If you’re craving a dish that’s comfort food at its finest, packed with deep, rich flavors, then this Short Rib Ragu over Tagliatelle with Herbs and Parmesan Recipe is going to become your new favorite. Tender, melt-in-your-mouth braised short ribs slowly cooked in a savory ragu sauce make every bite utterly satisfying. Served atop silky tagliatelle pasta and finished with fresh herbs and a generous sprinkle of Parmesan, it’s the perfect dish to gather friends or family around the table for a cozy, memorable meal.
Ingredients You’ll Need
The brilliance of this recipe lies in its thoughtfully simple yet powerful ingredients, each playing a crucial role in building layers of flavor and texture. From the rich beef short ribs to the fresh herbs and vibrant vegetables, these components come together beautifully to create that irresistible ragu.
- 2 lbs Beef short ribs, de-boned and cut into 2” cubes: The star of the dish, providing tender, flavorful meat after slow braising.
- 2 tbsp Light olive oil: For searing the meat and sautéing the vegetables without overpowering their natural flavors.
- Kosher salt: Essential for seasoning and enhancing every ingredient’s taste at multiple stages.
- 1 cup White onion, finely diced: Adds subtle sweetness and a savory base to the sauce.
- ½ cup Celery, finely diced: Offers a gentle crunch and aromatic freshness.
- ½ cup Carrot, finely diced: Brings natural sweetness and balances acidity.
- 4 Garlic cloves, finely minced: A punch of boldness that rounds out the flavor profile.
- 2 tbsp Tomato paste: Concentrates the tomato flavors and deepens the sauce’s richness.
- 1 cup Red wine: Adds complexity and acidity, perfect for deglazing and enhancing taste.
- 1 cup Broth (beef or chicken): Provides a savory liquid base for slow cooking.
- 1 ¾ cup Crushed tomatoes (14oz can): Creates the hearty, tomato-forward body of the ragu.
- Herb bundle (rosemary, thyme, parsley stems): Infuses aromatic herbaceous notes throughout the cooking process.
- 2 Bay leaves: Contribute warm, earthy undertones.
- 2 tbsp Sherry or red wine vinegar: Brightens flavors and balances richness just before serving.
- Fresh cracked pepper: To taste, adding a gentle heat.
- 1 lb Pasta, tagliatelle or pappardelle: Wide, flat noodles that perfectly catch the luscious ragu sauce.
- Chopped parsley and grated Parmigiano Reggiano for garnish: Fresh herbs and sharp, nutty cheese elevate the final dish.
How to Make Short Rib Ragu over Tagliatelle with Herbs and Parmesan Recipe
Step 1: Season and Sear the Short Ribs
Begin by rubbing the short ribs generously with kosher salt on all sides. This simple act not only seasons the meat but helps develop a flavorful crust during searing. Heat your oil in a large braiser or Dutch oven over medium-high heat, then sear the ribs on all sides until beautifully browned. This caramelization is key to unlocking a deeper, richer flavor later on.
Step 2: Sauté the Aromatics
Once the short ribs are removed, toss in the diced onion, celery, carrot, and minced garlic into the same pot. The veggies cook down, soaking up those meaty browned bits left behind, creating a wonderfully fragrant and savory base that forms the heart of your ragu.
Step 3: Add Tomato Paste and Deglaze
Stir in the tomato paste along with a pinch of salt and pepper, cooking it just long enough to deepen its flavor without burning. Now pour in the red wine to deglaze the pot, scraping up all those sticky browned bits from the bottom—this technique ensures none of that savory goodness goes to waste and helps meld the flavors.
Step 4: Braise the Short Ribs
Return your short ribs into the pot, then add the broth, crushed tomatoes, herb bundle, and bay leaves. Bring everything to a simmer, cover, and let it cook gently for 2 to 2 ½ hours. This slow braising tenderizes the meat to a fall-apart consistency while the sauce thickens and becomes beautifully concentrated.
Step 5: Final Touches and Shredding
Once the short ribs are ultra tender, remove the herb bundle and bay leaves. Use two forks to shred the meat directly in the pot, mixing it fully with the sauce. Taste and adjust the seasoning, adding a splash of sherry or red wine vinegar to lift the flavors. If you want the ragu thicker, let it simmer a little longer uncovered.
Step 6: Cook Pasta and Combine
While the ragu finishes, cook your tagliatelle or pappardelle in salted boiling water until perfectly al dente. Drain and immediately toss with the luscious ragu to coat every strand in that rich, meaty sauce.
How to Serve Short Rib Ragu over Tagliatelle with Herbs and Parmesan Recipe
Garnishes
Nothing finishes this dish beautifully like a sprinkle of freshly chopped parsley and a hearty grating of Parmigiano Reggiano. The herbs add a pop of freshness, while the Parmesan’s salty, nutty depth complements the rich ragu perfectly. A drizzle of good-quality extra virgin olive oil can be a lovely final touch as well.
Side Dishes
Keep sides simple and complementary—think a crisp green salad dressed with lemon vinaigrette or roasted seasonal vegetables like asparagus or Brussels sprouts. A crusty loaf of artisan bread is also fantastic for mopping up every last bit of sauce.
