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Short Rib Ragu

Melt-in-Your-Mouth Short Rib Ragu That's Simply Irresistible

Short Rib Ragu is a comforting dish with rich beef and earthy herbs, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Dinners
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 2 lbs beef short ribs tender and flavorful, the star of this dish!
  • 2 tablespoons light olive oil enhances the flavor without overpowering the richness of the beef
  • 1 teaspoon kosher salt essential for seasoning; adjust to taste
  • ½ teaspoon fresh cracked black pepper adds warmth and depth to the sauce
  • 1 cup white onion finely diced to bring sweetness
  • ½ cup celery finely diced to add earthiness
  • ½ cup carrot finely diced to balance savory notes
  • 4 cloves garlic minced for aroma and flavor infusion
  • 2 tablespoons tomato paste contributes to flavor depth
  • 1 cup dry red wine deglazes the pot and intensifies taste
  • 1 cup beef or chicken broth creates a luscious sauce
  • 1¾ cups crushed tomatoes enriches the ragu
  • 1 bundle herb bundle rosemary, thyme, and parsley for freshness
  • 2 pieces bay leaves infuse subtle flavors
  • 2 tablespoons sherry or red wine vinegar brightens the sauce
  • 1 lb pasta tagliatelle or pappardelle recommended
  • to taste fresh parsley for garnish
  • to taste Parmigiano Reggiano for garnish; adds nutty richness

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Short Rib Ragu
  1. Generously season the beef short ribs on all sides with kosher salt and fresh cracked black pepper. Allow to rest for about 10 minutes.
  2. Heat light olive oil in a Dutch oven over medium-high heat. Sear the short ribs in batches for 3-4 minutes on each side. Transfer to a plate.
  3. Remove excess grease from the pot, leaving about 2 tablespoons. Sauté diced white onion, celery, carrot, and minced garlic for 3-4 minutes until softened.
  4. Stir in tomato paste, salt, and black pepper; cook for 2-3 minutes.
  5. Pour in dry red wine and scrape the bottom of the pot. Bring to simmer and cook for 2-3 minutes.
  6. Return seared short ribs to the pot along with broth and crushed tomatoes. Stir to combine.
  7. Add herb bundle and bay leaves; cover partially and simmer on low heat for 2½ hours, stirring occasionally.
  8. Remove the herb bundle and bay leaves. Shred the short ribs in the pot, discarding bones if using bone-in.
  9. Stir in sherry or red wine vinegar and adjust seasoning. Simmer uncovered for 15-30 minutes if sauce is too loose.
  10. Cook pasta according to package instructions. Drain and reserve a bit of cooking water.
  11. Plate cooked pasta topped with Short Rib Ragu. Garnish with grated Parmigiano Reggiano and parsley.

Nutrition

Serving: 1bowlCalories: 620kcalCarbohydrates: 70gProtein: 40gFat: 20gSaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 100IUVitamin C: 6mgCalcium: 60mgIron: 4mg

Notes

This dish is perfect for gatherings and can be made ahead of time. Simply reheat and serve!

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