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
Scale
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.
