Ingredients

2.5 lbs bone-in beef short ribs

Salt and pepper

2 Tablespoons olive oil

1 small onion, finely diced

1 large carrot, finely diced

1 celery rib, finely diced

4 cloves garlic, minced

1/2 cup dry red wine (chianti, cabernet sauvignon, merlot)

1 3/4 cups low-sodium beef broth

2 teaspoons beef bouillon paste

28 oz can peeled whole tomatoes (San Marzano recommended)

2 Tablespoons tomato paste

1 parmesan cheese rind (optional)

½ teaspoon kosher salt, or more to taste

½ teaspoon freshly ground black pepper

3 sprigs fresh thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil leaves

2 bay leaves

Pinch crushed red pepper flakes (optional)

1 lb pappardelle or tagliatelle pasta

Instructions

Step 1: Season the short ribs all over with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs, turning every minute or so, until browned on all sides. Remove from the pot and set aside.

Step 2: Reduce heat to medium. Add the diced onion, carrot, celery, and minced garlic to the pot. Sauté for 3–5 minutes until softened. Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom, and cook for 3 minutes.

Step 3: Add beef broth, bouillon paste, crushed whole tomatoes, tomato paste, parmesan rind, salt, pepper, oregano, basil, bay leaves, and crushed red pepper flakes. Nestle the short ribs back into the pot and place fresh thyme sprigs on top.

Step 4: Bring to a boil, then reduce heat to low. Cover the pot and simmer gently for 2 hours until the meat is tender.

Step 5: Remove bay leaves, thyme stems, and parmesan rind from the pot. Take out the short ribs and shred the meat, discarding the bones.

Step 6: Return shredded meat to the sauce and continue to simmer uncovered for 30 minutes to reduce the sauce slightly. For a thicker sauce, stir ½ teaspoon cornstarch into a small amount of sauce, then add back to the pot and simmer until thickened.

Step 7: Cook the pasta in salted boiling water according to package instructions. When pasta is nearly al dente, use tongs to transfer it directly from the water to the ragu sauce. Toss to combine and cook together for 5 minutes.

Step 8: Serve the ragu and pasta in shallow bowls. Garnish with freshly shredded parmesan cheese. For a special touch, top with burrata, a sprinkle of flake sea salt, and chopped fresh basil.

Tips & Variations

Use bone-in short ribs for the best flavor, but boneless can work in a pinch.

If you prefer a spicier sauce, add more crushed red pepper flakes to taste.

Substitute pappardelle with tagliatelle or fettuccine if preferred.

For extra depth, add a splash of balsamic vinegar or a teaspoon of anchovy paste when sautéing the vegetables.

Leftover ragu makes an excellent sauce for lasagna or can be frozen for up to 3 months.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of beef broth if needed to loosen the sauce. Pasta is best cooked fresh, but if storing cooked pasta with sauce, keep it refrigerated and consume within 2 days.

FAQs

Can I use a different cut of beef for this ragu?

Yes, but short ribs are preferred for their rich marbling and tenderness after slow cooking. Chuck roast can be a good substitute but may require slightly different cooking times.

Do I have to add wine to the sauce?

While wine adds depth and acidity to balance the richness, you can omit it and replace with additional beef broth if desired.

Dinner

Short Rib Ragu with Pappardelle Recipe

Introduction