Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Short Rib Ragu with Pasta Recipe

★★★★★

4.9 from 113 reviews
  • Author: Luna
  • Total Time: 3 hours 55 minutes
  • Yield: 6 servings 1x

Description

This hearty Short Rib Ragu recipe delivers tender, slow-braised short ribs simmered in a rich tomato and red wine sauce, perfectly paired with your favorite pasta. The ultimate comfort dish, it combines deep flavors from caramelized vegetables, aromatic herbs, and a luxurious ragu that melts in your mouth, making it ideal for special occasions or cozy dinners.

Ingredients

Scale

Short Ribs and Seasoning

  • 3 lbs Short Ribs, bone-in, English cut
  • Salt, to taste
  • Black Pepper, freshly ground, to taste

Vegetables and Aromatics

  • 1 large Yellow Onion, finely chopped
  • 2 medium Carrots, peeled and finely chopped
  • 2 stalks Celery, finely chopped
  • 4 cloves Garlic, minced

Sauces and Liquids

  • 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

Herbs and Extras

  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 1 Parmesan Rind (optional)

To Serve

  • 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni
  • Fresh Parsley, chopped, for garnish
  • Parmesan Cheese, grated, for serving

Instructions

  1. Season Short Ribs: Pat the short ribs dry using paper towels. Generously season all sides with salt and freshly ground black pepper to enhance flavor.
  2. Sear Short Ribs: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear short ribs in batches on all sides until they develop a deep brown crust, approximately 3-4 minutes per side. Remove and set aside.
  3. Sauté Vegetables: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally until vegetables are softened and slightly caramelized, about 8-10 minutes.
  4. Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste. Cook while stirring constantly for 1-2 minutes until fragrant and the tomato paste darkens slightly.
  5. Deglaze with Red Wine: Pour in the dry red wine and bring the mixture to a simmer, scraping the pot bottom to loosen browned bits. Simmer for 5-7 minutes until the wine has reduced by half, concentrating flavors.
  6. Add Tomatoes, Broth, and Herbs: Stir in canned crushed tomatoes, low sodium beef broth, fresh rosemary, thyme, bay leaf, and Parmesan rind if using. Mix well to combine.
  7. Return Short Ribs to Pot: Nestle the seared short ribs back into the sauce. Add extra beef broth if needed to nearly cover the ribs.
  8. Braise the Ribs: Bring to a gentle simmer, then cover tightly. Transfer the pot to a preheated oven at 325°F (160°C) or alternatively simmer on very low stovetop heat.
  9. Cook Until Tender: Braise for 3 to 3.5 hours until the meat is tender and easily shredded with a fork.
  10. Remove Short Ribs: Carefully take the pot out of the oven or off the stove. Transfer ribs to a bowl or cutting board.
  11. Shred Meat: Use two forks to shred the meat, discarding bones, excess fat, and gristle for a clean texture.
  12. Strain Sauce: For a smooth ragu, strain sauce through a fine-mesh sieve, pressing solids to extract maximum flavor.
  13. Combine Meat and Sauce: Return shredded meat to the pot with strained sauce.
  14. Simmer Ragu: Simmer the ragu over low heat for an additional 15-20 minutes until the sauce thickens to your liking, stirring occasionally.
  15. Final Seasoning: Taste and adjust seasoning with salt and pepper as needed.
  16. Remove Herbs and Parmesan Rind: Take out rosemary sprigs, thyme sprigs, bay leaf, and Parmesan rind from the sauce.
  17. Cook Pasta: While ragu simmers, cook pasta according to package instructions in salted boiling water. Reserve about 1 cup pasta water before draining.
  18. Toss Pasta with Ragu: Drain pasta and add directly to the pot with short rib ragu. Toss well to coat. Add reserved pasta water sparingly if the sauce is too thick to loosen it.
  19. Serve and Garnish: Serve immediately, garnished with fresh chopped parsley and grated Parmesan cheese for a flavorful finish.

Notes

  • Using bone-in short ribs adds more richness and depth to the ragu, but boneless can be used if preferred.
  • The Parmesan rind is optional but adds a wonderful savory umami flavor to the sauce while braising.
  • Slow braising in the oven or stovetop ensures the meat becomes tender and develops deep flavors.
  • Choose robust red wines like Chianti or Cabernet Sauvignon that complement the stew’s richness.
  • Reserved pasta water helps loosen the sauce without diluting flavor when tossing with pasta.
  • This ragu can be made a day ahead; flavors improve when allowed to rest and reheat gently.
  • For thicker sauce, simmer uncovered for additional time after shredding the meat.
  • Prep Time: 25 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Keywords: short rib ragu, slow braised short ribs, Italian ragu recipe, slow cooked meat sauce, rich pasta sauce, comfort food pasta, red wine ragu

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://bitesbyluna.com/short-rib-ragu-with-pasta-recipe/