Description
A rich and hearty Short Rib Ragu made with tender beef short ribs slowly simmered in a flavorful tomato and red wine sauce, perfect for serving over robust pasta like pappardelle or tagliatelle.
Ingredients
Scale
Meat
- 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
Vegetables & Aromatics
- 1 cup White onion – Finely diced
- ½ cup Celery – Finely diced
- ½ cup Carrot – Finely diced
- 4 Garlic cloves – Finely minced
Oils & Seasonings
- 2 tablespoon Light olive oil – or use vegetable or avocado oil
- Kosher salt – to taste
- Fresh cracked pepper – to taste
- 2 tablespoon Tomato paste
- 2 tablespoon Sherry or red wine vinegar
Liquids & Canned Goods
- 1 cup Red wine
- 1 cup Broth – Beef or chicken
- 1 ¾ cup Crushed tomatoes – 14oz can
Herbs
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
Pasta & Garnish
- 1 lbs Pasta – Tagliatelle or pappardelle
- Chopped parsley – for garnish
- Grated Parmigiano Reggiano – for garnish
Instructions
- Season the meat: Season short ribs with kosher salt on all sides to ensure they are well seasoned before searing.
- 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 in batches, avoiding overcrowding, and sear on all sides until browned. Remove and set aside. If excess grease accumulates, remove some, leaving no more than 2 tablespoons.
- Sauté the vegetables: In the same pot, add onion, celery, carrot, and garlic. Sauté on medium-high heat for 3-4 minutes until the onion softens and the vegetables are fragrant.
- Add tomato paste and seasoning: Stir in tomato paste, 1 teaspoon kosher salt, and ½ teaspoon freshly cracked pepper. Cook for 2-3 minutes to deepen the tomato flavors.
- Deglaze the pot: Pour in red wine, scraping the browned bits from the bottom of the pot to incorporate all the flavor into the sauce.
- Combine and simmer: Return the seared short ribs to the pot. Add broth and crushed tomatoes. Tie the herb bundle and add it along with bay leaves. Bring to a low simmer, cover with the lid slightly ajar to allow steam to escape, and cook for 2 to 2½ hours. Stir occasionally and add broth or water if the sauce reduces too much.
- Test tenderness: The short ribs are done when fork-tender and falling apart. If not tender after 2½ hours, continue simmering for another 30 minutes.
- Shred the meat: Remove herb bundle and bay leaves. Shred the meat directly in the pot using tongs or forks, removing bones and cartilage if bone-in ribs were used.
- Adjust seasoning and reduce: Taste and adjust seasoning with additional salt and pepper. Stir in vinegar. If the sauce is too thin, simmer uncovered for an additional 15-30 minutes to thicken.
- Cook pasta and serve: Prepare your preferred pasta according to package instructions. Serve the ragu over pasta, garnished with chopped parsley and grated Parmigiano Reggiano.
Notes
- Use deboned short ribs cut into cubes for convenience or bone-in ribs for a deeper flavor.
- Stewing beef cubes can be used as a budget-friendly alternative.
- This ragu is versatile: serve with pasta, polenta, in ravioli, lasagna, or as a side with roasted vegetables or hummus.
- Recommended pasta shapes are thick and hearty like pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli for best pairing.
- Check the pot occasionally to prevent drying out; add broth or water as needed during slow simmering.
- Removing cartilage around bone-in ribs improves texture for those sensitive to it.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
