Short Rib Ragu with Tagliatelle Recipe

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If you’ve ever dreamed of indulging in a rich, comforting pasta dish that melds tender, melt-in-your-mouth beef with hearty tomato flavors, you’re going to love this Short Rib Ragu with Tagliatelle Recipe. This dish takes slow-cooked, flavorful short ribs and transforms them into a luxurious ragu that clings beautifully to delicate tagliatelle noodles. Every bite bursts with savory goodness and a depth of flavor that’s perfect for cozy dinners or impressing guests with a homemade Italian classic.

Ingredients You’ll Need

Gathering simple yet essential ingredients is the key to achieving that perfect balance of taste and texture in your Short Rib Ragu with Tagliatelle Recipe. Each component plays a vital role, from the richness of the beef to the earthiness of fresh herbs and the silkiness of the tagliatelle pasta.

• 2 lbs Beef short ribs, de-boned, cut into 2″ (5cm) cubes: The star protein that becomes tender and flavorful with slow cooking.
• 2 tbsp Light olive oil, or vegetable or avocado oil: For searing the short ribs and sautéing the aromatics without overpowering flavors.
• Kosher salt: Essential for seasoning meat and enhancing all other flavors throughout the cooking process.
• 1 cup White onion, finely diced: Adds a subtle sweetness and aromatic base to the ragu.
• ½ cup Celery, finely diced: Provides a gentle crunch and depth to the flavor profile.
• ½ cup Carrot, finely diced: Balances acidity with natural sweetness and vibrant color.
• 4 Garlic cloves, finely minced: For that unmistakable savory punch and warmth.
• 2 tbsp Tomato paste: Concentrates tomato flavor and deepens the sauce’s richness.
• 1 cup Red wine: Adds complexity and helps tenderize the meat as it cooks.
• 1 cup Broth, beef or chicken: Forms the luscious base of the sauce, keeping it hearty and flavorful.
• 1 ¾ cup Crushed tomatoes, 14oz can: Brings bright acidity and a smooth texture that’s perfect for ragu.
• Herb Bundle – Rosemary, thyme, parsley stems: Infuses the sauce with fresh herbal notes without overpowering the beef.
• 2 Bay leaves: Adds an earthy fragrance and depth to the simmering sauce.
• 2 tbsp Sherry or red wine vinegar: A splash of acidity to brighten and balance the richness.
• Kosher salt and fresh cracked pepper to taste: For final seasoning and to bring out every flavor nuance.
• 1 lb Pasta, Tagliatelle or pappardelle: Wide noodles that perfectly soak up the ragu’s luscious sauce.
• Chopped parsley and grated Parmigiano Reggiano for garnish: Fresh herbs and cheese add color, texture, and that irresistible finishing touch.

How to Make Short Rib Ragu with Tagliatelle Recipe

Step 1: Season the Short Ribs

Start by rubbing kosher salt evenly over each piece of short rib. This simple step helps to tenderize the meat and layer in essential seasoning right from the beginning.

Step 2: Sear the Short Ribs

Heat your chosen oil in a large braiser or Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a deep, caramelized crust. This browning creates the rich, complex flavor base that defines this ragu. Once browned, set the ribs aside on a plate.

Step 3: Sauté Aromatics

In the same pot, add diced onion, celery, carrot, and minced garlic. Cook slowly until these vegetables soften and become fragrant, soaking up all the savory bits left behind by the seared meat. This builds a wonderfully aromatic foundation.

Step 4: Add Flavor with Tomato Paste

Stir in the tomato paste along with a pinch of salt and pepper. Cooking the tomato paste briefly helps deepen its flavor and reduces any raw tang, enriching the sauce’s overall body.

Step 5: Deglaze with Red Wine

Pour in the red wine, scraping the bottom of the pot to release all those delicious browned bits. This step lifts the concentrated flavors into the sauce and adds an elegant complexity that melds with the beef.

Step 6: Simmer the Ragu

Return the short ribs to the pot and add broth, crushed tomatoes, your herb bundle, and bay leaves. Cover and simmer gently for 2 to 2 ½ hours until the meat is tender enough to shred effortlessly. This slow simmering is where all the magic happens, melding flavors in perfect harmony.

Step 7: Shred the Meat

Remove the herb bundle and bay leaves, then shred the tender short rib meat directly in the pot. This process incorporates the succulent beef into the sauce, thickening it and ensuring every bite is irresistibly meaty.

Step 8: Adjust Seasoning

Taste your ragu and adjust with more salt, pepper, and a splash of sherry or red wine vinegar to brighten the flavors. If needed, let it simmer a little longer to concentrate and balance all the elements.

Step 9: Cook and Toss with Pasta

Prepare your tagliatelle or pappardelle according to package instructions until al dente. Then, toss the noodles generously with the luscious ragu, letting every ribbon soak up that savory sauce.

How to Serve Short Rib Ragu with Tagliatelle Recipe

Garnishes

Finishing the dish with freshly chopped parsley adds a burst of herbal freshness and vibrant color, cutting through the richness. A generous grating of Parmigiano Reggiano provides that nutty, salty kick that perfectly complements the beef ragu.

Side Dishes

This hearty Short Rib Ragu with Tagliatelle Recipe pairs beautifully with a crisp green salad tossed in a light vinaigrette or some grilled vegetables for contrast in texture and brightness. Warm crusty bread on the side is also a wonderful choice, perfect for mopping up any remaining sauce.

Creative Ways to Present

For a stunning presentation, pile the saucy tagliatelle high on warm plates, sprinkle with vibrant parsley and cheese, and finish with a drizzle of extra virgin olive oil. You can even add a few fresh basil leaves for an aromatic garnish or serve the ragu slightly chunky alongside a creamy polenta for a comforting twist.

Make Ahead and Storage

Storing Leftovers

The ragu tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to three days. Make sure to cool it to room temperature before refrigerating to preserve the sauce’s freshness.

Freezing

If you want to save this Short Rib Ragu with Tagliatelle Recipe for longer, freeze the ragu (without pasta) in portions in freezer-safe containers or heavy-duty bags for up to three months. Defrost overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low to medium heat, adding a splash of broth or water if needed to loosen the sauce. Toss freshly cooked tagliatelle with the warmed ragu just before serving to keep the pasta texture perfect.

FAQs

Can I use a different cut of beef instead of short ribs?

Yes, you can substitute beef chuck roast or brisket, which also work well for slow-cooked ragu thanks to their marbling and tenderness when cooked low and slow.

What’s the best pasta to serve with this ragu?

Wide, flat noodles like tagliatelle or pappardelle are ideal because their broad surface area holds the rich meat sauce beautifully, making every bite satisfying.

Do I have to use red wine in the recipe?

While red wine adds wonderful depth and complexity, you can omit it and replace it with additional broth and a splash of balsamic vinegar to retain some acidity.

How long does it take to prepare this Short Rib Ragu with Tagliatelle Recipe?

The entire process, including slow simmering, takes about three and a half hours, but the hands-on time is relatively short. It’s mostly about slow cooking to develop flavor and tenderness.

Can I make the ragu ahead of time and freeze portions?

Absolutely! This ragu freezes exceptionally well and can be portioned for quick weeknight meals. Just reheat gently and cook fresh pasta to serve.

Final Thoughts

This Short Rib Ragu with Tagliatelle Recipe is one of those soul-satisfying dishes that feels like a warm hug on a plate. It’s perfect for when you want to treat yourself or bring friends and family together around a delicious meal. Give it a go, and I promise you’ll be reaching for this recipe again and again!

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