Description
This hearty Short Rib Ragu is a comforting Italian dish featuring tender beef short ribs in a rich tomato-based sauce, served over pappardelle pasta and topped with Parmesan cheese. Perfect for a cozy dinner at home.
Ingredients
Scale
Short Rib Ragu:
- 3 lbs bone-in beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 lb pappardelle or your favorite pasta
- Freshly grated Parmesan cheese, for serving
Instructions
- Season the short ribs: Generously season short ribs with salt and pepper.
- Sear the ribs: In a large Dutch oven, sear the ribs on all sides until browned; set aside.
- Cook the vegetables: Saute onion, carrots, and celery until softened. Add garlic and tomato paste.
- Deglaze the pot: Pour in red wine, scraping up any browned bits.
- Add remaining ingredients: Stir in crushed tomatoes, beef broth, herbs, and red pepper flakes.
- Simmer the ragu: Return ribs to the pot and simmer until meat is tender.
- Shred the meat: Remove bones, shred meat, and simmer sauce to thicken.
- Cook the pasta: Cook pasta and toss with the ragu.
- Serve: Serve hot with Parmesan cheese.
Notes
- This ragu tastes better the next day and can be made ahead.
- You can also use a slow cooker for this recipe.
- Enjoy with crusty bread or a green salad on the side.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 7g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg
