Description
This hearty Short Rib Ragu is a deeply flavorful Italian-inspired dish featuring tender, slow-simmered beef short ribs cooked in a rich tomato and red wine sauce. Perfectly paired with thick pasta like pappardelle or tagliatelle, this rustic ragu delivers melt-in-your-mouth meat and a complex, savory sauce enriched with aromatic herbs and a splash of vinegar to balance the flavors. Ideal for a comforting dinner or special occasion meal.
Ingredients
Units
Scale
Meat
- 2 lbs Beef short ribs - Deboned, cut into 2" (5cm) cubes
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
Liquids & Sauces
- 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 (14 oz 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 and Sear Short Ribs: Generously season the short ribs with kosher salt on all sides. Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs in batches to avoid crowding and sear on all sides until well browned. Transfer to a plate and remove excess grease from the pot, leaving about 2 tablespoons.
- Sauté Vegetables: Add the finely diced onion, celery, carrot, and minced garlic to the same pot. Sauté over medium-high heat for 3-4 minutes until the onion softens.
- Add Tomato Paste and Seasoning: Stir in the tomato paste along with 1 teaspoon kosher salt and ½ teaspoon fresh cracked pepper. Cook for another 2-3 minutes to deepen the flavor.
- Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. This adds rich flavor to the sauce.
- Return Meat and Add Liquids & Herbs: Place the seared short ribs back into the pot. Add the broth, crushed tomatoes, herb bundle, and bay leaves. Stir gently to combine.
- Simmer Slowly: 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 2 ½ hours. Check occasionally and add broth or water if the sauce reduces too much. Lower heat if needed.
- Check Tenderness and Shred Meat: The ribs are done when fork tender and easily fall apart. If not tender after 2 ½ hours, continue cooking up to an additional 30 minutes. Remove bay leaves and herb bundle and discard. Shred the meat in the pot using tongs or forks, removing any bones and cartilage if used bone-in ribs.
- Finish the Sauce: Taste and adjust seasoning with kosher salt and pepper as needed. Stir in the sherry or red wine vinegar for brightness. If sauce is too thin, simmer uncovered for another 15-30 minutes to thicken.
- Cook Pasta and Serve: Prepare pasta according to package instructions. Plate the pasta topped with a generous serving of the ragu. Garnish with chopped parsley and grated Parmigiano Reggiano for a classic finish.
Notes
- See the blog post for step-by-step photos to guide you through the preparation.
- Deboned short ribs are preferred for convenience, but bone-in ribs add more depth of flavor.
- Stewing beef cubes can be used as a budget-friendly alternative to short ribs.
- This ragu is versatile and also works well with polenta, as ravioli filling, in lasagna, or even as a topping for roasted vegetables or hummus.
- Choose thick, hearty pasta shapes like pappardelle, tagliatelle, orecchiette, rigatoni, or cavatelli to hold the rich sauce effectively.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe with pasta)
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 47 g
- Cholesterol: 120 mg
