Description
This sumptuous Short Rib Ragu is a rich, slow-simmered Italian-style meat sauce made from tender, de-boned beef short ribs cooked to perfection in a flavorful blend of vegetables, red wine, and crushed tomatoes. Served over delicate tagliatelle or pappardelle pasta and garnished with fresh parsley and Parmigiano Reggiano, this dish is a comforting classic that promises deep flavors and melt-in-your-mouth texture, perfect for a special family dinner or entertaining guests.
Ingredients
Scale
Short Ribs and Seasoning
- 2 lbs Beef short ribs, de-boned, cut into 2″ (5cm) cubes
- Kosher salt, to taste
- 2 tbsp Light olive oil, or vegetable or avocado oil
Aromatics and Sauce
- 1 cup White onion, finely diced
- ½ cup Celery, finely diced
- ½ cup Carrot, finely diced
- 4 Garlic cloves, finely minced
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 cup Broth, beef or chicken
- 1 ¾ cup Crushed tomatoes (14 oz can)
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tbsp Sherry or red wine vinegar
- Fresh cracked pepper, to taste
To Serve
- 1 lb Pasta, Tagliatelle or pappardelle
- Chopped parsley for garnish
- Grated Parmigiano Reggiano for garnish
Instructions
- Season the short ribs: Rub the de-boned short ribs evenly with kosher salt on all sides to enhance the meat’s natural flavor.
- Sear the short ribs: Heat the oil in a large braiser or Dutch oven over medium-high heat. Add the short ribs and brown them on all sides until a deep crust forms. Remove the ribs and set aside.
- Sauté aromatics: In the same pot, add diced onion, celery, carrot, and minced garlic. Cook over medium heat until the vegetables soften and become fragrant, about 5-7 minutes.
- Add flavor: Stir in tomato paste along with a pinch of salt and freshly cracked pepper. Cook this mixture briefly, about 2 minutes, to deepen the tomato base flavor.
- Deglaze the pot: Pour in the red wine, scraping the bottom to loosen the browned bits for added richness. Let the wine reduce slightly for about 3-4 minutes.
- Simmer the ragu: Return the seared short ribs to the pot. Add the beef or chicken broth, crushed tomatoes, herb bundle, and bay leaves. Bring to a low simmer, cover, and cook gently for 2 to 2½ hours until the meat is tender and falling apart.
- Shred the meat: Remove the herb bundle and bay leaves. Use forks to shred the short rib meat directly in the pot, mixing it well into the sauce.
- Adjust seasoning: Taste the ragu and adjust salt and pepper if needed. Stir in the sherry or red wine vinegar to brighten the flavors. Allow to simmer uncovered for an additional 10-15 minutes if the sauce needs thickening.
- Cook pasta and serve: Prepare the pasta according to package instructions until al dente. Drain and toss with the ragu. Serve garnished with chopped parsley and freshly grated Parmigiano Reggiano.
Notes
- For best results, use freshly de-boned short ribs with ample marbling for tender, flavorful meat.
- Red wine adds depth; use a dry red wine like Chianti or Merlot.
- Simmering time can be adjusted slightly if meat is not tender; slow and low heat is key.
- Leftover ragu tastes even better the next day as flavors meld further.
- This ragu can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
