Short Rib Ragu

Name: Short Rib Ragu
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 6 serving
Ingredients: 2.5 lbs bone-in beef short ribs*; salt and pepper; 2 Tablespoons olive oil; 1 small onion; 1 large carrots; 1 celery rib; 4 cloves garlic; 1/2 cup dry red wine; 1 3/4 cups low-sodium beef broth; 2 teaspoons beef bouillon paste; 28 oz can peeled whole tomatoes; 2 Tablespoons tomato paste; 1 parmesan cheese rind; ½ teaspoon kosher salt; ½ teaspoon black pepper; 3 sprigs fresh thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil leaves; 2 bay leaves; Pinch crushed red pepper flakes; 1 lb pappardelle or tagliatelle pasta*

User Reviews

4.9

348 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings
6
Calories
634 kcal
Course
Main Course
Cuisine
Italian, American

Short Rib Ragu

Camden Walton

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This Short Rib Ragu recipe has tender short ribs cooked in a homemade sauce and served on pappardelle pasta. It's hearty, flavorful, and the perfect dish for guests or picky kids!

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Ingredients

Servings

2.5 lbs bone-in beef short ribs*
salt and pepper
2 Tablespoons olive oil
1 small onion , finely diced
1 large carrots , finely diced
1 celery rib , finely diced
4 cloves garlic , minced
1/2 cup dry red wine (chianti, cabernet sauvignon, merlot)
1 3/4 cups low-sodium beef broth
2 teaspoons beef bouillon paste
28 oz can peeled whole tomatoes , (San Marzano recommended)
2 Tablespoons tomato paste
1 parmesan cheese rind , (optional)
½ teaspoon kosher salt , or more, to taste
½ teaspoon black pepper
3 sprigs fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil leaves
2 bay leaves
Pinch crushed red pepper flakes , optional
1 lb pappardelle or tagliatelle pasta*

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Instructions

Sear Beef: Season short ribs all over with salt and pepper. Heat the oil in a Dutch oven over medium high heat. Sear the short ribs, rotating every minute or so, until browned and seared on all sides. Remove from pot and set aside.
Sauté Soffrito: Reduce heat to medium. Add onion, carrots, celery and garlic and sauté for 3-5 minutes. Add red wine to deglaze the pan and cook for 3 minutes, scraping up browned bits from the bottom of the pan.
Add beef broth, boullion, tomatoes (crush them with your hands or a potato masher), tomato paste, cheese rind, salt, pepper, oregano, basil, bay leaves and crushed red pepper. Nestle short ribs on top and top with fresh thyme sprigs.
Simmer: Bring to a boil, reduce heat, cover pot and simmer for 2 hours.
Shred Meat: Remove bay leaves, thyme sticks and cheese rind. Remove short ribs and shred meat (discard bones).
Simmer Again: Return meat to the pot and continue to simmer for 30 minutes, to reduce some of the sauce. (If you like the sauce to be a thicker gravy consistency, scoop some into a cup and mix with 1/2 teaspoon cornstarch, then return to pot).
Cook pasta according to package instructions in salted water. Once pasta is almost al dente, use tongs to remove it from the hot pasta water and add it to the ragu sauce. Toss to combine and cook for 5 more minutes.
Serve: Spoon ragu and noodles into shallow bowls and garnish with fresh shredded parmesan cheese, for serving. (Or, if you’re feeling fancy top each bowl with a pinch of fresh burrata, sprinkle of flake sea salt and fresh chopped basil.)

Equipments used:

Notes

Short Ribs: Could also use boneless short ribs or beef chuck roast. For more traditional ragu, use 1 lb ground beef and 1 lb ground pork.
Noodles: This could also be served over small ribbed pasta like fusilli or cavatappi, cooked polenta, zoodles or spaghetti squash.
Storage Instructions: Keep leftovers in an airtight container in the fridge for 3-4 days.
Freezing Instructions: Place leftover sauce, without the pasta, in a freezer safe container for up to 3 months. Thaw completely, then rewarm in a pot and add hot pasta.
Slow Cooker: Sear meat and sauté veggies as instructed. Add beef broth, tomatoes, tomato paste, cheese rind, salt, thyme, oregano, basil, and bay leaves. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. Remove meat (discard bones and bay leaf) and shred meat. Return to pot. Cook pasta according to package instructions. Once pasta is almost al dente, use tongs to remove it from the hot pasta water and add it to the ragu sauce. Toss to combine. Add a splash of the hot pasta water and cook for 5 more minutes.
Instant Pot: Using the sauté setting, brown the short ribs on all sides. Add beef broth, tomatoes, tomato paste, cheese rind, salt, thyme, oregano, basil, and bay leaves. Close lid and set on manual for 35 minutes. Allow at least a 15 minute natural pressure release. Remove the meat (discard bones and bay leaf) and shred then return to pot. Cook pasta according to package instructions until almost al dente, then use tongs to transfer noodles to the ragu sauce. Toss to combine then simmer for a couple more minutes on sauté setting. Serve.

Nutrition Information

Show Details

Calories 634kcal (32%) Carbohydrates 64g (21%) Protein 40g (80%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.05g Cholesterol 145mg (48%) Sodium 829mg (35%) Potassium 1197mg (34%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 2321IU (46%) Vitamin C 17mg (19%) Calcium 99mg (10%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 634 kcal

% Daily Value*

Calories	634kcal	32%
Carbohydrates	64g	21%
Protein	40g	80%
Fat	22g	34%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.05g	3%
Cholesterol	145mg	48%
Sodium	829mg	35%
Potassium	1197mg	25%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	2321IU	46%
Vitamin C	17mg	19%
Calcium	99mg	10%
Iron	6mg	33%