Description
Rich and hearty Short Rib Ragu made with tender, slow-simmered beef short ribs in a savory tomato and red wine sauce, perfect for serving over tagliatelle or pappardelle pasta with a sprinkle of Parmigiano Reggiano and fresh parsley.
Ingredients
Scale
Meat
- 2 lbs Beef short ribs - De-boned, cut into 2" (5cm) cubes
Produce
- 1 cup White onion - Finely diced
- ½ cup Celery - Finely diced
- ½ cup Carrot - Finely diced
- 4 Garlic cloves - Finely minced
Pantry
- 2 tbsp Light olive oil - or use vegetable or avocado oil
- Kosher salt
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth - Beef or chicken
- 1 ¾ cup Crushed tomatoes - 14oz can
- Herb Bundle - Rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
- Fresh cracked pepper to taste
Pasta and Garnishes
- 1 lbs Pasta - Tagliatelle or pappardelle
- Chopped parsley for garnish
- Grated Parmigiano Reggiano for garnish
Instructions
- Season the short ribs. Sprinkle kosher salt evenly on all sides of the beef short ribs to season them thoroughly.
- Sear the short ribs. Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs in batches, without overcrowding, and sear on all sides until browned. Remove ribs to a plate. If excess grease has accumulated in the pot, remove all but 2 tablespoons before proceeding.
- Sauté the vegetables. Add the finely diced onion, celery, carrot, and minced garlic to the pot. Sauté on medium-high heat for 3-4 minutes until the onion softens and the vegetables become fragrant.
- Add tomato paste and seasonings. Stir in 2 tablespoons tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Continue cooking for another 2-3 minutes to caramelize the tomato paste.
- Deglaze the pot. Pour in 1 cup red wine and scrape the bottom of the pot to loosen all browned bits, incorporating their flavor into the sauce.
- Return the short ribs and add liquids. Place the seared short ribs back into the pot. Add 1 cup broth and 1 ¾ cups crushed tomatoes. Stir to combine.
- Add herbs and simmer. Add the herb bundle (rosemary, thyme, parsley stems) and 2 bay leaves. Bring the pot to a low simmer, cover with the lid slightly ajar to allow steam to escape, and cook for 2 to 2½ hours. Check occasionally; if the sauce thickens too much or dries, add a splash of broth or water and reduce heat if possible.
- Check tenderness and adjust cooking. The ribs should be fork tender and fall apart easily. If not tender by 2½ hours, continue simmering an additional 30 minutes.
- Remove herbs and shred meat. Discard bay leaves and herb bundle. Shred the meat directly in the pot using tongs or forks. For bone-in ribs, carefully remove bones before shredding and optionally remove cartilage.
- Season the sauce and adjust consistency. Taste and adjust seasoning with kosher salt and fresh cracked pepper as needed. Stir in 2 tablespoons sherry or red wine vinegar. If the sauce is too thin, simmer uncovered for another 15-30 minutes to thicken.
- Cook pasta and serve. Cook the pasta according to package instructions until al dente. Serve the ragu over pasta, garnished with chopped parsley and grated Parmigiano Reggiano.
Notes
- For convenience, use de-boned short ribs cut into cubes, but bone-in short ribs add more flavor.
- Stewing beef cubes are a suitable more affordable alternative to short ribs.
- This ragu pairs well with pasta, polenta, ravioli stuffing, lasagna layers, roasted vegetables, or even hummus.
- Recommended pasta shapes are thicker, hearty types like pappardelle, tagliatelle, orecchiette, rigatoni, and cavatelli.
- Remove excess cartilage around bones if preferred, as it may not be enjoyable to eat.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 36 g
- Saturated Fat: 13 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 41 g
- Cholesterol: 140 mg
