Short Rib Ragu Recipe
User Reviews
5
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Prep Time
15 mins
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Total Time
4 hrs 30 mins
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Servings
4 -6 servings
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Calories
1525 kcal
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Course
Main Course
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Cuisine
Italian
Short Rib Ragu Recipe
Description
The Short Rib Ragu Recipe focuses on beef short ribs seared to develop a dark crust, creating intense umami. Vegetables including onion, shallot, carrot, and garlic are softened and browned, then combined with tomato paste to build a thick base. Red wine reduces in the pot, concentrating flavor and integrating with crushed tomatoes and beef stock. Fragrant bay leaves, thyme, and rosemary infuse herbal notes during slow cooking that tenderizes the short ribs completely.
Cooking the pasta to al dente and finishing it in the sauce is recommended, allowing the pasta to absorb flavors and harmonize the textures. Garnishing with finely chopped parsley and freshly grated Parmesan brightens the richness and adds fresh and savory accents.
This ragu is ideal for a hearty dinner, pairing well with wide flat pasta like pappardelle that holds the chunky sauce. Slow simmering develops tender beef and a thick sauce, rewarding patience with robust depth of flavor.
The recipe suggests a key serving technique: briefly cooking the pasta in the sauce before serving, which helps the components blend and improves texture and flavor cohesion.
Ingredients
- 2 pounds beef short rib cut into 2-inch (5-cm) pieces, bone-in
- 3 teaspoons kosher salt divided, plus more to taste
- 3 teaspoons black pepper divided, plus more to taste, freshly ground
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 1 shallot diced
- 1 ½ cups carrot diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cups red wine or Port
- 28 ounces crushed tomato 1 can
- 3 ½ cups beef stock
- 2 bay leaf
- 5 prigs thyme fresh
- 2 prigs rosemary fresh
- 2 pounds pappardelle pasta or 1 batch homemade pappardelle pasta recipe
- parsley finely chopped, for garnish, fresh
- Parmesan Cheese for garnish, freshly grated
Instructions
- Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt.
- Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 10 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
- Add the onion, shallot, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened and browned, about 15 minutes. Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
- Pour in the wine (the alcohol will burn off at this point). Use a wooden spoon to scrape any browned bits from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
- Add the crushed tomatoes, beef stock, bay leaves, rosemary, and thyme to the pot. Stir to combine.
- Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 31/2- 4 hours, stirring occasionally. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
- Discard any bones that the meat has fallen off of, as well as all the herb stems. Pull out any remaining bones and discard. Using two forks, shred the meat in the pot (you can also take the meat out onto a cutting board to shred and add it back into the pot.
- Add salt and pepper to taste. Simmer for 15 minutes over low heat.
- Cook the pasta according to the package instructions. If making homemade pappardelle cook about 5 minutes until al dente. Strain pasta and add to the pot of ragu sauce. Turn gently to incorporate all the pasta with the sauce.
- Garnish with finely chopped parsley and freshly grated parmigiano cheese. Mangia!
Notes
- After cooking the pasta to al dente, cook it for a couple of minutes in the ragu sauce to let flavors meld and improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 1525 kcal
% Daily Value*
| Calories | 1525kcal | 76% |
| Carbohydrates | 208g | 69% |
| Protein | 73g | 146% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 288mg | 96% |
| Sodium | 2687mg | 112% |
| Potassium | 2573mg | 55% |
| Fiber | 14g | 56% |
| Sugar | 29g | 58% |
| Vitamin A | 8781IU | 176% |
| Vitamin C | 29mg | 32% |
| Calcium | 233mg | 23% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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