Name: Short Rib Ragu with Pasta Recipe
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Cuisine: Italian
Ingredients: 3 lbs Short Ribs, bone-in, English cut; Salt, to taste; Black Pepper, freshly ground, to taste; 1 large Yellow Onion, finely chopped; 2 medium Carrots, peeled and finely chopped; 2 stalks Celery, finely chopped; 4 cloves Garlic, minced; 3 tablespoons Olive Oil, extra virgin; 6 ounces Tomato Paste (one small can); 1 bottle (750ml) Dry Red Wine, such as Chianti or Cabernet Sauvignon; 28 ounces Canned Crushed Tomatoes (one large can); 4 cups Beef Broth, low sodium; 2 sprigs Fresh Rosemary; 4 sprigs Fresh Thyme; 1 Bay Leaf; 1 Parmesan Rind (optional); 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni; Fresh Parsley, chopped, for garnish; Parmesan Cheese, grated, for serving

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Introduction

This Short Rib Ragu is a rich, hearty sauce perfect for cozy dinners. Slow-braised short ribs melt into a savory tomato and red wine base, creating an irresistible dish served best over your favorite pasta.

A black bowl filled with three main layers is shown on a white marbled texture. The bottom layer is yellowish wide pasta noodles, cooked and slightly curled with a soft texture. On top of the noodles is a rich, thick brown shredded beef sauce spread evenly, with visible pieces of meat coated in the sauce. The dish is garnished with finely chopped green herbs sprinkled all over and shredded white cheese scattered on top. A fresh green rosemary sprig lies on the side of the beef sauce, adding a touch of green. In the background, there is a small black bowl with grated white cheese and a wooden spoon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs Short Ribs, bone-in, English cut
3 tablespoons Olive Oil, extra virgin
1 large Yellow Onion, finely chopped
2 medium Carrots, peeled and finely chopped
2 stalks Celery, finely chopped
4 cloves Garlic, minced
6 ounces Tomato Paste (one small can)
1 bottle (750ml) Dry Red Wine, such as Chianti or Cabernet Sauvignon
28 ounces Canned Crushed Tomatoes (one large can)
4 cups Beef Broth, low sodium
2 sprigs Fresh Rosemary
4 sprigs Fresh Thyme
1 Bay Leaf
1 Parmesan Rind (optional)
Salt, to taste
Black Pepper, Freshly ground, to taste
Fresh Parsley, Chopped, for garnish
1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni
Parmesan Cheese, Grated, for serving

Instructions

Step 1: Pat the short ribs dry with paper towels. Season generously with salt and pepper on all sides.
Step 2: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches, sear the short ribs on all sides until deeply browned (3-4 minutes per side). Remove and set aside.
Step 3: Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized (8-10 minutes).
Step 4: Add minced garlic and tomato paste. Cook, stirring constantly, for 1-2 minutes, until fragrant and the tomato paste has darkened.
Step 5: Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let simmer for 5-7 minutes, or until reduced by half.
Step 6: Add crushed tomatoes, beef broth, rosemary, thyme, bay leaf, and Parmesan rind (if using). Stir to combine.
Step 7: Return the browned short ribs to the pot, nestling them into the sauce. Add more beef broth if needed to almost cover the ribs.
Step 8: Bring to a gentle simmer. Cover tightly and transfer to a preheated oven at 325°F (160°C). Alternatively, simmer on the stovetop over very low heat.
Step 9: Braise for 3-3.5 hours, or until the short ribs are incredibly tender and easily shred with a fork.
Step 10: Carefully remove the pot from the oven (or stovetop). Transfer the short ribs to a bowl or cutting board.
Step 11: Using two forks, shred the short rib meat, discarding any bones, excess fat, and gristle.
Step 12: For a smoother ragu, strain the sauce through a fine-mesh sieve, pressing on the solids to extract as much flavor as possible.
Step 13: Return the shredded short rib meat to the pot with the sauce.
Step 14: Simmer the ragu over low heat for another 15-20 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally.
Step 15: Taste and adjust the seasoning with salt and pepper as needed.
Step 16: Remove the rosemary sprigs, thyme sprigs, bay leaf, and Parmesan rind (if used) from the ragu.
Step 17: While the ragu is simmering, cook the pasta according to package directions in salted boiling water. Reserve about 1 cup of pasta water before draining.
Step 18: Drain the pasta and add it directly to the pot with the short rib ragu. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
Step 19: Serve immediately, garnished with fresh chopped parsley and grated Parmesan cheese.

Tips & Variations

Use a dry red wine you enjoy drinking, as it greatly impacts the flavor.
For a spicier twist, add a pinch of red pepper flakes when cooking the vegetables.
Substitute short ribs with beef chuck roast if short ribs are unavailable, but adjust braising time accordingly.
Add a splash of heavy cream at the end for a richer sauce.
Serve over creamy polenta instead of pasta for a comforting alternative.

Storage

Store any leftover ragu in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth or pasta water to loosen the sauce if needed. This ragu also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

In a deep black bowl set on a dark cloth over a white marbled texture, there is a dish with three main layers: the bottom layer is wide, yellow pasta ribbons with a slightly ruffled edge, which look soft and cooked; the middle layer is a rich, chunky dark brown meat sauce that is thick and glossy, spread evenly over the pasta; the top layer is sprinkled with bright green chopped herbs and a light dusting of grated white cheese, topped with a fresh green rosemary sprig placed on one side. In the background, a small black bowl holds more grated white cheese with a wooden spoon inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ragu in a slow cooker?

Yes, after searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours until the meat is tender and shreddable.

What pasta works best with short rib ragu?

Wide, flat noodles like pappardelle or tagliatelle, as well as hearty shapes like rigatoni, hold the thick ragu sauce well and complement the rich flavors.