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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/short-rib-ragu-with-pasta-and-fresh-herbs-recipe/