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Short Rib Ragu

Unforgettable Short Rib Ragu: Comfort Food Bliss Awaiting You

Experience the rich and comforting flavors of this Short Rib Ragu, perfect for elevating your weekend dinners.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 pounds Beef Short Ribs Tender and flavorful, the star of the dish.
  • 2 tablespoons Light Olive Oil Used for searing the beef and sautéing vegetables.
  • 1 teaspoon Kosher Salt Essential for flavor.
  • 1 teaspoon Fresh Cracked Black Pepper Adds a subtle kick.
  • 1 large White Onion Finely diced.
  • 2 stalks Celery Finely diced.
  • 2 medium Carrot Finely diced.
  • 4 cloves Garlic Minced.
  • 3 tablespoons Tomato Paste Deepens flavor.
  • 1.5 cups Dry Red Wine Adds acidity and complexity.
  • 2 cups Beef or Chicken Broth Provides moisture.
  • 1 can Crushed Tomatoes 14 oz can.
  • 1 bundle Herb Bundle Rosemary, Thyme, Parsley Stems.
  • 2 leaves Bay Leaves For herbal flavor.
  • 1 tablespoon Sherry or Red Wine Vinegar For brightness.
For Serving
  • 12 ounces Pasta Tagliatelle or Pappardelle.
  • 2 tablespoons Fresh Parsley For garnish.
  • ½ cup Parmigiano Reggiano For garnish.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Season the beef short ribs with kosher salt and fresh cracked black pepper.
  2. In a heavy Dutch oven, heat light olive oil over medium-high heat. Sear short ribs until browned.
  3. Reduce heat, add onion, celery, carrot, and garlic; sauté until softened.
  4. Stir in tomato paste with salt and pepper; cook until caramelized.
  5. Deglaze pot with red wine; simmer until reduced by half.
  6. Combine short ribs, broth, crushed tomatoes, herb bundle, and bay leaves; simmer gently for 2.5 hours.
  7. Shred the meat in the sauce and discard bones.
  8. Stir in vinegar and adjust seasoning; let it thicken if necessary.
  9. Cook pasta according to package instructions; drain.
  10. Serve pasta topped with short rib ragu, garnished with parsley and Parmigiano Reggiano.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 50gProtein: 40gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

This Short Rib Ragu improves in flavor when allowed to rest, making it perfect for leftovers.

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