Description
This rich and hearty Short Rib Ragu recipe features tender, slow-simmered beef short ribs braised in a flavorful tomato and red wine sauce, served over fresh tagliatelle or pappardelle pasta. Enhanced with aromatic vegetables, herbs, and a touch of vinegar for brightness, this classic Italian-inspired dish is perfect for a comforting and elegant meal.
Ingredients
Scale
Meat and Oil
- 2 lbs Beef short ribs, de-boned, cut into 2″ (5cm) cubes
- 2 tbsp Light olive oil (or vegetable or avocado oil)
- Kosher salt, to taste
Vegetables and Aromatics
- 1 cup White onion, finely diced
- ½ cup Celery, finely diced
- ½ cup Carrot, finely diced
- 4 Garlic cloves, finely minced
Sauce Ingredients
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth (beef or chicken)
- 1 ¾ cup Crushed tomatoes (14 oz can)
- Herb bundle (rosemary, thyme, parsley stems)
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper, to taste
Pasta and Garnish
- 1 lb Pasta (tagliatelle or pappardelle)
- Chopped parsley, for garnish
- Grated Parmigiano Reggiano, for garnish
Instructions
- Season the short ribs: Rub the beef short ribs evenly on all sides with kosher salt to enhance their natural flavor.
- Sear the short ribs: Heat the light olive oil in a large braiser or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned and caramelized. Remove the meat from the pot and set it aside on a plate.
- Sauté aromatics: In the same pot, add the finely diced onion, celery, carrot, and minced garlic. Cook over medium heat until the vegetables soften and become fragrant, about 5-7 minutes.
- Add flavor: Stir in the tomato paste along with salt and freshly cracked pepper. Cook briefly for 1-2 minutes to deepen the tomato flavor.
- Deglaze the pot: Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. This adds depth and complexity to the sauce.
- Simmer the ragu: Return the seared short ribs to the pot. Add the broth, crushed tomatoes, herb bundle, and bay leaves. Cover the pot and let it simmer gently for 2 to 2 ½ hours, until the meat is tender and falling off the bone.
- Shred the meat: Remove the herb bundle and bay leaves. Using two forks, shred the short ribs directly in the pot, mixing the meat into the sauce to absorb all the flavors.
- Adjust seasoning: Taste the ragu and adjust the seasoning with additional salt, pepper, and the sherry or red wine vinegar. If needed, simmer further to thicken the sauce and marry the flavors.
- Cook the pasta: Meanwhile, cook the tagliatelle or pappardelle pasta according to package instructions until al dente. Drain well.
- Serve: Plate the cooked pasta and generously ladle the short rib ragu over it. Garnish with chopped parsley and grated Parmigiano Reggiano for a finishing touch.
Notes
- For extra depth, you can brown the vegetables slightly before adding tomato paste.
- Red wine should be a good quality dry type such as Chianti or Cabernet Sauvignon for best flavor.
- Be sure to remove all herb stems and bay leaves before shredding the meat to avoid unpleasant texture.
- If preferred, tagliatelle and pappardelle noodles can be substituted with fettuccine or pici pasta.
- Leftover ragu tastes even better the next day as flavors develop further.
- To make this dish gluten-free, use certified gluten-free pasta.
