Description
This Short Rib Ragu recipe is a rich and hearty Italian-inspired dish featuring tender, slow-braised short ribs simmered in a flavorful tomato and red wine sauce. Perfectly paired with wide pasta like pappardelle or tagliatelle, this elegant ragu is ideal for cozy family dinners or special occasions, delivering deep, savory flavors and melt-in-your-mouth meat.
Ingredients
Scale
Main Ingredients
- 3 lbs Short Ribs, bone-in, English cut
- 3 tablespoons Olive Oil, extra virgin
- 1 large Yellow Onion, finely chopped
- 2 medium Carrots, peeled and finely chopped
- 2 stalks Celery, finely chopped
- 4 cloves Garlic, minced
- 6 ounces Tomato Paste (one small can)
- 1 bottle (750ml) Dry Red Wine, such as Chianti or Cabernet Sauvignon
- 28 ounces Canned Crushed Tomatoes (one large can)
- 4 cups Beef Broth, low sodium
- 2 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 1 Bay Leaf
- 1 Parmesan Rind (optional)
- Salt, to taste
- Black Pepper, Freshly ground, to taste
Pasta & Garnish
- 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni
- Fresh Parsley, chopped, for garnish
- Parmesan Cheese, grated, for serving
Instructions
- Season the Short Ribs: Pat the short ribs dry with paper towels and season generously all over with salt and freshly ground black pepper to ensure flavorful crust development during searing.
- Sear the Short Ribs: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. In batches, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side, then remove and set aside to build rich flavor.
- Sauté Aromatics: Reduce heat to medium and add chopped onion, carrots, and celery to the pot. Cook occasionally stirring for 8-10 minutes until vegetables are softened and slightly caramelized to deepen the sauce’s flavor base.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste. Cook while stirring constantly for 1-2 minutes until fragrant and the paste darkens slightly, enhancing the sauce’s depth.
- Deglaze with Red Wine: Pour in the dry red wine, scraping up any browned bits stuck to the pot bottom. Simmer for 5-7 minutes until the wine reduces by half, concentrating its flavor.
- Add Liquids and Herbs: Stir in crushed tomatoes, beef broth, fresh rosemary, thyme, bay leaf, and optional Parmesan rind. Mix well to combine all ingredients.
- Return Short Ribs to Pot: Nestle the browned short ribs back into the sauce, adding extra beef broth if necessary to nearly cover the ribs completely for even braising.
- Braise the Ribs: Bring to a gentle simmer, cover the pot tightly, and transfer to a preheated 325°F (160°C) oven or simmer gently on the stovetop over very low heat for 3 to 3.5 hours until the ribs are extremely tender and can be shredded easily.
- Remove and Shred Meat: Carefully remove the pot from heat. Transfer the ribs to a bowl or cutting board. Using two forks, shred the meat, discarding bones, excess fat, and gristle for a clean texture.
- Strain the Sauce (Optional): For a smoother ragu, strain the sauce through a fine-mesh sieve, pressing on solids to extract maximum flavor, then return the sauce to the pot.
- Combine Meat and Sauce: Add the shredded short rib meat back into the pot with the sauce and simmer over low heat for 15-20 minutes, stirring occasionally, until the sauce thickens to your preferred consistency.
- Adjust Seasoning and Remove Herbs: Taste and season with additional salt and pepper as needed. Remove the rosemary sprigs, thyme sprigs, bay leaf, and Parmesan rind to avoid any woody or sharp flavors.
- Cook Pasta: While the ragu simmers, cook the pasta in salted boiling water according to package instructions. Reserve about 1 cup of pasta water before draining for sauce adjustment.
- Toss Pasta with Ragu: Drain pasta and immediately add it to the pot with the ragu. Toss well to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time to loosen the sauce.
- Serve: Serve the short rib ragu pasta hot, garnished with freshly chopped parsley and grated Parmesan cheese for a delicious finishing touch.
Notes
- The Parmesan rind adds a subtle umami richness—optional but highly recommended.
- Use bone-in short ribs for better flavor and texture during braising.
- You can braise the ragu fully on stovetop if oven use is not preferred, keeping heat low and carefully monitoring liquid levels.
- Pair with a robust red wine like Chianti or Cabernet Sauvignon for best flavor harmony.
- Leftover ragu freezes well and tastes even better the next day as flavors meld further.
- Choose wide pasta shapes like pappardelle or rigatoni that hold the hearty sauce well.
