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Short Rib Ragu with Pasta

Short Rib Ragu with Pasta
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Short Rib Ragu with Pasta is a rich and hearty slow-cooked dish featuring tender, melt-in-your-mouth beef short ribs in a deeply flavorful tomato and wine sauce, served over wide pasta noodles like pappardelle or tagliatelle. Perfect for cozy dinners, this recipe balances meaty richness with perfectly cooked pasta, making it both comforting and gourmet.

Ingredients

Scale

Meat

  • 3 lbs bone-in beef short ribs

Aromatics and Vegetables

  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 4 cloves garlic, minced

Liquids and Canned Goods

  • 1 1/2 cups dry red wine
  • 28 oz canned crushed or diced tomatoes
  • 2 cups beef broth

Herbs and Seasonings

  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste

Other

  • 3 tbsp olive oil
  • 1 lb wide pasta such as pappardelle or tagliatelle
  • Freshly grated Parmesan cheese, for garnish
  • Chopped fresh parsley (optional, for garnish)

Instructions

  1. Prepare and Brown the Short Ribs: Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the ribs on all sides until deeply caramelized. This step locks in flavor and adds rich color to the ragu.
  2. Sauté the Aromatics: Remove the browned ribs and set aside. In the same pot, add chopped onion, celery, and carrot. Cook gently until softened, about 5–7 minutes. Add minced garlic and cook for another minute until fragrant, infusing the base with savory sweetness.
  3. Deglaze with Wine and Add Tomatoes: Pour in red wine to deglaze the pot, scraping up all browned bits from the bottom. Let the wine reduce by half, concentrating its flavor. Stir in canned tomatoes, fresh herbs (rosemary, thyme, bay leaf), and beef broth, creating the heart of your ragu.
  4. Simmer the Ragu Slowly: Return the short ribs to the pot, adjusting the liquid so the meat is partially submerged. Bring to a simmer, then reduce heat to low and cover. Let the ragu cook gently for 3–4 hours, until the meat is fall-apart tender and the flavors meld beautifully.
  5. Shred Meat and Finish the Sauce: Carefully remove the ribs and shred the meat, discarding bones and excess fat. Return shredded meat to the sauce and stir to combine. Adjust seasoning with salt and pepper as needed. Keep warm while you cook your pasta.
  6. Cook Pasta and Combine: Bring a large pot of salted water to a boil and cook your chosen pasta until al dente. Drain, then toss immediately with the ragu, stirring well so each strand is luscious and coated with sauce.

Notes

  • Patience Is Key: Low and slow cooking is essential for tender, flavorful short ribs.
  • Don’t Skip Browning: The caramelization forms the backbone of the dish’s rich flavor.
  • Use Good Wine: Choose a dry red wine you enjoy drinking for the best sauce depth.
  • Reserve Juices: When shredding ribs, keep any juices and add them back for extra moisture.
  • Fresh Herbs Last: Add some fresh herbs at the end for a pop of brightness and aroma.

Nutrition

Keywords: short rib ragu, beef ragu, slow cooked ragu, pasta with ragu, hearty beef sauce, Italian pasta sauce, comfort food, slow cooked beef, pappardelle ragu

Find it online: https://elenaglam.com/short-rib-ragu-with-pasta/