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
Scale
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.
