Description
This comforting short rib ragu is perfect for a cozy dinner, served over wide pasta and topped with grated Parmesan.
Ingredients
Scale
- 2 pounds bone-in beef short ribs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon red pepper flakes (optional)
- 12 ounces pappardelle or wide pasta
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Season and Sear the Short Ribs – Pat the short ribs dry with paper towels, then season them generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Place the ribs in the pot and sear them on all sides until beautifully browned. This step builds the rich foundation of flavor that makes the ragu so special. Once browned, transfer the ribs to a plate and set aside.
- Build the Flavor Base – In the same pot, add diced onion, carrots, and celery. Cook for about 5–7 minutes until softened and fragrant. This trio of vegetables creates the classic Italian flavor base. Add minced garlic and cook for another minute. Stir in tomato paste and let it cook for a couple of minutes. This deepens the tomato flavor and gives the sauce a richer color.
- Create the Sauce – Pour in the crushed tomatoes and beef broth, stirring to combine. Add oregano, thyme, bay leaf, and red pepper flakes. Return the seared short ribs to the pot, nestling them into the sauce.
- Slow Simmer – Bring the sauce to a gentle simmer. Cover and cook on low heat for about 2½ to 3 hours. During this time, the short ribs slowly break down and become incredibly tender. The sauce thickens and develops the signature richness that defines short rib ragu.
- Shred the Meat – Once the ribs are fork-tender, remove them from the pot. Discard the bones and shred the meat using two forks. Return the shredded beef to the sauce and stir well.
- Cook the Pasta – Cook the pasta according to package instructions until al dente. Reserve about ½ cup of pasta water before draining. Add the cooked pasta to the ragu and toss gently. If the sauce feels too thick, add a splash of pasta water.
- Finish and Serve – Top with grated Parmesan and fresh parsley. Serve immediately while hot and comforting.
Notes
- Make sure to not rush the simmering process to enhance the flavor.
- This dish pairs well with a glass of red wine.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 800 calories
- Sugar: 6 grams
- Sodium: 1200 mg
- Fat: 40 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 2 grams
- Protein: 60 grams
- Cholesterol: 150 mg