If you have been craving a meal that combines hearty, rich flavors with tender, melt-in-your-mouth meat, look no further than this Braised Short Rib Ragu Pasta: An Amazing Ultimate Comfort Food Classic Recipe. It’s the kind of dish that feels like a warm hug on a plate, perfect for slower weekends or special occasions when you want to wow the family or guests. The brilliance of this recipe lies in its deeply developed taste from slowly braised short ribs mingling with a luscious tomato-based ragu, tossed with fresh pappardelle for a truly satisfying experience. Once you try this, it’s bound to become one of your go-to comfort foods that you’ll want to prepare again and again.
Ingredients You’ll Need
This recipe calls for simple yet essential ingredients that come together to create a symphony of flavors, textures, and colors. Each element plays a vital role, whether in building the sauce’s depth, adding sweetness, or balancing the hearty beef with fresh herbs and spices.
- 2 1/2 pounds bone-in beef short ribs: The star of the dish, providing tender, flavorful meat after slow braising.
- Salt and black pepper: Basic seasoning to enhance the natural taste of the short ribs.
- 2 tablespoons olive oil: For searing the ribs and sautéing the vegetables to develop rich flavors.
- 1 yellow onion, diced: Adds a subtle sweetness and foundation to the sauce.
- 2 carrots, peeled and diced: Bring gentle sweetness and texture to the ragu.
- 2 celery stalks, diced: Adds depth and aromatic balance to the vegetable base.
- 4 cloves garlic, minced: Injects savory warmth and a punch of flavor.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and thickens the sauce.
- 1/2 cup dry red wine: Adds acidity and complexity while helping deglaze the pot.
- 1 (28-ounce) can crushed tomatoes: The rich tomato base for the sauce.
- 1 cup beef broth: Enhances the meaty flavor and allows for perfect braising liquid.
- 1 teaspoon dried thyme: Offers an earthy herbal note.
- 1 teaspoon dried oregano: Brings classic Italian seasoning to the dish.
- 1/2 teaspoon crushed red pepper flakes (optional): Adds a subtle kick if you like a touch of heat.
- 1 bay leaf: Provides a gentle aromatic undertone during cooking.
- 1 pound pappardelle or tagliatelle pasta: Perfect wide noodles that hold onto the rich sauce beautifully.
- 1/4 cup grated Parmesan cheese: To finish with salty, nutty flavor and creaminess.
- Chopped fresh parsley for garnish: Adds fresh color and brightness before serving.
How to Make Braised Short Rib Ragu Pasta: An Amazing Ultimate Comfort Food Classic Recipe
Step 1: Season and Sear the Short Ribs
Start by preheating your oven to 325°F (165°C). Generously season the short ribs with salt and black pepper—don’t be shy here, you want every bite to be perfectly seasoned. Heat olive oil over medium-high heat in a large Dutch oven or any heavy, oven-safe pot. Carefully sear the ribs on all sides until you get a rich, deep brown crust, about 3 to 4 minutes per side. This caramelization is key for locking in juices and adding layers to the final ragu’s flavor. Once seared, remove the ribs and set them aside.
Step 2: Build the Flavor Base
Using the same pot with those flavorful browned bits stuck to the bottom, add diced onions, carrots, and celery. Sauté them for 5 to 6 minutes until they soften and start to become fragrant and slightly golden. Add the minced garlic and tomato paste next, stirring for about a minute until the tomato paste darkens a bit, which really amps up its taste. Now pour in the dry red wine to deglaze—scraping the bottom will release all those tasty browned bits that turned that pot into a flavor powerhouse. Let this simmer for 2 to 3 minutes until the alcohol cooks off and the wine reduces slightly.
Step 3: Add Tomatoes, Broth, and Herbs
Next, pour in the crushed tomatoes and beef broth. Add your dried thyme, oregano, crushed red pepper flakes if you want a little heat, and the bay leaf. Nestle the short ribs back into the pot, submerging them in the sauce. Cover the pot with a lid and transfer it to your preheated oven. Let everything braise slowly for 2 1/2 to 3 hours. This slow cooking transforms tough ribs into irresistibly tender and flavorful meat that just falls apart. The sauce will thicken and intensify as the hours pass, creating that perfect rich base.
Step 4: Shred and Simmer
Once the short ribs are fall-apart tender, carefully remove them from the pot. Discard the bones and excess fat, then shred the meat using two forks. Return the shredded meat to the sauce and simmer uncovered on the stovetop for 10 to 15 minutes to thicken it up just right and let those flavors meld even further. While the sauce simmers, this is the perfect time to cook your pasta.
Step 5: Cook Pasta and Combine
Bring a large pot of salted water to a boil and cook your choice of pappardelle or tagliatelle until al dente, which usually means tender but still with a bit of bite. Drain the pasta—no need to rinse—and toss it straight into the ragu. Coat every ribbon of pasta with that luscious sauce for an unforgettable combination. Serve with a generous sprinkle of grated Parmesan cheese and fresh parsley for that final touch of deliciousness and visual appeal.
How to Serve Braised Short Rib Ragu Pasta: An Amazing Ultimate Comfort Food Classic Recipe
Garnishes
To bring this dish to the next level, top with freshly grated Parmesan cheese. Its saltiness complements the deep flavors of the meat and sauce perfectly. A sprinkle of chopped fresh parsley adds a lovely pop of green color and a hit of fresh herbaceous brightness to balance the richness.
