Description
This Braised Short Rib Ragu Pasta combines tender, fall-off-the-bone beef short ribs with a rich and savory tomato-based sauce, slow-cooked to perfection and served over hearty pappardelle or rigatoni pasta. This comforting Italian-inspired dish features deep flavors developed over hours of gentle braising, making it an ideal meal for a special family dinner or cozy gathering.
Ingredients
Scale
Meat and Seasoning
- 2 pounds bone-in beef short ribs, salt and pepper to taste
- 2 tablespoons olive oil
Vegetables and Sauce
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup beef broth (as needed)
Pasta and Garnish
- 1 pound pappardelle or rigatoni pasta
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Season and Sear Short Ribs: Generously season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3 to 4 minutes per side. Remove and set aside.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for 5 to 6 minutes until softened and fragrant.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for an additional minute to enhance flavor.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 to 3 minutes to reduce slightly.
- Add Tomatoes and Herbs: Stir in crushed tomatoes, dried thyme, oregano, bay leaf, and crushed red pepper flakes if using.
- Braise Short Ribs: Return the short ribs to the pot, nestling them into the sauce. Cover the pot, reduce heat to low, and simmer gently for 2.5 to 3 hours until the meat is tender and falling off the bone. Add beef broth as needed if the sauce becomes too thick.
- Shred and Finish Sauce: Remove short ribs from the pot. Discard bones and excess fat, then shred the meat. Return shredded meat to the sauce and simmer uncovered for 10 more minutes to meld flavors.
- Cook Pasta: Meanwhile, cook the pasta according to the package instructions until al dente. Drain well.
- Toss and Serve: Toss the cooked pasta with the short rib ragu. Serve hot, topped with grated Parmesan cheese and fresh parsley if desired.
Notes
- This dish can be made a day ahead; the flavors deepen overnight for even better taste.
- You can substitute boneless short ribs or beef chuck if bone-in short ribs are unavailable.
- Pappardelle or rigatoni pasta are preferred as they hold the rich ragu sauce well.
