Description
This hearty Short Rib Ragu features tender, fork-ready beef short ribs simmered in a rich tomato-based sauce infused with red wine, herbs, and aromatic vegetables. Perfectly served over pasta, it offers a deep, flavorful experience ideal for comforting dinners and special occasions.
Ingredients
Units
Scale
Meat and Vegetables
- 2 lbs Beef short ribs - de-boned, cut into 2" (5cm) cubes
- 1 cup White onion - finely diced
- 1/2 cup Celery - finely diced
- 1/2 cup Carrot - finely diced
- 4 Garlic cloves - finely minced
Pan and Cooking Liquids
- 2 tbsp Light olive oil (or vegetable or avocado oil)
- 1 cup Red wine
- 1 cup Beef or chicken broth
- 1 3/4 cup Crushed tomatoes (14oz can)
- 2 tbsp Tomato paste
- 2 tbsp Sherry or red wine vinegar
Herbs and Seasonings
- Herb bundle: rosemary, thyme, parsley stems
- 2 Bay leaves
- Kosher salt and fresh cracked pepper to taste
Pasta and Garnishes
- 1 lbs Pasta - Tagliatelle or Pappardelle
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season the short ribs: Generously season the beef short ribs with kosher salt on all sides to enhance their flavor during searing.
- Sear the ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs in batches if needed, searing until browned on all sides. Remove and set aside. If much fat is released, remove excess, leaving no more than 2 tablespoons in the pot.
- Sauté vegetables: In the same pot, add diced onion, celery, carrot, and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add tomato paste and seasonings: Stir in 2 tablespoons of tomato paste, 1 teaspoon of kosher salt, and ½ teaspoon of freshly cracked pepper. Cook for 2-3 minutes, allowing the tomato paste to deepen in flavor.
- Deglaze the pot: Pour in the red wine, using a spatula to scrape up browned bits from the bottom, ensuring all flavor is incorporated into the sauce.
- Return ribs and add liquids: Place the seared short ribs back into the pot. Add broth and crushed tomatoes, then toss in the herb bundle and bay leaves.
- Simmer the ragu: Bring the mixture to a low simmer, cover the pot with the lid slightly ajar to allow steam to escape, and cook for 2 to 2½ hours, checking occasionally. Add a splash of water or broth if drying out. Ribs are done when fork-tender and falling apart.
- Final adjustments: Remove bay leaves and herb bundle. Shred the meat if using boneless ribs, or remove bones and cartilage if bone-in. Taste and adjust seasoning with salt and vinegar as desired. If sauce is too thin, simmer uncovered for an additional 15-30 minutes until thickened.
- Cook pasta and serve: Meanwhile, cook the pasta according to package instructions until al dente. Serve the hot ragu over the pasta, garnished with chopped parsley and grated Parmigiano Reggiano.
Notes
- Using deboned short ribs makes for convenient servings, but bone-in ribs add extra flavor during simmering.
- Stewing beef cubes can be a budget-friendly alternative but may require longer cooking to achieve tenderness.
- This ragu pairs well with thicker pasta shapes like pappardelle, tagliatelle, or rigatoni.
- It can be served over polenta, used as a filling for ravioli, layered in lasagna, or even as a topping for roasted vegetables or hummus.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 520
- Sugar: 8g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 125mg
