If you’re craving a rich, comforting meal that feels like a warm hug on a plate, then look no further than this Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe. Imagine tender, fall-off-the-bone short ribs slow-cooked in a robust tomato and wine sauce, perfectly coating wide ribbons of pappardelle pasta. Each bite bursts with layers of deep, hearty flavors developed over hours of gentle braising, making this dish a show-stopping centerpiece for any occasion. Whether you’re feeding a crowd or indulging in a cozy night at home, this recipe promises pure pasta perfection that you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe lies in its simple yet essential ingredients. Each component brings something special — from the sweet earthiness of carrots to the aromatic lift of fresh herbs — creating a harmonious balance that elevates every bite. Here’s everything you’ll need to craft this unforgettable dish:
- 2 ½ pounds bone-in beef short ribs: The star of the show, these ribs provide rich flavor and tender meat perfect for shredding.
- Salt and black pepper: Key for seasoning and enhancing the beef’s natural flavor.
- 2 tablespoons olive oil: Used to sear the ribs and soften vegetables, adding a fruity undertone.
- 1 medium yellow onion (diced): Adds a natural sweetness and depth to the ragu base.
- 2 carrots (peeled and diced): Bring subtle sweetness and texture to the sauce.
- 2 celery stalks (diced): Offer aromatic earthiness and a slight crunch while cooking down.
- 4 cloves garlic (minced): Infuse the sauce with bold, savory notes.
- 2 tablespoons tomato paste: Concentrates tomato flavor and adds richness to the sauce.
- 1 cup dry red wine: Perfect for deglazing and lending layers of acidity and color.
- 1 (28-ounce) can crushed tomatoes: The hearty tomato base that simmers into luscious sauce.
- 1 cup beef broth: Adds moisture and depth, bringing the sauce together.
- 2 sprigs fresh thyme: Offers aromatic, slightly minty notes that brighten the meatiness.
- 2 sprigs fresh rosemary: Adds a piney, fragrant touch to the dish.
- 1 bay leaf: Subtle bitterness that balances out rich flavors.
- 12 ounces pappardelle or tagliatelle pasta: Wide, flat noodles perfectly catch the thick ragu sauce.
- Grated Parmesan cheese and chopped parsley: Must-have garnishes to add a nutty, fresh finish.
How to Make Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe
Step 1: Prepare and Sear the Short Ribs
Start by generously seasoning your bone-in short ribs with salt and black pepper. This step is crucial because proper seasoning makes the beef’s flavor pop after the long cooking process. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. When the oil shimmers, sear the ribs on all sides until they achieve a deep, golden-brown crust—about 8 to 10 minutes total. This browning locks in flavor and results in a richer ragu. Once seared, remove the ribs and set aside for now.
Step 2: Build the Flavor Base with Vegetables
In the same pot, toss in diced onions, carrots, and celery. Let them gently soften over medium heat for 5 to 6 minutes. This trio, known as soffritto in Italian cooking, forms the fragrant foundation of the ragu, releasing sweetness that balances the robust meat. Add minced garlic and sauté for an additional minute to deepen the aroma without burning it. Stir in the tomato paste next, cooking for about 2 minutes to caramelize and mellow its sharp acidity.
Step 3: Deglaze and Add Liquids
Pour in dry red wine to deglaze the pot, scraping up those tasty browned bits stuck to the bottom. These bits are bursting with flavor and will enrich the sauce. Let the wine simmer gently for 5 minutes to reduce slightly, intensifying the taste. Then, stir in crushed tomatoes, beef broth, fresh thyme, rosemary, and your bay leaf. Each of these ingredients layers in aromatic complexity and richness.
Step 4: Braise the Short Ribs
Nestle the short ribs back into the pot, ensuring they’re mostly submerged in the liquid. Bring the mixture to a gentle simmer on the stove, then cover the pot and transfer it to a preheated oven at 325°F (163°C). Let everything slowly braise for 2½ to 3 hours. This slow, low-heat cooking breaks down the tough fibers of the beef until the meat becomes tender enough to fall off the bone effortlessly.
Step 5: Shred and Thicken the Ragu
Carefully remove the ribs from the pot and shred the meat with forks, discarding bones and large fat pieces. Return the shredded beef to the sauce on the stove and simmer uncovered for 15 to 20 minutes. This reduces the sauce, thickening it into a luscious, clingy ragu that will coat your pasta beautifully.
Step 6: Cook the Pasta and Combine
While the sauce finishes, cook your pappardelle or tagliatelle pasta according to package directions until perfectly al dente. Drain and toss the noodles with your rich short rib ragu, making sure every ribbon is generously coated. This is where the magic happens — the silky pasta soaking up all those hearty flavors creates a mouthwatering experience you’ll never forget.
