Description
This Braised Short Rib Ragu Pasta is a comforting and hearty dish that transforms tender, slow-cooked beef short ribs into a rich and flavorful sauce, paired perfectly with wide pasta like pappardelle or tagliatelle. The slow braising process infuses the meat with deep flavors from red wine, tomatoes, aromatic herbs, and vegetables, creating a melt-in-your-mouth ragu that elevates any dinner occasion.
Ingredients
Scale
Meat and Oil
- 4 pounds Beef Short Ribs
- 2 tablespoons Olive Oil
Vegetables
- 1 large Onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
Liquids and Base
- 1 cup Red Wine (preferably Chianti)
- 28 ounces Crushed Tomatoes
- 2 cups Beef Broth
- 2 tablespoons Tomato Paste
Herbs and Seasonings
- 2 teaspoons Dried Oregano
- 1 teaspoon Dried Thyme
- 1 Bay Leaf
- Salt and Pepper to taste
Pasta and Garnishes
- 1 pound Pasta (such as pappardelle or tagliatelle)
- Fresh Parsley for garnish
- Grated Parmesan Cheese for serving
Instructions
- Brown the Short Ribs: Heat olive oil in a large Dutch oven over medium heat. Season the short ribs generously with salt and pepper. Brown the short ribs on all sides, about 3-4 minutes per side, until well seared. Remove ribs and set aside.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for 5-7 minutes until softened and fragrant. Add minced garlic and sauté for an additional minute, stirring frequently to avoid burning.
- Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits. Allow to simmer for 5-7 minutes until the wine reduces and intensifies in flavor.
- Add Sauce Ingredients: Stir in crushed tomatoes, beef broth, tomato paste, dried oregano, dried thyme, and the bay leaf. Mix well to combine all ingredients.
- Braise the Short Ribs: Return the browned short ribs to the pot, nestling them into the sauce. Cover the pot with a tight-fitting lid and reduce heat to low. Let the ribs braise gently for 2.5 to 3 hours, until the meat is tender and falling off the bone.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
- Shred the Beef: Once the short ribs are cooked, carefully remove them from the pot and discard the bay leaf. Shred the meat off the bones using forks, discarding any bones and excess fat.
- Combine Meat and Sauce: Stir the shredded beef back into the ragu sauce in the pot. Adjust the sauce consistency with reserved pasta water if necessary to achieve a luscious texture.
- Toss Pasta with Ragu and Serve: Add the cooked pasta to the sauce and toss thoroughly to coat. Season with additional salt and pepper to taste. Garnish with freshly chopped parsley and grated Parmesan cheese before serving.
Notes
- Braising the short ribs low and slow is key for tender, flavorful meat.
- Use a heavy Dutch oven or large pot for even heat distribution.
- Chianti or other dry red wines work best to add acidity and complexity.
- Reserve pasta water to thin out the sauce as needed without losing flavor.
- This ragu improves in flavor if made a day ahead and reheated.
- Substitute pappardelle or tagliatelle with other wide ribbon pasta of your choice.
