Short Rib Ragu
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
6
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Calories
634 kcal
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Course
Main Course
Short Rib Ragu
Description
Short Rib Ragu starts with searing seasoned bone-in short ribs to develop a browned crust, then cooking down aromatics of onion, carrot, celery, and garlic. Red wine deglazes the pot, followed by the addition of beef broth, tomatoes, tomato paste, and a bouquet of herbs including thyme, oregano, basil, and bay leaves. The short ribs simmer slowly for two hours until tender.
After removing the bones and herbs, the beef is shredded and returned to the pot to continue simmering, reducing the sauce and concentrating its flavors. The finished ragu is thick and rich, with tender beef that carries the robust tomato-herb sauce.
Traditionally served over pappardelle pasta, this sauce also pairs well with other wide noodles, polenta, or even vegetable substitutes like spaghetti squash. It stores well refrigerated for several days and freezes nicely without noodles, allowing for make-ahead convenience.
The recipe includes adaptations for different cooking methods such as a slow cooker and an Instant Pot for flexibility.
Ingredients
- 2.5 lbs beef short ribs bone-in
- salt
- black pepper
- 2 Tablespoons olive oil
- 1 small onion , finely diced
- 1 large carrot finely diced
- 1 celery finely diced, rib
- 4 cloves garlic , minced
- 1/2 cup red wine chianti, cabernet sauvignon, merlot, dry
- 1 3/4 cups beef broth low-sodium
- 2 teaspoons beef bouillon paste
- 28 oz can peeled whole tomatoes , (San Marzano recommended)
- 2 Tablespoons tomato paste
- 1 Parmesan Cheese optional, rind
- ½ teaspoon kosher salt , or more, to taste
- ½ teaspoon black pepper
- 3 thyme sprigs, fresh
- 1/2 teaspoon oregano dried
- 1/2 teaspoon basil dried leaves
- 2 bay leaf
- Pinch red pepper flakes optional, crushed
- 1 lb pappardelle pasta or tagliatelle pasta
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.)
Notes
- Bone-in short ribs can be swapped with boneless short ribs or beef chuck roast if preferred.
- This ragu also works with ground beef and pork for a more classic texture.
- Try serving over other pastas, polenta, or vegetable noodles like zoodles or spaghetti squash.
- Store leftovers in an airtight container in the refrigerator up to 3-4 days.
- Freeze leftover sauce without pasta for up to 3 months; thaw and reheat before adding fresh pasta.
- Slow cooker instructions involve searing meat and sautéing vegetables before slow cooking 4-8 hours.
- Instant Pot method involves searing, pressure cooking for 35 minutes, and then finishing sauce with pasta added at the end.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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