Description
This rich and comforting Short Rib Ragu features tender, fall-apart beef short ribs simmered slowly with aromatic vegetables, red wine, and tomatoes. Served best over hearty pasta like pappardelle or tagliatelle, this dish makes for a perfect cozy meal full of deep, complex flavors.
Ingredients
Units
Scale
Meat
- 2 lbs Beef short ribs - De-boned, cut into 2" (5cm) cubes
Vegetables & Aromatics
- 1 cup White onion - Finely diced
- 1/2 cup Celery - Finely diced
- 1/2 cup Carrot - Finely diced
- 4 Garlic cloves - Finely minced
Liquids & Cans
- 2 tbsp Light olive oil (or vegetable or avocado oil)
- 1 cup Red wine
- 1 cup Broth - Beef or chicken
- 1 3/4 cup Crushed tomatoes - 14oz can
- 2 tbsp Sherry or red wine vinegar
Seasonings & Herbs
- Kosher salt
- Fresh cracked pepper
- 2 tbsp Tomato paste
- Herb Bundle - Rosemary, thyme, parsley stems
- 2 Bay leaves
To Serve
- 1 lb Pasta - Tagliatelle or pappardelle
- Chopped parsley for garnish
- Grated Parmigiano Reggiano for garnish
Instructions
- Season the meat: Generously season the beef short ribs on all sides with kosher salt to enhance flavor before cooking.
- Sear the short ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Sear the short rib cubes on all sides in batches without crowding the pot, until browned. Remove and set aside. Drain excess grease, leaving no more than 2 tablespoons in the pot.
- Sauté vegetables: Add the onion, celery, carrot, and garlic to the pot. Sauté over medium-high heat for 3-4 minutes until the onion softens and the mixture is fragrant.
- Add tomato paste and seasoning: Stir in the tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Cook for 2-3 minutes to develop the tomato paste flavor.
- Deglaze with red wine: Pour in the red wine and scrape the browned bits from the bottom of the pot to enhance the sauce depth.
- Add short ribs and liquids: Return the seared short ribs to the pot. Add the broth and crushed tomatoes, stirring to combine.
- Add herbs and simmer: Add the herb bundle (rosemary, thyme, parsley stems) and bay leaves. Bring to a low simmer, cover with the lid slightly ajar, and cook for 2 to 2½ hours. Stir occasionally and add broth or water if the sauce reduces too much.
- Check for tenderness: The ribs are done when very tender and falling apart. If needed, simmer up to an additional 30 minutes for desired tenderness.
- Shred the meat: Remove and discard the bay leaves and herb bundle. Using forks or tongs, shred the boneless short ribs directly in the pot, or carefully remove bones before shredding if using bone-in ribs. Remove cartilage if desired.
- Adjust seasoning: Taste the ragu and adjust salt and pepper. Stir in the sherry or red wine vinegar. If the sauce is too thin, continue simmering uncovered for another 15-30 minutes to thicken.
- Cook pasta and serve: Cook pasta according to package instructions. Serve the ragu over pasta and garnish with chopped parsley and grated Parmigiano Reggiano.
Notes
- See the blog post for detailed, step-by-step photos of this recipe process.
- Deboned short ribs cubed are preferred for convenience, but bone-in ribs add more flavor.
- Stewing beef cubes can be used as a more affordable alternative.
- This ragu is versatile: serve with pasta, polenta, as ravioli filling, in lasagna, with roasted vegetables, or even over hummus.
- Recommended pasta types are hearty and thick such as pappardelle, tagliatelle, orecchiette, rigatoni, and cavatelli.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe with pasta)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 110 mg
