Best Easy Beef Short Rib Ragu
User Reviews
0
0 reviews
Unrated
Best Easy Beef Short Rib Ragu
Report
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!
Share:
Ingredients
- 4 pounds beef short ribs bone-in
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 tablespoons olive oil divided for searing
- 4 large carrot 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 thyme finely diced, or 1 teaspoon dried thyme, fresh leaves
- 2 teaspoons rosemary finely diced, or 1 teaspoon dried rosemary, fresh leaves
- 2 teaspoons sage finely diced, or 1 teaspoon dried sage, fresh leaves
- 2 bay leaf
- 8.8 ounces pappardelle pasta
- 1 cup Parmesan Cheese plus more for topping, shredded
- parsley for garnish, fresh or other herbs
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
Show Details
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%)
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
