Description
This Slowly Braised Short Rib Ragu is an incredible Italian main course featuring tender, fall-off-the-bone beef short ribs simmered in a rich tomato and red wine sauce. Served over wide pasta like pappardelle and garnished with Parmesan and fresh parsley, this recipe offers deep, complex flavors from hours of slow braising, perfect for a cozy, satisfying meal.
Ingredients
Scale
Meat and Seasoning
- 3 pounds bone-in beef short ribs, trimmed of excess fat
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 large yellow onion, diced
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
Liquids and Sauces
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
Herbs and Spices
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon red pepper flakes (optional)
To Serve
- 1 pound pappardelle or other wide pasta
- Freshly grated Parmesan cheese, for garnish
- Chopped parsley, for garnish
Instructions
- Season and Sear the Short Ribs: Generously season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the ribs in batches, browning them deeply on all sides, about 8 to 10 minutes total. Transfer the browned ribs to a plate.
- Sauté the Mirepoix: Lower the heat to medium and add the diced onion, chopped carrots, and celery to the same pot. Cook until softened, about 5 to 7 minutes, stirring occasionally.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute to develop flavor.
- Deglaze with Wine: Pour in the dry red wine, scraping the bottom of the pot to loosen browned bits. Allow the wine to reduce by half, approximately 5 minutes.
- Add Tomatoes and Seasonings: Stir in crushed tomatoes, beef broth, oregano, thyme, bay leaf, and red pepper flakes if using. Return the short ribs to the pot, nestling them into the sauce.
- Braise the Short Ribs: Bring to a simmer, cover the pot, reduce heat to low, and cook gently for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Prepare the Meat and Sauce: Remove short ribs from the pot. Discard bones and excess fat, shred the meat, and return it to the sauce. Remove and discard the bay leaf.
- Cook the Pasta: Prepare pappardelle or your chosen wide pasta according to package instructions. Drain well.
- Toss and Serve: Combine the shredded short rib ragu with the cooked pasta. Serve topped with freshly grated Parmesan cheese and chopped parsley for a vibrant finish.
Notes
- This ragu improves when made a day ahead, allowing flavors to deepen. Reheat gently before serving.
- The ragu freezes well and can be stored in airtight containers for up to three months.
- For a richer and creamier sauce, stir in a splash of cream or a knob of butter just before serving.
