Description

Short Rib Ragu is a slow-braised, deeply savory meat sauce made with bone-in beef short ribs, simmered in a tomato-rich sauce until tender and shredded. A comforting and hearty pasta dish perfect for cold nights or dinner parties.

Ingredients

Scale

3–4 lbs bone-in beef short ribs (8–10 ribs)
2 tsp kosher salt
½ tsp cracked black pepper
1 tbsp olive oil
2 carrots, finely diced
1 yellow onion, diced
3 garlic cloves, minced
2 tbsp tomato paste
1 cup beef broth
1½ cups non-alcoholic red wine or pomegranate juice
1 (28 oz) can crushed tomatoes
2 sprigs fresh thyme
1 bay leaf
1 lb pappardelle or tagliatelle
½ cup grated parmesan (plus more for serving)
Reserved pasta water as needed

Instructions

Pat short ribs dry and season with salt and pepper. Sear in olive oil in a Dutch oven until browned on all sides. Remove and set aside.
Sauté diced carrots and onions in the same pot until softened, about 10 minutes. Add garlic and cook for another 2 minutes.
Stir in tomato paste and cook for 2 minutes. Deglaze with red wine, scraping up brown bits. Add broth, tomatoes, thyme, and bay leaf.
Return ribs to the pot, cover, and braise in the oven at 300°F for 2½ to 3 hours until tender.
Remove ribs, shred meat, discard bones and connective tissue. Return meat to sauce and simmer uncovered for 15 minutes.
Boil pasta until al dente, reserve 1 cup pasta water. Toss pasta with ragu, adding water as needed. Stir in parmesan and serve hot.

Notes

This dish is even better the next day. Skim excess fat after refrigerating overnight. Serve with crusty bread or a simple arugula salad for a balanced meal.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Dinner
Method: Braising
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 7g
Sodium: 992mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 59g
Cholesterol: 196mg

Keywords: Short Rib Ragu, braised beef ragu, short rib pasta, ragu with pappardelle