Description
This hearty Short Rib Ragu is a rich and comforting Italian-inspired dish featuring tender, slow-simmered beef short ribs in a robust tomato and red wine sauce. Cooked low and slow, it offers deep, complex flavors perfect for serving over pappardelle or tagliatelle pasta, ideal for a cozy family meal or special occasion.
Ingredients
Scale
Meat and Seasonings
- 2.5 lbs bone-in beef short ribs
- Salt and pepper, to taste
- ½ teaspoon kosher salt (or more, to taste)
- ½ teaspoon freshly ground black pepper
- Pinch crushed red pepper flakes (optional)
Sauté Base and Sauce
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 large carrot, finely diced
- 1 celery rib, finely diced
- 4 cloves garlic, minced
- ½ cup dry red wine (Chianti, Cabernet Sauvignon, or Merlot)
- 1 ¾ 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)
- 3 sprigs fresh thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil leaves
- 2 bay leaves
Pasta
- 1 lb pappardelle or tagliatelle pasta
Instructions
- Sear Beef: Season 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 and well-seared on all sides. Remove the ribs from the pot and set aside.
- Sauté Soffrito: Reduce heat to medium. Add 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, scraping up browned bits from the bottom, and cook for about 3 minutes to reduce slightly.
- Add Sauce Ingredients: Stir in the beef broth, beef bouillon paste, crushed canned tomatoes, tomato paste, parmesan rind, kosher salt, black pepper, oregano, dried basil, bay leaves, and crushed red pepper flakes if using. Nestle the seared short ribs back into the pot, then add fresh thyme sprigs on top.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the ragu simmer for 2 hours, allowing the beef to become tender and the flavors to meld.
- Shred Meat: Remove bay leaves, thyme stalks, and parmesan rind from the pot. Take out the short ribs and discard the bones. Shred the meat into bite-sized pieces using two forks.
- Simmer Again: Return the shredded meat to the pot and continue simmering uncovered for another 30 minutes to thicken the sauce slightly. For a thicker gravy consistency, mix ½ teaspoon cornstarch with a bit of sauce in a separate cup and stir back into the pot.
- Cook Pasta: Meanwhile, cook the pappardelle or tagliatelle pasta according to package instructions in salted boiling water. When the pasta is nearly al dente, use tongs to transfer it directly to the ragu sauce and toss to combine. Cook together for 5 more minutes so the pasta absorbs some sauce flavor.
- Serve: Ladle the short rib ragu and pasta into shallow bowls. Garnish with freshly shredded parmesan cheese. For an elevated presentation, top each serving with fresh burrata, a sprinkle of flake sea salt, and chopped fresh basil.
Notes
- Use bone-in short ribs for best flavor and tenderness.
- The parmesan rind adds depth to the sauce but is optional.
- San Marzano tomatoes are recommended for authentic Italian taste.
- Adjust seasoning at the end, especially salt and pepper.
- If thicker sauce is desired, add cornstarch slurry carefully to avoid lumps.
- This ragu pairs well with wide pasta like pappardelle or tagliatelle to catch the rich sauce.
- Leftovers improve in flavor and can be frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Short Rib Ragu, Beef Ragu, Italian Ragu, Pappardelle with Ragu, Slow Simmered Beef, Comfort Food, Italian Pasta Sauce
