Description
This Short Rib Ragu is a rich and hearty Italian-inspired sauce made by slow-braising bone-in short ribs in a flavorful mixture of red wine, crushed tomatoes, and aromatic herbs. The tender meat is shredded and simmered with the sauce until silky and thick, then tossed with your choice of pasta for a comforting and indulgent meal perfect for special occasions or cozy dinners.
Ingredients
Scale
Meat and Oils
- 3 lbs Short Ribs, bone-in, English cut
- 3 tablespoons Olive Oil, extra virgin
Vegetables and Aromatics
- 1 large Yellow Onion, finely chopped
- 2 medium Carrots, peeled and finely chopped
- 2 stalks Celery, finely chopped
- 4 cloves Garlic, minced
Tomatoes and Liquids
- 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 and 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
To Serve
- Fresh Parsley, Chopped, for garnish
- 1 lb Pasta, such as pappardelle, tagliatelle, or rigatoni
- Parmesan Cheese, Grated, for serving
Instructions
- Season the Short Ribs: Pat the short ribs dry with paper towels. Generously season all sides with salt and black pepper to enhance the meat’s flavor before searing.
- Sear the Short Ribs: 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 deeply browned, about 3-4 minutes per side. Remove and set aside to build flavor through caramelization.
- Sauté the Vegetables: Reduce heat to medium. Add finely chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for 8-10 minutes until softened and slightly caramelized, forming the base of the sauce.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste. Cook for 1-2 minutes while stirring constantly until fragrant and the tomato paste darkens to deepen its flavor.
- Deglaze with Red Wine: Pour in the red wine and bring to a simmer. Scrape the bottom of the pot to lift browned bits, simmering for 5-7 minutes until the wine has reduced by half, concentrating the flavor.
- Add Tomatoes, Broth, and Herbs: Stir in crushed tomatoes, beef broth, rosemary, thyme, bay leaf, and Parmesan rind if using. Combine thoroughly to create the braising liquid.
- Return Short Ribs to Pot: Nestle the browned short ribs into the sauce in the pot. Add additional beef broth if needed to nearly cover the ribs.
- Braise the Ribs: Bring gently to a simmer. Cover tightly and transfer the pot to a preheated oven at 325°F (160°C). Alternatively, simmer very gently on the stovetop over low heat. Braise for 3 to 3.5 hours until meat is fork-tender.
- Remove and Shred Meat: Carefully take the pot out of the oven (or remove from stovetop). Transfer short ribs to a cutting board or bowl. Use two forks to shred the meat, discarding bones, excess fat, and gristle.
- Strain Sauce (Optional): For a smoother texture, strain the sauce through a fine-mesh sieve, pressing solids to extract maximum flavor. Return the strained sauce to the pot.
- Recombine Meat with Sauce: Add the shredded short rib meat back into the sauce and stir to combine.
- Simmer to Thicken: Simmer the ragu over low heat for 15-20 minutes, stirring occasionally until the sauce reaches desired thickness.
- Adjust Seasoning and Remove Herbs: Taste the sauce and add salt and pepper as needed. Remove rosemary sprigs, thyme sprigs, bay leaf, and Parmesan rind.
- Cook Pasta: While the ragu simmers, cook the pasta in salted boiling water according to package instructions. Reserve about 1 cup of pasta water before draining.
- Toss Pasta with Ragu: Drain pasta and add it directly to the pot with the ragu. Toss to coat evenly. If the sauce is too thick, loosen with reserved pasta water.
- Serve: Plate the pasta and ragu immediately. Garnish with freshly chopped parsley and grated Parmesan cheese for a bright, savory finish.
Notes
- Using bone-in short ribs adds great depth of flavor and richness to the ragu.
- Choosing a full-bodied dry red wine like Chianti or Cabernet Sauvignon provides complexity to the sauce.
- Low sodium beef broth helps control salt levels so you can adjust seasoning at the end.
- For even more tender meat, braise slightly longer if needed until it shreds easily.
- Straining the sauce is optional but results in a smoother, silkier texture.
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
- Fresh herbs can be swapped out or added according to preference, but rosemary and thyme are classic choices.
