Short Rib Ragu with Pasta and Fresh Herbs Recipe

Introduction

This Short Rib Ragu is a rich and hearty sauce perfect for cozy dinners. Slow-braised short ribs create a tender, flavorful base simmered in red wine and tomatoes. Serve it over your favorite pasta for a comforting, restaurant-quality meal at home.

Ingredients

• 3 lbs Short Ribs, bone-in, English cut
• 3 tablespoons Olive Oil, extra virgin
• 1 large Yellow Onion, finely chopped
• 2 medium Carrots, peeled and finely chopped
• 2 stalks Celery, finely chopped
• 4 cloves Garlic, minced
• 6 ounces Tomato Paste (one small can)
• 1 bottle (750ml) Dry Red Wine, such as Chianti or Cabernet Sauvignon
• 28 ounces Canned Crushed Tomatoes (one large can)
• 4 cups Beef Broth, low sodium
• 2 sprigs Fresh Rosemary
• 4 sprigs Fresh Thyme
• 1 Bay Leaf
• 1 Parmesan Rind (optional)
• Salt, to taste
• Black Pepper, Freshly ground, to taste
• Fresh Parsley, Chopped, for garnish
• 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni
• Parmesan Cheese, Grated, for serving

Instructions

1. Step 1: Pat the short ribs dry with paper towels. Season generously with salt and pepper on all sides.
2. Step 2: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches, sear the short ribs on all sides until deeply browned (3-4 minutes per side). Remove and set aside.
3. Step 3: Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized (8-10 minutes).
4. Step 4: Add minced garlic and tomato paste. Cook, stirring constantly, for 1-2 minutes, until fragrant and the tomato paste has darkened.
5. Step 5: Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let simmer for 5-7 minutes, or until reduced by half.
6. Step 6: Add crushed tomatoes, beef broth, rosemary, thyme, bay leaf, and Parmesan rind (if using). Stir to combine.
7. Step 7: Return the browned short ribs to the pot, nestling them into the sauce. Add more beef broth if needed to almost cover the ribs.
8. Step 8: Bring to a gentle simmer. Cover tightly and transfer to a preheated oven at 325°F (160°C). Alternatively, simmer on the stovetop over very low heat.
9. Step 9: Braise for 3-3.5 hours, or until the short ribs are incredibly tender and easily shred with a fork.
10. Step 10: Carefully remove the pot from the oven (or stovetop). Transfer the short ribs to a bowl or cutting board.
11. Step 11: Using two forks, shred the short rib meat, discarding any bones, excess fat, and gristle.
12. Step 12: For a smoother ragu, strain the sauce through a fine-mesh sieve, pressing on the solids to extract as much flavor as possible.
13. Step 13: Return the shredded short rib meat to the pot with the sauce.
14. Step 14: Simmer the ragu over low heat for another 15-20 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally.
15. Step 15: Taste and adjust the seasoning with salt and pepper as needed.
16. Step 16: Remove the rosemary sprigs, thyme sprigs, bay leaf, and Parmesan rind (if used) from the ragu.
17. Step 17: While the ragu is simmering, cook the pasta according to package directions in salted boiling water. Reserve about 1 cup of pasta water before draining.
18. Step 18: Drain the pasta and add it directly to the pot with the short rib ragu. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
19. Step 19: Serve immediately, garnished with fresh chopped parsley and grated Parmesan cheese.

Tips & Variations

• Use a full-bodied red wine for a richer flavor in your ragu.
• If you prefer a spicier sauce, add a pinch of red pepper flakes when sautéing the vegetables.
• Substitute beef broth with vegetable broth for a lighter taste.
• Let the ragu rest overnight to deepen the flavors before reheating and serving.
• Try serving this ragu over creamy polenta or mashed potatoes for a comforting twist.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or pasta water if the sauce has thickened too much. This ragu also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used, but you might lose some flavor that bones add during the braising process. Adjust cooking times as needed since boneless meat may cook faster.

What pasta types work best with short rib ragu?

Wide, flat pastas like pappardelle or tagliatelle, as well as tubular types like rigatoni, hold the thick ragu sauce well and provide a great texture contrast.

