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
Scale
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.