Creative Ways to Present
For an inviting feel, serve the ragu family-style in your Dutch oven at the table, letting guests help themselves. Alternatively, plate the tagliatelle elegantly twirled in nests topped with ragu and garnish, perfect for a dinner party. You can also try layering the ragu with pasta for a rustic bake topped with Parmesan for a different spin.
Make Ahead and Storage
Storing Leftovers
This Short Rib Ragu over Tagliatelle with Herbs and Parmesan Recipe only gets better the next day as the flavors meld beautifully. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
If you want to keep it longer, the ragu freezes wonderfully. Place it in a freezer-safe container or heavy-duty bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the ragu gently on the stove over low heat, stirring occasionally and adding a splash of broth or water if it seems too thick. For pasta, fresh is best, but you can quickly heat leftovers in the microwave or toss gently in a hot pan with a little oil.
FAQs
Can I use bone-in short ribs for this recipe?
Absolutely! While the recipe calls for de-boned short ribs for ease of shredding, bone-in ribs add even more flavor during braising. Just be prepared for extra time to remove bones before serving.
What type of pasta works best with Short Rib Ragu?
The recipe specifically suggests tagliatelle or pappardelle because their wide, flat shape holds onto the thick, meaty sauce beautifully, making every bite satisfying and well-coated.
Is it possible to make this recipe in a slow cooker?
Yes! After searing the short ribs and sautéing the vegetables on the stove, transfer everything to a slow cooker and cook on low for about 6-8 hours. This method also yields wonderfully tender meat.
Can I substitute red wine in the recipe?
If you prefer to avoid alcohol, you can replace red wine with additional beef broth and a splash of balsamic vinegar to maintain acidity and depth of flavor.
How do I know when the short ribs are fully cooked?
The short ribs are done when the meat is fork-tender and easily shreds apart. This usually takes around 2-2 ½ hours of gentle simmering, but times may vary slightly depending on the cut.
Final Thoughts
This Short Rib Ragu over Tagliatelle with Herbs and Parmesan Recipe is a true showstopper that marries simplicity with gourmet charm. It’s a dish that warms the heart and satisfies the soul with every forkful. Whether you’re cooking for a cozy weeknight dinner or a special occasion, I wholeheartedly encourage you to give this recipe a try—you’ll delight in the rich flavors and comforting textures that only slow-cooked short rib ragu can deliver.
Print
Short Rib Ragu over Tagliatelle with Herbs and Parmesan Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Short Rib Ragu is a rich and hearty Italian-inspired sauce featuring tender, slow-simmered beef short ribs in a robust tomato and red wine base. Perfect for serving over wide pasta noodles like tagliatelle or pappardelle, it’s a comforting dish ideal for special dinners or weekend meals that showcase deep flavors developed through slow cooking.
Ingredients
Meat and Seasoning
- 2 lbs Beef short ribs, de-boned, cut into 2″ (5cm) cubes
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Vegetables and Aromatics
- 1 cup White onion, finely diced
- ½ cup Celery, finely diced
- ½ cup Carrot, finely diced
- 4 Garlic cloves, finely minced
Liquids and Tomato
- 2 tbsp Light olive oil (or vegetable or avocado oil)
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth (beef or chicken)
- 1 ¾ cup Crushed tomatoes (14oz can)
- 2 tbsp Sherry or red wine vinegar
Herbs
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
Pasta and Garnishes
- 1 lb Pasta (Tagliatelle or pappardelle)
- Chopped parsley, for garnish
- Grated Parmigiano Reggiano, for garnish
Instructions
- Season the Meat: Rub the beef short ribs with kosher salt on all sides to season the meat evenly.
- Sear the Short Ribs: Heat oil in a large braiser or Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a deep brown crust, then remove them to a plate.
- Sauté Vegetables: In the same pot, add diced onion, celery, carrot, and minced garlic. Cook until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Tomato Paste and Seasoning: Stir in tomato paste along with salt and freshly cracked pepper. Cook briefly to toast the tomato paste, about 1-2 minutes.
- Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release browned bits for added flavor.
- Simmer the Ragu: Return the seared short ribs to the pot and add broth, crushed tomatoes, the herb bundle, and bay leaves. Cover and simmer gently for 2 to 2½ hours until the meat is tender.
- Shred the Meat: Remove the herb bundle and bay leaves, then shred the meat directly in the pot, mixing it with the rich sauce.
- Adjust and Finish: Taste the ragu and adjust seasoning as needed. Stir in the sherry or red wine vinegar and simmer a bit longer if necessary to develop depth.
- Serve: Cook pasta according to package instructions. Serve the ragu spooned generously over the pasta and garnish with chopped parsley and grated Parmigiano Reggiano.
Notes
- For best results, de-bone the short ribs yourself to retain all the meat and flavor.
- Use a good quality dry red wine for deglazing to enhance the sauce’s richness.
- If you do not have a herb bundle, you can tie the rosemary, thyme, and parsley stems in cheesecloth or use dried herbs.
- Tagliatelle or pappardelle pairs perfectly due to their wide shape that holds the thick ragu well.
- This ragu improves with time and can be made a day ahead to deepen flavors.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
