Description
This Beef Short Rib Ragu is a rich, comforting dish made with slow-braised short ribs that fall apart into tender, flavorful pieces. The savory sauce made with red wine, tomatoes, and aromatic herbs coats perfectly cooked pasta, making this a hearty, satisfying meal. Ideal for cozy nights or special occasions, this beef ragu is the ultimate comfort food, easy to prepare at home, and perfect for feeding a crowd or meal prepping for the week.
Ingredients
3 lbs Beef Short Ribs, bone-in
2 tbsp Olive Oil
1 large Yellow Onion, chopped
2 Carrots, peeled and chopped
2 Celery Stalks, chopped
4 cloves Garlic, minced
1 tbsp Tomato Paste
28 oz Crushed Tomatoes
14.5 oz Diced Tomatoes, undrained
4 cups Beef Broth
2 Bay Leaves
1 tsp Dried Thyme
½ tsp Dried Rosemary
¼ tsp Red Pepper Flakes (optional)
Salt and Black Pepper to taste
1 lb Pasta (such as pappardelle, tagliatelle, or rigatoni)
Fresh Parsley, chopped, for garnish
Grated Parmesan Cheese, for serving
Instructions
- Sear the Short Ribs:
Pat the short ribs dry, season generously with salt and pepper, and heat olive oil in a large pot or Dutch oven. Sear the short ribs on each side for 3-4 minutes until deeply browned. Remove and set aside. - Sauté the Vegetables:
Reduce heat to medium and add chopped onion, carrots, and celery. Cook for 8-10 minutes, until softened. Add minced garlic and cook for 1 more minute. - Add Tomatoes and Broth:
Stir in crushed and diced tomatoes, beef broth, bay leaves, thyme, rosemary, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer. - Braise the Short Ribs:
Add the short ribs back into the pot. Cover tightly and bake in the oven at 325°F (160°C) for 3-3.5 hours or until the beef is fork-tender and easily falling off the bone. - Shred the Beef:
Once done, remove the short ribs and shred the beef using two forks. Discard the bones and excess fat. - Simmer the Sauce:
Return the shredded beef to the pot and let the sauce simmer uncovered for 15-20 minutes to thicken. Adjust seasoning with salt and pepper. - Cook the Pasta:
While the ragu simmers, cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining. - Combine and Serve:
Add the pasta to the ragu and toss to combine. If needed, add reserved pasta water to adjust the sauce consistency. Serve topped with fresh parsley and grated Parmesan.
Notes
- Slow Cooker Option: Brown the short ribs and sauté vegetables, then transfer to a slow cooker. Cook on low for 8-10 hours or high for 4-5 hours.
- Spicy Version: For more heat, add extra red pepper flakes or cayenne pepper.
- Freezing Tip: Freeze the ragu in an airtight container for up to 2 months. Thaw overnight and reheat on the stovetop.
- Vegetable Add-ins: Add mushrooms, zucchini, or bell peppers to the sauce for additional flavor.
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes
- Category: beef
- Method: Braising, Sautéing
- Cuisine: Italian
