Description
A comforting and hearty Short Rib Ragu recipe that is perfect for a cozy family dinner or special gathering. Tender beef short ribs are braised in a rich tomato-based sauce until they are fall-apart tender, then served over pasta with a sprinkle of Parmigiano Reggiano and fresh parsley.
Ingredients
Scale
For the Short Ribs:
- 2 lbs Beef short ribs (De-boned, cut into 2″ (5cm) cubes)
- 2 tbsp Light olive oil (or use vegetable or avocado oil)
- Kosher salt
For the Ragu:
- 1 cup White onion (Finely diced)
- ½ cup Celery (Finely diced)
- ½ cup Carrot (Finely diced)
- 4 Garlic cloves (Finely minced)
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth (Beef or chicken)
- 1 ¾ cup Crushed tomatoes (14oz can)
- Herb Bundle (Rosemary, thyme, parsley stems)
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper to taste
- 1 lbs Pasta (Tagliatelle or pappardelle)
- Chopped parsley and grated parmigiano reggiano for garnish
Instructions
- Season short ribs: Rub short ribs with kosher salt on all sides.
- Sear the short ribs: In a large braiser or Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides. Transfer to a plate.
- Saute vegetables: In the same pot, saute onion, celery, carrot, and garlic until onion softens.
- Add flavor: Stir in tomato paste, salt, and pepper. Cook for a few minutes.
- Deglaze: Pour in red wine to deglaze the pot.
- Braise: Return short ribs to the pot along with broth and crushed tomatoes. Add herb bundle and bay leaves. Simmer covered for 2-2 1/2 hours.
- Shred the meat: Remove herb bundle and bay leaves. Shred the meat using forks.
- Adjust seasoning: Taste and adjust seasoning, then add vinegar. Simmer to desired consistency.
- Serve: Serve the ragu over cooked pasta, garnished with parsley and Parmigiano Reggiano.
Notes
- For a deeper flavor, you can sear the short ribs in the oven before braising.
- This ragu tastes even better the next day as the flavors meld together.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 120mg
Keywords: Short Rib Ragu, Beef Ragu, Pasta, Italian Recipe
