Go Back
–+ servings
Short Rib Ragu

Heavenly Short Rib Ragu That Elevates Your Pasta Night

This Heavenly Short Rib Ragu is the ultimate comfort food, offering rich flavors and tender beef that pairs beautifully with pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragù
  • 3 lbs Beef Short Ribs Bone-in for richer flavor
  • 2 tbsp Light Olive Oil Can substitute with vegetable or avocado oil
  • to taste tsp Kosher Salt Essential for enhancing flavors
  • 1 medium White Onion Finely diced
  • 2 stalks Celery Finely diced
  • 1 medium Carrot Finely diced
  • 4 cloves Garlic Minced
  • 2 tbsp Tomato Paste
  • 1 cup Red Wine Dry red preferred
  • 2 cups Broth Beef or Chicken
  • 28 oz Crushed Tomatoes Canned is a handy option
  • 1 bunch Herb Bundle Rosemary, Thyme, Parsley stems
  • 2 pcs Bay Leaves
  • 1 tbsp Sherry or Red Wine Vinegar
  • to taste tsp Fresh Cracked Pepper
  • 1 lb Pasta Tagliatelle or Pappardelle
  • 1/4 cup Chopped Parsley For garnish
  • 1/2 cup Grated Parmigiano Reggiano For garnish

Equipment

  • Dutch oven
  • knife
  • cutting board
  • measuring cups
  • measuring spoons

Method
 

Cooking Steps
  1. Preheat the Dutch oven over medium-high heat and season the beef short ribs generously with kosher salt. Allow them to sit for about 15 minutes.
  2. Add light olive oil to the hot Dutch oven. Sear the short ribs for 4-5 minutes on each side until browned, then transfer to a plate.
  3. Sauté the diced white onion, celery, and carrot in the Dutch oven for 3-4 minutes until softened.
  4. Stir in minced garlic, tomato paste, kosher salt, and fresh cracked pepper and cook for 2-3 minutes.
  5. Deglaze the pot with red wine, scraping up browned bits and simmer for 2-3 minutes to reduce.
  6. Return short ribs to the pot with broth, crushed tomatoes, herb bundle, and bay leaves; bring to a gentle simmer.
  7. Simmer for 2 to 2.5 hours until the ribs are fork-tender, checking occasionally.
  8. Remove bay leaves and herb bundle. Adjust seasoning with sherry or red wine vinegar, and shred meat if desired.
  9. Cook pasta according to package instructions, toss with Short Rib Ragù, garnish with parsley and Parmigiano Reggiano before serving.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 15mgCalcium: 100mgIron: 4mg

Notes

This Short Rib Ragu is perfect for cozy dinners and pairs well with various pasta types. Consider using leftovers in other dishes like lasagna or baked potatoes!

Tried this recipe?

Let us know how it was!