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Short Rib Ragu with Pasta Recipe

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4 from 178 reviews

  • Author: admin
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x

Description

This Short Rib Ragu recipe offers a rich, hearty Italian-style sauce made by braising succulent short ribs in a robust tomato and red wine base, slow-cooked to tender perfection. The slow braise allows the meat to become incredibly tender, shredding beautifully into a deeply flavorful sauce served over your choice of fresh pasta, creating a comforting and luxurious meal perfect for a special dinner or weekend cooking.

Ingredients

Scale

Meat and Proteins

  • 3 lbs Short Ribs, bone-in, English cut

Vegetables and Aromatics

  • 1 large Yellow Onion, finely chopped
  • 2 medium Carrots, peeled and finely chopped
  • 2 stalks Celery, finely chopped
  • 4 cloves Garlic, minced

Liquids and Sauces

  • 3 tablespoons Olive Oil, extra virgin
  • 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 and Seasonings

  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 1 Bay Leaf
  • Salt, to taste
  • Black Pepper, Freshly ground, to taste

Additional Flavor Enhancers

  • 6 ounces Tomato Paste (one small can)
  • 1 Parmesan Rind (optional)

Final Components and Garnish

  • 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni
  • Fresh Parsley, Chopped, for garnish
  • Parmesan Cheese, Grated, for serving

Instructions

  1. Season Short Ribs: Pat the short ribs dry with paper towels to remove excess moisture. Season generously with salt and freshly ground black pepper on all sides to enhance flavor.
  2. Sear the Ribs: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. In batches, sear the short ribs until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside to retain juices.
  3. Sauté Vegetables: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes, to build the flavor base.
  4. 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, intensifying its flavor.
  5. Deglaze with Wine: Pour in the bottle of dry red wine and bring to a simmer, scraping the browned bits off the bottom of the pot. Allow wine to reduce by half over 5-7 minutes, concentrating its flavor.
  6. Add Remaining Liquids and Herbs: Stir in crushed tomatoes, beef broth, rosemary, thyme, bay leaf, and Parmesan rind if using, thoroughly combining all ingredients.
  7. Return Short Ribs to Pot: Nestle the seared short ribs back into the sauce, ensuring they are almost covered by the liquid. Add extra broth if necessary.
  8. Simmer and Braise: Bring to a gentle simmer, cover pot tightly, and transfer to a preheated oven at 325°F (160°C). Braise for 3 to 3.5 hours until the short ribs are tender and easily shred with a fork. Alternatively, simmer on the stovetop over very low heat for the same duration.
  9. Remove and Shred Meat: Carefully remove the pot from heat. Transfer short ribs to a bowl or board, and shred the meat with two forks, discarding bones, excess fat, and gristle.
  10. Strain Sauce (optional): For a smoother sauce texture, strain the sauce through a fine-mesh sieve, pressing solids to extract all flavors.
  11. Combine Meat and Sauce: Return the shredded meat to the pot with the sauce.
  12. Finish Simmering Sauce: Simmer over low heat for 15-20 minutes until the sauce thickens to your preferred consistency, stirring occasionally.
  13. Season to Taste: Remove rosemary sprigs, thyme sprigs, bay leaf, and Parmesan rind. Taste the ragu and adjust seasoning with salt and pepper as needed.
  14. Cook Pasta: While the ragu simmers, cook pasta in salted boiling water according to package instructions. Reserve about 1 cup of pasta water before draining.
  15. Toss Pasta with Ragu: Drain pasta and transfer directly into the pot with the ragu. Toss well to coat the pasta evenly. Use reserved pasta water to loosen sauce if too thick.
  16. Serve: Serve immediately, garnished with fresh chopped parsley and freshly grated Parmesan cheese for a flavorful finish.

Notes

  • Using bone-in short ribs adds extra depth and richness to the sauce from the marrow and bones.
  • Caramelizing the vegetables slowly enhances the natural sweetness and complexity of the ragu base.
  • The optional Parmesan rind during braising imparts umami flavor but can be omitted if unavailable.
  • Allowing the sauce to simmer and reduce after shredding the meat thickens the ragu for a perfect coating on pasta.
  • This recipe can be made a day ahead; flavors improve with resting time, and reheating gently on stove brings it back to serving temperature.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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Find it online: https://mettehelbak.com/short-rib-ragu-with-pasta-recipe/