If you have ever dreamed of comfort food that feels like a warm hug on a plate, then this Braised Short Rib Ragu Pasta Recipe is going to be your new go-to. Tender, melt-in-your-mouth short ribs slowly braised in a rich, deeply flavored tomato sauce are the heart of this dish, perfectly matched with wide ribbons of pasta that soak up all those incredible juices. Each forkful delivers a harmony of savory, hearty, and slightly tangy notes that make this recipe truly unforgettable. Whether you’re cooking for a special occasion or simply craving a meal to savor, this dish promises to impress and satisfy every time.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step in crafting this unforgettable dish. Each item plays a vital role: from building layers of rich flavor to adding texture and brightness that bring the ragu to life.
- Beef short ribs: Choose meaty ribs with good marbling for tender, flavorful results.
- Olive oil: Adds richness and ensures a beautiful sear on the meat.
- Onion, carrots, and celery: Classic soffritto that forms the fragrant, savory base of the sauce.
- Garlic: For an aromatic punch that enhances every bite.
- Red wine (Chianti preferred): Adds depth and helps tenderize the meat during braising.
- Crushed tomatoes: The heart of your ragu, giving it body and sweetness.
- Beef broth: Adds savory richness and balances acidity.
- Tomato paste: Concentrated tomato flavor that thickens and intensifies the sauce.
- Dried oregano and thyme: Herbs that provide subtle earthiness and complexity.
- Bay leaf: Infuses the ragu with a delicate aromatic note.
- Salt and pepper: Essential for seasoning and enhancing all the flavors.
- Pasta (pappardelle or tagliatelle): Broad noodles perfect for holding luscious ragu.
- Fresh parsley: Adds a fresh, vibrant contrast at the end.
- Grated Parmesan cheese: For a nutty, savory finish that’s simply irresistible.
How to Make Braised Short Rib Ragu Pasta Recipe
Step 1: Brown the Short Ribs
Start by heating olive oil in a large Dutch oven over medium-high heat. Generously season the short ribs with salt and pepper, then brown them on all sides, about 3 to 4 minutes each. This step is crucial because the beautiful caramelization locks in flavor and creates a rich base for the sauce. Once seared, remove the ribs and set them aside for the moment.
Step 2: Sauté the Vegetables
Using the same pot, add diced onion, carrots, and celery. Sauté these until they soften and become fragrant, about 5 to 7 minutes. Then stir in minced garlic and cook it for just a minute more. These vegetables form the aromatic backbone of your ragu, slowly releasing their sweetness to complement the meat.
Step 3: Deglaze with Red Wine
Pour in the red wine and use a wooden spoon to scrape up all those golden, flavorful bits stuck to the pot. Let the wine simmer and reduce for 5 to 7 minutes—this concentrates the flavor and tenderizes the meat wonderfully during the braising stage.
Step 4: Build the Ragu Base
Now stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, thyme, and the bay leaf. Nestle the browned short ribs back into the pot, ensuring they’re mostly submerged. These ingredients work together to create a rich, robust sauce that will lovingly embrace the tender meat.
Step 5: Braise the Short Ribs
Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it braise slowly for about 2.5 to 3 hours. This slow cooking melts the tough connective tissue, turning the short ribs fork-tender and infusing the sauce with deep, complex flavors that make this Braised Short Rib Ragu Pasta Recipe so special.
Step 6: Cook the Pasta
About 15 minutes before the ragu is done, bring a large pot of salted water to a boil. Cook your chosen pasta, like pappardelle or tagliatelle, until al dente according to package instructions. Don’t forget to reserve a cup of pasta water before draining — that starchy water is magic for adjusting your sauce’s consistency.
Step 7: Shred Meat and Combine
Remove the ribs from the pot, shred the meat off the bones, discarding the bones. Return the shredded meat to the simmering sauce, then stir well. If the sauce feels too thick, gradually stir in some reserved pasta water until it coats the meat and pasta beautifully.
Step 8: Serve and Garnish
Mix the cooked pasta into the ragu, making sure every strand is drenched in that luscious sauce. Taste and adjust seasoning as needed with salt and pepper. Finally, sprinkle with freshly chopped parsley and plenty of grated Parmesan cheese. Your Braised Short Rib Ragu Pasta Recipe is now ready to steal the spotlight on your dinner table!
How to Serve Braised Short Rib Ragu Pasta Recipe
Garnishes
Fresh parsley adds a pop of color and a bright, herbal note that cuts through the richness, while a generous dusting of Parmesan cheese brings a nutty, salty balance essential to every forkful of this ragu pasta. Don’t be shy—these simple garnishes elevate the entire dish.
