Description
This Short Rib Ragu recipe is a rich and hearty dish perfect for a comforting meal. Tender beef short ribs simmered in a flavorful sauce, served over pasta and topped with Parmigiano Reggiano – a true Italian classic.
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 Sauce:
- 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
For Serving:
- 1 lbs Pasta (Tagliatelle or pappardelle)
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season Short Ribs: Season short ribs with kosher salt on all sides.
- Sear Short Ribs: In a large braiser or Dutch oven, sear short ribs on all sides. Transfer to a plate.
- Saute Vegetables: Saute onion, celery, carrot, and garlic until softened.
- Add Flavor: Stir in tomato paste, salt, and pepper. Cook briefly.
- Deglaze: Deglaze with red wine, scraping up browned bits.
- Add Ingredients: Return short ribs to the pot with broth and crushed tomatoes. Add herbs.
- Simmer: Cover and simmer for 2 to 2 1/2 hours, checking occasionally.
- Shred Ribs: Remove bones if needed and shred meat. Adjust seasoning.
- Finish: Add vinegar, simmer to desired consistency, and serve over cooked pasta with garnishes.
Notes
- For a deeper flavor, you can sear the short ribs in the oven before adding them to the pot.
- Adjust the cooking time based on the tenderness of the meat.
- Leftover ragu can be frozen for future meals.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 650
- Sugar: 5g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Short Rib Ragu, Beef Short Ribs, Pasta Recipe, Italian Cuisine
