Description
This Irresistibly Tender Short Rib Ragu is the ultimate comfort meal, featuring slow-simmered, fork-tender beef short ribs cooked in a rich tomato and red wine sauce. Perfectly paired with tagliatelle or pappardelle pasta and finished with fresh parsley and grated Parmigiano Reggiano, this hearty dish delivers deep, complex flavors ideal for cozy dinners.
Ingredients
Scale
Meat and Seasoning
- 2 lbs Beef Short Ribs
- Kosher Salt (to taste)
- Fresh Cracked Pepper (to taste)
Vegetables and Aromatics
- 1 cup White Onion, finely diced
- ½ cup Celery, finely diced
- ½ cup Carrot, finely diced
- 4 Garlic Cloves, finely minced
Liquids and Sauces
- 2 tbsp Light Olive Oil
- 2 tbsp Tomato Paste
- 1 cup Red Wine
- 1 cup Broth (beef or chicken)
- 1¾ cups Crushed Tomatoes (14 oz can)
- 2 tbsp Sherry or Red Wine Vinegar
Herbs and Spices
- Herb Bundle (Rosemary, Thyme, Parsley Stems)
- 2 Bay Leaves
To Serve
- 1 lb Pasta (Tagliatelle or Pappardelle recommended)
- Chopped Parsley
- Grated Parmigiano Reggiano
Instructions
- Season and Sear the Short Ribs: Generously season the short ribs with kosher salt. Heat light olive oil in a large braiser or Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 4-5 minutes per side. Avoid overcrowding; sear in batches if necessary. Transfer ribs to a plate and leave approximately 2 tbsp of grease in the pot.
- Sauté Vegetables: Add the finely diced white onion, celery, carrot, and minced garlic to the pot. Sauté on medium-high heat for 3-4 minutes until the onion softens and becomes translucent.
- Add Tomato Paste and Seasonings: Stir in 2 tablespoons tomato paste along with 1 teaspoon kosher salt and ½ teaspoon fresh cracked pepper. Cook for 2-3 minutes to deepen the flavor and sweetness of the tomato paste.
- Deglaze with Red Wine: Pour in 1 cup red wine, scraping up browned bits from the pot’s bottom with a wooden spoon to incorporate all the caramelized flavors.
- Add Short Ribs and Liquids: Return the seared short ribs to the pot. Add 1 cup broth and 1¾ cups crushed tomatoes, stirring well to combine everything.
- Simmer with Herbs: Add the herb bundle and bay leaves. Bring the mixture to a low simmer, partially cover with a lid to allow steam to escape, and let cook gently for 2 to 2½ hours. Stir occasionally and add more broth or water if the sauce thickens too much.
- Check for Tenderness: After about 2 hours, test ribs for fork-tenderness; they should shred easily. If needed, continue simmering up to 3 hours total.
- Shred the Meat: Remove and discard herb bundle and bay leaves. For boneless ribs, shred meat directly in the pot using forks or tongs. For bone-in ribs, remove bones and cartilage before shredding the meat.
- Adjust Seasoning and Thickness: Taste the ragù and add more vinegar for brightness if desired. Adjust salt and pepper. If sauce is too thin, simmer uncovered for an additional 15-30 minutes to thicken.
- Cook Pasta and Serve: Prepare pasta according to package instructions. Plate the pasta, ladle the ragù generously over the top, and garnish with chopped parsley and grated Parmigiano Reggiano for a comforting, flavorful finish.
Notes
- Use bone-in short ribs for richer flavor; boneless short ribs work well for faster shredding.
- Red wine adds depth; substitute with extra broth if preferred or for alcohol-free version.
- Sherry or red wine vinegar brightens the ragù—add gradually to taste.
- Pasta types like tagliatelle or pappardelle hold the ragù sauce beautifully.
- Simmer gently to avoid drying out the ribs and encourage tender shredding.
- Leftovers taste even better the next day as flavors meld further.
