Description
Short Rib Ragu is a rich and hearty dish made with tender beef short ribs, vegetables, and a flavorful sauce, perfect for serving over pasta.
Ingredients
Scale
- 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
- 2 tablespoon Light olive oil – or use vegetable or avocado oil
- Kosher salt
- 1 cup White onion – Finely diced
- ½ cup Celery – Finely diced
- ½ cup Carrot – Finely diced
- 4 Garlic cloves – Finely minced
- 2 tablespoon Tomato paste
- 1 cup Red wine
- 1 cup Broth – Beef or chicken
- 1 ¾ cup Crushed tomatoes – 14oz can
- Herb Bundle – Rosemary, thyme, parsley stems
- 2 Bay leaves
- 2 tablespoon Sherry or red wine vinegar
- Kosher salt and fresh cracked pepper to taste
- 1 lbs Pasta – Tagliatelle or pappardelle
- Chopped parsley and grated parmigiano reggiano for garnish
Instructions
- Season short ribs with kosher salt on all sides.
- In a large braiser or Dutch oven on medium-high heat, add 2 tablespoons of light olive oil. Add the short ribs and sear on all sides. Transfer seared short ribs to a plate.
- Add onion, celery, carrot, and garlic to the pot. Sauté on medium-high for 3-4 minutes until onion softens.
- Add tomato paste, 1 teaspoon of kosher salt, and 1/2 teaspoon of fresh cracked pepper. Sauté for another 2-3 minutes.
- Deglaze the pot with red wine, scraping all the browned bits off the bottom.
- Return seared short ribs to the pot and add broth and crushed tomatoes.
- Add herb bundle and bay leaves. Bring to a low simmer, cover slightly ajar, and cook for 2 to 2 1/2 hours.
- Check occasionally and add broth or water if it dries out. Cook until ribs are fork-tender.
- Remove bay leaves and herb bundle. Shred the meat if using boneless ribs or pull bones and shred if using bone-in ribs.
- Taste and adjust seasoning. Add vinegar. If sauce is too runny, simmer for another 15-30 minutes.
- Serve the ragu with pasta and garnish with grated Parmigiano Reggiano and chopped parsley.
Notes
- For best results, use high-quality beef short ribs.
- Adjust the cooking time based on the tenderness of the ribs.
- Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Short Rib Ragu, Comfort Food, Pasta Sauce, Italian Recipe