Description
This rich and hearty Short Rib Ragu features tender, slow-simmered beef short ribs braised to perfection in a savory tomato and red wine sauce, infused with aromatic herbs and vegetables. Perfectly paired with wide pasta like tagliatelle or pappardelle, this classic Italian-inspired dish delivers deep, comforting flavors ideal for a satisfying family meal or special occasion.
Ingredients
Scale
Meat
- 2 lbs Beef short ribs – De-boned, cut into 2" (5cm) cubes
Vegetables & Aromatics
- 1 cup White onion – Finely diced
- ½ cup Celery – Finely diced
- ½ cup Carrot – Finely diced
- 4 Garlic cloves – Finely minced
Oils & Fats
- 2 tablespoon Light olive oil – or use vegetable or avocado oil
Liquids & Broth
- 1 cup Red wine
- 1 cup Broth – Beef or chicken
- 1 ¾ cup Crushed tomatoes – 14oz can
- 2 tablespoon Sherry or red wine vinegar
Herbs & Seasonings
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
- Kosher salt (to taste)
- Fresh cracked pepper (to taste)
Additional
- 1 lbs Pasta – Tagliatelle or pappardelle
- Chopped parsley for garnish
- Grated Parmigiano Reggiano for garnish
Instructions
- Season and Sear Short Ribs: Generously season the cubed beef 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. Sear the short ribs in batches to avoid crowding, ensuring all sides develop a deep brown crust. Transfer the seared ribs to a plate once done. Remove excessive grease from the pot, leaving no more than 2 tablespoons.
- Sauté Vegetables: In the same pot, add diced onion, celery, carrot, and minced garlic. Sauté over medium-high heat for 3-4 minutes, stirring occasionally, until the onions soften and vegetables release their aroma.
- Add Tomato Paste and Season: Stir in the tomato paste along with 1 teaspoon kosher salt and ½ teaspoon fresh cracked pepper. Cook the mixture for another 2-3 minutes to deepen the flavors and slightly caramelize the tomato paste.
- Deglaze with Red Wine: Pour in the red wine to deglaze the pot. Scrape the bottom thoroughly with a wooden spoon to lift all the browned bits, enhancing the rich flavor of the sauce.
- Combine Ingredients and Simmer: Return the seared short ribs to the pot. Add broth, crushed tomatoes, the herb bundle (rosemary, thyme, parsley stems), and bay leaves. Bring the mixture to a low simmer, then cover the pot with the lid slightly ajar to allow steam to escape and the sauce to reduce slowly.
- Slow Cook the Ribs: Maintain a low simmer for 2 to 2½ hours, checking occasionally. If the sauce reduces too much or starts drying out, add a splash of broth or water and adjust heat if necessary. The ribs are done when they are fork-tender and easily fall apart. If needed, simmer an additional 30 minutes.
- Shred the Meat: Remove and discard the herb bundle and bay leaves. If using boneless ribs, shred the meat directly in the pot with tongs or forks. For bone-in ribs, carefully remove the bones and cartilage, then shred the meat. Discard cartilage if preferred.
- Adjust Seasoning and Simmer: Taste the ragu and add sherry or red wine vinegar for brightness. Adjust salt and pepper as needed. If the sauce seems too runny, continue simmering uncovered for another 15-30 minutes to thicken.
- Cook Pasta and Serve: Prepare the tagliatelle or pappardelle pasta according to package instructions. Serve the ragu spooned generously over the cooked pasta. Garnish with chopped parsley and grated Parmigiano Reggiano cheese for a final touch.
Notes
- Use bone-in short ribs for extra flavor, but deboning before cooking is fine for easier shredding.
- Adjust red wine quantity based on your taste preference; a good quality dry red wine is recommended.
- Simmer gently to avoid over-reducing or burning the sauce.
- Leftover ragu tastes even better the next day as flavors meld.
- If preferred, you can substitute red wine with additional broth for a non-alcoholic version.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe with pasta)
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 120 mg
