If you have ever dreamed of indulging in a deeply rich, savory pasta dish that feels like a warm hug on a plate, then you are in for a treat with this Short Rib Ragu with Pasta Recipe. This recipe brings together tender, melt-in-your-mouth short ribs slowly braised in a luscious tomato and red wine sauce, perfectly paired with pasta that soaks up every bit of the flavor. Imagine rustic Italian comfort food elevated to a special-occasion dish that’s actually straightforward to make at home. Whether you are cooking for friends or craving a weekend slow-cooked masterpiece, this Short Rib Ragu with Pasta Recipe will quickly become your go-to for hearty, soul-satisfying meals.
Ingredients You’ll Need
Don’t let the length of this list fool you — each ingredient is thoughtfully chosen to build layers of flavor, texture, and color that make the dish unforgettable. From the umami-packed short ribs to fresh herbs and bright vegetables, every component plays a crucial role in bringing this ragu to life.
- 3 lbs Short Ribs, bone-in, English cut: The star of the dish, these provide tender, flavorful meat that slowly falls apart.
- 3 tablespoons Olive Oil, extra virgin: Used for browning the short ribs and sautéing the veggies, adding richness without overpowering.
- 1 large Yellow Onion, finely chopped: Adds a sweet and aromatic base to the sauce.
- 2 medium Carrots, peeled and finely chopped: Bring subtle sweetness and balance to the acidity of the tomatoes.
- 2 stalks Celery, finely chopped: Adds a mild crunch and depth to the ragu’s flavor profile.
- 4 cloves Garlic, minced: Infuses the sauce with warm, inviting aroma and taste.
- 6 ounces Tomato Paste (one small can): Concentrates the tomato flavor and enhances the sauce’s richness and color.
- 1 bottle (750ml) Dry Red Wine, such as Chianti or Cabernet Sauvignon: Adds complexity, acidity, and a luxurious depth that simmers into the meat.
- 28 ounces Canned Crushed Tomatoes (one large can): The foundation of the ragu’s luscious sauce.
- 4 cups Beef Broth, low sodium: Creates the braising liquid and melds all flavors together while keeping the dish balanced.
- 2 sprigs Fresh Rosemary: Lends a piney, aromatic touch that enhances the meaty notes.
- 4 sprigs Fresh Thyme: Adds gentle earthiness that complements the herbs and meat.
- 1 Bay Leaf: Provides subtle herbal undertones during the long braise.
- 1 Parmesan Rind (optional): Intensifies umami and enriches the sauce’s body as it simmers.
- Salt, to taste: Essential for seasoning and bringing out all flavors.
- Black Pepper, Freshly ground, to taste: Adds a touch of warmth and spiciness.
- Fresh Parsley, Chopped, for garnish: Brightens the dish with its fresh herbal punch.
- 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni: Perfect for soaking up the hearty sauce.
- Parmesan Cheese, Grated, for serving: Top it off with a salty, nutty finish.
How to Make Short Rib Ragu with Pasta Recipe
Step 1: Season and Sear Your Short Ribs
Start by patting your short ribs dry to ensure a perfect sear, then season generously with salt and freshly ground black pepper. Searing them in hot olive oil until deeply browned creates a rich crust that locks in flavor and builds complexity for the sauce.
Step 2: Sauté the Mirepoix
Lower the heat and add onion, carrots, and celery to the pot. Cooking these until they soften and begin to caramelize releases their sweetness and forms a flavorful base that complements the meaty richness.
Step 3: Add Garlic and Tomato Paste
Next, toss in minced garlic and tomato paste. Stir constantly to prevent burning and allow the tomato paste to darken, unlocking its deep, concentrated flavors which amp up the sauce’s body.
Step 4: Deglaze with Red Wine
Pour in the dry red wine and bring to a simmer, scraping up those delicious browned bits stuck to the pan. This deglazing step infuses the sauce with a vibrant acidity and aromatic depth that melds beautifully with the meat.
