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Slowly Braised Short Rib Ragu

Slowly Braised Short Rib Ragu

Slowly Braised Short Rib Ragu is the ultimate Italian comfort food meal, with beef short ribs braised until tender and mixed with simple vegetables and red wine.
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Prep Time 25 minutes
Cook Time 3 hours
Simmering Time 30 minutes
Total Time 3 hours 30 minutes
Course main dish
Cuisine Italian
Servings 11 servings
Calories 550 kcal

Equipment

  • Large heavy-bottomed pot
  • measuring cups
  • wooden spoon
  • tongs

Ingredients
  

Sauce Ingredients

  • 4 pounds beef short ribs English cut
  • 3 tablespoons olive oil divided
  • 3 large carrots peeled and diced
  • 1 large yellow onion finely diced
  • 1 stalk celery finely diced
  • 8 cloves garlic finely chopped or grated
  • 6 ounces tomato paste
  • 1 cup dry red wine
  • 1 package fresh poultry herb blend or approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves and 12 sprigs fresh thyme
  • 2 units bay leaves
  • 1 unit parmesan rind optional
  • 14 ounces crushed tomatoes
  • 2 cups low-sodium beef broth/stock or water
  • kosher salt to season
  • ground black pepper to season

Pasta Ingredients

  • 24 ounces pappardelle or pasta of choice such as casarecce, bucatini, or gnocchi
  • ½ cup heavy cream
  • ½ cup grated parmesan
  • grated parmesan for serving, as desired
  • finely chopped fresh herbs for serving, as desired

Instructions
 

Braised Short Rib Ragu Sauce

  • Brown the short ribs: Add the olive oil to a large, heavy-bottomed pot over medium-high heat. Pat the surface of the beef short ribs dry. Season the short ribs with salt and pepper. Add the seasoned short ribs to the pot, working in batches as necessary. Cook for 3-4 minutes per side until browned. Transfer to a plate and set aside. Discard excess drippings from the pot.
  • Brown the soffritto: Add the carrots, onion, and celery to the pot with seasonings. Cook for 15-20 minutes, stirring occasionally until deeply browned.
  • Add aromatics: Stir in the garlic and cook until fragrant, then add the tomato paste, stirring to coat and browning for 2-3 minutes.
  • Deglaze: Add the red wine, scraping the bottom of the pot and cooking for 3-4 minutes until absorbed.
  • Build and simmer the ragu: Tie the herbs together and add to the pot with bay leaves and parmesan rind. Add the crushed tomatoes and broth. Stir and bring to a boil, then reduce heat, cover, and simmer for 2.5-3 hours until tender.
  • Finish the ragu: Remove the short ribs, discard herbs, shred ribs, and return to the pot. Stir to combine.

Short Rib Ragu Pasta

  • Boil the pasta: In a large pot, bring salted water to a boil. Cook the pasta until al dente, reserving about 1 cup of the starchy pasta water. Drain the pasta without rinsing.
  • Finish the ragu sauce: Bring the ragu to a simmer. Stir in the heavy cream and parmesan cheese.
  • Combine pasta and ragu: Toss the cooked pasta with the ragu, adding reserved pasta water as needed and cooking for 1-2 minutes to meld together.
  • Serve: Portion into bowls, topping with additional grated parmesan and herbs as desired. Serve immediately.

Notes

Check for Oven-Braised, Slow Cooker, and Instant Pot directions, as well as make-ahead and freezing instructions.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 130mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 6mgCalcium: 150mgIron: 4mg
Keyword Braised Beef, comfort food, hearty meal, Italian recipe, Pasta, Short Rib Ragu
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