Description
This indulgent Short Rib Ragu is a slow-simmered, flavor-packed sauce featuring tender, fall-apart beef short ribs cooked with hearty vegetables and rich tomatoes, served over your favorite pasta for a comforting and sophisticated meal.
Ingredients
Units
Scale
Meat and Oil
- 2 lbs Beef short ribs, de-boned and cut into 2-inch cubes
- 2 tbsp Light olive oil (or vegetable or avocado oil)
- Kosher salt, to taste
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 Beef or chicken broth
- 1 3/4 cups Crushed tomatoes (from a 14 oz can)
Herbs and Spices
- Herb bundle (rosemary, thyme, parsley stems)
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
- Kosher salt and freshly cracked pepper, to taste
Pasta and Garnish
- 1 lb Pasta (tagliatelle or pappardelle)
- Chopped parsley, for garnish
- Grated Parmigiano Reggiano, for garnish
Instructions
- Season and Sear Ribs: Season the short ribs generously with kosher salt on all sides. In a large braiser or Dutch oven over medium-high heat, add 2 tablespoons of light olive oil. Once hot, add the ribs in batches, searing until browned on all sides. Transfer to a plate and set aside. Remove excess fat if needed, leaving about 2 tablespoons in the pot.
- Sauté Vegetables: In the same pot, add the diced onion, celery, carrot, and minced garlic. Sauté for 3-4 minutes until the onion begins to soften and become translucent.
- Add Tomato Paste and Seasonings: Stir in the tomato paste, 1 teaspoon of kosher salt, and ½ teaspoon of cracked pepper. Cook for an additional 2-3 minutes to deepen the flavor.
- Deglaze: Pour in the red wine and scrape up any browned bits from the bottom of the pot to incorporate all the flavorful residues.
- Return Ribs and Add Liquids: Return the seared short ribs to the pot. Add the broth, crushed tomatoes, herb bundle, and bay leaves. Stir to combine.
- Simmer: Bring the mixture to a gentle simmer. Cover the pot, leaving the lid slightly ajar to allow steam to escape. Cook on low for 2 to 2½ hours, checking occasionally and adding more broth or water if it reduces too much. Ribs are ready when fork-tender and falling apart.
- Shred and Adjust Seasoning: Remove bay leaves and herb bundle. If boneless, shred the meat directly in the sauce; if bone-in, carefully remove bones, discard, and shred the meat. Taste and adjust salt, then stir in sherry or red wine vinegar.
- Finish the Sauce: If the sauce seems too thin, simmer uncovered for an additional 15-30 minutes until thickened. Serve over cooked pasta, garnished with chopped parsley and grated Parmigiano Reggiano.
Notes
- Use boneless short ribs or bone-in for more flavor; adjust cooking time accordingly.
- Stewing beef cubes can be substituted for short ribs for a more economical option.
- This ragu pairs well with thicker, hearty pasta shapes like pappardelle, tagliatelle, rigatoni, or cavatelli.
- The dish can be prepared in advance; flavors deepen overnight and can be reheated gently.
- Leftovers can be stored in an airtight container for up to 3 days or frozen for longer storage.
- This hearty sauce can also be served over polenta or layered in lasagna.
Nutrition
- Serving Size: 1 cup of ragu with pasta
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg
