Ingredients

2.5 lbs bone-in beef short ribs*

Salt and pepper

2 Tablespoons olive oil

1 small onion, finely diced

1 large carrot, finely diced

1 celery rib, finely diced

4 cloves garlic, minced

1/2 cup dry red wine (chianti, cabernet sauvignon, merlot)

1 3/4 cups low-sodium beef broth

2 teaspoons beef bouillon paste

28 oz can peeled whole tomatoes (San Marzano recommended)

2 Tablespoons tomato paste

1 parmesan cheese rind (optional)

½ teaspoon kosher salt, or more to taste

½ teaspoon freshly ground black pepper

3 sprigs fresh thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil leaves

2 bay leaves

Pinch crushed red pepper flakes (optional)

1 lb pappardelle or tagliatelle pasta*

Instructions

Step 1: Season the short ribs all over with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Sear the short ribs, rotating every minute or so, until browned on all sides. Remove from the pot and set aside.

Step 2: Reduce heat to medium. Add the onion, carrot, celery, and garlic to the pot and sauté for 3-5 minutes until softened. Pour in the red wine to deglaze the pan, cooking for 3 minutes while scraping up browned bits from the bottom.

Step 3: Add beef broth, bouillon paste, crushed whole tomatoes, tomato paste, parmesan rind, salt, pepper, oregano, basil, bay leaves, and crushed red pepper flakes. Nestle the short ribs back into the pot and top with fresh thyme sprigs.

Step 4: Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for 2 hours until the meat is tender.

Step 5: Remove bay leaves, thyme stems, and parmesan rind from the pot. Take out the short ribs and shred the meat, discarding the bones.

Step 6: Return the shredded meat to the sauce and continue simmering uncovered for 30 minutes to thicken. For a thicker sauce, mix ½ teaspoon cornstarch with a little sauce in a cup, then stir it back into the pot.

Step 7: Cook the pasta in salted boiling water according to package instructions until almost al dente. Use tongs to transfer the pasta directly to the ragu sauce. Toss to combine and cook together for 5 more minutes.

Step 8: Serve the ragu and pasta in shallow bowls. Garnish with freshly shredded Parmesan cheese. For an elegant touch, top with fresh burrata, a pinch of flake sea salt, and chopped fresh basil.

Tips & Variations

For deeper flavor, brown the short ribs in batches without overcrowding the pot to ensure even searing.

San Marzano tomatoes are recommended for their sweetness and low acidity, but any good quality peeled tomatoes will work.

Substitute pappardelle with tagliatelle or fettuccine if preferred.

Add a splash of balsamic vinegar just before serving to brighten the sauce.

Leftover ragu makes excellent lasagna or can be used as a base for shepherd’s pie.

FAQs

Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs can be used and will cook slightly faster. The bones do add extra richness to the sauce, but boneless are a convenient substitute.