Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Braised Short Rib Ragu Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 23 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/braised-short-rib-ragu-pasta-recipe/