Description
A rich and hearty Short Rib Ragu featuring tender, slow-simmered beef short ribs in a flavorful tomato and red wine sauce, served over pappardelle or tagliatelle pasta. This dish combines the depth of slow-cooked meat with aromatic herbs and a touch of Parmesan for an indulgent Italian-inspired meal perfect for cozy dinners.
Ingredients
Scale
Meat and Seasoning
- 2.5 lbs bone-in beef short ribs
- Salt and pepper, to taste
Soffrito and Sauce
- 2 Tablespoons olive oil
- 1 small onion, finely diced
- 1 large carrot, finely diced
- 1 celery rib, finely diced
- 4 cloves garlic, minced
- 1/2 cup dry red wine (Chianti, Cabernet Sauvignon, Merlot)
- 1 3/4 cups low-sodium beef broth
- 2 teaspoons beef bouillon paste
- 28 oz can peeled whole tomatoes (San Marzano recommended)
- 2 Tablespoons tomato paste
- 1 Parmesan cheese rind (optional)
- 1/2 teaspoon kosher salt (or more, to taste)
- 1/2 teaspoon freshly ground black pepper
- 3 sprigs fresh thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil leaves
- 2 bay leaves
- Pinch crushed red pepper flakes (optional)
Pasta and Garnish
- 1 lb pappardelle or tagliatelle pasta
- Fresh shredded Parmesan cheese, for serving
- Optional garnish: fresh burrata, flake sea salt, fresh chopped basil
Instructions
- Sear Beef: Season the short ribs all over with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Sear the short ribs, turning every minute or so, until browned and well-seared on all sides. Remove the ribs from the pot and set aside.
- Sauté Soffrito: Reduce heat to medium. Add the finely diced onion, carrot, celery, and minced garlic to the same pot. Sauté for 3-5 minutes until softened and fragrant. Pour in the red wine to deglaze the pan, scraping up all browned bits from the bottom. Cook for about 3 minutes to reduce the wine slightly.
- Add Sauce Ingredients: Stir in the beef broth, beef bouillon paste, crushed whole peeled tomatoes (use your hands or potato masher), tomato paste, Parmesan rind, kosher salt, black pepper, dried oregano, dried basil, bay leaves, and optional crushed red pepper flakes. Nestle the seared short ribs back into the pot and place fresh thyme sprigs on top.
- Simmer: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 2 hours until the meat is very tender and beginning to fall off the bone.
- Shred Meat: Remove and discard the bay leaves, thyme sprigs, and Parmesan rind. Carefully take the short ribs out of the pot, discard the bones, and shred the meat into bite-sized pieces.
- Simmer Again: Return the shredded meat to the pot and continue to simmer uncovered for an additional 30 minutes to reduce and thicken the sauce. For a thicker gravy consistency, mix 1/2 teaspoon cornstarch with some scooped sauce in a cup, then stir it back into the pot.
- Cook Pasta: Cook the pasta in salted boiling water according to package instructions until almost al dente. Using tongs, transfer the pasta directly from the water to the ragu sauce. Toss well to combine and cook together for 5 more minutes, allowing the pasta to absorb the sauce flavors.
- Serve: Plate the ragu and pasta in shallow bowls. Garnish with freshly shredded Parmesan cheese. For an elevated touch, add a pinch of fresh burrata, a sprinkle of flake sea salt, and some fresh chopped basil on top.
Notes
- Bone-in short ribs provide superior flavor and tenderness due to the marrow and connective tissue.
- San Marzano tomatoes are recommended for a sweeter, less acidic sauce.
- If you prefer a spicier ragu, increase the crushed red pepper flakes to taste.
- Parmesan rind adds depth to the sauce but can be omitted if unavailable.
- The sauce thickens more if simmered uncovered after shredding the meat; use cornstarch slurry to speed thickening if needed.
- Use fresh pappardelle or tagliatelle pasta for the best texture and flavor pairing.
- Leftovers improve in flavor after a day and can be refrigerated or frozen.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Short rib ragu, beef ragu, Italian ragu, pappardelle with ragu, slow simmered beef, red wine ragu, Italian pasta sauce
