Description
This Short Rib Ragu is a rich, hearty Italian-inspired sauce made by slowly simmering tender beef short ribs with a medley of aromatic vegetables, red wine, and crushed tomatoes. Perfectly paired with fresh pasta like tagliatelle or pappardelle, this comforting dish delivers deep, complex flavors and a succulent texture that melts in your mouth.
Ingredients
Scale
Beef and Seasoning
- 2 lbs Beef short ribs, de-boned, cut into 2″ (5cm) cubes
- Kosher salt
Vegetables and Aromatics
- 2 tbsp Light olive oil, or vegetable or avocado oil
- 1 cup White onion, finely diced
- ½ cup Celery, finely diced
- ½ cup Carrot, finely diced
- 4 Garlic cloves, finely minced
Flavor Base
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth, beef or chicken
- 1 ¾ cup Crushed tomatoes (14oz can)
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper to taste
Pasta and Garnish
- 1 lb Pasta, Tagliatelle or pappardelle
- Chopped parsley (for garnish)
- Grated Parmigiano Reggiano (for garnish)
Instructions
- Season the Short Ribs: Rub the beef short ribs generously with kosher salt on all sides to enhance flavor and help create a perfect sear.
- Sear the Short Ribs: Heat the light olive oil in a large braiser or Dutch oven over medium-high heat. Once hot, sear the short ribs on all sides until they develop a deep brown crust. Remove the ribs from the pot and set aside on a plate.
- Sauté the Aromatics: Using the same pot and rendered fat, add the finely diced onion, celery, carrot, and minced garlic. Cook over medium heat until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Flavor: Stir in the tomato paste along with a pinch of salt and freshly cracked black pepper. Cook for about 1-2 minutes to deepen the flavors and remove the raw taste from the tomato paste.
- Deglaze the Pot: Pour in the red wine to deglaze, scraping the bottom of the pot with a wooden spoon to lift all the browned bits which add rich flavor to the sauce. Let the wine reduce slightly for 2-3 minutes.
- Simmer the Ragu: Return the seared short ribs to the pot. Add the broth, crushed tomatoes, herb bundle (rosemary, thyme, parsley stems), and bay leaves. Cover and simmer gently for 2 to 2 ½ hours, or until the meat is incredibly tender and falling apart.
- Shred the Meat: Remove the herb bundle and bay leaves from the pot. Use two forks to shred the meat directly in the pot, mixing it thoroughly with the sauce.
- Adjust Seasoning: Taste the ragu and adjust seasoning with additional kosher salt, pepper, and then stir in the sherry or red wine vinegar to brighten the flavors. Simmer for a few more minutes if needed to marry all the flavors.
- Cook the Pasta and Serve: Cook the tagliatelle or pappardelle pasta according to package instructions until al dente. Drain and serve the hot ragu generously spooned over the pasta. Garnish with chopped parsley and grated Parmigiano Reggiano for a classic finishing touch.
Notes
- For extra depth, use homemade beef broth if available.
- Make sure to use fresh herbs bundled together for easy removal.
- Allow the ragu to rest for a bit after cooking; flavors develop even more after sitting.
- This ragu can be made a day ahead and reheated — it tastes even better the next day.
- Leftovers freeze well in airtight containers for up to 3 months.
