Description
This Slowly Braised Short Rib Ragu is a rich and hearty Italian main course featuring tender, fall-off-the-bone beef short ribs simmered in a flavorful tomato and herb sauce. Served over pappardelle pasta and garnished with Parmesan and fresh parsley, this comforting dish is perfect for a special family dinner or any occasion that calls for slow-cooked, robust flavors.
Ingredients
Scale
Meat and Seasoning
- 2.5 lbs bone-in beef short ribs
- Salt and black pepper to taste
Vegetables & Aromatics
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids & Tomatoes
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
Herbs & Spices
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/2 teaspoon red pepper flakes (optional)
To Serve
- 1 lb pappardelle or pasta of choice
- Freshly grated Parmesan cheese
- Chopped parsley
Instructions
- Season and Sear: Season the short ribs generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove from pot and set aside.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant. Stir in minced garlic and tomato paste and cook for an additional 1–2 minutes to enhance flavors.
- Deglaze with Wine: Pour in the dry red wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine simmer and reduce for 2–3 minutes to concentrate its flavor.
- Add Tomatoes and Herbs: Stir in crushed tomatoes, beef broth, rosemary, thyme, bay leaves, and red pepper flakes if using. Return the seared short ribs to the pot, nestling them into the sauce to ensure they are mostly submerged.
- Braise the Ribs: Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cover and cook for 3 to 3.5 hours until the short ribs become fall-off-the-bone tender.
- Shred Meat and Thicken Sauce: Remove short ribs from the pot. Discard bones and excess fat, then shred the meat. Return shredded meat to the sauce and simmer uncovered for 15–20 minutes to thicken the ragu.
- Cook Pasta: While the ragu thickens, cook pappardelle or pasta of choice according to package directions. Drain and keep warm.
- Serve: Plate the cooked pasta and spoon the rich short rib ragu generously over it. Garnish with freshly grated Parmesan cheese and chopped parsley for a beautiful presentation and added flavor.
Notes
- This ragu tastes even better the next day — refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Boneless short ribs can be used as a substitute if preferred.
- Using crushed San Marzano tomatoes can add a richer depth of flavor.