Step 5: Combine Tomatoes, Broth, and Herbs
Add crushed tomatoes, beef broth, rosemary, thyme, bay leaf, and optional Parmesan rind. These ingredients create a luscious, herbaceous braising liquid that gently infuses the short ribs during cooking.
Step 6: Braise Until Tender
Nestle the browned short ribs back into the pot, ensuring they are nearly covered with liquid. Bring to a gentle simmer, cover tightly, and transfer the pot to a low-temperature oven or keep it on a very gentle stovetop heat. Patience is key here, as slow braising for around 3 to 3.5 hours transforms the meat into tender perfection.
Step 7: Shred and Thicken the Ragu
Once tender, remove the ribs and carefully shred the meat, discarding bones and excess fat. Strain the sauce if you prefer a smoother texture, then return the shredded meat to the pot. Simmer a bit longer to thicken the sauce to your liking, adjusting seasoning as needed.
Step 8: Cook Pasta and Combine
Cook your chosen pasta until just al dente. Drain, reserving a little pasta water, then toss the pasta directly into the ragu. This allows the noodles to soak up the sauce fully. If the ragu feels too thick, a splash of pasta water helps loosen it while maintaining flavor.
How to Serve Short Rib Ragu with Pasta Recipe
Garnishes
Finish with a generous sprinkle of freshly chopped parsley and a dusting of grated Parmesan. These simple touches bring brightness and that irresistible cheesy umami that harmonizes beautifully with the rich ragu.
Side Dishes
This dish shines on its own but pairs wonderfully with a crisp green salad, garlic bread to soak up extra sauce, or roasted vegetables like asparagus or Brussels sprouts that offer contrasting textures.
Creative Ways to Present
For dinner parties, consider serving the ragu over creamy polenta or buttery mashed potatoes for a cozy twist. You can also plate the shredded short rib over fresh pappardelle in deep bowls for a rustic, inviting presentation that encourages slurping every delectable bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover short rib ragu in airtight containers in the refrigerator for up to 4 days. The flavors only deepen with time, making for an even tastier meal the next day.
Freezing
This ragu freezes beautifully. Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating, ensuring you retain all that rich, comforting flavor.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if it thickens too much. Pair with freshly cooked pasta for the best texture.
FAQs
Can I use boneless short ribs for this Short Rib Ragu with Pasta Recipe?
Absolutely! While bone-in short ribs add extra flavor, boneless short ribs are convenient and will still yield tender, flavorful meat after braising.
What pasta works best with this ragu?
Wide, ribbon-like pastas such as pappardelle or tagliatelle are ideal because they hold the hearty sauce beautifully, but rigatoni’s ridges also do a great job catching every luscious bite.
Is there a quicker way to make this ragu?
Because the magic comes from slow braising, it’s best not to rush the cooking. However, you can use a pressure cooker to reduce the time while still getting tender meat and rich sauce.
Can I make this recipe vegetarian or with a different protein?
This particular recipe is designed around the richness of short ribs. For a vegetarian option, try a mushroom-based ragu that uses similar herbs and tomato elements but will obviously have a different flavor profile.
How can I tell when the short ribs are done braising?
The meat should be so tender that it easily falls off the bone with a fork. If it’s still tough, give it more time to braise gently until it reaches that perfect tenderness.
Final Thoughts
Making this Short Rib Ragu with Pasta Recipe is like inviting a bit of rustic Italy into your kitchen, with every step revealing why slow cooking transforms humble ingredients into something spectacular. It’s one of those dishes that feels special yet comforting, guaranteed to become a beloved favorite. So, gather your ingredients, embrace the slow simmer, and treat yourself to a meal filled with warmth, depth, and pure deliciousness—you won’t regret a single bite.
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Short Rib Ragu with Pasta Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Short Rib Ragu is a rich, slow-cooked Italian-inspired stew featuring tender, braised short ribs simmered in a flavorful tomato and red wine sauce. Perfectly paired with pasta such as pappardelle or rigatoni, this hearty ragu is ideal for a comforting family meal or special occasion dinner.
