Irresistible Short Rib Ragu
This Short Rib Ragu recipe transforms simple ingredients into a restaurant-worthy meal. Tender, slow-cooked short ribs mingle with rich tomatoes and fragrant herbs, coating every strand of perfectly cooked pasta. It's a flavorful and unforgettable dish perfect for a weeknight dinner or special occasion.
Equipment
- Dutch oven or heavy-bottomed pot
- Large pot
- Paper towels
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Fork
- Colander
Ingredients
- 3 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup dry red wine such as Cabernet Sauvignon or Merlot
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup heavy cream optional
- ¼ cup chopped fresh parsley
- 1 pound pasta such as pappardelle, rigatoni, or penne
- Grated Parmesan cheese, for serving
Instructions
- Pat the short ribs dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Sear in batches if necessary.
- Remove the short ribs from the pot and set aside.
- Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 8-10 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot.
- Add the minced garlic and tomato paste to the pot and cook for 1 minute more, until fragrant.
- Pour in the red wine and bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
- Return the short ribs to the pot. Pour in the beef broth and add the bay leaves, thyme, and rosemary.
- Bring to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
- Bake for 3-3.5 hours, or until the short ribs are very tender and easily shredded with a fork.
- Remove the pot from the oven and let it cool slightly. Remove the short ribs from the pot and shred the meat with two forks, discarding the bones and any excess fat.
- Skim off any excess fat from the sauce in the pot. Add the crushed tomatoes and tomato sauce to the pot.
- Bring to a simmer over medium heat and cook for 15-20 minutes, or until the sauce has thickened slightly.
- Stir the shredded short ribs into the sauce and cook for another 5 minutes, allowing the flavors to meld.
- Stir in the heavy cream (if using) and parsley. Season with salt and pepper to taste.
- While the ragu is simmering, cook the pasta according to package directions until al dente.
- Drain the pasta and add it to the pot with the short rib ragu. Toss to coat.
- Serve immediately, garnished with grated Parmesan cheese.
Notes
Don't skip searing the short ribs for maximum flavor. Braise low and slow for melt-in-your-mouth tenderness. Choose a dry red wine like Cabernet Sauvignon or Merlot. Adjust the sauce seasonings to your liking. Pappardelle, rigatoni, or penne are excellent pasta choices. You can also add other vegetables, spice it up with red pepper flakes, or add balsamic vinegar. A slow cooker can be used as an alternative.