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Short Rib Ragu

Savory Short Rib Ragu: Cozy Comfort for Any Day

Experience the rich and luscious Short Rib Ragu, perfect for a cozy dinner or gatherings.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Main Dishes
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 2 lbs beef short ribs choose well-marbled pieces for tenderness
  • 2 tablespoons light olive oil or substitute with vegetable or avocado oil
  • to taste teaspoon kosher salt season generously
  • to taste teaspoon fresh cracked black pepper adjust for spice preference
  • 1 cup white onion finely diced
  • ½ cup celery diced
  • ½ cup carrot diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine good quality works best
  • 1 cup beef or chicken broth for richer flavor
  • 1¾ cups crushed tomatoes canned
  • 1 bundle herb bundle (rosemary, thyme, parsley stems) tie with string for easy removal
  • 2 leaves bay leaves remove after cooking
  • 2 tablespoons sherry or red wine vinegar splash at the end
For the Pasta
  • 1 lb pasta (tagliatelle or pappardelle) cook al dente
For Garnishing
  • to taste tablespoon fresh parsley chopped
  • to taste tablespoon Parmigiano Reggiano freshly grated

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Season the short ribs with kosher salt and black pepper. Let rest for 10 minutes.
  2. Sear the ribs in olive oil in batches until browned, about 8-10 minutes.
  3. Sauté onion, celery, carrot, and garlic in the remaining grease for 3-4 minutes.
  4. Add tomato paste, salt, and pepper. Cook for 2-3 minutes.
  5. Deglaze with red wine, scraping the bottom. Simmer for 2-3 minutes.
  6. Combine seared ribs, broth, and crushed tomatoes. Bring to a simmer.
  7. Add the herb bundle and bay leaves. Simmer for 2½ hours, stirring occasionally.
  8. Shred the ribs in the sauce and remove bones if necessary.
  9. Stir in vinegar. Adjust seasoning and simmer until the desired thickness.
  10. Cook pasta according to package instructions, then drain and toss with oil.
  11. Serve ragu over pasta, garnished with parsley and Parmigiano Reggiano.

Nutrition

Serving: 1servingsCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 20IUVitamin C: 5mgCalcium: 150mgIron: 4mg

Notes

This dish improves in flavor when made a day in advance.

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