Best Easy Beef Short Rib Ragu
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Best Easy Beef Short Rib Ragu
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This beef short rib ragu is where Italian comfort food and fine dining meet at your dinner table. Fall apart, braised short ribs in a rich red wine sauce served over pappardelle noodles is a meal you'll be dreaming about!
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Ingredients
- 4 pounds bone-in beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 tablespoons olive oil divided for searing
- 4 large carrots peeled and diced
- 5 talks celery sliced
- 1 large sweet onion diced
- 5 cloves garlic minced
- 1 cup beef broth
- 1 cup red wine
- 24 ounces spaghetti sauce 1 jar
- 3 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves finely diced, or 1 teaspoon dried thyme
- 2 teaspoons fresh rosemary leaves finely diced, or 1 teaspoon dried rosemary
- 2 teaspoons fresh sage leaves finely diced, or 1 teaspoon dried sage
- 2 bay leaves
- 8.8 ounces pappardelle pasta
- 1 cup shredded Parmesan cheese plus more for topping
- Fresh parsley or herbs for garnish
Instructions
- Pat the ribs dry with a paper towel and sprinkle them evenly with salt, black pepper, and garlic powder.
- Sear the meat. In a large dutch oven or pot, add 1-2 tablespoons olive oil and heat over medium-high heat for one minute.
- Once the pot is hot and working in small batches, sear the short ribs for 2-3 minutes on each side until browned. Add a tablespoon more of oil to the between each batch if needed.
- Place all the seared ribs to a plate and set aside.
- Reduce the heat to medium and add the diced celery, carrots and onions to the same pot and sauté for 3-4 minutes until tender and the onions start to get translucent
- Then add the minced garlic and sauté for an additional minute.
- Add in the red wine and using a wooden spoon, scrape any browned bits off the bottom of the pot to deglaze it.
- Then add in the beef broth, pasta sauce, tomato paste, rosemary, sage, thyme, and bay leaves and stir to combine.
- Place the seared short ribs back into the pot and bring to a boil.
- Cover, reduce the heat to a simmer and cook for 2 ½-3 hours, until the meat falls off the bone easily.
- Once the meat is tender, remove the ribs from the pot and place them on a cutting board and remove the bones. Increase the heat to medium and let the sauce continue to boil and thicken with the lid off for about 15 minutes, stirring occasionally.
- Use two forks to shred the beef and then return it back to the dutch oven and stir.
- Cook the pasta separate according to your package directions and drain the water into a colander in the sink and set aside.
- Remove the sauce from the heat and stir in the shredded parmesan cheese and then add in the cooked noodles and toss to coat with the sauce.
- Garnish with more parmesan cheese if desired when serving. We love it with crusty bread!
Notes
- Use any other pasta like penne rigatoni, tagliatelle, linguine or other favorite pasta.
- If the sauce gets too thick, add in a little more beef broth.
- If the sauce is too thin, continue to cook the sauce with the lid off until it has reduced to desired thickness.
Nutrition Information
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Serving
1serving
Calories
592kcal
(30%)
Carbohydrates
38g
(13%)
Protein
43g
(86%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.02g
Cholesterol
132mg
(44%)
Sodium
1508mg
(63%)
Potassium
1297mg
(37%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
6732IU
(135%)
Vitamin C
14mg
(16%)
Calcium
231mg
(23%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 592kcal | 30% |
| Carbohydrates | 38g | 13% |
| Protein | 43g | 86% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 132mg | 44% |
| Sodium | 1508mg | 63% |
| Potassium | 1297mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 6732IU | 135% |
| Vitamin C | 14mg | 16% |
| Calcium | 231mg | 23% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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