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Braised Short Rib Ragu

Braised Short Rib Ragu: 2 Hour Melt-in-Mouth

  • Author: Fatima Garcia
  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This recipe for Braised Short Rib Ragu Pasta delivers a rich, savory sauce made from tender, slow-cooked beef short ribs that perfectly coats pasta. It’s a hearty and comforting dish ideal for special occasions or cozy nights in.

Ingredients

Scale
  • 2 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup red wine (such as Cabernet Sauvignon)
  • 1 can (14 oz) crushed tomatoes
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 pound pasta (your choice)
  • Fresh basil and grated Parmesan cheese for garnish

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season beef short ribs generously with salt and pepper.
  3. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown short ribs on all sides. Remove and set aside.
  4. In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
  5. Pour in red wine, scraping the bottom of the pot to deglaze. Simmer for 2-3 minutes.
  6. Stir in crushed tomatoes, beef broth, tomato paste, thyme, oregano, and browned short ribs.
  7. Cover and cook in the oven for 2 hours, or on the stovetop over low heat, until meat is tender and falls off the bone.
  8. Carefully remove short ribs from the sauce. Shred meat off the bones; discard bones and excess fat.
  9. Stir shredded meat back into the sauce and adjust seasoning.
  10. Cook pasta in salted boiling water according to package instructions. Drain.
  11. Toss cooked pasta with the ragu sauce until evenly coated.
  12. Serve, garnishing with fresh basil and grated Parmesan cheese.

Notes

  • For a more cohesive sauce, finely chop vegetables.
  • Allow ragu to rest for a few minutes after cooking for flavors to meld.
  • Adjust consistency by adding beef broth if too thick, or simmering longer if too thin.
  • Experiment with pasta shapes like pappardelle or rigatoni.
  • Add red pepper flakes for a spicy kick.
  • Mushrooms can be added with vegetables for earthy flavor.
  • Stir in heavy cream before serving for a creamier sauce.
  • Use fresh basil or parsley to finish the dish.
  • Substitute pasta with gluten-free pasta for a gluten-free option.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Freeze cooled ragu in freezer-safe containers for up to 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Pasta Dishes
  • Method: Braising
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 6 servings
  • Calories: 620 kcal
  • Sugar: N/A
  • Sodium: N/A
  • Fat: 30g
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: N/A
  • Fiber: N/A
  • Protein: 40g
  • Cholesterol: N/A

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Find it online: https://gawarecipes.com/braised-short-rib-ragu-recipe/