Short Rib Ragu with Pasta and Fresh Herbs Recipe

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★★★★★

4.9 from 85 reviews

This Short Rib Ragu is a rich and comforting Italian-inspired dish featuring tender, slow-braised short ribs simmered in a flavorful tomato and red wine sauce. Served over your choice of pasta and topped with fresh parsley and Parmesan cheese, it’s perfect for a cozy dinner that impresses with deep, complex flavors and melt-in-your-mouth meat.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat

• 3 lbs Short Ribs, bone-in, English cut

Vegetables & Aromatics

• 1 large Yellow Onion, finely chopped
• 2 medium Carrots, peeled and finely chopped
• 2 stalks Celery, finely chopped
• 4 cloves Garlic, minced

Liquids & Sauces

• 3 tablespoons Olive Oil, extra virgin
• 6 ounces Tomato Paste (one small can)
• 1 bottle (750ml) Dry Red Wine, such as Chianti or Cabernet Sauvignon
• 28 ounces Canned Crushed Tomatoes (one large can)
• 4 cups Beef Broth, low sodium

Herbs & Seasonings

• 2 sprigs Fresh Rosemary
• 4 sprigs Fresh Thyme
• 1 Bay Leaf
• 1 Parmesan Rind (optional)
• Salt, to taste
• Black Pepper, Freshly ground, to taste

Pasta & Garnishes

• 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni
• Fresh Parsley, Chopped, for garnish
• Parmesan Cheese, Grated, for serving

Instructions

1. Prepare the Short Ribs: Pat the short ribs dry with paper towels. Season generously with salt and freshly ground black pepper on all sides to build flavor.
2. Sear the Meat: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. In batches, sear the short ribs on all sides until a deep golden brown forms, about 3-4 minutes per side. Remove the ribs and set aside to retain the flavorful crust.
3. Sauté Vegetables: Reduce the heat to medium. Add the finely chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes, which creates a savory base for the ragu.
4. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook, stirring constantly, for 1-2 minutes until fragrant and the tomato paste darkens, enhancing the sauce’s depth.
5. Deglaze with Wine: Pour in the dry red wine, scraping the bottom of the pot to lift up browned bits. Allow to simmer 5-7 minutes until the wine is reduced by half, intensifying the flavor.
6. Add Tomatoes and Broth: Stir in crushed tomatoes, beef broth, fresh rosemary, thyme sprigs, bay leaf, and Parmesan rind if using. Mix everything well to combine the flavors.
7. Return Meat to Pot: Nestle the seared short ribs back into the sauce, ensuring they are mostly submerged. Add extra beef broth if necessary to cover the ribs almost completely.
8. Braise the Ribs: Bring the mixture to a gentle simmer. Cover the pot tightly and either transfer to a preheated oven at 325°F (160°C) or continue to simmer on the stovetop over very low heat.
9. Cook Until Tender: Braise for 3 to 3.5 hours until the short ribs are incredibly tender and easily shred with a fork, signaling perfect doneness.
10. Remove and Shred Meat: Carefully remove the pot from heat. Transfer short ribs to a bowl or cutting board. Using two forks, shred the meat, discarding bones, excess fat, and gristle for a silky texture.
11. Strain the Sauce (optional): For a smoother sauce, strain the cooking liquid through a fine-mesh sieve, pressing solids to extract maximum flavor, then return it to the pot.
12. Combine Meat and Sauce: Add the shredded meat back to the sauce. Simmer on low for another 15-20 minutes, stirring occasionally, until the sauce thickens to your preferred consistency.
13. Adjust Seasoning and Remove Herbs: Taste and season with salt and pepper as needed. Remove rosemary, thyme, bay leaf, and Parmesan rind to leave a clean sauce.
14. Cook Pasta: While the ragu finishes simmering, cook your chosen pasta in salted boiling water according to package instructions. Reserve about 1 cup of pasta cooking water before draining.
15. Toss Pasta with Ragu: Drain pasta and add directly to the pot with the ragu. Toss well to coat evenly, adding reserved pasta water if the sauce needs loosening.
16. Serve: Plate the pasta topped with ragu. Garnish generously with fresh chopped parsley and freshly grated Parmesan cheese. Serve immediately for best taste and texture.

Notes

• Use bone-in English cut short ribs for optimal flavor and texture.
• Searing meat well is crucial to develop deep flavor in the final ragu.
• The Parmesan rind adds umami but can be omitted or substituted with a vegetarian alternative.
• Red wine choice affects flavor: a Chianti or Cabernet Sauvignon works well.
• Braising in the oven ensures even, gentle cooking but low stovetop simmering is a fine alternative.
• Reserve pasta water to adjust sauce consistency without diluting flavor.
• Leftover ragu keeps well refrigerated for up to 3 days and freezes nicely for up to 3 months.

Keywords: short rib ragu, slow cooked ragu, Italian ragu recipe, braised short ribs, pasta ragu sauce, cozy dinner recipe