Description
This Short Rib Ragu is a rich, hearty Italian-inspired sauce featuring tender, fall-apart short ribs simmered in a flavorful tomato and wine-based sauce. Perfectly served over pasta, it offers deep umami flavors with a balance of acidity and aromatics, making it ideal for comforting family dinners or special occasions.
Ingredients
Units
Scale
Meat & Olive Oil
- 2 lbs beef short ribs (deboned, cut into 2" cubes)
- 2 tbsp light olive oil (or vegetable or avocado oil)
Vegetables & Seasoning
- Kosher salt (to taste)
- 1 cup white onion (finely diced)
- 1/2 cup celery (finely diced)
- 1/2 cup carrot (finely diced)
- 4 garlic cloves (finely minced)
- 2 tbsp tomato paste
- 1 tsp kosher salt (for tomato paste)
- 1/2 tsp fresh cracked black pepper
Liquids & Aromatics
- 1 cup red wine
- 1 cup beef or chicken broth
- 1 3/4 cups crushed tomatoes (14oz can)
- Herb bundle with rosemary, thyme, parsley stems
- 2 bay leaves
- 2 tbsp sherry or red wine vinegar
Pasta & Garnishes
- 1 lb pasta (tagliatelle or pappardelle)
- Chopped parsley (for garnish)
- Grated Parmigiano Reggiano (for garnish)
Instructions
- Season the Ribs: Season the short ribs generously with kosher salt on all sides to enhance flavor before searing.
- Sear the Ribs: In a large braiser or Dutch oven, heat 2 tablespoons of light olive oil over medium-high heat. Add the short ribs in batches if necessary and sear on all sides until browned, about 5-7 minutes per batch. Transfer to a plate and set aside. If excess fat accumulates, remove some, leaving no more than 2 tablespoons in the pot.
- Sauté Vegetables: In the same pot, add diced onion, celery, carrot, and garlic. Cook on medium-high for 3-4 minutes until the onion softens and becomes translucent, scraping any browned bits from the bottom.
- Add Tomato Paste and Seasoning: Stir in tomato paste, 1 teaspoon of kosher salt, and ½ teaspoon of cracked black pepper. Cook for 2-3 minutes to develop richness.
- Deglaze the Pot: Pour in red wine, scraping the bottom to deglaze and incorporate all browned bits. Bring to a simmer and let reduce slightly for 2-3 minutes.
- Simmer the Ragu: Return the seared short ribs to the pot. Add broth and crushed tomatoes along with the herb bundle and bay leaves. Bring to a gentle simmer, cover loosely, and cook for 2 to 2½ hours, checking occasionally. Add extra broth if it reduces too much.
- Check Tenderness and Remove Herbs: When the meat is fork-tender and falling apart, remove bay leaves and herb bundle. If using deboned ribs, shred the meat in the pot. For bone-in, remove bones and shred meat, discarding cartilage if preferred.
- Finish and Adjust Seasoning: Taste the sauce, adjust salt and pepper if needed, and stir in red wine vinegar. If the sauce is too runny, simmer uncovered for another 15-30 minutes to reduce.
- Cook Pasta and Serve: Cook pasta according to package instructions until al dente. Toss with the ragu, garnish with chopped parsley and grated Parmigiano Reggiano, and serve hot.
Notes
- Using boneless short ribs is convenient, but bone-in short ribs add more flavor during cooking.
- For an economical option, substitute with stewing beef cubes.
- This ragu pairs well with thicker pasta shapes like pappardelle, tagliatelle, rigatoni, or cavatelli.
- It can be served over polenta, used as a ravioli filling, layered in lasagna, or as a topping for roasted vegetables or hummus.
- Adjust cooking time if the ribs are not yet fork-tender after 2½ hours — continue simmering until desired tenderness.
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 120mg
