Description
This hearty Short Rib Ragu is a rich, tender sauce made with braised beef short ribs, tomatoes, and aromatic herbs, perfect served over pasta for a comforting and flavorful meal.
Ingredients
Units
Scale
Meat and Oil
- 2 lbs Beef short ribs – Deboned, cut into 2-inch cubes
- 2 tbsp Light olive oil (or vegetable or avocado oil)
- Kosher salt to taste
Vegetables and Aromatics
- 1 cup White onion – Finely diced
- 1/2 cup Celery – Finely diced
- 1/2 cup Carrot – Finely diced
- 4 Garlic cloves – Finely minced
Flavor Enhancers
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth – Beef or chicken
- 1 3/4 cup Crushed tomatoes – 14oz can
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
Pasta and Garnish
- 1 lbs Pasta – Tagliatelle or pappardelle
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season ribs: Season the short ribs generously with kosher salt on all sides to enhance flavor.
- Sear the meat: Heat a large braiser or Dutch oven over medium-high heat. Add 2 tablespoons of light olive oil, then sear the short ribs in batches, browning all sides. Transfer seared ribs to a plate, leaving any rendered fat in the pot.
- Sauté vegetables: In the same pot, add diced onion, celery, carrot, and minced garlic. Cook on medium-high for 3-4 minutes until softened and fragrant.
- Add tomato paste and seasonings: Mix in tomato paste, a teaspoon of kosher salt, and half a teaspoon of fresh cracked pepper. Cook for 2-3 minutes, stirring constantly.
- Deglaze: Pour in red wine, scraping up browned bits from the bottom to incorporate all flavors.
- Return ribs and add liquids: Place the seared short ribs back into the pot. Pour in broth and crushed tomatoes. Add the herb bundle and bay leaves.
- Simmer: Cover the pot, leaving the lid slightly ajar to allow steam to escape. Let it simmer gently for 2 to 2 ½ hours, checking periodically and adding more broth if needed, until ribs are fork-tender and falling apart.
- Finish and serve: Remove bay leaves and herb bundle. Shred the meat if boneless, or pull from bones if bone-in. Taste and adjust seasonings, then stir in sherry or red wine vinegar. If sauce is too thin, simmer uncovered for 15-30 minutes to thicken. Serve over cooked pasta, garnished with parsley and Parmigiano Reggiano.
Notes
- Deboned short ribs are preferred for convenience, but bone-in will add more flavor.
- Stewing beef cubes are an affordable alternative.
- This ragu pairs well with hearty pasta shapes like pappardelle, tagliatelle, rigatoni, or cavatelli.
- Can be served with polenta, used as a ravioli filling, layered in lasagna, or as a topping for roasted vegetables and hummus.
- Cooking time is approximately 3 hours, including simmering and prep.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 95mg
