Description
This rich and hearty Short Rib Ragu recipe features tender, slow-simmered beef short ribs in a robust tomato and red wine sauce, infused with aromatic herbs and vegetables. Served over pappardelle or tagliatelle pasta, this comforting Italian classic is perfect for a cozy dinner that impresses with deep flavors and melt-in-your-mouth meat.
Ingredients
Scale
Beef and Seasoning
- 2.5 lbs bone-in beef short ribs
- Salt and pepper, to taste
- 2 Tablespoons olive oil
Vegetables and Aromatics
- 1 small onion, finely diced
- 1 large carrot, finely diced
- 1 celery rib, finely diced
- 4 cloves garlic, minced
Liquids and Broth
- 1/2 cup dry red wine (Chianti, Cabernet Sauvignon, or Merlot)
- 1 3/4 cups low-sodium beef broth
- 2 teaspoons beef bouillon paste
Tomato Components
- 28 oz can peeled whole tomatoes (San Marzano recommended)
- 2 Tablespoons tomato paste
Herbs and Seasonings
- 1 parmesan cheese rind (optional)
- ½ teaspoon kosher salt, or more to taste
- ½ teaspoon freshly ground black pepper
- 3 sprigs fresh thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil leaves
- 2 bay leaves
- Pinch crushed red pepper flakes (optional)
Pasta and Garnish
- 1 lb pappardelle or tagliatelle pasta
- Fresh shredded parmesan cheese, for serving
- Optional: burrata, flake sea salt, fresh chopped basil for garnish
Instructions
- Sear Beef: 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 well browned on all sides. Remove the ribs from the pot and set aside.
- Sauté Soffrito: Lower heat to medium. Add finely diced onion, carrot, celery, and minced garlic to the pot and sauté for 3 to 5 minutes until softened. Pour in the red wine to deglaze, cooking for about 3 minutes while scraping up the browned bits from the pot bottom.
- Add Remaining Ingredients: Add beef broth, beef bouillon paste, crushed whole tomatoes (use your hands or a potato masher to crush), tomato paste, parmesan rind, kosher salt, freshly ground black pepper, dried oregano, dried basil, bay leaves, and crushed red pepper flakes if using. Nestle the seared short ribs back into the pot and place thyme sprigs on top.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for 2 hours until the meat is tender and falling off the bone.
- Shred Meat: Remove bay leaves, thyme sprigs, and parmesan rind from the pot. Take out the short ribs and shred the meat, discarding the bones.
- Simmer Again: Return the shredded meat to the pot and continue simmering uncovered for another 30 minutes to reduce the sauce. For a thicker sauce, mix ½ teaspoon cornstarch with some sauce in a cup, then stir it back into the pot while simmering.
- Cook Pasta: Cook the pappardelle or tagliatelle according to package instructions in salted boiling water until almost al dente. Using tongs, transfer the pasta directly to the ragu sauce and toss to combine. Cook together for an additional 5 minutes to finish pasta in the sauce.
- Serve: Spoon the ragu-coated pasta into shallow bowls. Garnish with freshly shredded parmesan cheese. For an elevated presentation, add a pinch of fresh burrata, flake sea salt, and chopped fresh basil on top.
Notes
- Bone-in short ribs provide extra flavor but require shredding after cooking.
- Using San Marzano tomatoes enhances the ragu’s sweetness and acidity.
- Simmering the sauce uncovered at the end thickens it for a richer texture.
- Optional garnishes like burrata and fresh basil add creaminess and brightness.
- If you prefer, use other wide pasta shapes like fettuccine or tagliatelle as alternatives.
- Be sure to deglaze the pan properly to capture all the flavor bits from searing the meat.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Short rib ragu, Italian ragu, beef ragu pasta, slow simmered sauce, pappardelle with ragu, comfort food, homemade Italian sauce
