Description
This rich and hearty Short Rib Ragu is a slow-simmered Italian-inspired sauce made with tender braised beef short ribs, aromatic vegetables, and a blend of herbs, served over wide pasta like tagliatelle or pappardelle. Slow cooking the meat until fall-apart tender infuses the ragu with deep flavor, making it perfect for a comforting family meal or special occasion dinner.
Ingredients
Scale
Meat
- 2 lbs Beef short ribs, de-boned, cut into 2″ (5cm) cubes
- Kosher salt, for seasoning
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 Other Ingredients
- 2 tbsp Light olive oil, or vegetable or avocado oil
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth, beef or chicken
- 1 ¾ cup Crushed tomatoes (14oz can)
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
- 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 the short ribs: Rub the beef short ribs all over with kosher salt to enhance flavor before cooking.
- Sear the short ribs: Heat oil in a large braiser or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, then remove and set aside.
- Saute aromatics: In the same pot, add diced onion, celery, carrot, and minced garlic. Cook until softened and fragrant, about 5 minutes.
- Add flavor: Stir in tomato paste along with salt and freshly cracked pepper, cooking briefly to deepen the flavor.
- Deglaze: Pour in red wine, scraping the bottom of the pot to release browned bits and incorporate those flavors into the sauce.
- Simmer: Return the short ribs to the pot. Add broth, crushed tomatoes, the herb bundle, and bay leaves. Cover and simmer gently for 2 to 2 ½ hours until the meat is tender and falling apart.
- Shred the meat: Remove the herb bundle and bay leaves from the pot. Using forks, shred the short rib meat directly in the sauce, mixing well to combine.
- Adjust seasoning: Taste the ragu and adjust salt and pepper as needed. Stir in sherry or red wine vinegar to brighten the sauce. If desired, simmer a bit longer to thicken.
- Cook pasta and serve: Meanwhile, cook the pasta according to package instructions until al dente. Drain and toss with the ragu. Serve garnished with chopped parsley and grated Parmigiano Reggiano.
Notes
- Using de-boned short ribs allows for easy shredding and mixing directly in the sauce.
- Red wine adds depth of flavor; use a good quality dry wine for best results.
- For richer flavor, brown the meat well and do not rush the simmering time; low and slow is key.
- The herb bundle can be easily removed after cooking using kitchen twine to bundle the herbs together.
- Tagliatelle or pappardelle pasta holds the rich sauce well due to its wide shape.
- Make this ragu a day ahead for even better flavor as the sauce mellows overnight.
