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
Scale
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.
