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Short Rib Ragu Recipe

Short Rib Ragu Recipe
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★★★★★

5.1 from 13 reviews

This rich and hearty Short Rib Ragu features tender, slow-cooked beef short ribs simmered in a flavorful tomato and red wine sauce, enhanced with fresh herbs and a splash of vinegar. Served over tagliatelle or pappardelle pasta and garnished with Parmigiano Reggiano and parsley, it’s a perfect comfort meal for cozy dinners.

Ingredients

Scale

Meat

  • 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes

Vegetables & Aromatics

  • 1 cup White onion – Finely diced
  • ½ cup Celery – Finely diced
  • ½ cup Carrot – Finely diced
  • 4 Garlic cloves – Finely minced

Liquids & Staples

  • 2 tbsp Light olive oil – or vegetable or avocado oil
  • 1 cup Red wine
  • 1 cup Broth – Beef or chicken
  • 1 ¾ cup Crushed tomatoes – 14oz can
  • 2 tbsp Sherry or red wine vinegar

Herbs & Seasonings

  • Herb Bundle – Rosemary, thyme, parsley stems
  • 2 Bay leaves
  • Kosher salt – to taste
  • Fresh cracked pepper – to taste

Pasta & Garnish

  • 1 lb Pasta – Tagliatelle or pappardelle
  • Chopped parsley – for garnish
  • Grated Parmigiano Reggiano – for garnish

Instructions

  1. Season the Meat: Generously season the short ribs with kosher salt on all sides to enhance flavor before cooking.
  2. Sear the Short Ribs: Heat 2 tablespoons of light olive oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs in batches, searing on all sides until well browned. Avoid crowding the pan. Transfer seared ribs to a plate. If excess grease accumulates, remove some, leaving no more than 2 tablespoons.
  3. Sauté Vegetables: In the same pot, add diced onion, celery, carrot, and minced garlic. Sauté on medium-high heat for 3-4 minutes until onions become soft and translucent.
  4. Add Tomato Paste and Seasoning: Stir in 2 tablespoons of tomato paste, 1 teaspoon kosher salt, and ½ teaspoon freshly cracked pepper. Cook for 2-3 minutes to deepen the flavors.
  5. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to lift any browned bits, which add rich flavor to the sauce.
  6. Combine Ingredients and Simmer: Return the short ribs to the pot, then add broth and crushed tomatoes. Add the herb bundle and bay leaves.
  7. Simmer the Ragu: Bring to a low simmer, cover with the lid slightly ajar to allow steam to escape, and cook for 2 to 2½ hours. Monitor occasionally, adding broth or water if the sauce reduces too much. Lower heat if needed.
  8. Check for Tenderness: The ribs are done when fork-tender and easily fall apart. If not tender after 2½ hours, continue cooking for an additional 30 minutes.
  9. Remove Herbs and Shred Meat: Discard bay leaves and herb bundle. Shred the meat directly in the pot with tongs or forks. If using bone-in ribs, remove bones before shredding; optionally discard cartilage around bones if desired.
  10. Adjust Seasoning and Reduce Sauce: Taste the ragu and adjust salt and pepper. Stir in sherry or red wine vinegar. If sauce is too thin, simmer uncovered for another 15-30 minutes until desired thickness is achieved.
  11. Cook Pasta and Serve: Prepare pasta according to package instructions. Serve the ragu over cooked pasta and garnish with chopped parsley and grated Parmigiano Reggiano for a delicious finish.

Notes

  • For best flavor, use bone-in short ribs if possible, removing bones after cooking.
  • You can substitute red wine with additional broth if preferred.
  • Allow the ragu to cool and refrigerate overnight; flavors develop and improve the next day.
  • Leftover ragu freezes well for up to 3 months.
  • Be careful not to overcrowd the pan when searing to ensure proper browning.

Nutrition

Keywords: short rib ragu, beef ragu, Italian pasta sauce, slow cooked beef, tagliatelle ragu, pappardelle sauce

Find it online: https://victoriablair.com/short-rib-ragu-recipe/