Ingredients
Meat
- 3 lbs Short Ribs, bone-in, English cut
Vegetables and Aromatics
- 1 large Yellow Onion, finely chopped
- 2 medium Carrots, peeled and finely chopped
- 2 stalks Celery, finely chopped
- 4 cloves Garlic, minced
Liquids and Sauces
- 3 tablespoons Olive Oil, extra virgin
- 6 ounces Tomato Paste (one small can)
- 1 bottle (750ml) Dry Red Wine, such as Chianti or Cabernet Sauvignon
- 28 ounces Canned Crushed Tomatoes (one large can)
- 4 cups Beef Broth, low sodium
Herbs and Seasonings
- 2 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 1 Bay Leaf
- Salt, to taste
- Black Pepper, Freshly ground, to taste
- 1 Parmesan Rind (optional)
Pasta and Garnishes
- 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni
- Fresh Parsley, Chopped, for garnish
- Parmesan Cheese, Grated, for serving
Instructions
- Season the Short Ribs: Pat the short ribs dry thoroughly with paper towels. Generously season all sides with salt and freshly ground black pepper to enhance the meat’s flavor.
- Sear the Short Ribs: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. In batches, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside to retain juices.
- Sauté the Vegetables: Lower heat to medium and add the finely chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and beginning to caramelize, approximately 8-10 minutes, developing the base flavor for the ragu.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1-2 minutes while stirring constantly until fragrant and the tomato paste darkens slightly, intensifying its flavor.
- Deglaze with Wine: Pour in the dry red wine, scraping up any browned bits from the pot bottom. Let the wine simmer and reduce by half over 5-7 minutes to concentrate the flavors.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, beef broth, fresh rosemary and thyme sprigs, bay leaf, and Parmesan rind if using. Mix everything together to create the sauce base.
- Return Short Ribs to Pot: Nestle the seared short ribs back into the pot, submerging them almost completely in the sauce. Add additional beef broth if needed.
- Simmer and Braise: Bring the mixture to a gentle simmer. Cover tightly with the lid and transfer to a preheated oven at 325°F (160°C), or alternatively, simmer very gently on the stovetop over low heat.
- Braise the Meat: Cook for 3 to 3.5 hours until the short ribs are incredibly tender and can be easily shredded with a fork.
- Remove and Shred Meat: Carefully remove the pot from heat. Transfer the short ribs to a cutting board or bowl. Use two forks to shred the meat, discarding bones, excess fat, and gristle.
- Strain the Sauce (Optional): For a smoother texture, strain the sauce through a fine-mesh sieve, pressing on the solids to extract maximum flavor.
- Combine Meat and Sauce: Return the shredded meat to the strained sauce in the pot.
- Finish the Ragu: Simmer the meat sauce over low heat for another 15-20 minutes to thicken and deepen flavors. Stir occasionally to prevent sticking.
- Adjust Seasoning: Taste and season with salt and freshly ground black pepper as needed for balance.
- Remove Herbs: Take out the rosemary sprigs, thyme sprigs, bay leaf, and Parmesan rind to avoid bitterness.
- Cook Pasta: While the ragu simmers, prepare pasta according to package instructions in salted boiling water. Reserve about 1 cup of pasta water before draining.
- Toss Pasta with Ragu: Drain pasta and add directly to the pot with the ragu. Toss to thoroughly coat the pasta with sauce. Use reserved pasta water to loosen the sauce if it’s too thick.
- Serve: Serve the pasta immediately garnished with freshly chopped parsley and grated Parmesan cheese for a flavorful finish.
Notes
- This dish benefits from slow cooking and can be prepared a day ahead; flavors develop even more overnight.
- Using bone-in short ribs adds richer depth due to the marrow and connective tissues.
- The Parmesan rind adds umami but is optional and should be removed before serving.
- Reserve pasta water to adjust sauce consistency when mixing pasta and ragu.
- Can be paired with wide, flat noodles like pappardelle or heavier shapes like rigatoni to hold the thick sauce well.
- Leftover ragu freezes well for up to 3 months.