Side Dishes
This ragu pairs wonderfully with simply dressed green salads, roasted seasonal vegetables, or warm crusty bread to scoop up every last bit of sauce. A light, tangy arugula salad or steamed broccoli with a lemon drizzle can offset the richness and make your plate feel complete.
Creative Ways to Present
If you want to impress guests, serve this Braised Short Rib Ragu Pasta: An Amazing Ultimate Comfort Food Classic Recipe family-style in a large rustic bowl, garnished with extra Parmesan and parsley. Alternatively, make small individual servings arranged neatly with fresh herbs and a parmesan crisp on top for a restaurant-worthy presentation at home.
Make Ahead and Storage
Storing Leftovers
This dish actually tastes even better the next day because the flavors have more time to marry. Store leftover ragu and pasta separately in airtight containers in the refrigerator for up to 3 days to keep the pasta from getting soggy.
Freezing
You can freeze the ragu portion (without pasta) for up to 3 months. Just cool it completely and transfer it to a freezer-safe container. When you want to enjoy it again, thaw in the refrigerator overnight before reheating gently on the stovetop.
Reheating
When reheating leftover ragu pasta, do so gently over medium-low heat in a skillet or microwave, adding a splash of beef broth or water if the sauce has thickened too much. This keeps the meat moist and the pasta from drying out.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! Boneless short ribs work well and can be easier to shred. Just be careful not to overcook so they stay moist.
What pasta types are best for this ragu?
Wide ribbon pastas like pappardelle or tagliatelle are ideal as they hold onto the thick sauce perfectly, but fettuccine or rigatoni can also be delicious.
Can I make this recipe in a slow cooker?
Yes, brown the meat and sauté the veggies on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours until tender. You may need to reduce the sauce afterward on the stove.
Is it possible to make this recipe gluten-free?
Simply swap the pasta for your favorite gluten-free variety or serve this ragu atop creamy polenta or mashed potatoes for a comforting twist.
How spicy is the dish with red pepper flakes?
The crushed red pepper flakes add just a subtle background heat that enhances the flavor without overpowering it. You can omit them if you prefer no spice.
Final Thoughts
There is something incredibly satisfying about slow-cooked short ribs bathed in a rich, flavorful tomato ragu served over silky pasta. This Braised Short Rib Ragu Pasta: An Amazing Ultimate Comfort Food Classic Recipe brings together simplicity and decadence in a way that’s approachable yet impressive. Whether for a cozy night in or sharing with loved ones, this meal will fill your kitchen with mouthwatering aromas and your heart with contentment. I truly encourage you to try it—you just might discover your new favorite comfort food classic.
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Braised Short Rib Ragu Pasta: An Amazing Ultimate Comfort Food Classic Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Nut-Free
Description
This Braised Short Rib Ragu Pasta is the ultimate comfort food classic featuring tender, fall-apart beef short ribs slow-braised in a rich tomato and red wine sauce. Served over pappardelle or tagliatelle pasta and finished with Parmesan cheese and fresh parsley, this hearty Italian dish brings deep, savory flavors perfect for cozy dinners or special occasions.
Ingredients
Meat and Seasoning
- 2 1/2 pounds bone-in beef short ribs, salt and black pepper to taste
Sauce Base
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
Pasta and Garnish
- 1 pound pappardelle or tagliatelle pasta
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Preheat and Season: Preheat your oven to 325°F (165°C). Generously season the beef short ribs with salt and black pepper on all sides to enhance flavor during braising.
- Sear the Short Ribs: Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, approximately 3 to 4 minutes per side, then remove and set aside. This step locks in the meat’s flavor and juices.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for 5-6 minutes until softened and fragrant. Stir in minced garlic and tomato paste and cook for an additional minute to deepen the sauce base.
- Deglaze: Pour in the dry red wine to deglaze the pot, scrapping up any browned bits from the bottom. Let it simmer for 2 to 3 minutes, concentrating the flavor while cooking off the alcohol.
- Add Tomatoes and Herbs: Add crushed tomatoes, beef broth, dried thyme, oregano, crushed red pepper flakes if using, and the bay leaf. Stir to combine all ingredients evenly.
- Braise the Short Ribs: Return the browned short ribs to the pot, nestling them into the tomato sauce. Cover the pot and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours or until the meat is extremely tender and falling off the bone.
- Shred Meat and Thicken Sauce: Remove the ribs from the pot, discard bones and any excess fat, then shred the meat. Return shredded meat to the sauce and simmer uncovered on the stovetop for 10-15 minutes to slightly thicken the ragu.
- Cook Pasta and Assemble: While the sauce simmers, cook the pasta in salted boiling water until al dente. Drain the pasta and toss it with the short rib ragu sauce to combine well.
- Serve: Plate the pasta topped with sauce, sprinkle with grated Parmesan cheese, and garnish with chopped fresh parsley for a vibrant finish. Enjoy your hearty Italian comfort meal!
Notes
- This dish can be prepared a day ahead; the flavors deepen beautifully when refrigerated overnight.
- You may use boneless short ribs if preferred for easier shredding.
- For a lighter sauce, skim off excess fat before serving.
