Description
This Braised Short Rib Ragu Pasta is the ultimate comfort food, featuring tender, slow-cooked short ribs in a rich tomato and red wine sauce served over pappardelle or your favorite pasta. The dish combines deep, savory flavors and hearty textures for a satisfying and elegant meal perfect for any occasion.
Ingredients
Scale
Meat
- 2-3 pounds bone-in braised short ribs
Vegetables & Aromatics
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids & Seasonings
- 1 tablespoon olive oil
- 1 cup dry red wine
- 1 cup beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 2-3 sprigs fresh thyme
- 2-3 bay leaves
- Salt and pepper, to taste
Pasta & Garnish
- 1 pound pasta (pappardelle or your choice)
- Grated Parmesan cheese, for serving
- Fresh basil, for garnish (optional)
Instructions
- Prepare the Short Ribs: Season the bone-in short ribs generously with salt and pepper to enhance flavor before cooking.
- Sear the Short Ribs: Heat olive oil in a large pot over medium-high heat. Sear the short ribs on all sides until they develop a rich, brown crust. Remove the ribs and set them aside to retain juices.
- Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables soften and begin to caramelize. Add minced garlic and sauté for an additional minute to release its aroma.
- Deglaze with Wine: Pour in the dry red wine, scraping up any browned bits stuck to the pot. Allow the wine to reduce by half, concentrating its flavor for the sauce.
- Add Liquids and Herbs: Return the short ribs to the pot. Pour in beef broth and crushed tomatoes. Add fresh thyme sprigs and bay leaves. Stir gently to combine, then bring the mixture to a simmer.
- Braise the Ribs: Cover the pot and reduce heat to low. Let the short ribs simmer gently for 2-3 hours until the meat is very tender and falls off the bone.
- Shred the Meat: Remove the short ribs from the pot. Carefully shred the meat using forks, discarding bones and any excess fat. Return the shredded meat to the pot and stir into the sauce to meld flavors.
- Cook the Pasta: Meanwhile, prepare the pasta according to package instructions until al dente. Reserve some pasta water before draining.
- Combine Pasta and Ragu: Toss the cooked pasta with the short rib ragu. Add reserved pasta water gradually as needed to help the sauce cling luxuriously to the pasta strands.
- Adjust Seasoning: Taste and season with additional salt and pepper as desired to balance the flavors perfectly.
- Serve: Plate the pasta, generously topping with grated Parmesan cheese and fresh basil leaves if using, then serve immediately while warm and comforting.
Notes
- For more flavor, consider marinating the short ribs with herbs and garlic a few hours before cooking.
- If you prefer a thicker sauce, simmer uncovered for the last 15-20 minutes to reduce more liquid.
- Substitute pappardelle with fettuccine, tagliatelle, or rigatoni for a different texture.
- Reserve pasta water is key to adjusting the sauce consistency without diluting flavor.
- This dish improves in flavor when made a day ahead and reheated.