How to Serve Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe
Garnishes
Finish your dish with a generous sprinkle of grated Parmesan cheese and a handful of freshly chopped parsley. The Parmesan adds a nutty, salty kick that complements the rich ragu, while parsley brightens up each bite with a fresh pop of color and herbaceous flavor. These simple garnishes elevate the dish with every forkful.
Side Dishes
Serve this Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe alongside crusty Italian bread to mop up every last drop of sauce. A crisp green salad dressed with lemon vinaigrette offers a refreshing contrast to the hearty main. Roasted vegetables such as Brussels sprouts or asparagus also pair beautifully, balancing richness with a touch of earthiness.
Creative Ways to Present
For a visually stunning presentation, twirl the pasta into neat nests on warmed plates before ladling over the ragu. Garnish with whole sprigs of fresh thyme or rosemary for an elegant, rustic touch. You could also serve the ragu in small ramekins and let diners spoon it onto their own pasta, turning dinner into a fun, interactive experience.
Make Ahead and Storage
Storing Leftovers
This ragu actually tastes even better the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The richness deepens beautifully, making it perfect for quick reheats or packed lunches.
Freezing
If you want to keep this Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe on hand for busy days, it freezes wonderfully. Portion the ragu (without pasta) into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove.
Reheating
When ready to enjoy again, reheat the ragu over low heat, stirring occasionally so it warms evenly without drying out. Cook fresh pasta or reheat leftover pasta separately, then toss together just before serving to maintain ideal texture.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! Boneless short ribs work well if you prefer less handling when shredding, though bone-in tends to impart more flavor during braising.
What if I don’t have red wine on hand?
You can substitute beef broth with a splash of balsamic vinegar or grape juice for acidity and flavor, but red wine adds a unique depth highly recommended for this recipe.
Can I make this recipe gluten-free?
Yes, simply use gluten-free pasta options like rice or corn-based pappardelle to keep the dish gluten-friendly without sacrificing taste.
How do I get the sauce smoother?
If you prefer a smoother ragu, use an immersion blender to puree the vegetables before returning the shredded meat to the sauce.
Is it okay to prepare this recipe ahead of time?
Definitely! This Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe benefits from sitting overnight, allowing flavors to deepen, making it ideal for prepping in advance.
Final Thoughts
Making this Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe is truly a labor of love that rewards you with incredible comfort and flavor. From the tender, melt-in-your-mouth short ribs to the rich, savory sauce hugging every strand of pasta, this dish invites you to savor every bite and share warm moments around the table. Go ahead and try it—you might just discover your new favorite ultimate pasta night tradition!
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Braised Short Rib Ragu Pasta: An Incredible Ultimate Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Gluten Free (if using gluten-free pasta)
Description
This Braised Short Rib Ragu Pasta is the ultimate comfort meal featuring tender, fall-off-the-bone beef short ribs slowly braised in a rich tomato and red wine sauce. Served over wide pappardelle or tagliatelle pasta and finished with Parmesan and fresh parsley, this hearty Italian dish is perfect for special occasions or cozy dinners. The slow braising method enhances the deep flavors, making it a deliciously satisfying pasta ragu that tastes even better the next day.
Ingredients
Meat and Seasoning
- 2 ½ pounds bone-in beef short ribs
- Salt and black pepper to taste
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids and Herbs
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Pasta and Garnishes
- 12 ounces pappardelle or tagliatelle pasta
- Grated Parmesan cheese for serving
- Chopped parsley for serving
Instructions
- Season and Sear Short Ribs: Generously season the short ribs with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 8 to 10 minutes total. Remove and set aside.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for 5 to 6 minutes until softened. Add minced garlic and cook for an additional minute.
- Add Tomato Paste: Stir in tomato paste and cook for 2 minutes to deepen flavor.
- Deglaze with Wine: Pour in red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for 5 minutes to reduce slightly.
- Add Tomatoes, Broth, and Herbs: Add crushed tomatoes, beef broth, thyme, rosemary, and bay leaf to the pot. Stir to combine.
- Braise Short Ribs: Return the short ribs to the pot, ensuring they are mostly submerged. Bring the mixture to a simmer, then cover and transfer the pot to a preheated oven at 325°F (163°C). Braise for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender.
- Shred Meat and Thicken Sauce: Remove the short ribs and shred the meat, discarding bones and large fat pieces. Return the shredded meat to the sauce and simmer uncovered on the stovetop for 15 to 20 minutes to thicken the ragu.
- Cook Pasta: Meanwhile, cook the pasta according to package instructions until al dente. Drain the pasta.
- Toss and Serve: Toss the pasta with the ragu sauce. Serve hot, topped with grated Parmesan cheese and chopped parsley.
Notes
- This ragu develops deeper flavor if made ahead and refrigerated overnight.
- For a smoother texture, use an immersion blender to puree the vegetables before adding the shredded meat back in.
- Serve with crusty bread to complete the meal.
- Ragu freezes well for up to 3 months in an airtight container.
