Description
This hearty Short Rib Ragu is a rich and flavorful Italian-inspired sauce made with tender braised short ribs, caramelized vegetables, and a savory tomato base, perfect served over hearty pasta like pappardelle or tagliatelle for an indulgent meal.
Ingredients
Meat and Cooking Oils
2 lbs beef short ribs, de-boned and cut into 2-inch cubes
2 tbsp light olive oil (or vegetable/avocado oil)
Kosher salt
Vegetables and Aromatics
1 cup white onion, finely diced
1/2 cup celery, finely diced
1/2 cup carrot, finely diced
4 garlic cloves, finely minced
2 tbsp tomato paste
Liquids and Flavorings
1 cup red wine
1 cup beef or chicken broth
1 3/4 cups crushed tomatoes (14 oz can)
Herb bundle (rosemary, thyme, parsley stems)
2 bay leaves
2 tbsp sherry or red wine vinegar
Fresh cracked black pepper to taste
Pasta and Garnishes
1 lb pasta (tagliatelle or pappardelle)
Chopped parsley, grated Parmigiano Reggiano for garnish
Instructions
- Season the Ribs: Generously season the short ribs with kosher salt on all sides to enhance flavor during searing.
- Sear the Ribs: In a large braiser or Dutch oven over medium-high heat, heat 2 tablespoons of light olive oil. Once hot, add the short ribs in batches if necessary, and sear until browned on all sides, about 4-5 minutes per batch. Transfer seared ribs to a plate. If there’s excess grease, remove some, leaving about 2 tablespoons in the pot.
- Sauté Vegetables: In the same pot, add diced onion, celery, carrot, and minced garlic. Cook over medium-high heat for 3-4 minutes, stirring frequently until the vegetables soften and become fragrant.
- Add Tomato Paste and Seasoning: Stir in tomato paste, 1 teaspoon of kosher salt, and ½ teaspoon of freshly cracked black pepper. Cook for another 2-3 minutes to intensify the flavor.
- Deglaze the Pot: Pour in red wine, scraping the browned bits from the bottom of the pot to deglaze and incorporate all those flavorful residues into the sauce.
- Return Ribs and Add Liquids: Return the browned short ribs to the pot. Add broth and crushed tomatoes, stirring to combine. Toss in the herb bundle and bay leaves.
- Simmer the Ragu: Bring the mixture to a gentle simmer. Cover with the lid slightly ajar to allow steam escape, and cook for 2 to 2½ hours, checking occasionally and adding a splash of broth if it dries out. The ribs are done when fork-tender and easily fall apart. If not fork-tender after 2½ hours, continue simmering for up to 3 hours.
- Finish and Serve: Remove bay leaves and herb bundle. If using boneless ribs, shred directly in the pot; if bone-in, remove bones and shred the meat, discarding cartilage if desired. Taste and adjust seasoning, then stir in vinegar. If the sauce is too thin, simmer uncovered for an additional 15-30 minutes until thickened.
- Cook Pasta and Serve: Prepare pasta according to package instructions. Toss the pasta with the sauce or serve the ragu over the pasta. Garnish with chopped parsley and grated Parmigiano Reggiano before serving.
Notes
- Deboned short ribs are convenient, but bone-in will add more flavor during cooking.
- Use stewing beef cubes as an affordable alternative.
- This ragu pairs well with thicker pasta shapes like pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli.
- It also works great over polenta, as a ravioli stuffing, layered in lasagna, or even as a topping for hummus.
- Adjust the simmering time if the meat isn’t tender enough; the goal is fall-apart ribs.
Nutrition
- Serving Size: 1 cup ragu with pasta
- Calories: 580 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 120 mg
