Description
A rich and hearty Short Rib Ragu featuring tender, slow-simmered beef short ribs in a flavorful tomato and red wine sauce, perfect for serving with thick pasta like pappardelle or tagliatelle.
Ingredients
Scale
Meat
- 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
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 Seasonings
- 2 tablespoon Light olive oil – or use vegetable or avocado oil
- Kosher salt to taste
- 1 teaspoon Kosher salt (added with tomato paste)
- ½ teaspoon Fresh cracked pepper (added with tomato paste)
- 1 cup Red wine
- 1 cup Broth – Beef or chicken
- 1 ¾ cup Crushed tomatoes – 14oz can
- 2 tablespoon Sherry or red wine vinegar
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
- Fresh cracked pepper to taste
Pasta and Garnish
- 1 lbs Pasta – Tagliatelle or pappardelle
- Chopped parsley for garnish
- Grated Parmigiano Reggiano for garnish
Instructions
- Season the short ribs: Generously season the beef short ribs on all sides with kosher salt to prepare the meat for cooking.
- Sear the short ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs without crowding the pot and sear them on all sides until browned. Work in batches if necessary. Remove and set aside on a plate. If there is excess grease in the pot, remove some, leaving about 2 tablespoons behind.
- Sauté the vegetables: Using the same pot, add the diced onion, celery, carrot, and minced garlic. Cook over medium-high heat for 3-4 minutes until the onions soften and start to become translucent.
- Add tomato paste and seasonings: Stir in the tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Cook for an additional 2-3 minutes to deepen the flavor of the tomato paste.
- Deglaze with red wine: Pour in the red wine and scrape the bottom of the pot to release all the flavorful browned bits. Allow the wine to reduce slightly for better flavor concentration.
- Return short ribs to pot and add liquids: Place the seared short ribs back into the pot. Add the broth, crushed tomatoes, herb bundle, and bay leaves. Bring the mixture to a low simmer.
- Simmer the ragu: Cover the pot but leave the lid slightly ajar to let steam escape, allowing the sauce to reduce. Simmer gently for 2 to 2 ½ hours, monitoring occasionally to ensure it does not dry out; add broth or water if necessary. Lower the heat if possible to maintain a gentle simmer.
- Check tenderness: The short ribs are done when the meat is fork tender and falls apart easily. If not tender after 2 ½ hours, continue simmering for an additional 30 minutes.
- Shred the meat and finish sauce: Remove and discard the bay leaves and herb bundle. Using tongs or forks, shred the meat directly in the pot. If using bone-in ribs, remove bones before shredding and optionally discard cartilage. Taste and adjust seasoning. Stir in the sherry or red wine vinegar. If the sauce is too thin, continue simmering for 15-30 minutes more to thicken.
- Cook pasta and serve: Cook the pasta according to package instructions until al dente. Serve the short rib ragu over the pasta and garnish with chopped parsley and grated Parmigiano Reggiano for a flavorful finish.
Notes
- Using de-boned short ribs cut into cubes is convenient, but bone-in short ribs add extra flavor to the ragu.
- Stewing beef cubes can be used as a more affordable alternative to short ribs.
- This ragu works well served over pasta, polenta, as ravioli filling, layered in lasagna, alongside roasted vegetables, or even as a topping for hummus.
- Recommended pasta shapes for this hearty ragu include pappardelle, tagliatelle, orecchiette, rigatoni, and cavatelli.
- Refer to the blog post for step-by-step photos to guide you through the cooking process.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 110 mg
