Description
Indulge in the rich flavors of this hearty Short Rib Ragu. Tender beef short ribs simmered in a savory tomato-based sauce, served over pappardelle pasta and topped with Parmesan cheese. This Italian-inspired dish is perfect for a comforting dinner.
Ingredients
Scale
Short Ribs:
- 3 pounds beef short ribs, bone-in
- Salt and pepper to taste
Ragu:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon red pepper flakes (optional)
To Serve:
- 1 pound pappardelle or tagliatelle pasta
- Grated Parmesan cheese for serving
Instructions
- Preheat the Oven: Preheat oven to 325°F (160°C).
- Sear the Short Ribs: Season short ribs with salt and pepper. Brown them in a pot over medium-high heat. Set aside.
- Sauté Vegetables: Sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
- Add Liquids and Simmer: Pour in red wine, reduce by half. Add tomatoes, broth, herbs, and spices. Return short ribs to the pot.
- Braise in Oven: Cover and cook in the oven for 3 hours until meat is tender.
- Shred the Meat: Remove ribs, shred meat, discard bones, and return meat to the sauce.
- Cook Pasta: Cook pasta, toss with ragu.
- Serve: Serve pasta topped with Parmesan.
Notes
- For extra flavor, marinate short ribs overnight.
- Ragu can be made ahead and reheated.
- Best served with pappardelle pasta.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising, Oven Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup ragu with pasta
- Calories: 650
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 130 mg