Side Dishes
Pair this hearty dish with a crisp green salad tossed in a light vinaigrette to contrast the richness. A crusty baguette or warm garlic bread is perfect for mopping up every last bit of sauce, making every bite divine.
Creative Ways to Present
Try serving the pasta in rustic shallow bowls, allowing the ragu to pool beautifully around the noodles. Adding a drizzle of good-quality extra virgin olive oil or a sprinkle of chili flakes can add an extra layer of flavor and sophistication to your presentation.
Make Ahead and Storage
Storing Leftovers
Let the Braised Short Rib Ragu Pasta cool completely, then transfer to an airtight container. Stored in the refrigerator, it will keep wonderfully for 3 to 4 days, and the flavors often deepen overnight.
Freezing
This ragu freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator.
Reheating
Reheat gently in a saucepan over low heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much. For pasta, reheating in a covered dish with a little moisture in the oven prevents it from drying out.
FAQs
Can I use a different cut of beef for this recipe?
While short ribs are ideal for their marbling and tenderness after slow cooking, you can substitute with beef chuck roast cut into chunks, but the texture and flavor may vary slightly.
Is red wine necessary for the ragu?
Red wine adds depth and complexity, but if you prefer not to use alcohol, you can replace it with additional beef broth and a splash of balsamic vinegar for acidity.
What type of pasta works best with this ragu?
Broad, flat pastas like pappardelle or tagliatelle are perfect because their wide surface area holds onto the chunky sauce beautifully, ensuring every bite is flavorful.
Can I make this dish in a slow cooker?
Absolutely! After browning the short ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours or until the meat is tender.
How do I prevent the ragu from becoming too watery?
Make sure to simmer the sauce uncovered at the end of cooking if needed to reduce excess liquid. Adding tomato paste also helps thicken the sauce for a rich consistency.
Final Thoughts
There is nothing quite like digging into a plate of this Braised Short Rib Ragu Pasta Recipe after a long day. It’s the kind of comforting, soul-satisfying meal that fills your kitchen with irresistible aromas and your heart with joy. Whether you’re sharing it with loved ones or savoring it on your own, this recipe is bound to become a cherished classic in your recipe collection. Give it a try—you deserve that perfect bite!
Print
Braised Short Rib Ragu Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Braised Short Rib Ragu Pasta recipe is a hearty, comforting dish featuring tender, slow-braised beef short ribs simmered in a rich tomato and red wine sauce. Paired with a wide, hearty pasta like pappardelle or tagliatelle, it offers an incredible depth of flavor perfect for a special family meal or dinner party.
Ingredients
Meat
- 2 pounds beef short ribs
Vegetables & Aromatics
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids & Sauces
- 2 tablespoons olive oil
- 1 cup red wine (preferably Chianti)
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
Herbs & Seasoning
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Pasta & 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-high heat. Season the short ribs generously with salt and pepper. Brown them on all sides, about 3-4 minutes per side to develop a rich crust. Remove the ribs and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened and aromatic. Add minced garlic and sauté for an additional minute, stirring frequently to avoid burning.
- Deglaze with Wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Simmer the wine for 5-7 minutes, allowing it to reduce slightly and concentrate flavor.
- Build the Ragu Base: Stir in crushed tomatoes, beef broth, tomato paste, dried oregano, thyme, and bay leaf. Return the browned short ribs to the pot, nestling them into the sauce.
- Braise the Short Ribs: Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Let it braise gently for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
- Cook the Pasta: About 15 minutes before the ragu is done, 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 water before draining the pasta.
- Combine Pasta and Ragu: Remove the short ribs from the pot. Shred the meat with forks and discard the bones. Return shredded meat to the sauce and stir well. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
- Toss and Serve: Mix the cooked pasta thoroughly with the ragu until well coated. Taste and adjust seasoning with additional salt and pepper if necessary.
- Garnish and Enjoy: Serve the pasta topped with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese for a beautiful finishing touch.
Notes
- For best flavor, use quality red wine such as Chianti or another dry red wine you enjoy drinking.
- Braising the short ribs low and slow is key for tender, flavorful meat that falls off the bone.
- Reserve pasta water to adjust sauce consistency; the starchy water helps the sauce cling to the pasta.
- This ragu tastes even better the next day, so leftovers reheat well.
- Use wide pasta like pappardelle or tagliatelle to hold the hearty sauce well.
- You can substitute beef broth with bone broth for a richer flavor.
