Description
This rich and hearty Short Rib Ragu recipe guides you through creating a deeply flavorful meat sauce perfect for pairing with wide pasta noodles like pappardelle or rigatoni. Slow-braised short ribs meld beautifully with red wine, aromatic vegetables, and herbs to deliver an indulgent Italian-style comfort meal ideal for family dinners or special occasions.
Ingredients
Scale
Meat
- 3 lbs Short Ribs, bone-in, English cut
Vegetables & Aromatics
- 1 large Yellow Onion, finely chopped
- 2 medium Carrots, peeled and finely chopped
- 2 stalks Celery, finely chopped
- 4 cloves Garlic, minced
Liquids & 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 & Seasonings
- 2 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 1 Bay Leaf
- Salt, to taste
- Black Pepper, Freshly ground, to taste
Optional
- 1 Parmesan Rind (optional)
To Serve
- 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni
- Parmesan Cheese, Grated, for serving
- Fresh Parsley, Chopped, for garnish
Instructions
- Prepare the Short Ribs: Pat the short ribs dry with paper towels to ensure a good sear. Season generously with salt and freshly ground black pepper on all sides to enhance flavor.
- Sear the Meat: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs on all sides until they develop a deep brown crust, about 3-4 minutes per side. Remove and set aside to maintain the fond for flavor.
- Sauté Vegetables: Reduce heat to medium. Add finely chopped onion, carrots, and celery to the pot. Cook them, stirring occasionally, until they soften and start to caramelize slightly, roughly 8-10 minutes, which builds the base flavor.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste. Cook while stirring constantly for 1-2 minutes until fragrant and the tomato paste darkens, enhancing its sweetness and depth.
- Deglaze with Wine: Pour in the dry red wine and bring the mixture to a simmer, scraping up any browned bits stuck to the bottom. Let it simmer for 5-7 minutes until the wine reduces by half, concentrating its flavor.
- Add Tomatoes and Broth: Stir in crushed tomatoes, beef broth, fresh rosemary and thyme sprigs, bay leaf, and the optional Parmesan rind. Mix well to combine all ingredients evenly.
- Return Short Ribs to Pot: Nestle the browned short ribs back into the sauce. Add additional beef broth if necessary to almost cover the meat, ensuring they braise properly.
- Simmer and Braise: Bring the mixture to a gentle simmer. Cover tightly and either transfer the pot to a preheated oven at 325°F (160°C) or continue simmering on the stovetop over very low heat.
- Braise Until Tender: Cook for 3 to 3.5 hours until the short ribs are incredibly tender and easily shred with a fork, allowing flavors to develop deeply.
- Remove Meat: Carefully take the pot off the heat. Transfer the short ribs to a separate bowl or cutting board to cool slightly for shredding.
- Shred the Meat: Using two forks, shred the short rib meat, discarding any bones, excess fat, and gristle for a clean ragu texture.
- Strain the Sauce: For a smoother consistency, strain the sauce through a fine-mesh sieve, pressing on the solids to extract as much rich flavor as possible.
- Combine Meat and Sauce: Return the shredded short rib meat to the pot with the strained sauce, mixing well for even distribution.
- Simmer to Thicken: Cook the ragu over low heat for another 15-20 minutes, stirring occasionally until the sauce thickens to your preferred consistency.
- Adjust Seasoning: Taste and season with additional salt and freshly ground black pepper as needed to balance the flavors.
- Remove Herbs and Rind: Take out the rosemary sprigs, thyme sprigs, bay leaf, and Parmesan rind from the ragu to avoid overpowering taste.
- Cook Pasta: While the ragu simmers, prepare the pasta according to package instructions in salted boiling water. Reserve about 1 cup of pasta water before draining to adjust sauce consistency if necessary.
- Toss Pasta with Ragu: Drain the pasta and add it directly to the pot with the short rib ragu. Toss thoroughly to coat each piece with sauce. Add reserved pasta water gradually if the sauce feels too thick.
- Serve: Plate the ragu-coated pasta immediately. Garnish generously with fresh chopped parsley and grated Parmesan cheese to finish the dish with fresh and savory notes.
Notes
- Using bone-in short ribs adds depth and richness to the sauce from the marrow and connective tissue.
- Searing meat in batches prevents steaming and ensures a beautiful crust.
- Simmering wine reduces bitterness and concentrates flavor; choose a dry red wine like Chianti or Cabernet Sauvignon.
- Adding the Parmesan rind during braising imparts umami and richness but is optional.
- Straining the sauce enhances smoothness but can be skipped for a chunkier texture.
- Reserve pasta water to adjust sauce consistency and help the sauce cling to the pasta better.
- For an even richer experience, let the ragu rest overnight and reheat before serving to allow flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
