Meat
- 2 lbs Beef short ribs - De-boned, cut into 2 inch 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 & Wine
- 2 tbsp Light olive oil
- 1 cup Red wine
- 1 cup Beef or chicken broth
- 1 ¾ cup Crushed tomatoes (14 oz can)
- 2 tbsp Sherry or red wine vinegar
Seasonings & Herbs
- Kosher salt
- Fresh cracked black pepper
- 2 tbsp Tomato paste
- Herb bundle - Rosemary, thyme, parsley stems
- 2 Bay leaves
Pasta & Garnish
- 1 lb Pasta - Tagliatelle or pappardelle
- Chopped parsley for garnish
- Grated Parmigiano Reggiano for garnish
Instructions
- Season the meat. Season the beef short ribs generously 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. Sear the short ribs on all sides without crowding the pot; do this in batches if necessary. Transfer seared ribs to a plate. Remove excess grease from the pot, leaving no more than 2 tablespoons behind.
- Sauté vegetables. In the same pot, add the diced onion, celery, carrot, and minced garlic. Sauté over medium-high heat for 3 to 4 minutes or until the onions have softened.
- Add tomato paste and seasoning. Stir in the tomato paste, 1 teaspoon kosher salt, and ½ teaspoon freshly cracked black pepper. Cook for 2 to 3 minutes to deepen the tomato flavor.
- Deglaze with red wine. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits for added flavor.
- Add meat and liquids. Return the seared short ribs to the pot. Add the broth and crushed tomatoes, stirring gently to combine.
- Add herbs and simmer. Place the herb bundle and bay leaves into the pot. Bring the mixture to a low simmer, cover with a lid slightly ajar to allow steam to escape, and cook gently for 2 to 2 ½ hours. Add broth or water as needed if the sauce reduces too much.
- Check tenderness. The ribs are done when they are fork tender and easily fall apart. If still tough after 2 ½ hours, continue simmering for an additional 30 minutes.
- Shred the meat. Remove the bay leaves and herb bundle and discard. Using tongs or forks, shred the boneless short ribs directly in the pot. If using bone-in ribs, carefully remove the bones first and discard cartilage if desired.
- Adjust seasonings. Taste the sauce and adjust salt and pepper as needed. Stir in the sherry or red wine vinegar for added brightness. If sauce is too thin, simmer uncovered for another 15 to 30 minutes to thicken.
- Cook pasta and serve. Prepare your chosen pasta according to package instructions. Serve the ragu over the pasta, garnished with chopped parsley and grated Parmigiano Reggiano cheese.
Notes
- Use deboned short ribs cut into cubes for convenience; bone-in ribs provide more flavor but require careful bone removal after cooking.
- Stewing beef cubes can be a more affordable alternative to short ribs.
- This versatile ragu can be served with pasta, polenta, as ravioli filling, in lasagna, or even as a topping for hummus or roasted vegetables.
- Opt for thick, hearty pasta types like pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli to hold up well with the rich sauce.
- Make sure to simmer with the lid slightly ajar to allow the sauce to reduce and concentrate flavors.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe with pasta)
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 120 mg