Description
Hearty Short Rib Ragu delivers rich Italian comfort straight from slow-cooked beef braised in red wine and herbs. Pasta lovers will savor tender meat melting into silky sauce that whispers classic Mediterranean warmth for you.
Ingredients
Scale
Meat:
- 2.5 pounds bone-in beef short ribs
Herbs and Spices:
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 sprigs fresh thyme
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 2 bay leaves
- Pinch of crushed red pepper flakes
Vegetables and Liquids:
- 1 small onion (finely diced)
- 1 large carrot (finely diced)
- 1 celery rib (finely diced)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/2 cup dry red wine (Chianti, Cabernet Sauvignon, Merlot)
- 1 3/4 cups low-sodium beef broth
- 2 teaspoons beef bouillon paste
- 28 ounces can peeled whole tomatoes (San Marzano recommended, hand crushed)
- 2 tablespoons tomato paste
- 1 parmesan cheese rind
- Salt and pepper to taste
Pasta:
- 1 pound pappardelle or tagliatelle pasta
Instructions
- Prepare the short ribs by generously seasoning with salt and pepper, ensuring even coverage for maximum flavor infusion.
- Heat olive oil in a Dutch oven over medium-high heat until shimmering, then meticulously sear the short ribs on all sides to develop a rich, caramelized exterior, approximately 3-4 minutes per side.
- Reduce heat to medium and introduce a classic sofrito of finely chopped onion, carrot, celery, and minced garlic, sautéing until vegetables soften and become translucent, about 4-5 minutes.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom, and allow the liquid to reduce by half, concentrating the aromatic flavors.
- Create the ragu base by adding beef broth, bouillon paste, crushed tomatoes, tomato paste, cheese rind, and a harmonious blend of herbs including oregano, basil, thyme, bay leaves, and a pinch of crushed red pepper.
- Carefully return the seared short ribs to the pot, ensuring they are nestled within the sauce, and bring the mixture to a gentle boil.
- Reduce heat to low, cover the Dutch oven, and allow the ragu to simmer slowly for 2 hours, developing deep, complex flavors and tenderizing the meat.
- Remove bay leaves, thyme sprigs, and cheese rind, then carefully extract the meat from the bones, shredding it into succulent, tender pieces.
- Reintroduce the shredded meat to the sauce, continuing to simmer for an additional 30 minutes to meld the flavors and achieve a luxurious consistency.
- If a thicker sauce is desired, create a cornstarch slurry by mixing a small amount of sauce with cornstarch, then gently incorporate back into the pot.
- Cook pasta in generously salted water until perfectly al dente, then transfer directly into the ragu using tongs, allowing the pasta to absorb the rich sauce.
- Plate the ragu-coated pasta, garnishing with freshly grated parmesan, creamy burrata, flaky sea salt, and a sprinkle of chopped fresh basil for a final touch of brightness.
Notes
- Tenderize the short ribs by searing at high heat to lock in rich, deep flavors and create a beautiful caramelized exterior that adds complexity to the sauce.
- Opt for a robust red wine like Cabernet Sauvignon or Merlot to enhance the meat’s depth and provide a subtle acidity that cuts through the richness.
- Allow ample simmering time to break down tough meat fibers, transforming short ribs into melt-in-your-mouth tender chunks that easily shred and absorb sauce flavors.
- Customize the spice level by adjusting crushed red pepper or adding smoked paprika for extra warmth without overwhelming the dish’s delicate balance.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 430 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 47 g
- Fiber: 6 g
- Protein: 46 g
- Cholesterol: 130 mg