Description
This rich and hearty Short Rib Ragu is a slow-simmered Italian-inspired sauce made with tender, braised beef short ribs, aromatic vegetables, red wine, and crushed tomatoes. Perfectly served over wide ribbons of tagliatelle or pappardelle pasta and garnished with fresh parsley and Parmigiano Reggiano, this comforting ragu offers deep layers of flavor that develop over hours of slow cooking.
Ingredients
Scale
Meat and Seasoning
- 2 lbs Beef short ribs, de-boned, cut into 2″ (5cm) cubes
- Kosher salt, to taste
- Fresh cracked pepper, 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
Liquids and Sauces
- 2 tbsp Light olive oil (or vegetable or avocado oil)
- 2 tbsp Tomato paste
- 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
- Herb bundle – rosemary, thyme, parsley stems
- 2 Bay leaves
Pasta and Garnishes
- 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 generously on all sides with kosher salt to enhance their flavor before cooking.
- Sear the short ribs: Heat the oil in a large braiser or Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a rich brown crust. Remove the ribs to a plate and set aside.
- Sauté aromatics: In the same pot, add the diced onion, celery, carrot, and minced garlic. Cook over medium heat until the vegetables become soft and fragrant, about 5-7 minutes.
- Add flavor: Stir in the tomato paste along with salt and freshly cracked pepper. Cook briefly while stirring to deepen the tomato paste’s flavor.
- Deglaze: Pour in the red wine to deglaze the pot, scraping up all the browned bits stuck to the bottom to incorporate them into the sauce.
- Simmer: Return the seared short ribs to the pot; add the broth, crushed tomatoes, herb bundle, and bay leaves. Cover and let it simmer gently for 2 to 2 ½ hours until the meat is fork-tender and falling apart.
- Shred the meat: Remove the herb bundle and bay leaves from the pot. Using forks, shred the short rib meat directly in the sauce, mixing it well so the meat is evenly distributed.
- Adjust seasoning: Taste the ragu and adjust salt and pepper if needed. Stir in the sherry or red wine vinegar to brighten the flavors. Allow to simmer further if a thicker consistency is desired.
- Serve: Cook the pasta according to package instructions until al dente. Serve the ragu ladled generously over the pasta and garnish with chopped parsley and grated Parmigiano Reggiano cheese.
Notes
- Choose de-boned short ribs for easier shredding and serving.
- Use good quality red wine for deglazing to enhance the sauce depth.
- The herb bundle can be tied together for easy removal before shredding.
- Allow the sauce to simmer low and slow for the best tenderness and flavor development.
- Try pappardelle pasta for a wide noodle that holds the chunky ragu well.