Description
A hearty and flavorful Short Rib Ragu recipe that combines succulent bone-in beef short ribs with aromatic vegetables, herbs, and a rich tomato-based sauce, served over pappardelle pasta and garnished with Parmesan and parsley.
Ingredients
Scale
Braised Short Ribs:
- 3 pounds bone-in beef short ribs
- 2 tablespoons olive oil
Vegetable Mirepoix:
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Tomato-Based Sauce:
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
To Serve:
- 1 pound pappardelle pasta (or tagliatelle)
- 1/2 cup Parmesan cheese, grated
- Fresh parsley for garnish
Instructions
- Braise the Short Ribs: Preheat oven to 325°F (165°C). Pat short ribs dry, season, and sear in a Dutch oven. Set aside.
- Prepare the Sauce: Sauté onion, carrots, and celery. Add garlic and tomato paste, then deglaze with red wine. Stir in crushed tomatoes, broth, herbs, and bay leaves. Return ribs and braise in the oven.
- Shred and Simmer: Remove ribs, shred meat, and return to the sauce. Simmer to thicken.
- Serve: Cook pasta, combine with ragu, and serve with Parmesan and parsley.
Notes
- This ragu tastes even better the next day.
- For extra richness, add a tablespoon of butter before serving.
- Freezes well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course, Pasta
- Method: Braising, Oven, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 8 g
- Sodium: 710 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 125 mg
