Short Rib Ragu
A rich, slow-simmered beef short rib ragu served over tagliatelle or pappardelle, bursting with deep flavors from red wine, tomatoes, and aromatic herbs. Perfect for cozy weekends or family dinners.
Calories:
Ingredients
- 2 lbs Beef short ribs – de-boned cut into 2" (5 cm) cubes
- 2 tablespoons Light olive oil or vegetable/avocado oil
- Kosher salt
- 1 cup White onion – finely diced
- ½ cup Celery – finely diced
- ½ cup Carrot – finely diced
- 4 Garlic cloves – finely minced
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 1 cup Broth – beef or chicken
- 1 ¾ cup Crushed tomatoes – 14 oz can
- Herb bundle – rosemary thyme, parsley stems
- 2 Bay leaves
- 2 tablespoons Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper to taste
- 1 lb Pasta – tagliatelle or pappardelle
- Chopped parsley and grated Parmigiano Reggiano for garnish
Instructions
- Season short ribs with kosher salt. Heat 2 tbsp olive oil in a braiser or Dutch oven over medium-high heat. Sear ribs on all sides in batches if needed. Transfer to a plate, leaving no more than 2 tbsp grease in the pot.
- Add onion, celery, carrot, and garlic to the pot. Sauté 3–4 minutes until softened and fragrant.
- Stir in tomato paste, 1 tsp salt, and ½ tsp pepper. Cook 2–3 minutes to deepen flavor.
- Pour in red wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
- Add seared ribs back to the pot with broth and crushed tomatoes. Stir gently to combine.
- Add herb bundle and bay leaves. Cover partially and simmer 2–2 ½ hours, adding broth or water if too thick.
- Remove herbs and bay leaves. Shred ribs with tongs or forks. Add vinegar and adjust seasoning. Simmer uncovered 15–30 minutes if sauce is too thin.
- Cook pasta per package instructions. Serve ragu over pasta and garnish with parsley and Parmigiano Reggiano.