Description
Fall-apart tender beef short ribs braised in a rich tomato sauce with red wine, herbs, and vegetables, then shredded and tossed with pasta for the ultimate comfort meal. This Italian-inspired ragu takes time but requires minimal hands-on effort, and the results are absolutely spectacular.
Ingredients
For the Short Rib Ragu
- 4 pounds English-cut beef short ribs (meaty pieces)
- 3 tablespoons olive oil, divided
- 3 large carrots, peeled and diced
- 1 large yellow onion, finely diced
- 1 stalk celery, finely diced
- 8 cloves garlic, minced
- 6 ounces tomato paste
- 1 cup dry red wine (a good Cabernet or Chianti works beautifully)
- Fresh herb bundle (rosemary, sage, and thyme tied together with kitchen twine)
- 2 bay leaves
- 1 parmesan rind (optional, but adds incredible umami depth!)
- 14 ounces crushed tomatoes
- 2 cups low-sodium beef broth or water
- Kosher salt and black pepper, to taste
For Serving with Pasta
24 ounces pasta (pappardelle, casarecce, bucatini, gnocchi, or your favorite!)
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- Additional grated parmesan and chopped fresh herbs for garnish
Instructions
Pat the short ribs completely dry with paper towels and season them generously on all sides with kosher salt and black pepper. Don’t be shy here – these babies need good seasoning!
Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat until shimmering. Working in batches so you don’t overcrowd the pot, add the short ribs and sear until deeply browned on all sides – about 3-4 minutes per side. You want that gorgeous mahogany color! Remove the seared ribs to a plate and set aside.
Add the remaining tablespoon of olive oil to the same pot (keep all those browned bits!). Toss in your diced carrots, celery, and onion. This classic trio is called a soffritto in Italian cooking, and it’s the foundation of the sauce.
Cook these vegetables over medium heat, stirring occasionally, until they’re deeply browned and caramelized – about 20 minutes. I know it seems long, but this slow browning develops incredible sweetness and depth. Be patient!
Stir in the minced garlic and tomato paste. Cook for about 5 minutes, stirring frequently, until the tomato paste darkens to a deep brick red and smells incredible. It should look almost caramelized.
Pour in that cup of red wine and use your wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pot. This is called deglazing, and it captures every bit of flavor! Let the wine simmer until it’s mostly absorbed and reduced.
Add your herb bundle, bay leaves, parmesan rind (if using), crushed tomatoes, and beef broth to the pot. Nestle those beautiful seared short ribs back into the sauce, along with any juices that collected on the plate. Give everything a good stir.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover your pot with the lid slightly ajar (this prevents too much liquid from evaporating) and let it braise for 2½ to 3 hours. You’ll know it’s done when the meat is fall-apart tender and practically melting off the bone.
Carefully remove the short ribs to a plate or cutting board. Fish out and discard the herb bundle, bay leaves, and parmesan rind.
Once the ribs are cool enough to handle, use two forks to shred the meat off the bones. Discard the bones and any large pieces of fat. Return all that gorgeous shredded meat back to the sauce and stir to combine.
Bring a large pot of generously salted water to a rolling boil. Cook your pasta until al dente according to package directions. Before draining, scoop out about 1 cup of that starchy pasta water – you’ll need it!
While the pasta cooks, bring your ragu back up to a simmer and stir in the heavy cream and grated parmesan cheese. The sauce should become silky and luxurious.
Add the drained pasta directly to the sauce and toss everything together, coating every strand or piece. If the sauce seems too thick, add splashes of reserved pasta water until it reaches your desired consistency. Let it all cook together for 1-2 minutes so the pasta can absorb some of that incredible flavor.
Portion into warmed bowls and top with extra grated parmesan and a sprinkle of fresh herbs.
Notes
- Don’t rush the browning steps. Both searing the meat AND caramelizing the vegetables are crucial for building deep flavor.
- Use a good wine you’d actually drink. You don’t need expensive, but don’t use “cooking wine” either.
- Keep the heat low during braising. You want gentle bubbles, not a rolling boil. Too high and the meat gets tough.
- Save those parmesan rinds! Whenever you finish a wedge of parmesan, toss the rind in a freezer bag. They’re gold for recipes like this.
- Common mistake: Not seasoning the short ribs before searing. Season generously – most of that seasoning stays in the pot and flavors the sauce!
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Italian