Description
This Braised Short Rib Ragu Pasta is a hearty, slow-cooked Italian-inspired dish featuring tender, fall-off-the-bone short ribs simmered in a rich tomato-based sauce. Served over pasta and topped with Parmesan cheese and fresh parsley, this comforting meal is perfect for a cozy dinner and gets even more flavorful the next day.
Ingredients
Scale
Meat & Seasoning
- 2 1/2 pounds bone-in beef short ribs, salt and black pepper to taste
Vegetables & Aromatics
- 1 small onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids & Flavorings
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 2 teaspoons fresh thyme (or 1/2 teaspoon dried)
- 1 bay leaf
Pasta & Garnish
- 12 oz pasta (pappardelle or rigatoni)
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Preheat and Season: Preheat your oven to 325°F (163°C). Generously season the short ribs with salt and black pepper on all sides to enhance flavor.
- Sear the Short Ribs: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the short ribs on all sides, about 8 to 10 minutes total, until well caramelized. Remove the ribs and set aside.
- Sauté Vegetables: Using the same pot, add the chopped onion, diced carrots, and celery. Cook for 5 to 6 minutes until the vegetables soften. Add minced garlic and cook for an additional minute to release its aroma.
- Add Tomato Paste: Stir in the tomato paste and cook for one more minute to deepen the flavor and develop richness.
- Deglaze with Wine: Pour in the dry red wine to deglaze the pan, scraping up all the browned bits from the bottom. Let it simmer for 2 to 3 minutes to reduce slightly.
- Add Tomatoes & Herbs: Stir in crushed tomatoes, beef broth, fresh thyme, and the bay leaf. Return the seared short ribs to the pot, nestling them into the sauce.
- Braise: Cover the pot and transfer it to the preheated oven. Braise the short ribs for 2 1/2 to 3 hours, or until the meat is extremely tender and falling off the bone.
- Shred Meat and Simmer: Remove the short ribs from the pot. Shred the meat, discarding bones and excess fat. Return the shredded beef to the sauce and stir well. Simmer uncovered on the stovetop for 10 to 15 minutes if the sauce needs thickening.
- Cook Pasta: While the sauce simmers, prepare the pasta according to package instructions. Drain well.
- Combine and Serve: Toss the cooked pasta with the short rib ragu. Plate and top with grated Parmesan and fresh chopped parsley. Serve hot for a comforting, flavorful meal.
Notes
- This dish tastes even better the next day as the flavors deepen and meld.
- You can use boneless short ribs if you prefer easier shredding and less cleanup.
- Leftovers freeze well, making this a great make-ahead meal.
- For a thicker sauce, simmer it uncovered longer on the stovetop.
- Pair with a robust red wine to complement the rich flavors.
