Description
This Slowly Braised Short Rib Ragu is an incredibly rich and hearty Italian-inspired dish featuring tender, fork-falling beef short ribs simmered in a savory tomato and red wine sauce. Perfect when served over fresh pasta like pappardelle or tagliatelle, this comforting ragu combines deep flavors developed through slow braising and balanced with aromatic vegetables and herbs.
Ingredients
Scale
Meat
- 2 pounds beef short ribs
Vegetables & Aromatics
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids & Sauces
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup red wine (such as Chianti or Merlot)
- 1 can (14 ounces) crushed tomatoes
- 2 cups beef broth
Herbs & Spices
- 2 teaspoons dried oregano
- 1 bay leaf
- Salt and pepper, to taste
To Serve
- Fresh basil, for garnish
- Grated Parmesan cheese, for serving
- Your choice of pasta (such as tagliatelle, pappardelle, or fettuccine)
Instructions
- Preheat Oven. Set your oven to 325°F (160°C) to prepare for slow braising the short ribs perfectly tender.
- Sear the Short Ribs. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Season the beef short ribs generously with salt and pepper. Sear them in the pot on all sides until deeply browned, about 3-4 minutes per side. Remove the ribs and set aside.
- Sauté the Vegetables. In the same pot, add diced onion, carrots, and celery. Cook the vegetables until softened and fragrant, approximately 5-7 minutes. Add minced garlic and cook an additional minute to bring out its flavor.
- Add Tomato Paste. Stir in the tomato paste and cook for 2 minutes, stirring constantly to deepen its flavor and caramelize slightly.
- Deglaze with Red Wine. Pour in the cup of red wine, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer and allow the wine to reduce by half, which will take about 5-7 minutes and concentrates its flavor.
- Add Tomatoes, Broth, and Herbs. Stir in the crushed tomatoes, beef broth, dried oregano, and add the bay leaf. Mix everything to combine well.
- Braise the Short Ribs. Nestle the seared short ribs back into the pot, making sure they are mostly submerged in the sauce. Cover with a lid and place the pot in the preheated oven. Allow to braise for 2 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Shred the Meat. Remove the short ribs from the pot and shred the meat with two forks. Discard the bay leaf. Return the shredded beef to the sauce and stir to combine thoroughly.
- Cook the Pasta. In a separate pot, boil water and cook your choice of pasta (tagliatelle, pappardelle, or fettuccine) according to package instructions until al dente. Drain the pasta and set aside.
- Toss Pasta with Ragu. Combine the cooked pasta with the shredded short rib ragu, tossing well to ensure every strand of pasta is coated in the rich sauce.
- Serve. Plate the pasta and ragu, garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve immediately for a comforting and flavorful meal.
Notes
- For best results, use high-quality beef short ribs with good marbling to ensure tender and flavorful meat.
- Slow braising at a low temperature develops richer flavors and tenderizes the meat perfectly.
- If you prefer a thicker sauce, simmer the sauce uncovered on the stovetop after braising to reduce to your desired consistency.
- Red wine is essential for depth of flavor; use dry and full-bodied varieties like Chianti or Merlot.
- This dish pairs beautifully with wide, flat pasta noodles that can hold the chunky sauce well.
