Short Rib Ragu with Pasta Recipe

Introduction

This short rib ragu is a rich, comforting sauce that transforms tender, slow-braised meat into a flavorful pasta topping. Perfect for a cozy dinner, it combines deep flavors from slow cooking with fresh herbs and hearty tomatoes.

Ingredients

• 3 lbs short ribs, bone-in, English cut
• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic, minced
• 6 ounces tomato paste (one small can)
• 1 bottle (750ml) dry red wine, such as Chianti or Cabernet Sauvignon
• 28 ounces canned crushed tomatoes (one large can)
• 4 cups low sodium beef broth
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 Parmesan rind (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• 1 lb pasta, such as pappardelle, tagliatelle, or rigatoni
• Parmesan cheese, grated, for serving

Instructions

1. Step 1: Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
2. Step 2: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3–4 minutes per side. Remove and set aside.
3. Step 3: Reduce heat to medium and add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized, about 8–10 minutes.
4. Step 4: Stir in minced garlic and tomato paste. Cook constantly for 1–2 minutes until fragrant and the tomato paste darkens.
5. Step 5: Pour in the red wine, scraping up browned bits from the pot. Simmer 5–7 minutes until reduced by half.
6. Step 6: Add crushed tomatoes, beef broth, rosemary, thyme, bay leaf, and Parmesan rind (if using). Stir to combine.
7. Step 7: Return the short ribs to the pot, nestling them into the sauce. Add more beef broth if needed to almost cover the ribs.
8. Step 8: Bring to a gentle simmer, cover tightly, and transfer to a preheated oven at 325°F (160°C). Alternatively, simmer on very low stovetop heat.
9. Step 9: Braise for 3 to 3.5 hours, until short ribs are tender and easily shredded with a fork.
10. Step 10: Remove the pot from heat and transfer short ribs to a bowl or cutting board.
11. Step 11: Shred the meat using two forks, discarding bones, excess fat, and gristle.
12. Step 12: For a smoother sauce, strain the sauce through a fine-mesh sieve, pressing solids to extract flavor.
13. Step 13: Return shredded meat to the pot with the sauce.
14. Step 14: Simmer ragu over low heat for 15–20 minutes, stirring occasionally, until thickened to your liking.
15. Step 15: Taste and adjust seasoning with salt and pepper.
16. Step 16: Remove rosemary, thyme, bay leaf, and Parmesan rind from the ragu.
17. Step 17: Meanwhile, cook pasta according to package instructions in salted boiling water. Reserve 1 cup pasta water before draining.
18. Step 18: Drain pasta and add it directly to the ragu. Toss to coat evenly, adding reserved pasta water if the sauce is too thick.
19. Step 19: Serve immediately, garnished with fresh parsley and grated Parmesan cheese.

Tips & Variations

• Use a dry red wine you enjoy drinking, as it greatly enhances the sauce’s flavor.
• Substitute beef broth with vegetable broth for a lighter option.
• For extra richness, finish the ragu with a splash of heavy cream or a knob of butter.
• Try adding a pinch of red pepper flakes with the garlic for a subtle heat.
• If time is short, cook the ragu on the stovetop over very low heat instead of the oven, but oven braising develops deeper flavor.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. You can also freeze the ragu for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs instead?

Yes, boneless short ribs can be used, but bones add extra flavor during braising. If using boneless, be sure to brown the meat well for good depth of flavor.

What pasta works best with short rib ragu?

Wide, flat pastas like pappardelle or tagliatelle are ideal as they hold the thick sauce well. Rigatoni or other tubes also work nicely to catch the ragu inside.