Description
This hearty short rib ragù transforms humble ingredients into an indulgent pasta sauce through slow cooking. The rich, savory flavor comes from properly searing the meat and allowing it to simmer until it’s fork-tender and falling apart. Though it requires patience, most of the cooking time is hands-off, rewarding you with an impressive dish perfect for Sunday dinners or special occasions.
Ingredients
- 2 lbs beef short ribs, de-boned, cut into 5cm cubes
- 1 cup white onion, finely diced
- ½ cup celery, finely diced
- ½ cup carrot, finely diced
- 4 garlic cloves, finely minced
- 2 tbsp tomato paste
- 2 tbsp light olive oil
- 1 cup red wine
- 1 cup beef or chicken broth
- 1 ¾ cup crushed tomatoes
- 2 tbsp sherry or red wine vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Herb bundle (rosemary, thyme, parsley stems)
- 2 bay leaves
- 1 lbs tagliatelle or pappardelle pasta
- Chopped parsley, for garnish
- Grated Parmigiano Reggiano, for garnish
Instructions
- Season short ribs with kosher salt on all sides.
- In a large braiser or Dutch oven over medium-high heat, add the olive oil. Sear the short ribs on all sides until browned, working in batches if necessary to avoid crowding. Transfer seared ribs to a plate. If excessive grease has rendered, remove all but 2 tablespoons from the pot.
- Add onion, celery, carrot and garlic to the same pot. Sauté on medium-high for 3-4 minutes, until onions become translucent.
- Stir in tomato paste, 1 teaspoon kosher salt, and ½ teaspoon fresh cracked pepper. Continue to sauté for another 2-3 minutes until paste darkens slightly.
- Pour in red wine, scraping all browned bits from the bottom of the pot with a wooden spoon.
- Return the seared short ribs to the pot. Add broth, crushed tomatoes, herb bundle, and bay leaves. Bring to a low simmer, then cover partially to allow steam to escape while sauce reduces. Simmer for 2 to 2½ hours, checking occasionally and adding a splash of broth or water if the sauce becomes too dry.
- The ribs are ready when they’re fork-tender and fall apart easily. If they’re not tender after 2½ hours, continue simmering for another 30 minutes.
- Remove and discard bay leaves and herb bundle. Shred the meat in the pot using tongs or two forks. If using bone-in ribs, remove bones first, then shred. Consider removing cartilage if desired.
- Taste and adjust seasoning. Add vinegar. If the sauce seems too thin, continue simmering uncovered for another 15-30 minutes until desired consistency is reached.
- Cook pasta according to package instructions. Serve the ragù over pasta, garnished with grated Parmigiano Reggiano and chopped parsley.
Notes
- De-boned short ribs cut English Style are convenient, though bone-in will provide more flavor.
- Stewing beef cubes make an economical alternative.
- This versatile ragù pairs well with pasta, polenta, or as filling for ravioli and lasagna.
- Best served with hearty pasta shapes like pappardelle, tagliatelle, orecchiette, rigatoni or cavatelli.
- Prep Time: 20 min
- Cook Time: 150 min
- Category: Main Dishes
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 6 generous portions)
- Calories: 657
- Sugar: N/A
- Sodium: N/A
- Fat: 22 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 69 g
- Fiber: N/A
- Protein: 42 g
- Cholesterol: N/A
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