Braised Short Rib Ragu
Short rib ragu with pappardelle ribbons, tomatoes, red wine, and parmesan cheese is bursting with rich and bold flavors. Let the oven do all the work with this hands-off recipe that's perfect for a comforting dinner!
Servings: 6
Calories: 618kcal
Ingredients
- 3 ½ pounds bone-in short ribs
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 3 Tablespoons vegetable oil
- 4 carrots diced
- 2 stalks celery diced
- 2 medium onions diced
- 4 cloves garlic minced
- 2 Tablespoons tomato paste
- 1 cup dry red wine like cabernet
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 cup beef broth
- 1 28 ounce can crushed tomatoes
- 16 ounces Pappardelle cooked to package directions
- parmesan cheese, ricotta cheese, fresh basil for serving
Instructions
- Pre heat oven to 325 F Degrees.
- Using a paper towel pat dry the short ribs. Season with the salt and pepper. Heat the oil in a large Dutch oven over medium high heat. Once very hot, sear the short ribs until browned on on all sides. About 3 minutes per side. Working in batches if needed. Transfer to a plate.
- Drain the pot leaving 2 tablespoons of drippings. Add the onion, carrots and celery. Cook for 10 minutes, stirring occasionally.
- Add the garlic, herbs, and tomato paste, stir to coat the vegetables. Deglaze the pan with the wine. Use a wooden spoon to scrape up the brown bits. Simmer until the wine is reduced by half.
- Add the beef stock and tomatoes to the pot along with the browned short ribs. Bring the liquid to a simmer over medium-high heat. Cover the pot, and place it in the oven. Cook until ribs are very tender, about 3 hours.
- Remove the short ribs and bay leaf from the pot. Discard the bay leaves/ Use 2 forks to shred the beef, discarding the bones. Add the beef back to the pot and stir to combine. Season to taste with salt and pepper.
Serving
- Stir the cooked pasta into the sauce. Add reserved pasta water to thin out the sauce if needed. Serve with cheese and basil.
Notes
- You need 6 to 8 pieces of short rib. You can use bone in short ribs or boneless short ribs for this recipe.
- For a smoother sauce, use an immersion blender to puree the vegetables before adding the beef back to the pot.
- This recipe is gluten-free if gluten-free pasta is used.
Make Ahead
You can make the ragu a day in advance and refrigerate it overnight. The longer it sits, the more time its flavors develop, and the more delicious it gets. Fat will rise to the top after being chilled, so remove it with a spoon.🌡️Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days or freeze it (without the pasta, just the meat) for up to 3 months. Reheat it in the microwave or oven until heated through.Leave a review or get more information on the recipe!
