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Short Rib Ragu

Short Rib Ragu

This Short Rib Ragu features fall-off-the-bone braised beef in a rich tomato sauce, perfect for pasta lovers.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine American, Italian
Servings 6 servings
Calories 634 kcal

Equipment

  • Dutch oven
  • tongs

Ingredients
  

Meat

  • 2.5 lbs bone-in beef short ribs
  • ½ teaspoon kosher salt or more, to taste
  • ½ teaspoon freshly ground black pepper

Vegetables

  • 1 small onion finely diced
  • 1 large carrot finely diced
  • 1 rib celery finely diced
  • 4 cloves garlic minced

Liquids

  • 2 Tablespoons olive oil
  • ½ cup dry red wine (chianti, cabernet sauvignon, merlot)
  • 1.75 cups low-sodium beef broth
  • 2 teaspoons beef bouillon paste

Canned Goods

  • 28 oz canned peeled whole tomatoes (San Marzano recommended)
  • 2 Tablespoons tomato paste

Seasonings

  • 1 piece parmesan cheese rind (optional)
  • 3 sprigs fresh thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil leaves
  • 2 leaves bay leaves
  • Pinch crushed red pepper flakes optional

Pasta

  • 1 lb pappardelle or tagliatelle pasta

Instructions
 

Cooking Steps

  • Season short ribs all over with salt and pepper. Heat the oil in a Dutch oven over medium high heat. Sear the short ribs until browned on all sides. Remove from pot and set aside.
  • Reduce heat to medium. Add onion, carrots, celery and garlic and sauté for 3-5 minutes. Add red wine to deglaze the pan and cook for 3 minutes.
  • Add beef broth, bouillon, tomatoes (crush them), tomato paste, cheese rind, salt, pepper, oregano, basil, bay leaves, and crushed red pepper. Nestle short ribs on top and top with thyme.
  • Bring to a boil, reduce heat, cover pot and simmer for 2 hours.
  • Remove bay leaves, thyme, and cheese rind. Shred the meat from the ribs.
  • Return meat to pot and simmer for another 30 minutes to reduce the sauce.
  • Cook pasta according to package instructions. Once pasta is almost al dente, add it to the ragu sauce and toss to combine. Cook for 5 more minutes.
  • Serve ragu and noodles in bowls, garnished with fresh shredded parmesan cheese.

Notes

Short Ribs can also be made with boneless short ribs or beef chuck roast. For a traditional ragu, consider using ground beef and pork. Store leftovers in an airtight container for 3-4 days. Freezing instructions available for up to 3 months.

Nutrition

Serving: 1servingCalories: 634kcalCarbohydrates: 64gProtein: 40gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 145mgSodium: 829mgPotassium: 1197mgFiber: 5gSugar: 6gVitamin A: 2321IUVitamin C: 17mgCalcium: 99mgIron: 6mg
Keyword Braised Beef, comfort food, Italian Cuisine, Pasta, Short Rib Ragu
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