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Short Rib Ragu with Pasta Recipe

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3.8 from 46 reviews

  • Author: admin
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x

Description

This Short Rib Ragu is a rich and hearty Italian-inspired dish featuring tender braised short ribs simmered in a robust tomato and red wine sauce. Cooked slowly until the meat melts in your mouth, then shredded and combined with perfectly cooked pasta, it offers an indulgent and comforting meal ideal for special dinners or cozy family gatherings.

Ingredients

Scale

Meat and Oil

  • 3 lbs Short Ribs, bone-in, English cut
  • 3 tablespoons Olive Oil, extra virgin

Vegetables & Aromatics

  • 1 large Yellow Onion, finely chopped
  • 2 medium Carrots, peeled and finely chopped
  • 2 stalks Celery, finely chopped
  • 4 cloves Garlic, minced

Tomato & Liquids

  • 6 ounces Tomato Paste (one small can)
  • 1 bottle (750ml) Dry Red Wine, such as Chianti or Cabernet Sauvignon
  • 28 ounces Canned Crushed Tomatoes (one large can)
  • 4 cups Beef Broth, low sodium

Herbs & Seasonings

  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 1 Parmesan Rind (optional)
  • Salt, to taste
  • Black Pepper, Freshly ground, to taste

To Serve

  • Fresh Parsley, Chopped, for garnish
  • 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni
  • Parmesan Cheese, Grated, for serving

Instructions

  1. Prepare and Season Short Ribs: Pat the short ribs dry with paper towels and season generously with salt and freshly ground black pepper on all sides to ensure flavorful meat.
  2. Sear the Short Ribs: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside to lock in flavor.
  3. Sauté Vegetables: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for 8-10 minutes until the vegetables are soft and slightly caramelized, building a flavor base.
  4. Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste. Cook while stirring constantly for 1-2 minutes until fragrant and the tomato paste darkens, enhancing the sauce’s depth.
  5. Deglaze with Red Wine: Pour in the dry red wine, scraping any browned bits from the bottom of the pot. Bring to a simmer and cook for 5-7 minutes until the wine reduces by half, concentrating the flavors.
  6. Add Tomatoes, Broth, and Herbs: Add crushed tomatoes, beef broth, fresh rosemary, thyme, bay leaf, and Parmesan rind if using. Stir thoroughly to combine all ingredients into a rich sauce.
  7. Return Short Ribs to Pot: Nestle the seared short ribs back into the sauce, adding additional beef broth if necessary so they are almost fully covered, preparing for braising.
  8. Simmer or Braise: Bring the pot to a gentle simmer. Cover tightly and transfer to a preheated oven at 325°F (160°C) or simmer gently on the stovetop over very low heat.
  9. Braise Until Tender: Cook for 3 to 3.5 hours until short ribs are incredibly tender and easily shredded with a fork, allowing flavors to fully develop.
  10. Remove Short Ribs: Carefully take the pot out of the oven or off the stove. Transfer the short ribs to a bowl or cutting board.
  11. Shred Meat: Using two forks, shred the meat from the short ribs, discarding bones, excess fat, and gristle for a clean texture.
  12. Strain Sauce for Smoothness: For a smoother ragu, strain the braising liquid through a fine-mesh sieve, pressing solids to extract maximum flavor before returning to the pot.
  13. Combine Meat and Sauce: Add the shredded short rib meat back into the strained sauce for a rich consistency.
  14. Simmer to Thicken: Simmer the ragu on low heat for another 15-20 minutes, stirring occasionally, until the sauce thickens to your preference.
  15. Adjust Seasoning: Taste and season with additional salt and pepper if needed to enhance the final flavor.
  16. Remove Herb Sprigs and Rind: Discard the rosemary, thyme sprigs, bay leaf, and Parmesan rind to avoid unwanted textures and bitterness.
  17. Cook Pasta: While the ragu simmers, cook the pasta in generously salted boiling water according to package instructions. Reserve about 1 cup of pasta water before draining.
  18. Toss Pasta with Ragu: Drain the pasta and add it directly to the pot with the ragu. Toss to coat evenly, using reserved pasta water if necessary to loosen the sauce.
  19. Serve: Plate immediately, garnished with fresh chopped parsley and grated Parmesan cheese for brightness and extra flavor.

Notes

  • For extra depth, use a full-bodied dry red wine like Chianti or Cabernet Sauvignon.
  • The Parmesan rind adds umami but can be omitted if unavailable.
  • Low sodium beef broth allows better control over the saltiness of the dish.
  • Slow braising ensures tender, flavorful meat, so don’t rush the cooking time.
  • Pair the ragu with wide pasta noodles such as pappardelle or tagliatelle for best sauce adherence.
  • Leftovers reheat beautifully and flavors often deepen overnight.
  • To make it gluten-free, serve with gluten-free pasta varieties.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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Find it online: https://restaurantrecipesbook.com/short-rib-ragu-with-pasta-recipe/